Mastering the Art of French Cooking, Volume 2 A Cookbook

by CHILD, JULIA

• ISBN13: 9780394401522
• ISBN10: 0394401522
• Format: Hardcover
• Copyright: 1970-10-12
• Publisher: Knopf

Summary

The sequel to the classicMastering the Art of French Cooking Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of Francecooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memoriesof lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. Among its many treasures: the first authentic, successful recipe ever devised for making real French breadthe long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavorwith American all-purpose flour and in an American home oven; soups from the garden, chowders and bisques from the seaincluding great fish stews from Provence, Normandy, and Burgundy; meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery; chickens poached (thirteen ways) and sauced; vegetables alluringly combined and restored to a place of honor on the menu; a lavish array of desserts, from the deceptively simple to the absolutely splendid. But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking andcharcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhoodcharcuterieforpatesandterrinesand sausages. Here, most of us have no choice but to create them for ourselves. And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France's professional chefs and bakers. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasantragoutsto royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul ofMastering the Art of French Cooking. And the many drawingsfive times as many as in Volume Oneare demonstrations in themselves, making the already clear instructions doubly clear. More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating.Bon appetit!

Author Biography

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, 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 Julia Child 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.

Simone ("Simca") Beck was born in 1904 at Tocqueville en Caux, Normandy. In 1933, she began to study at the Cordon Bleu, then the world’s supreme school of cuisine. In 1948 she was approached by a friend, Louisette Bertholle (now Comtesse de Nalèche), to collaborate on a French cookbook for Americans. In 1951, at the suggestion of her husband, they began to search for an American to help them, and a friend introduced Simca to Julia Child, then studying cooking in Paris. Soon afterward, the three women formed a cooking school, L’École des Trois Gourmandes, and began the collaboration that produced the several volumes of Mastering the Art of French Cooking. She died in 1991.

Table of Contents

Kitchen Equipment	3	(8)
Definitions	11	(4)
Ingredients	15	(5)
Measures	20	(4)
Temperatures	24	(2)
Cutting: Chopping, Slicing, Dicing, and Mincing	26	(5)
Wines	31	(6)
Soups	37	(17)
Sauces	54	(62)
White Sauces	55	(11)
Brown Sauces	66	(10)
Tomato Sauces	76	(3)
The Hollandaise Family	79	(7)
The Mayonnaise Family	86	(8)
Vinaigrettes	94	(2)
Hot Butter Sauces	96	(3)
Cold Flavored Butters	99	(6)
List of Miscellaneous Sauces	105	(1)
Stocks and Aspics	106	(10)
Eggs	116	(23)
Poached Eggs	116	(6)
Shirred Eggs	122	(1)
Eggs in Ramekins	123	(2)
Scrambled Eggs	125	(1)
Omelettes	126	(13)
Entrees and Luncheon Dishes	139	(68)
Pie Dough and Pastry Shells	139	(7)
Quiches, Tarts, and Gratins	146	(11)
Souffles and Timbales	157	(18)
Pate a Choux, Puffs, Gnocchi, and Quenelles	175	(15)
Crepes	190	(6)
Cocktail Appetizers	196	(11)
Fish	207	(27)
Fish Filets Poached in White Wine	208	(10)
Two Recipes from Provence	218	(2)
Two Famous Lobster Dishes	220	(6)
Mussels	226	(6)
List of Other Fish Dishes	232	(2)
Poultry	234	(54)
Roast Chicken	240	(9)
Casserole-roasted Chicken	249	(5)
Sauteed Chicken	254	(4)
Fricasseed Chicken	258	(7)
Broiled Chicken	265	(2)
Chicken Breasts	267	(5)
Duck	272	(10)
Goose	282	(6)
Meat	288	(133)
Beef	288	(40)
Lamb and Mutton	328	(22)
Veal	350	(25)
Pork	375	(14)
Ham	389	(10)
Cassoulet	399	(6)
Liver	405	(4)
Sweetbreads	409	(4)
Brains	413	(3)
Kidneys	416	(5)
Vegetables	421	(115)
Green Vegetables	423	(53)
Carrots, Onions, and Turnips	476	(13)
Lettuce, Celery, Endive, and Leeks	489	(7)
The Cabbage Family	496	(3)
Cucumbers	499	(2)
Eggplant	501	(4)
Tomatoes	505	(3)
Mushrooms	508	(9)
Chestnuts	517	(3)
Potatoes	520	(8)
Rice	528	(8)
Cold Buffet	536	(43)
Cold Vegetables	536	(5)
Composed Salads	541	(3)
Aspics	544	(14)
Molded Mousses	558	(6)
Pates and Terrines	564	(12)
List of Other Cold Dishes	576	(3)
Desserts and Cakes	579	(105)
Fundamentals	579	(9)
Sweet Sauces and Fillings	588	(6)
Custards, Mousses, and Molded Desserts	594	(19)
Sweet Souffles	613	(10)
Fruit Desserts	623	(9)
Tarts	632	(16)
Crepes	648	(7)
Clafoutis	655	(3)
Babas and Savarins	658	(7)
Ladyfingers	665	(2)
Cakes	667	(17)
Index	684