Mastering the Art of French Cooking Volume 2

by Julia Child

ISBN-10: 0394721772
ISBN-13: 9780394721774
Region: France
Publisher: Alfred A. Knopf
Publication Date: September, 1983
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Recipe Index

Recipesort icon Page Rating
Aubergines en Persillade, Gratinées. Eggplant Baked with Parsley, Garlic, and Béchamel 348
0
Aubergines en Persillade, Sautées. Sautéed Eggplant Garnished with Garlic, Bread Crumbs, and Herbs 347
0
Aubergines en Pistouille, Froides. Cold Eggplant à  la Grecque with Tomatoes and Basil 352
0
Aubergines en Tranches, Gratinées. Broiled Eggplant Slices 346
0
Bisque de Crabes. Crab Bisque 36
0
Bisque de Crevettes. Shrimp Bisque 36
0
Bisque de Homard à  l’Américaine. Lobster Bisque 32
0
Bisque d’Écrevisses. Crayfish Bisque 37
0
Blettes Gratinées. Swiss Chard Gratinéed with Cheese Sauce 358
0
Boeuf au Gingembre. Beef Stew Flavored with Ginger, Capers, and Herbs 154
0
Boeuf au Pistou. Beef Stew with an Herb, Cheese, and Garlic Finish 152
0
Boeuf aux Oignons. Beef Stew with Onions and Red Wine 149
0
Boeuf aux Olives. Beef Stew with Olives and Potatoes 153
0
Boeuf à  la Provençale. Beef Stew with Garlic and Anchovy Finish 152
0
Boeuf en Caisse, Surprise. Stuffed, Braised Pot Roast of Beef - Beef Case 166
0
Boeuf en Daube à  la Provençale. Braised Pot Roast of Beef with Wine, Tomatoes, and Provençal Flavorings 161
0
Boeuf en Pipérade. Beef Stew with a Garnish of Peppers and Tomatoes 152
0
Boiling the Tongue - A preliminary to braising or a complete cooking 232
0
Bombe Glacée à  l’Abricot. Apricot Mousse Molded with another Sherbet or an Ice Cream 417
0
Bouchées. Patty SHells for Individual Servings 124
0
Boudin Blanc. White-meat Sausages - Chicken and Veal or Chicken and Pork Forcemeat Stuffing 290
0
Bouillabaisse de Poulet. Chicken Poached in White Wine with Provençale Vegetables, Herbs, and Flavorings 261
0
Bourride. Provençale Fish Stew with Aïoli - Garlic Mayonnaise 50
0
Braised Beef and Ham Stuffing 386
0
Brioché en Couronne. Ring-shaped Brioché 92
0
Brocoli à  la Polonaise. Brocoli with Sautéed Bread Crumbs and Chopped Egg 338
0
Brocoli Étuvés au Beurre. Broccoli Braised in Butter 340
0
Brocoli Étuvés à  la Crème. Chopped Broccoli, Simmered in Cream 342
0
Brocoli Gratinés au Fromage or à  la Milanaise. Buttered Broccoli Gratinéed with Cheese 341
0
Brocoli Sautés à  la Niçoise. Broccoli Sautéed with Onions, Bacon, and Bread Crumbs 339
0
Caillettes - Gayettes. Pork and Liver Sausage with Greens 304
0
Chair à  Saucisse. Plain Pork Sausage Meat - for Sausage Cakes, Breakfast Sausages, Chipolatas, and as a Stuffing Ingredient for Pâtés, Poultry, and so forth 289
0
Chantilly Glacée, au Chocolat. Vanilla Ice Cream with Chocolate Sauce 431
0
Chantilly Meringuée. Whipped Cream with Italian Meringue - for cream fillings and ice cream 430
0
Charlotte Jamaïque en Flammes. Rum-cake Caramel Custard, Flambée 451
0
Chaud-froid de Poulet, Morvandelle. Chicken in Chaud-froid - a Cold Dish 258
0
Chou Farci. Stuffed Whole Cabbage 379
0
Choux Brocoli Blanchis. Blanched Broccoli - Plain Boiled Broccoli 337
0
