ThesequeltotheclassicMasteringtheArtofFrenchCooking
Here,fromJuliaChildandSimoneBeck,isthesequeltothecookingclassicthathasinspiredawholeAmericangenerationtonewstandardsofculinarytasteandartistry.Ontheprinciplethat“masteringanyartisacontinuingprocess,”theycontinued,duringtheyearssincethepublicationofthenow-celebratedVolumeOne,tosearchoutandsamplenewrecipesamongtheclassicdishesandregionalspecialtiesofFrance—cooking,conferring,tasting,revising,perfecting.Outoftheirdiscoveriestheyhavemade,forVolumeTwo,abrilliantselectionofpreciselythoserecipesthatwillnotonlyaddtotherepertorybutwill,aboveall,bringthereadertoayethigherlevelofmasteringtheartofFrenchcooking.
ThissecondvolumeenablesAmericans,workingwithAmericaningredients,inAmericankitchens,toachievethoseincomparableflavorsandaromasthatbringuparushofmemories—oflunchatacountryinninProvence,ofaneveningatagreatParisrestaurant,oftheessentialcookingofFrance.
Amongitsmanytreasures:
•thefirstauthentic,successfulrecipeeverdevisedformakingrealFrenchbread—thelong,crunchy,yeasty,goldenloafthatislikenootherbreadintextureandflavor—withAmericanall-purposeflourandinanAmericanhomeoven;
•soupsfromthegarden,chowdersandbisquesfromthesea—includinggreatfishstewsfromProvence,Normandy,andBurgundy;
•meatsfromcountrykitchenstohautecuisine,inmasterrecipesthatdemonstratethespecialartofFrenchmeatcookery;
•chickenspoached(thirteenways)andsauced;
•vegetablesalluringlycombinedandrestoredtoaplaceofhonoronthemenu;
•alavisharrayofdesserts,fromthedeceptivelysimpletotheabsolutelysplendid.
ButperhapsthemostremarkableachievementofthisvolumeisthatitwillmakeAmericansactuallymoreexpertthantheirFrenchcontemporariesintwosupremeareasofcookery:bakingandcharcuterie.
InFranceonecanturntothelocalbakeryforfreshandexpertlybakedbread,ortoneighborhoodcharcuterieforpâ;tésandterrinesandsausages.Here,mostofushavenochoicebuttocreatethemforourselves.
Andinthisbook,thankstotheingenuityanduntiringexperimentationofMesdamesChildandBeck,wearegiveninstructionssoclear,socarefullytested,thatnowanyAmericancookcanmakespecialtiesthathavehithertobeenobtainableonlyfromFrance’sprofessionalchefsandbakers.
WiththepublicationofVolumeTwo,onecanselectfromawholenewrangeofdishes,fromtheFrenchbreadtoasaltedgoose,frompeasantragoûtstoroyalNapoleons.Eachofthenewmasterrecipesisworkedout,stepbyinfalliblestep,withthedetail,exactness,andclaritythatarethesoulofMasteringtheArtofFrenchCooking.Andthemanydrawings—fivetimesasmanyasinVolumeOne—aredemonstrationsinthemselves,makingthealreadyclearinstructionsdoublyclear.
MorethanamillionAmericanfamiliesnowownVolumeOne.Forthemand,infact,forallwhowouldmastertheartofFrenchcooking,JuliaChildandSimoneBeckopenupnewworldsofexpertiseandgoodeating.Bonappétit!,
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