Volume 2 by Julia Child and Simone Beck

Revised edition of: Mastering the art of French cooking / by Simone Beck, Louisette Bertholle, Julia Child. [1st edition]. 1961-1970

Includes index

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured

Vol. 1.

Kitchen equipment ; Definitions ; Ingredients ; Measures ; Temperatures ; Cutting: chopping, slicing, dicing, and mincing ; Wines ; Soups ; Sauces ; Eggs ; Entrees and luncheon dishes ; Fish ; Poultry ; Meat ; Vegetables ; Cold buffet ; Desserts and cakes --

Vol. 2.

Soups from the garden -- bisques and chowders from the sea ; Baking: breads, brioches, croissants, and pastries ; Meats: from country kitchen to haute cuisine ; Chickens, poached and sauced -- and a coq en pâte ; Charcuterie : sausages, salted pork and goose, pâtés and terrines ; A choice of vegetables ; Desserts: extending the repertoire ; Appendices: Stuffings ; Kitchen equipment ; Cumulative index for volumes one and two