Cochon de Lait, Farci à  la Trébizonde. Roast Suckling Pig Stuffed with Rice, Sausages, Apricots, and Raisins 226
0
Cold Pâté en Brioche with Aspic 303
0
Confit d’Abricots en Sirop. Apricot Filling or Sauce using canned Apricots 507
0
Confit d’Oie. Preserved Goose - Disjointed and Salted Goose Cooked in its own fat - also Pork, Small Game, Duck, and Turkey 315
0
Cornets à  la Fondue de Fromage. Cream Horns Baked with Cheese Filling 138
0
Cornets et Rouleaux. Cream Horns - Cream Rolls 468
0
Cornets. Puff Pastry Horns - Cream Horns 135
0
Côtes de Veau Braisées aux Champignons. Veal Chops or Steaks Braised with Mushrooms and Cream 206
0
Côtes de Veau Champvallon, Gratinées. Veal Chops or Steaks Braised with Potatoes 207
0
Côtes de Veau dans Leur Jus. Veal Chops or Steaks Braised in Wine 204
0
Côtes de Veau Gratinées au Fromage. Braised Veal Chops or Steaks Gratinéed with Cheese 206
0
Cou d’Oie Farci. Goose-Neck Sausage 317
0
Coupelles, Langues de Chats. Cookie Serving Cups for Ices, Fruits, and Dessert Creams 419
0
Couques. Tongue-shaped Caramelized Cookies made from Puff Pastry Dough 477
0
Courgettes aux Épinards. Sauté of Grated Zucchini and Chopped Spinach 370
0
Courgettes en Persillade, Gratinées. Zucchini Baked with Garlic, Parsley, and Béchamel 367
0
Courgettes en Pistouille. Zucchini with Tomatoes, Peppers, Garlic, and Basil 368
0
Courgettes Étuvées à  la Crème. Zucchini Simmered in Cream and Tarragon 366
0
Courgettes Farcies au Riz et aux Poivrons. Zucchini Stuffed with Rice and Peppers 376
0
Courgettes Farcies aux Amandes. Zucchini Stuffed with Almonds and Cheese 374
0
Courgettes Gratinées à  la Milanaise. Zucchini Pieces Sautéed, then Baked with Cheese 366
0
Courgettes Gratinées, Mornay. Zucchini Gratinéed with Cheese Sauce 367
0
Courgettes Rapées à  la Crème. Grated Zucchini Simmered in Cream 370
0
Courgettes Rapées, Sautées à  la Provençale. Grated Zucchini Sautéed in Olive Oil with Garlic 370
0
Courgettes Rapées, Sautées. Grated Zucchini Sautéed in Butter and Shallots 369
0
Courgettes Sautées à  la Provençale. Zucchini Sautéed in Olive Oil with Garlic and Parsley 365
0
Courgettes Sautées, Maître d’Hotel. Zucchini Sautéed in Butter with Lemon and Parsley 364
0
Crème au Beurre à  la Meringue Italienne. Meringue Butter-cream Filling and Frosting 489
0
Crème au Citron or Crème à  l’Orange. Lemon or Orange Cream Filling 484
0
Crêpes à  la Pipérade. Pepper, Onion, Tomato, and Cheese Pancakes 408
0
Croissants 96
0
Croûtons. Small Cubes of Bread Sautéed in Butter 16
0
Épaule d’Agneau Farcie, Viroflay. Braised, Stuffed Shoulder of Lamb 194
0
Farce Évocation d’Albuféra. Rice, Mushrooms, and Chicken-liver Stuffing with Purée of Garlic 274
0
Farce Narmande, aux Boudins Blancs. White Forcemeat Stuffing with Mushrooms Duxelles 275
0
Farcie Niçoise. Olives and Pimento Stuffing with Garlic and Herbs 160
0
Feuilles de Chou Farcies. Stuffed Cabbage Leaves for Individual Servings 384
0
Feuilletée au Fromage - Jalousie au Fromage. Peekaboo Cheese Tart of French Puff Pastry 140
0
Feuilletons de Veau en Croûte. Stuffed Roast of Veal Baked in a Pastry Crust 223
0
