Mastering the art of French cooking / Child, Julia

A guide to French cuisine that contains information on how to choose and prepare raw ingredients, what the different types of French cuisine are, how classic techniques can be adapted for American convenience, and where Americans can find unusual products and ingredients.

Contains recipes designed to help cooks and chefs continue their efforts to master the art of French cooking, featuring recipes and instructions for soups, bisques and chowders, baked goods, meats, chickens, pork, vegetables, and desserts.

Contains recipes and instructions for mastering the art of French cooking, providing advice on selecting and handling ingredients, discussing kitchen equipment, measures, temperatures, cutting, and wines, and featuring classic recipes for sauces, eggs, entrees and luncheon dishes, fish, poultry, meat, vegetables, desserts, and cakes.