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BOOKS > Mastering the Art of French Cooking .volume 2

Mastering the Art of French Cooking .volume 2
Cooking Library > Chefs • Food Writers
Mastering the Art of French Cooking .volume 2
저자/역자by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn
출판사Knopf Doubleday
연도2001
#Simone_beck #Book_aim #정통_프랑스_요리 #Tv_chef #성공_가도 #방송인_셰프 #미국_요리 #푸드_라이터
Cooking Library 2F
서가위치

현대카드 코멘트

1961년 미국인 셰프 Julia Child와 Simone Beck, Louisette Bertholle이 함께 만든 2권의 명작은 Child가 방송인 셰프로 성공 가도를 달리는 기폭제가 되어주었다. 정통 프랑스 요리를 미국 요리에 적용하고, 더 나아가 음식을 통해 행복하고 풍요로운 삶을 사는 법에 대해 이야기하는 책. This two volume masterpiece and collaboration between American chef Julia Child, Simone Beck and Louisette Bertholle was the impetus for Child’s successful career as a TV chef. Published in 1961, the book aimed to not only adapt classic French recipes for mainstream America, but how, through food, to live a happy and prosperous life.

목차

Chapter 1. KITCHEN EQUIPMENT

Chapter 2. DEFINITIONS

Chapter 3. INGREDIENTS

Chapter 4. MEASURES

Chapter 5. TEMPERATURES

Chapter 6. CUTTING: Chopping, Slicing, Dicing, and Mincing

Chapter 7. WINES

Chapter 8. CHAPTER I-SOUPS

Chapter 9. CHAPTER II-SAUCES

1. White Sauces

2. Brown Sauces

3. Tomato Sauces

4. The Hollandaise Family

5. The Mayonnaise Family

6. Vinaigrettes

7. Hot Butter Sauces

8. Cold Flavored Butters

9. List of Miscellaneous Sauces

10. Stocks and Aspics

Chapter 10. CHAPTER III-EGGS

1. Poached Eggs

2. Shirred Eggs

3. Eggs in Ramekins

4. Scrambled Eggs

5. Omelettes

Chapter 11. CHAPTER IV-ENTRÉES AND LUNCHEON DISHES

1. Pie Dough and Pastry Shells

2. Quiches, Tarts, and Gratins

3. Souflés and Timbales

4. Pâte à Choux, Puffs, Gnocchi, and Quenelles

5. Crêpes

6. Cocktail Appetizers

Chapter 12. CHAPTER V-FISH

1. Fish Filets Poached in White Wine

2. Two Recipes from Provence

3. Two Famous Lobster Dishes

4. Mussels

5. List of Other Fish Dishes

Chapter 13. CHAPTER VI-POULTRY

1. Roast Chicken

2. Casserole-roasted Chicken

3. Sautéed Chicken

4. Fricasseed Chicken

5. Broiled Chicken

6. Chicken Breasts

7. Duck

8. Goose

Chapter 14. CHAPTER VII-MEAT

1. Beef

2. Lamb and Mutton

3. Veal

4. Pork

5. Ham

6. Cassoulet

7. Liver

8. Sweetbreads

9. Brains

10. Kidneys

Chapter 15. CHAPTER VIII-VEGETABLES

1. Green Vegetables

2. Carrots, Onions, and Turnips

3. Lettuce, Celery, Endive, and Leeks

4. The Cabbage Family

5. Cucumbers

6. Eggplant

7. Tomatoes

8. Mushrooms

9. Chestnuts

10. Potatoes

11. Rice

Chapter 16. CHAPTER IX-COLD BUFFET

1. Cold Vegetables

2. Composed Salads

3. Aspics

4. Molded Mousses

5. Pâtés and Terrines

6. List of Other Cold Dishes

Chapter 17. CHAPTER X-DESSERTS AND CAKES

1. Fundamentals

2. Sweet Sauces and Fillings

3. Custards, Mousses, and Molded Desserts

4. Sweet Soufjflés

5. Fruit Desserts

6. Tarts

7. Crêpes

8. Clafoutis

9. Babas and Savarins

10. Ladyfingers

11. Cakes

Chapter 18. Index

11. Cakes

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