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　　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 w*** 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 ***

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 *** 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 *** 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 p?tés 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

instructi*** 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 w***

new range of dishes, from the French bread to a salted goose, from

peasant rago?ts to royal Napole***. 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 ***s in themselves, *** the already clear

instructi*** 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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　　Julia Child revolutionised cooking in the US and this was the

cookbook that launched her career. A native of California and a

Smith College graduate, Julia Child studied at Paris's famous

Cordon Bleu, and worked under various distinguished French chefs.

In 1951 she started her own cooking school in Paris, L'Ecole des

Trois Gourmandes, with Simone Beck and Louisette Bertholle and the

three women started compiling this cookbook. Mastering the Art of

French Cooking was published in 1961 and was an instant hit. Julia

Child c***equently began appearing on the television series The

French Chef, which aired for many years all over the United States,

and many more books and TV series ensued.

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媒体评论

　　It will gladden the heart of all good cooks ...an 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

书籍介绍

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 w*** 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 *** 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 *** 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 *** 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 instructi*** 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 w*** new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napole***. 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 ***s in themselves, *** the already clear instructi*** 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!