Mastering the art of French cooking / by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn.

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

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Bibliographic Details
Main Author: Child, Julia
Other Authors: Bertholle, Louisette, Beck, Simone, 1904-1991
Format: Book
Language:English
Published: New York : Alfred A. Knopf, 2011, ©2001
Edition:50th anniversary [ed.].
Subjects:
Holy Cross Note:Imprint on title page lists the publishing date as 2016.

MARC

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500 |a "The story of "Mastering" at Knopf / by Judith Jones": pages xv-xxi. 
500 |a Includes index. 
505 0 |a Soups -- Sauces -- Eggs -- Entreés and luncheon dishes -- Fish -- Poultry -- Meat -- Vegetables -- Cold buffet -- Desserts and cakes. 
520 |a Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured. 
590 |a Imprint on title page lists the publishing date as 2016. 
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