Filet de Boeuf à  la Bourgeoise. Tenderloin of Beef with Onions, Mushrooms, and Olives 178
0
Filet de Boeuf en Croûte. Tenderloin of Beef Baked in Pastry - Beef Wellington Brioché 181
0
Filet de Boeuf en Feuilletons, Duxelles. Tenderloin of Beef Sliced, Stuffed with Mushrooms and Roasted 180
0
Filet de Boeuf Poêlé. Tenderloin of Beef, Casserole-roasted with Aromatic Vegetables 176
0
Flan aux Prunes - Clafouti aux Prunes. Fresh Prune Plums Baked in Custard 436
0
Fleurons. Puff-pastry Puffs, for Decorations and Garnitures 132
0
Fondant. Sugar Icing or Frosting for Cakes, Petits Fours, Napoleons, Candied Fruits, and Candies 505
0
Fonds d’Artichauts en Surprise. Artichoke Bottoms Stuffed with Mushroom Purée, Poached Eggs Optional - a Cold Entrée 412
0
Fonds d’Artichauts Farcis, Froids. Artichoke Bottoms Stuffed with Mushroom Purée, Poached Eggs Optional - a Cold Entrée 412
0
Fondue de Fromage pour Cornets, Rouleaux, Mille-Feuilles, et Croquettes. Cheese Filling for Cream Horns, Mille-Feuilles, and Croquettes 137
0
Frittons - Grattons. Cracklings 317
0
Galette de Pommes de Terre au Fromage. Mold of Sliced Potatoes and Cheese Cooked in Butter 397
0
Galette de Pommes de Terre aux Tomates. Hashed Brown Potatoes with Tomatoes and Herbs 391
0
Galette de Pommes Duchesse. Mashed Potato Pancakes from the Leftovers 402
0
Galettes de Pommes de Terre Farcies. Filled Potato Cakes 403
0
Garniture de Volaille, Financière. Diced Chicken in White-wine Sauce with Quenelles, Truffles, Mushrooms, and Olives 145
0
Garniture Dieppoise - Garniture aux Fruits de Mer. Creamed Seafood Filling 145
0
Gâteau aux Noix - Le Saint-André. Walnut Cake 490
0
Gigot Farci, en Croûte. Boned, Stuffed Lamb Baked in Pastry 189
0
Gratin Dauphinois aux Endives. Gratin of SLiced Potatoes and Endives 389
0
Gratin de Brocoli, Mornay. Chopped Broccoli Gratinéed with Cheese Sauce 342
0
Gratin de Pommes, Normande - Clafouti aux Pommes. Sliced Apples Baked with Rum, Raisins, Eggs, and Cream 434
0
Gratin de Potiron d’Arpajon. Purée of Pumpkin or Winter Squash and White Beans 404
0
Gratin d’Aubergines aux Oignons. Spinach Braised with Onions - also for other greens 360
0
Gratin d’Aubergines Farcies. Main-course Eggplant and Tomato Casserole for Leftover Meat 356
0
Gratin d’Aubergines, Provençal. Sliced Eggplant Baked with Cheese and Tomatoes 354
0
Grosse Brioché à  Tête. Large Brioché with Ball-shaped Head 90
0
Individual Nest or Mounds of Pommes Duchesse 402
0
Jalousie. Peekaboo Jam or Fruit Tart of French Pastry 459
0
Jambon Persillé. Mold of Parslied Ham in Aspic 310
0
Kougloff. Brioché with Raisins 93
0
La Charlotte Africaine. Chocolate Dessert or Layer-cake made from Leftover Cake 493
0
La Farce à  l’Ail de Mme. Cassiot. Rice and Garlic Stuffing with Herbs 161
0
La Paupiette de Gargantua. Giant Stuffed Beef Rolls 156
0
La Purée, Châteaux en Suède. Purée of Yellow Turnips - Rutabagas 406
0
La Saint-André aux Abricots. Walnut Cake with Apricot Filling, Glazed with Fondant 492
0
La Surprise du Vésuve. French Baked Alaska Flambée 432
0
La Tentation de Bramafam. Eggplant Caviar with Walnuts - A Cold Spread or Filling 353
0
La Terrine Verte - Pâté Sans Porc. A Porkless Pâté 324
