Mastering the Art of French Cooking | 誠品線上

法式料理聖經

內容簡介

內容簡介 美國烹飪大師Julia Child投身法式料理近 50年，一生致力於推廣「在家也可以自己做法式料理」，她除了在美國電視上教授簡單易做的法國菜、也透過出版食譜來引導所有人享受烹飪的樂趣。透過電影「Julie & Julia 美味關係」，許多人重新認識了Julia Child這一位名廚，也燃起了許多人對「在家自己煮法式料理」的熱忱。 本書就是她的經典食譜作品，多年來一直是所有美國人學習家庭法式料理的第一選擇。如同Julia Child自己在引言中所寫的「只要你能讀，你就能煮（If you can read, you can cook）」，她將看似繁複的法式料理過程整理為簡單易懂的步驟，清楚而容易實作，即使是業餘級的一般人也可以輕易上手。 本書為 1984 年經過修訂部份內容、2004 年重新發行的版本，內容特別收錄了Julia Child 為這個四十週年紀念版所撰寫的引言，還以本書的發行、沿革歷史。本書共包含了524道不同料理，內含廚房基本設備介紹、食材及測量單位、溫度及刀法等基本知識說明，食譜則分為：湯、醬料、蛋類料理、主菜和午餐料理、魚、家禽、肉類、蔬菜、冷盤、甜點和蛋糕。

作者介紹

作者介紹 JULIA CHILD, a native of California and a Smith College graduate; Simone (“Simca”) Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris’s famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L’Ecole des Trois Gourmandes, at the same time that Mastering the Art of French Cooking was taking shape. After that, Simone Beck published two cookbooks, Simca’s Cuisine in 1972 and New Menus from Simca’s Cuisine in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. 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.

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