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Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.

內容簡介

This is the classic cookbook, in its entirety—all 524 recipes.

"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

--it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
--it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone's culinary repertoire-it adapts classical techniques, wherever possible, to modern American conveniences;
--it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
--it offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.

作者簡介

Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Julia Child（1912－2004）是美國著名廚師，作傢及電視節目主持人．她通過她的第一本烹飪書《掌握烹飪法國菜的藝術》，和隨後她的電視節目（其中最有名的為1963年首播的《法國廚師》）把法式烹飪介紹給美國大眾．

內頁插圖

Mastering the Art of French Cooking 掌握烹飪法國菜的藝術 英文原版 [精裝] 下載 mobi epub pdf txt 電子書

評分☆☆☆☆☆

第一次在京東購買商品，而且還是英文書籍，感覺尚可。期待Julia Child已久，沒想到在京東淘到瞭。接到厚厚的書本時，激動之情難以抑製，抱著書跳起瞭舞。無論是書籍包裝，還是印刷，都不錯，應該是正品書籍吧。但是關於價格，存在一些小疑問。書籍本身標價為40美刀，換算成人民幣，以現在的美元匯率算，也就250元左右，結果京東標價為346人民幣，4.5摺後，151，其實按照標價也就110元，我不太明白這個理。如果是有什麼利潤問題，我也可以接受，隻是稍存疑惑而已。

評分☆☆☆☆☆

①多嚮互動，形式多樣.互動的課堂，一定的活動的課堂，生活的課堂。互動的條件：平等、自由、寬鬆、和諧。互動的類型師生互動、生生互動、小組互動、文本互動、習題互動、評價互動。互動的形式：問

評分☆☆☆☆☆

評分☆☆☆☆☆

①多嚮互動，形式多樣.互動的課堂，一定的活動的課堂，生活的課堂。互動的條件：平等、自由、寬鬆、和諧。互動的類型師生互動、生生互動、小組互動、文本互動、習題互動、評價互動。互動的形式：問

評分☆☆☆☆☆

法國菜在材料的選用較偏好牛肉、羊肉、傢禽、海鮮、蔬菜、口螺、鬆露、鵝肝及魚籽醬；而在配料方麵采用大量的酒、牛油、鮮奶油及各式香料。

評分☆☆☆☆☆

正統的法國餐有五、六道菜，但目前已有簡化的趨勢，一般來說，可以選擇沙拉、甜點或是湯、主菜、甜點，大概三到四道菜就差不多瞭。沙拉通常是在吃完主菜後纔上的，目的是清除主菜殘留在口中的味道，另一方麵是因為沙拉中通常會加些醋，沒有適閤搭配它味道的酒。

評分☆☆☆☆☆

我個人比較喜歡書，以後必然還要買，希望能在京東發現更多喜歡的，真正的好書，好玩的東西。

評分☆☆☆☆☆

歐洲人喜愛甜食，主要以糕餅為主，是正餐後不可或缺的，例如：巧剋力、奶油蛋糕、蘋果派、各式奶酪做成的薄餅、水果餡餅等。

評分☆☆☆☆☆

等瞭好久的書，終於有活動可以拿下！開心！

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