Louisette Bertholle Libros

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its final creation.

'Mastering any art is a continuing process . . . ' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famous fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations. 'It will gladden the heart of all good cooks . . . and alchemist's stone which enables any cook to turn base ingredients into gold.' Caroline Conran, Sunday Times'This isn't just any cookery book. It is Mastering the Art of French Cooking, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. . . Julia Child's book is a triumph, and also a trophy.' A. A. Gill, The Times

Durante más de cincuenta años, "El Arte de la Cocina Francesa" ha sido el libro definitivo sobre el tema para los lectores estadounidenses. Con 524 recetas deliciosas, en sus páginas los cocineros encontrarán algo para todos, desde expertos hasta principiantes que aman la buena comida y desean reproducir las delicias de la cocina francesa, desde obras maestras galas históricas hasta la perfección aparentemente sencilla de un plato de guisantes verdes de primavera. Aquí, Julia Child, Simone Beck y Louisette Bertholle descomponen los alimentos clásicos de Francia en una secuencia lógica de temas y variaciones, en lugar de presentar un catálogo interminable y difuso de platos. A lo largo del libro, el enfoque está en recetas clave que forman la columna vertebral de la cocina francesa y que se prestan a un número infinito de elaboraciones, lo que sin duda aumentará el repertorio culinario de cualquiera. Con más de 100 ilustraciones instructivas que guían a los lectores en cada paso, "El Arte de la Cocina Francesa" merece un lugar de honor en cada cocina.

The perfect gift for any follower of Julia Child and lover of French cuisine, this boxed set includes the complete Mastering the Art of French Cooking and its sequel. Volume One features 524 classic recipes, emphasizing that “anyone can cook in the French manner anywhere” with proper guidance. It serves both seasoned cooks and beginners eager to recreate the savory delights of traditional French cooking, from iconic dishes to simple spring-green peas. With over one hundred instructive illustrations, the techniques learned can be applied to other French cookbooks, enhancing their usability. Compiled from the expertise of renowned Cordon Bleu chefs, this volume remains a staple in American kitchens. Volume Two offers 257 additional recipes, showcasing the continued exploration by Julia Child and Simone Beck of classic dishes and regional specialties in France. Each recipe is presented step-by-step, maintaining the clarity and precision of the first volume, but with five times as many illustrations for enhanced understanding. Notably, this volume empowers Americans to excel in baking and charcuterie, areas where they often must rely on their own skills rather than local bakeries or charcuteries. Bon appétit!