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31. From Mastering the Art of French Cooking

  • Julia Child , Louisette Bertholle and Simone Beck
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Books That Cook
This chapter is in the book Books That Cook
© 2020 New York University Press, New York, USA

© 2020 New York University Press, New York, USA

Chapters in this book

  1. Frontmatter i
  2. Contents ix
  3. Foreword xv
  4. Acknowledgments xix
  5. Cooking the Book. An Introduction to Books That Cook 1
  6. Invocation
  7. 1. Porkchop Gravy 15
  8. Part I. Starters
  9. 2. From American Cookery 21
  10. 3. From Delights and Prejudices 29
  11. 4. Puffballs: Finding the Inside 33
  12. 5. Full Moon Soup with Snow 43
  13. 6. To Cèpe, with Love (or, The Alchemy of Longing) 45
  14. 7. Coriander and Carrot 63
  15. 8. An Unspoken Hunger 64
  16. Part II. Bread, Polenta, and Pasta
  17. 9. From The American Frugal Housewife 70
  18. 10. Recipe: Gingerbread 78
  19. 11. Whistle Stop, Alabama 80
  20. 12. Bread 84
  21. 13. In Nancy’s Kitchen 85
  22. 14. From The Food Taster 95
  23. Part III. Eggs
  24. 15. From Boston Cooking-School Cook Book 112
  25. 16. H Is for Happy 124
  26. 17. Making the Perfect Fried Egg Sandwich 129
  27. 18. All It Took Was a Road / Surprises of Urban Renewal 135
  28. 19. Poison Egg 138
  29. Part IV. Main Dishes
  30. 20. From The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat 153
  31. 21. American Liver Mush 159
  32. 22. Eat Your Pets 162
  33. 23. How to Make Stew in the Pinacate Desert: Recipe for Locke and Drum 168
  34. 24. Spirit-Fried No-Name River Brown Trout: A Recipe 170
  35. 25. Half-Life 180
  36. 26. The Poet in the Kitchen and The Poem of Chicken Breast with Fettuccine 186
  37. 27. A Good Roast Chicken 191
  38. 28. Turkey Bone Gumbo 198
  39. 29. Boiled Chicken Feet and Hundred-Year-Old Eggs 204
  40. 30. 13⁄16 211
  41. Part V. Side Dishes
  42. 31. From Mastering the Art of French Cooking 218
  43. 32. The Vegetable Gardens at Bilignin 225
  44. 33. Summer Salad 240
  45. 34. Reception 242
  46. 35. Potatoes and Love: Some Reflections 244
  47. 36. Repulsive Dinners: A Memoir 248
  48. 37. The Demystification of Food 253
  49. 38. How to Cook Moong Dal, Bengali Style 256
  50. 39. Food and Belonging: At “Home” and in “Alien-Kitchens” 258
  51. Part VI. Desserts
  52. 40. From Chez Panisse Menu Cookbook 273
  53. 41. All the Old Tales Are Tales of Hunger 279
  54. 42. Baking for Sylvia 283
  55. 43. Suman sa Ibos 291
  56. 44. Pie 293
  57. 45. Funeral Food 302
  58. 46. Pie Throwing 308
  59. 47. Burn 314
  60. 48. The Assurance of Caramel Cake 325
  61. A Toast
  62. 49. How to Make Rhubarb Wine 333
  63. Contributors 335
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