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Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. [1] The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).
She was born Louisette Remion on 26 October 1905. Sometime after 1928, she married Paul Bertholle, a businessman. [citation needed]After World War II, Louisette Bertholle, who had the idea of writing a French cookbook for American cooks, met Simone Beck via the Le Cercle des Gourmettes culinary club and the two began to develop the concept further, collecting recipes and testing them.
Oxford Dictionary of English: Oxford University Press: 1998 3rd (ISBN 0-19-957112-0) 2010 2,112 355,000 British: IPA: Oxford English Dictionary (OED) Oxford University Press: 1895 2nd (20 vols., ISBN 0-19-861186-2) 1989 21,730 291,500 British: IPA: Random House Webster's: Random House: 1966 2nd (rev., ISBN 978-0375425998) 2002 2,256 315,000 ...
Julia Carolyn Child (née McWilliams; [2] August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
Throughout the 20th century, some non-Merriam editions, such as Webster's New Universal, were closer to Webster's work than contemporary Merriam-Webster editions. [ citation needed ] Further revisions by Merriam-Webster came to have little in common with their original source, [ citation needed ] while the Universal , for example, was minimally ...
The L.L. Bean Book of New New England Cookery, with Evan Jones (Random House, October 12, 1987) (reprinted as The Book of New New England Cookery, illustrated by Lauren Jarrett, in paperback by UPNE, April 1, 2001) ISBN 1584651318; The Tenth Muse: My Life in Food (Knopf, October 23, 2007) The Pleasures of Cooking for One (Knopf, September 29, 2009)
Simone Beck, Louisette Bertholle and Julia Child in their Mastering the Art of French Cooking describe blanquette de veau, as "a much-loved stew in France … veal simmered in a lightly seasoned white stock … served in a sauce velouté made from the veal cooking stock and enriched with cream and egg yolks". [3]
By contrast, Webster's New World Dictionary merely cites Webster as a generic name for any American English dictionary, as does Random House's line of Webster's Unabridged and derived dictionaries. Webster's New World student and children's editions were produced for younger readers but were discontinued since 1996. Dictionaries for foreign ...