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Mastering the Art of French Cooking, Volume 1: A Cookbook by [Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn]

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Mastering the Art of French Cooking, Volume 1: A Cookbook Kindle Edition

4.8 out of 5 stars 3,416 ratings
Book 1 of 2: Mastering the Art of French Cooking

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Length: 754 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled
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From the Publisher

Editorial Reviews

Excerpt. © Reprinted by permission. All rights reserved.

Clafouti
(Cherry Flan)
For 6 to 8 people

The clafouti (also spelled with a final "s" in both singular and plural) which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.

(If you have no electric blender, work the eggs into the flour with a wooden spoon, gradually beat in the liquids, then strain the batter through a fine sieve.)

3 cups pitted black cherries
1 1/4 cups milk
2/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
Powdered sugar in a shaker



Preheat oven to 350 degrees.

Use fresh, black, sweet cherries in season. Otherwise use drained, canned, pitted Bing cherries, or frozen sweet cherries, thawed and drained.

Place the milk, 1/3 cup sugar, eggs, vanilla extract, salt, and flour in your blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute.

Pour a 1/4-inch layer of batter in a 7- to 8-cup buttered, fireproof baking dish or pyrex pie plate about 1 1/2 inches deep. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from the heat. Spread the cherries over the batter and sprinkle on the remaining 1/3 cup of sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.

Place in middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.) --This text refers to the hardcover edition.

From the Inside Flap

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings. --This text refers to the paperback edition.

Product details

  • File size : 6806 KB
  • Print length : 754 pages
  • ASIN : B004ZZFMTK
  • Publication date : October 5, 2011
  • Publisher : Knopf; 40th Anniversary edition (October 5, 2011)
  • Word Wise : Enabled
  • Enhanced typesetting : Enabled
  • Text-to-Speech : Enabled
  • X-Ray : Enabled
  • Language: : English
  • Lending : Not Enabled
  • Customer Reviews:
    4.8 out of 5 stars 3,416 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
3,416 global ratings
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Janet McArthur
5.0 out of 5 stars Steep Learning Curve - Part 1
Reviewed in the United Kingdom on February 17, 2018
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4.0 out of 5 stars I would head people's advice about buying the hardback cover ...
Reviewed in the United Kingdom on January 24, 2018
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Cawley
5.0 out of 5 stars Found my love of cooking
Reviewed in the United Kingdom on June 10, 2018
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Ville Koskinen
5.0 out of 5 stars The best cookbook I've read
Reviewed in the United Kingdom on August 8, 2016
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Craig Lester
5.0 out of 5 stars An amazing experience to use!
Reviewed in the United Kingdom on August 4, 2020
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