WARREN CHAPPELL Tacket illustrations by StDONIE (OIlYN COLOR ILLUSTRAnON: gigot r6tiįRENCH COOKING/ BY SIMONE �CK LOUISETTE BERTHOLLE JULIA CHILD
which reproduce the ex act taste and texture of the French in gredients: equivalent meat cuts, for (continued on back flap) Typography, binding. 4) It shows Americans how to buy products from any supermarket in the U.S.A. 3) It adapts classical techniques, wherever possible, to modern Ameri can conveniences. 2) It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes the focus is on key recipes which form the backbone of French cookery and which lend themselves to an infinite number of elaborations, bound to increase any one's culinary repertoire. This beautiful book, with over 100 instructive illus trations, is revolutionary in its ap proach because: 1) It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. Mastering the Art of French Cooking is for both seasoned cooks and begin ners who love good food and long to reproduce at home the savory de lights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. $10.00 'ilnyone can cook in Ihe Frenc h man n" anywhere," say Mesdames Beck, Berlhol/e, and Child, "wilh Ihe righl inslruelion." Here, al lasl, is Ihe firsl fundamenlal cookbook Ihal lells Americans how. French Cooking The only cookbook that explains how to create authentic French dishes in American kitchens with American foodsīy SIMONE BECK LOUISETTE BERTHOLLE, JULIA CHILD
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