Mastering the Art of French Cooking, Vol. 2：A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas

ThesequeltotheclassicMasteringtheArtofFrenchCookingHere,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!,