child j mastering the art of french cooking vol
Child J. Mastering the Art of French Cooking Vol
This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GILL, The Times This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!
3238 Руб.
Child J. Mastering the Art of French Cooking Vol
This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GILL, The Times This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!
3238 Руб.
Annahita Kamali. Cookbook Book
Over 100 of the most beautiful, influential and informative cookbooks of the past 300 years. Compiled by a panel of experts in the fields of art, design, food and photography, Cookbook Book is an opus celebrating cookbooks of all shapes, sizes, languages and culinary traditions. From tried‐and‐true classics such as Larousse Gastronomique and Mastering the Art of French Cooking by Julia Child to surprising quirky choices such as The Mafia Cookbook and The Hawaiian Cookbook, each of these cookbooks has shaped, influenced or revolutionized home‐cooking in its own way. Includes translations and full recipes. The book features stand out, gorgeous photography and is essential for any collector of vintage cookbooks or for those that love food history.
6590 Руб.
Child J., Beck S. Mastering the Art of French Cooking. Volume two
"Mastering any art is a continuing process ..." In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations.
1939 Руб.
Child J., Beck S. Mastering the Art of French Cooking, Volume two
Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations. Units are imperial.
1072 Руб.
Child J., Beck S. Mastering the Art of French Cooking. Volume two
"Mastering any art is a continuing process ..." In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations.
1939 Руб.
Child J., Beck S. Mastering the Art of French Cooking, Volume two
Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations. Units are imperial.
1072 Руб.
Child Julia Mastering the Art of French Cooking. Volume 2
Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.
5590 Руб.
Powell Julie Julie and Julia. My Year of Cooking Dangerously
Julie & Julia, the bestselling memoir that's "irresistible....A kind of "Bridget Jones" meets "The French Chef"" ("Philadelphia Inquirer"), is now a major motion picture. Julie Powell, nearing thirty and trapped in a dead-end secretarial job, resolves to reclaim her life by cooking in the span of a single year, every one of the 524 recipes in Julia Child's legendary "Mastering the Art of French Cooking." Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life-lived with gusto. The film is written and directed by Nora Ephron and stars Amy Adams as Julie and Meryl Streep as Julia.
1099 Руб.
Child J., Bertholle L., Beck S. Mastering the Art of French Cooking. Volume one
This isnt just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and its a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero whod gone out there and made a difference. Her books are a triumph, and also a trophy A. A. Gill, The Times
1870 Руб.
Child J., Bertholle L., Beck S. Mastering the Art of French Cooking. Volume one
This isnt just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and its a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero whod gone out there and made a difference. Her books are a triumph, and also a trophy A. A. Gill, The Times
1870 Руб.
Powell Julie Julie and Julia. My Year of Cooking Dangerously
Julie & Julia: My Year of Cooking Dangerously is the story of the hilarious culinary blogging project aspiring writer Julie Powell embarks on in order to kick-start her writing career and give her life focus - the results, however, are not quite what she had first envisioned . . . Living in a tiny apartment in New York and trapped in a job she hates, Julie Powell sees life passing her by. Then one night, she notices that the few items she's grabbed from the Korean grocery store are the few items she's grabbed for Potage Parmentier, as described in Julia Child's legendary cookbook,Mastering the Art of French Cooking. And The Project is born. Julie begins to cool - every one of the 524 recipes in the book, in the space of just one year. Soon The Project is all she can think about. While the richness of the food she slaves over spreads into the rest of her life. . . 'Sassy, quirky and disarmingly honest…Powell draws high-calorie comedy from her exploits' Marie Claire 'A gem of a book…both hilarious and touching' Glamour Julie Powell started to entertain readers on her infamous blog, on which she pledged to cook all the recipes from Julia Child's iconic cookbook Mastering the Art of French Cooking. The blog achieved a dedicated following and, as a result of this, it evolved into Julie & Julia - a novel which connects Julie's blog to a reworking of Julia Child's biography. Julie & Julia was adapted for film by Nora Ephron in 2009 and starred Meryl Streep and Amy Adams. Cleaving, the sequel to Julie & Julia, is also available from Penguin.
1433 Руб.
Child Julia, Bertholle Louisette, Beck Simone Mastering the Art of French Cooking. Volume 1
This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!
4274 Руб.
Bremzen A. Mastering the Art of Soviet Cooking
Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. .
773 Руб.
Bremzen A. Mastering the Art of Soviet Cooking
Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. .
773 Руб.
Modernist Cuisine в 6 томах
Cutting-edge techniques used by the world's best chefs "The most important book in the culinary arts since Escoffier." - Tim Zagat A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. The authors and their 20-person team at The Cooking Lab-scientists, inventors, and accomplished cooks in their own right-have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Modernist Cuisine is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking-and eating-in a whole new light.
51060 Руб.