0
Langue de Boeuf Braisée, au Madère. Beef Tongue Braised Whole, Madeira Sauce 236
0
Langue de Boeuf Braisée, Calcutta. Sliced Fresh Beef Tongue Braised with Curry 240
0
Langue de Boeuf, à  l’Aigre-Douce. Boiled Beef Tongue with Sweet-and-Sour Sauce, Pearl Onions, and Raisins 233
0
Lapin au Saupiquet. Rabbit Marinated in Vinegar and Herbs, and Stewed in Red Wine 247
0
Le Cake. Rich Yellow Loaf Cake with Rum, Raisins, and Cherries 485
0
Le Génoise Électrique. Light, Yellow, Whole-egg Cake, for Layered Cakes and Petits Fours 487
0
Le Glorieux. A Very Rich, Very Light Chocolate Cake 495
0
Le Kilimanjaro - Glace au Chocolat, Pralinée. Chocolate-Burnt-Almond Ice Cream 421
5
Le Marly - La Riposte. French Strawberry Shortcake made with Rum-soaked Brioche 448
0
Le Pélerin en Timbale. Molded Almond Cream 446
0
Le Potiron Tout Rond. Pumpkin Soup Baked in a Pumpkin 24
0
Le Potiron Tout Rond. Stuffed Pumpkin or Pumpkin Soup Served in a Pumpkin 361
0
Le Quatre Quarts. Pound Cake - Yellow Butter Cake 482
0
Le Saint-Cyr, Glacé. Frozen Choclate Mousse Molded in Meringues 425
0
Le Succès - Le Progrès, La Dacquoise. Meringue-nut Layered Cake with Butter-cream Frosting and Filling 497
0
Les Croquets Denison. Walnut and Almond Puffs 473
0
Les Saint-Jacques en Bouillabaisse. Bouillabaisse of Scallops 37
0
Les Tous Nus - Quenelles de Boeuf Provençales. Provençal Sausages of Leftover Braised Beef and Greens 306
0
Les Truffes aux Chocolat. Chocolate Candies in the form of Truffles 472
0
Making a Vol-Au-Vent Cover 131
0
Marmite aux Fruits de Mer - Marmite Dieppoise - Chaudrée Narmande. Normandy-style Fish Stew with Sole, Shellfish, and White-wine Sauce 46
0
Matelotes, Meurettes, Pauchouses. Burgundy Fish Stew with Wine, Onions, Lardons, and Mushrooms 43
0
Mille-Feuilles à  la Fondue de Fromage. Cheese Napoleons 139
0
Mille-feuilles. Napoleons 462
0
Mousse aux Fraises ou aux Framboises, Glacée. Fresh Strawberry or Raspberry Sherbet 418
0
Mousse à  l’Abricot, Chantilly 417
0
Mousse à  l’Abricot, Glacée. Apricot Sherbet 415
0
Mousse d’Oranges à  l’Ananas. Molded Orange Mousse Garnished with Pineapple and Candied Orange Peel 442
0
Mousse Glacée, Pralinée aux Noix - Appareil à  Bombe. Walnut-caramel Ice Cream - or Filling for Bombes Glacées 423
0
Noisettes de Veau, Périgourdine. Individual Stuffed Loin Scallops with Foie Gras and Truffles 223
0
Oignons Farcis au Riz. Oignons Stuffed with Rice, Cheese, and Herbs 376
0
Ossobuco - Jarret de Veau à  la Provençale. Braised Veal Shanks with Wine, Tomatoes, Lemon, and Orange 213
0
Pain Brioché - Brioche Commune - Pain Louis XV. Egg Bread 83
0
Pain Brioché aux Raisins. Egg Bread with Raisins 84
0
Pain de Mie aux Raisins. Raisin Bread - to serve with tea, or for toast 82
0
Pain de Mie. White Sandwich Bread - for sandwiches, canapés, toast, and croûtons 74
0
Pain d’Épices. Spice Cake - Spice Bread - Honey Bread 481
0
Pain Français. Plain French Bread 57
0
Palmiers. Palm-leaf Caramelized Sugar Cookies made from Puff Pastry Dough 478
0
Panade de Riz 318
0
Pâte à  Brioché Fine. Brioche Dough 85
0
Pâte Brisée à  l’Oeuf - Pâte à  Croustade. Egg Pastry Dough for Free-standing Shells and Cases, and for Turnovers 104
