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Mastering the Art of French Cooking, Volume 2: 002 [Kindle Edition]

Julia Child , Sidonie Coryn
4.8 von 5 Sternen  Alle Rezensionen anzeigen (4 Kundenrezensionen)

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  • Länge: 648 Seiten
  • Sprache: Englisch
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It will gladden the heart of all good cooks alchemist's stone which enables any cook to turn base ingredients to gold (Caroline Conran Sunday Times )

As close to a divine text as you can get (Matthew Fort Guardian )


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!


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Die hilfreichsten Kundenrezensionen
9 von 9 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Außergewöhnlich gut. 2. Januar 2011
Ich bin durch den Film Julie und Julia auf das Buch bzw. auf Julia Childs aufmerksam geworden. Weil ich noch nicht viel darüber wusste, habe ich erst das Taschenbuch-Format bestellt. Die Rezepte sind aber einfach fantastisch. Ich habe ja schon viele Kochbücher gelesen, aber die Beschreibungen sind hier außerordentlich gut verständlich. Es werden alle möglicherweise aufkommenden Fragen beantwortet und ggf. zeichnerisch untermalt. Auch wenn in diesem Buch keine Fotos zu finden sind, kann ich es nur wärmstens empfehlen. Das Englisch ist auch kein Problem, da einfaches Vokabuar verwendet wird. Kaufen und unbedingt nachkochen, da häufiger Gebrauch anzunehmen aber besser in der gebundenen Ausgabe.
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11 von 13 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen good, informative, easy to use book 19. Oktober 1998
Von Ein Kunde
Julia Child is a master in the art of French cooking. I read this book after reading her biography. I am 15 and all I have seen of Julia Child is her in her old age.... I highly suggest buying thid book and also Volume I which has a phenominal recipe for French Onion Soup. Jen
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5.0 von 5 Sternen Easy to understand and tasty to eat. 12. Mai 2014
Von Sünne G.
Format:Taschenbuch|Verifizierter Kauf
Julia Child's "Mastering the art of French cooking" seems to be the first cookbook with a "you cant get lost" step-by-step guide in the style copied by dorling kindersley and many other instruction books. The language is simple and the French haute cuisine doesent seem to require quite a many Gadgets as I had previously assumed. You can produce wizzardry with simple ingredients and the pat on the shoulder Comes in the shape of a smile on your guests face...
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1 von 2 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Eine großartiges Buch der franz.Küche 25. November 2012
Von Bianca
Format:Gebundene Ausgabe
Als ich mir damals das Buch voller Vorfreude bestellt hatte, konnte ich es gar nicht erwarten es endlich in den Händen zu halten. Für alle diejenigen, die der englischen Sprache in Wort und Schrift mächtig sind oder gar deren Muttersprache ist, können sich glücklich schätzen,dieses Meisterwerk in den Händen zu halten.

Würde ich mehr Englisch können, würde ich garantiert mehr aus dem Buch kochen und einige Rezepte ausprobiern. Leider siegt oft meine Faulheit, da es vor dem Kochen erstmal ans Übersetzen und Wörterbuch-Wälzen geht. Ein nicht ganz unwichtiger Schritt in Richtung der leckeren französischen Küche. Außerdem sollte man die willigen Käufer darauf hinweisen, dass das Buch andere Mengen-Angaben enthält (Unzen, Pfund usw.) Bis ich da erstmal einen Durchblick hatte, vergingen ein paar Tage. Leider verging mir dann auch das Kochen, da man erst einmal ein Rezept "studieren und übersetzen" muss, bis man schlußendlich kochen kann.

Zusammenfassend würde ich sagen: Ein tolles Buch für alle Julia Child "Fans" und ambizionierte Hobbyköche. Als "Nebengeschenk" empfehle ich ein gutes Nachschlagewerk Englisch-Deutsch // Deutsch-Englisch ;)

