Julia Child Mastering the Art of French Cooking- VOLUME TWO
description
Local pick-up preferred (please call first), but will ship at the buyer’s expense.
Kingston – Books 4 – IMG_1132
Authors: Julia Child and Simone Beck
Publisher: Alfred A. Knopf, Inc
Illustrated
Contents by Chapter
CHAPTER 1. SOUPS FROM THE GARDEN - BISQUES AND CHOWDERS FROM THE SEA.....3
CHAPTER 2. BAKING: BREADS, BRIOCHES, CROISSANTS, AND PASTERIES…..53
CHAPTER 3. MEATS: FROM COUNTRY KITCHEN TO HAUTE CUSINE…..140
CHAPTER 4. CHICKEN, POACHED AND SAUCED – AND A COQ EN PATE…..251
CHAPTER 5. CHARCUTERIE: SAUSAGES, SALTED PORK AND GOOSE, PATES AND TERRINES…..281
CHAPTER 6. A CHOICE OF VEGETABLES.....335
CHAPTER 7. DESSERTS: EXTENDING THE REPERTOIRE…..415
APPENDICES
Stuffings…..513
Kitchen Equipment…..517
Cumulative Index for volumes One and Two - follows page …..556
Hard cover with jacket 555 pages Library of Congress Catalog Card Number: 61-12313