0
Pâté de Campagne. Pork and Liver Pâté with Veal or Chicken 321
0
Pâté de Foie et de Porc en Brioche. Pork and Pork-liver Pâté Baked in Brioche Dough 322
0
Pâte Demi-Feuilletée. Simple Puff Pastry - Flaky Pastry - Mock Puff Pastry 113
0
Pâté en Croûte. Pâté Baked in Pastry Crust 326
0
Pâte Feuilletée Fine. Classic French Puff Pastry 118
0
Paupiettes de Boeuf à  la Catalane. Beef Rolls Stuffed with Peppers, Onions, and Mustard Bread 159
0
Petits Bouchées. Cocktail Shells of Puff Pastry 133
0
Petits Brioché à  Tête. Small Individual Briochés with Ball-shaped Heads 92
0
Petits Choux Farcis. Ball-shaped Stuffed Cabbage Leaves 386
0
Petits Navets Sautés, en Garniture. Fresh, Young White Turnips Sautéed in Butter 407
0
Petits Oignons Aigre-Doux. Sweet and Sour Onions Braised with Raisins - Hot or Cold 410
0
Pistouille. Sautéed Eggplant with Tomatoes, Peppers, Garlic, and Basil 351
0
Pithiviers. Almond Cream Baked in French Puff Pastry 468
5
Poires Meringuées, au Sabayon. Wine-poached Pears Baked in Meringue, Wine-custard Sauce 440
0
Poitrine de Veau, Farcie. Breast of Veal Stuffed and Braised - Hot or Cold 216
0
Pommes Anna. Mold of Sliced Potatoes Baked in Butter 394
0
Pommes de Terre au Basilic. Sliced Potatoes Simmered in Cream and Basil 388
0
Pommes de Terre Sarladaise. Truffled Sliced Potatoes Baked in Butter 397
0
Pommes de Terre Sautées, Calabraise. Sliced Potatoes Sautéed with Lemon and Garlic 390
0
Pommes Duchesse au Fromage. Cheese Flavored Pommes Duchesse 402
0
Pommes Duchesse. Mashed Potato Mixture for Borders and other decorations 399
0
Pommes Soufflées, Calvados. Individual Apple Soufflés in Apples 437
0
Potage aux Champignons, Île de France. Cream of Mushroom Soup 12
0
Potage aux Concombres. Cream of Cucumber soup 17
0
Potage aux Courgettes. Cream of Zucchini Soup 18
0
Potage aux Herbes Panachées. Green Herb Soup 10
0
Potage à  la Florentine. Cream of Spinach Soup 9
0
Potage Célestine. Celery Soup with Potatoes, Leeks, and Rice 15
0
Potage Crème aux Oignons, Soubise. Cream of Onion Soup 14
0
Potage de la Fontaine Dureau. Cream of Cauliflower and Watercress Soup 13
0
Potage Magali. Mediterranean Tomato Soup with Rice 20
0
Potage Untel. Green Turnip Soup 18
0
Potage, Créme d’Asperges Vertes. Cream of Fresh Asparagus Soup 5
0
Poularde à  la d’Albuféra. Half-boned Chicken Stuffed with Foie Gras, Truffles, Chicken Livers, and Rice; Poached in White Wine; Sauce Suprême Pimentée 271
0
Poularde en Chaud-froid - Poularde en Gelée. Chicken in Chaud-froid - Chicken in Aspic 268
0
Poularde en Soutien-garge Coq en Pâte - Poularde en Croûte. Half-boned and Stuffed Chicken in a Pastry Crust 276
0
Poularde Pochée à  l’Estragon. Casserole-poached Chicken with White-wine and Tarragon Sauce 265
0
Poulet en Bourride. Bouillabaisse of Chicken with Aïoli Sauce 263
0
Poulet en Gelée. Chicken in Aspic 255
0
Poulet Mornay, Gratinée. Poached Chicken Pieces Gratinéed with Cheese Sauce 256
0
Poulet Poché au Vin Blanc. Chicken Pieces Poached in White Wine, Herbs, and Aromatic Vegetables 253
0
Pumpkin Soup 362
0
