Mastering the Art of French Cooking, Volume 1
This is the classic cookbook, in its entirety—all 524 recipes.\ “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.\ Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the...
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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.
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.)
\ From Barnes & NobleThe book that started it all. When Mastering the Art of French Cooking, the product of nearly a decade of work, was first released in 1961, it started a revolution. \ No single cookbook has influenced more chefs or inspired more home cooks to try something ambitious, authentic, and refined on their own. It changed the face of food writing as well, with its precisely detailed instructions and ingredient lists. As Paula Wolfert is quoted as saying in Noël Riley Fitch's biography of Julia Child, "Just as it's been said that all Russian literature has been taken from Gogol's overcoat, so all American food writing has been derived from Julia's apron." A tattered copy of the first edition can be found in just about every baby boomer's kitchen.\ \ \
