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by Julia Child (Author), Louisette Bertholle (Author), Simone Beck (Author)
Un cl sico de la literatura gastron mica, el libro de un icono que revolucion la pedagog a culinaria.
Julia Child revolucion la forma de cocinar en los hogares de todo el mundo. Tras estudiar en la reputada academia Le Cordon Bleu de Par s, abri su propia escuela de cocina con Simone Beck y Louisette Bertholle. Con ellas escribi el primero de sus libros, El arte de la cocina francesa, que se convertir a de inmediato en un best seller y a os despu s en un cl sico. Su programa de televisi n The French Chef fue una revoluci n para los amantes de la cocina del mundo entero, precursor del exitoso formato de los programas televisivos de cocina que conocemos hoy. «Todo el mundo puede cocinar al estilo franc s en cualquier parte del mundo con las instrucciones adecuadas escriben las se oras Beck, Bertholle, y Child. Y este es el libro que durante m s de cincuenta a os ha ense ado c mo hacerlo. El arte de la cocina francesa es un libro para cocineros avezados y para principiantes que aman la buena comida y desean reproducir en casa las delicias de la cocina cl sica, desde recetas hist ricas y aut nticas obras maestras galas hasta los platos m s sencillos, desde el m tico Boeuf Bourguignon hasta el perfecto croissant. Un libro hermoso y revolucionario en su tiempo, con 524 recetas, m s de cien ilustraciones, y ense anzas de t cnicas que conforman la base de la cocina francesa y que ofrecen recursos para la creaci n propia. ENGLISH DESCRIPTION For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.Author Biography
Julia Child nació en Pasadena, California. Se graduó en el Smith College y durante la segunda guerra mundial trabajó para la OSS (Office of Strategic Services) en Ceylán y China, donde encontró a Paul Child con quien se casó y se fue a vivir a París. Tras estudiar en la reputada academia Le Cordon Bleu, y haber trabajado en las cocinas de distinguidos chefs franceses, en 1951 Julia Child abrió su propia escuela de cocina, L'École des Trois Gourmandes, con Simone Beck y Louisette Bertholle. Con ellas escribió el primer volumen de El arte de la cocina francesa (1961). En 1963, Boston WGBH estrenó en televisión el programa The French Chef, lo que convirtió a Julia Child en una estrella nacional, y con el que ganó dos de los premios más importantes en televisión, el Peabody Award en 1965, y un Emmy en 1966. A estos les siguieron numerosos programas televisivos y libros de cocina. Julia Child fue condecorada con la Legión de Honor del gobierno francés y la Presidential Medal of freedom en 2003. Murió en 2004.
Simone Beck pasó su juventud en Normandía, y empezó a cocinar muy pronto. Estudió encuadernación, y su interés por la cocina cristalizó bajo la tutela de grandes de chefs y de Henri Pellaprat de Le Cordon Bleu. Vivió la mayor parte de su vida en París y en la Provenza pero llegó a ser famosa en Estados Unidos tras la publicación de El arte de la cocina francesa y la de otros dos libros firmados solo con su nombre- ✔ Authenticity Guaranteed — Verified Designer Goods
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