Purée Freneuse. Purée of Rice and Turnips with Herbs and Garlic 405
0
Ragoût de Veau aux Champignons. Veal Stew with Tomatoes, Mushrooms, and Cream 210
0
Ragoût de Veau, Printanier. Veal Stew Garnished with Carrots, Onions, New Potatoes, and Green Peas 212
0
Ramequin du Juste Milieu. A Hot Puffed Cheese Dish to serve as an Entrée or in Place of Potatoes 130
0
Ris de Veau à  la Financière. Braised Sweetbreads Garnished with Quenelles, Truffles, Mushrooms, and Olives 143
0
Riz des Hespérides. Mold of Orange-flavored Rice and Cherries 444
0
Rouleaux. Puff Pastry Cream Rolls 139
0
Salade de Poivrons, Provençale. Peeled and Sliced Sweet Peppers in Garlic and Oil 411
0
Salaison à  Sec. Home Dry-curing of Pork 308
0
Saucisson à  Cuire - Saucisson de Ménage, Saucisson de Toulouse, Saucisson à  l’Ail, Saucisson Truffé, Cervalas de Paris. Large Fresh Sausages to Cook and Serve with Potatoes, Sauerkraut, Cassoulet, or to Bake in Brioche or Pastry Dough 292
0
Saucisson de Foies de Volaille Pâté de Foies de Volaille Farce à  Gratin. Chicken-liver Sausage for Baking in Brioche Dough - Chicken-liver Pâté - Chicken-liver Spread or Filling 296
0
Saucisson en Brioche. Sausage Baked in Brioche Dough 299
0
Saucisson en Croûte. Sausage Baked in Plain Pastry or in Puff Pastry 304
0
Saucisson Truffé au Foie Gras ou aux Foies de Volaille. Pork and Veal Sausages with Truffles and Foie Gras or with Chicken Livers - Especially for Baking in Brioche or Pastry Dough, or as a Stuffing for Pâtés, Poultry, Chaussons 295
0
Sauté de Brocoli. Chopped Broccoli Sautéed in Butter 341
0
Selle d’Agneau Rôtie. Roast Saddle of Lamb 199
0
Selle d’Agneau, Milanaise. Saddle of Lamb Garnished with Parmesan Cheese and Bread Crumbs 203
0
Selle d’Agneau, Persillade. Saddle of Lamb Garnished with Parsley and Buttered Bread Crumbs 202
0
Soufflé d’Aubergines en Persillade. Eggplant Soufflé 349
0
Soupe à  la Victorine. Purée of White Bean Soup, Eggplant and Tomato Garnish 22
0
Soupe Belle Potagère. Pea-pod Soup 7
0
Soupe Catalane aux Poivrons. Catalonian Pepper and Leek Soup 21
0
Stewing Chicken - Fowl 255
0
Strawberry or Raspberry Ice Cream 418
0
Tarte aux Pommes - Tarte aux Poires. Apple or Pear Tart Baked in French Puff Pastry 457
0
Tenderloin Baked in a Cloak of Mushrooms or of Matignon 178
0
Terrine de Poie de Porc. Pork-liver Pâté 320
0
Tian de Courgettes au Riz. Gratin of Zucchini, Rice, and Onions with Cheese 371
0
Timbale de Courgettes. Molded Custard of Zucchini, Onions, and Cheese 372
0
Timbales de Brocoli. Broccoli Molds 343
0
Tourte Limousine. Potato Pie with Herbs and Cream 398
0
Tripe à  la Niçoise. Tripe Baked with Onions, Tomatoes, Wine, and Provençale Seasonings 244
0
Tuiles aux Amandes. Lacy Curved Almond Wafers 475
0
Upside-down Pastry Shells 106
0
Veau en Feuilletons. Sliced and Stuffed Roast of Veal 219
0
Velouté de Crustacés. Cream of Shellfish Soup - for canned crab, and cooked or frozen crab or lobster meat 41
0
Velouté de Saint-Jacques. Cream of Scallop Soup - hot or cold 39
0
Vol-Au-Vent. Large Patty Shells 126
0
Waterzooi Poulet. Chicken Poached in White Wine and a Julienne of Vegetables, Cream, and Egg-yolk Sauce 259
0

