Mastering the art of French cooking
By: by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn.
Contributors: Bertholle, Louisette.; Beck, Simone, 1904-1991.
Edition: Updated, Fortieth anniversary ed.
Publisher: Knopf
Published: 2009
Place of publication: New York
Language: eng
Format: Hardcover
ISBN-13: 9780375413407
Subjects: Cookery, French
Notes: Includes index.
Table of contents: label: Kitchen Equipment
title: 3; label: Definitions
title: 11; label: Ingredients
title: 15; label: Measures
title: 20; label: Temperatures
title: 24; label: Cutting: Chopping, Slicing, Dicing and Mincing
title: 26; label: Wines
title: 31; label: Chapter I - Soups
title: 37; label: Chapter II - Sauces
title: 54; label: Chapter III - Eggs
title: 116; label: Chapter IV - Entrées and Luncheon Dishes
title: 139; label: Chapter V - Fish
title: 207; label: Chapter VI - Poultry
title: 234; label: Chapter VII - Meat
title: 288; label: Chapter VIII - Vegetables
title: 421; label: Chapter IX - Cold Buffet
title: 536; label: Chapter X - Desserts and Cakes
title: 579; label: Index
title: follows page 684