Julia Child – Art of French Cuisine 2
Julia Child and Simone Beck are coming up with their classical work. After the release of today's highly acclaimed first book, they continued diligently to work, explore and test additional recipes of classical dishes and French regional specialties – cooked, advised, tasted, perfected. Their discoveries and insights have written into a second volume, a brilliant collection of recipes that will both expand your culinary repertoire, but will allow you to advance to a higher level in the art studio of French cuisine.
Fixed binding
782 pages
Czech edition 2015
The second book is intended for people who want to taste ordinary food and a tastefully decorated kitchen or nostalgically recall the unique flavors and fragrances of France - lunch in a rural pub in Provence or evening in a noble Parisian restaurant.
You can find here:
• the first authentic, proven recipe for French bread,
• Soups including fish and bisque from sea gifts,
• Meals from rural cuisine to the famous haute cuisine ,
• thirteen great recipes for poached chicken with sauce,
• temptingly assorted vegetable dishes,
• a flood of desserts from simple to absolutely magnificent delicacies.
You will get clear and proven guides in your hands that will make you even able to cook specialties that were only available to French chefs and baker masters until recently. Each new basic recipe is developed step by step, with a detailed sense of detail, and the book is also complemented by numerous drawings.
Julia Child was born in California in 1912 to a wealthy and educated family - her father was a graduate of Princeton University. After graduating from high school, she moved to New York where she worked for some time in advertising. During World War II, she served at the intelligence service, including Ceylon, where she met her later husband, who settled in Paris in 1948, where Childa was assigned to work.
Julia attended Le Cordon Bleu, a renowned cooking school, and then took private lessons for the famous French chefs. In 1951, she founded her own gourmet college with her friends, Louisette Bertholle and Simone Beck. Ten years later, they co-authored a cookbook, The Art of French Cuisine , which has become a bestseller in the United States and once and for all has changed the look of American women for cooking. From Child, she became a cook celebrity. She has appeared regularly on television screens and since 1963 her French chef has featured her own program. The viewers attracted the knowledge of French cuisine, but also the nature, the charm and unprecedented enthusiasm for the culinary art. There were a number of awards (among others, the Emmy Award) and several other programs and cookbooks, among which her masterpiece " Cook Art" from 1989.
In 2000, Child was awarded the French Order of Honorary Legion, and three years later she was awarded the Presidential Medal of Freedom. Julia Child died in 2004.
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