Publishers Information

About Mastering the Art of French Cooking Volume 2

Publisher Web Link: http://knopf.knopfdoubleday.com/

The sequel to the classic Mastering 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 France—cooking, 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 memories—of 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 bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven;

• soups from the garden, chowders and bisques from the sea—including 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 and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and 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 peasant ragoûts to 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 of Mastering the Art of French Cooking. And the many drawings—five times as many as in Volume One—are 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 appétit!

(http://www.randomhouse.com/)

Author Information

About Julia Child

Julia Child was an American chef, author and television personality, who introduced French cuisine and cooking techniques to the American mainstream, through her many cookbooks and television programs.

Julia Child grew up in California but spent most of her adult life in Cambridge Massachusetts until 2001 when she retired back to California donating her famous kitchen to the Smithsonian National Museum of Natural History in Washington, DC, where it is now on display.

Julia’s culinary endeavor’s began in 1949 when she and husband Paul Child moved to Paris. Julia repeatedly recalled her first meal in Rouen of oysters, sole meunière and fine wine as a culinary revelation. She described the experience once in The New York Times as “an opening up of the soul and spirit for me”. While in Paris, she attended Le Cordon Bleu and thus the career of a Legend was launched.

Although she has numerous books and television series to her credit, her most famous works are the 1961 cookbook Mastering the Art of French Cooking and the television series The French Chef, which premiered in 1963 as an instant national hit and ran for ten years winning many Peabody and Emmy Awards. In the decades that followed Julia hosted many other television series including Julia & Company, Cooking with Master Chefs, Dinner at Julia’s, Julia Child and Jacques Pepin Cooking at Home and many more.

Among her many accolades Julia received the French Legion of Honor in 2000 and the U.S. Presidential Medal of Freedom in 2003. Julia also received an honorary doctorate from Harvard University and even graced the cover of Time Magazine.

On August 13, 2004 Julia Child passed away at the age of 91. Julia Child changed the way America eats, instilling passion into the food culture of the United States and much of the world.

This August, a film adaptation, titled Julie & Julia, also based on Julia Child’s biography, My Life in France, sees 2009 Academy Award nominee Amy Adams cast in the role of Julie Powell. (http://www.cordonbleu.edu/)

Cookbooks by Julia Child