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Mastering the Art of French Cooking, Vol. 1 Hardcover – 1971
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This book is for the servant less American cook who can be unconcerned on occasion with budget, waistline, time schedules, children's meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat.
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Top customer reviews
I don't even eat red meat so I did not think I would like the book as it seems many old fashioned meals are all meat and potatos, but this book has so many meatless dishes and fish dishes. Actually, I like their sauces for fish and they say what fishe sauces are recommended for broiled, fried or boiled. They have many vegetable recipes and she suggets what to have them wish and some she recommeds are a main course, so it is very informative.
The dessert recipes are great!(I know making desserts too often is contraversial, since it has sugar and starch, but I don't care cause I don't eat too much). Even if you just make desserts once in a while, the recipes are great to have! I love the chocolate almond cake; its a lot of steps, but you don't have to make it all in one day; just be paitient and it could be completed in a couple of days instead. I love the cream cheese tart recipe with the nutmeg! I did not even think I would like french cooking; and I am not saying I would like all french food and I have never been to a french restaurant but these recipes are great! Plus they might actually be closer to france than eating in a french restuarant, as I know people from Italy who say Italian restaurants are never like they are in Italy. I love the quish recipes; they are great for not only a brunch, but a dinner!
My favorate recipes are the desserts though! When I made the cream cheese puff, everybody ate it and barely left me any!