Mastering the Art of French Cooking

Mastering the Art of French Cooking

With the help of this book, you will learn how to cook the basic French recipes. Mastering the Art of French Cooking, published on the 1st of December, represent the perfect gift for any lover of the French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this book, with more than one hundred instructive illustrations, can be applied to recipes in all other cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in all kitchens.

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