Vielleicht kommt ja mal ein Verlag auf die Idee die Bücher von Julia Child zu übersetzen?!?!?
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Die hilfreichsten Kundenrezensionen auf (beta) 4.8 von 5 Sternen  103 Rezensionen
452 von 457 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A necessary, superb finish to the complete work 7. April 2004
Von B. Marold - Veröffentlicht auf
Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, the continuation of `Mastering the Art of French Cooking' by Julia Child and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States.
This volume is truly a simple extension of the material in the original work, which was recently published in a 40th anniversary edition by its publisher, Alfred E. Knopf and its principle author, Julia Child. As told in Ms. Child's autobiography, the original manuscript brought to Judith Jones at Knopf ran to over a thousand printed pages. About two fifths of that material was put to the side and most of it appears in this second volume. All this means is that you are unlikely to really have a full coverage of the subject of French Cooking as intended by the authors unless you have both volumes.
The first chapter has a clear sign that this volume rounds out the work in that it gives soups a much more thorough coverage than the first volume. Most importantly, it includes recipes for that quintessential French dish, bouillabaisse. To complement this subject is coverage of seafood such as a tour of the anatomy of a lobster that would put seafood specialist cookbooks to shame.
The biggest single addition to the subject in this book is its coverage of baking and pastry. Here is one place where the book may be seen to diverge from its focus of the French housewife's cooking practice. As the book states clearly in the first chapter, practically no baking is done at home, since there is a Boulangerie on every street corner. I generally find the level of detail on baking in cookbooks specializing on savory dishes to be much too light to give the reader an adequate appreciation of the subject. This book covers baking with a level of detail which would make most baking book authors blush. A sign of this deep, quality coverage is the diagrams used to illustrate baking techniques. The line drawings typically succeed where photographs do not in that they can be easily incorporated into the text and the drawing can eliminate extraneous detail and show the reader only what is important in understanding the technique. The section on making classic French bread ends with a `self-criticism' section we may nowadays call a debugging section. It lists several different things that may go wrong with your product, and how to fix them. I would recommend this book to anyone interested in only baking, let alone the rest of us.
The quality of presentation continues with the coverage of pastry. Some books on pastry give one pie dough. Some good books on pastry may give three or four. This book gives eight, with a clear indication of the differences in when to use the various doughs. Some books on pastry describe how to make puff pastry. This book gives a really complete explanation, with abundant diagrams. I suspect that very few people want to make their own puff pastry, but anyone who uses store-bought pastry will benefit from knowing how it is made. This section is worth five different expositions on the subject on the Food Network rolled into one.
Another major subject untouched in the original volume is the long chapter on Charcuterie. That is, the techniques needed to make sausages, salted pork and goose, pates, and terrines. Like the description of puff pastry, this chapter contains a lot you may never need, but then again, I am a great believer in serendipity. You never know where you may hit upon an idea to add interest to you cooking practice. The simplest product you can garner from these techniques is the method for making breakfast sausage, which needs no casing. The subject really wakes up when you realize that the subject arose as a method for preserving meats, just like canning and pickling were developed to preserve fruits and vegetables. If economy and the old hippie / whole earth catalogue ethic are your thing, this is something you will want to check out. And, I have seen this subject covered in recent books such as Paul Bertolli's `Cooking by Hand', and this book's coverage of the material is more useful.
Another gem in this book is the coverage of desserts, including frozen desserts, custards, shortcake, meringue, charlottes, and on and on and on. The guidance on novel uses of puff pastry has probably been a source for more TV shows on the subject than you can count on your fingers. The recipe for leftover pastry dough is just another indication of how practical the material in this book can be.
The appendices contain `stuff' that virtually no other cookbooks touch. One contains a cross listing of recipes for meat and vegetable stuffings. I did not have enough room in my review of volume one to cite the quality of the material on kitchen equipment. As both books have been updated several times since the early sixties, both contain modern tools such as the food processor and the latest heavy-duty mixer attachments. Aside from being as complete a catalogue of hand tools I have ever seen, I find the presentation done with the kind of good humor which was the hallmark of Julia Child's PBS shows.
The last major feature of this volume is a two-color index that covers both volumes. Please be warned. These books have neither simple cooking nor low calorie dishes. The object of this style of cooking was to make the very best of inexpensive ingredients.
Each page offers more reasons to be impressed by this work. Any true foodie should be ashamed if they do not own and read these volumes.
75 von 77 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen French bread as it should be 30. Juni 2009
Von glamaFez - Veröffentlicht auf
Format:Gebundene Ausgabe
I love both volumes. This volume has a French bread recipe that is the real thing. I was successful the very first time I tried. You can make bread as good as any you can buy. Just follow the instructions to the letter. Even if you screw it up, it's the best bread you ever ate.
84 von 88 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Culinary memories... triggered by "Julie and Julia" 21. August 2009
Von C. D. Foster - Veröffentlicht auf
Along with Vol. 1, Mastering the Art of French Cooking Vol. 2 was my inspiration and my guide when I was a young cook.
Recently seeing "Julie and Julia" brought back floods of memories of those hours immersed in Julia Child's directions, and the resulting absolutely glorious eating. I embarrassed my dear love -- who wasn't with me during those early culinary adventures -- by moaning and sighing over the food shown in the movie; that movie is like porno for foodies. When we got home, he extracted a promise that I would cook Julia's Boeuf Bourguignon (Vol. 1, on my very splattered page 315) within two weeks.
I'm hoping that the movie will send a new generation of cooks to explore this exquisite cuisine. There will be the concern about all that butter, but oddly, when I was cooking and eating a lot of Julia Child butter-drenched recipes I was at my thinnest, and my cholesterol was low.
We were in Paris for three days a little over a month ago, and the only overweight people I saw seemed to be tourists. It is a puzzle: we ate all our meals in restaurants, mainly non-touristy ones, and the slender and chic women were eating their croissants and creme brulee right along with the men. No picking at lettuce leaves for them.
I highly recommend this book, and hope everyone who buys it will use the recipes as little adventures if they haven't been cooking this way, perhaps setting aside some Sunday afternoons to play and explore (this is not eight minutes in the microwave cooking, for sure).
And go see the movie.
34 von 35 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen A note on the index. 14. August 2010
Von Stephen L. Powell - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
An earlier reviewer gave this item one star because they thought the index was useless. The Index in volume two is an index for both volumes. I believe the previous reviewer misunderstood that. For example the Mushroom Appetizer recipe they were looking for says "I: 202" meaning volume 1, page 202. This may have confused the reviewer but it is not a defect in the book.

On another note the book is well bound so it should last for many years of kitchen use.
41 von 44 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Chocolate. Truffles. 6. November 2007
Von Natmama - Veröffentlicht auf
Format:Taschenbuch|Verifizierter Kauf
Fabulous book. Worth the price simply to learn how treacherously simple it is to astound and amaze your friends with home made chocolate truffles. I recommend 2 tablespoons Grand Marnier in place of 4 tablespoons of any other orange liqueur, though.
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