Lessons of French cooking. In 2 parts. Part 1

The two -volume of Julia Child is truly a unique edition. First of all, because it is dedicated to training and with its help you can really learn to cook in French. In the book you will find everything that will never be found in any of the most attractive and colorful collections of recipes: which dishes to choose (and how, in fact, it looks), how and with what knives to cut the ingredients (and what in practice means one or in practice A different way of cutting) how to pass, blanch, pickle (and why it is necessary), how to put the product in a pan (in a pan, shape, etc) so that it does not burn and prepares in the most appetizing way, and much, much more, another .
The volume of the first volume tells about the preparation of sauces and soups, egg dishes and all kinds of snacks, including cocktails, fish, meat, poultry, vegetable dishes and salads, as well as amazing desserts, including cakes and cakes. Detailed step -by -step recipes are equipped with visual explanatory drawings. Most recipes are given with variations that can be adapted to the food addictions of the family. Each dish is attached to the choice of wine.
From the obvious advantages of this publication, it should be especially explained the complete clarification of French terminology and the presence of a detailed pointer