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searching for Mastering the Art of French Cooking 45 found (111 total)

alternate case: mastering the Art of French Cooking

Gratin (990 words) [view diff] exact match in snippet view article find links to article

Louis Saulnier, 17th Edition, published 1982 Julia Child, Mastering the Art of French Cooking (1961) Elvia Firuski; Maurice Firuski (eds.) (1952) The Best

Tartar sauce (382 words) [view diff] exact match in snippet view article find links to article

tartare. Louisette Bertholle; Julia Child; Simone Beck (2001). Mastering the Art of French Cooking. Vol. 1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4

Browning (partial cooking) (200 words) [view diff] case mismatch in snippet view article

portal Searing Julia Child, Louisette Bertholle, Simone Beck, Mastering the art of French cooking "Restodontê | Descubra receitas a partir de seus ingredientes"

Fond (65 words) [view diff] case mismatch in snippet view article find links to article

stocks, broths, gravies and sauces. Child, Julia (2019). Mastering The Art of French Cooking (50th Anniversary ed.). Alfred A. Knopf. p. 106. ISBN 0375413405

List of French soups and stews (272 words) [view diff] exact match in snippet view article find links to article

(Translated from the French, Librairie Larousse, Paris (1938)) Mastering the Art of French Cooking, p. 39 Cooknkate.wordpress.com Wikimedia Commons has media

Beurre noir (154 words) [view diff] exact match in snippet view article find links to article

Julia Child, Louisette Bertholle & Simone Beck (2001). Mastering the Art of French Cooking, Vol. 1. Alfred A. Knopf. pp. 98–99. ISBN 0-375-41340-5.

Praline (nut confection) (577 words) [view diff] exact match in snippet view article

*Beck, Simone; Louisette Bertholle; Julia Child (2011). Mastering the Art of French Cooking. London: Particular Books. p. 619. ISBN 978-0-241-95339-6

Beurre noisette (362 words) [view diff] exact match in snippet view article find links to article

Child, Julia; Bertholle, Louisette; Beck, Simone (2001). Mastering the Art of French Cooking. Vol. 1. Alfred A. Knopf. pp. 98–99. ISBN 0-375-41340-5.

Filet mignon (461 words) [view diff] exact match in snippet view article find links to article

Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.

Quiche (654 words) [view diff] exact match in snippet view article find links to article

Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.

Chipolata (336 words) [view diff] exact match in snippet view article find links to article

Retrieved 27 March 2017. Julia Child; Simone Beck (2020). Mastering the Art of French Cooking, Vol II. Alfred A. Knopf, Inc. ISBN 978-0394401522. Retrieved

Béarnaise sauce (631 words) [view diff] exact match in snippet view article find links to article

Sources Child, Julia; Louisette Bertholle; Simone Beck (1961). Mastering the Art of French Cooking. New York: Knopf. Corriher, Shirley (1997). "Ch. 4: sauce

Pissaladière (459 words) [view diff] exact match in snippet view article find links to article

Nebraska Press. ISBN 978-0-8032-5994-2. Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York David, Elizabeth (1999)

Soufflé (997 words) [view diff] exact match in snippet view article find links to article

15 April 2017. Child, J.; Bertholle, L.; Beck, S. (2011). Mastering the Art of French Cooking. Knopf Doubleday Publishing Group. p. 331. ISBN 978-0-307-95817-4

Bisque (food) (301 words) [view diff] exact match in snippet view article

Dictionary". Etymonline.com. Retrieved 2010-03-10. Child, Julia; Simone Beck (1970). Mastering the Art of French Cooking, Volume 2. Knopf. ISBN 0-394-40152-2.

Fines herbes (996 words) [view diff] exact match in snippet view article find links to article

be used to season salads or a grilled steak. Julia Child, Mastering the Art of French Cooking vol. I (New York: Alfred A. Knopf, 1961), p. 18. Alan Davidson

Stock (food) (1,501 words) [view diff] exact match in snippet view article

Massachusetts: Little, Brown and Company. Beck, Simone; Louisette Bertholle; Julia Child (1961). Mastering the Art of French Cooking. New York: Alfred A. Knopf.

Cream cheese (1,303 words) [view diff] exact match in snippet view article find links to article

cheeses". Colorado State University Extension. Archived from the original on 14 July 2012. Julia Child, Mastering the Art of French Cooking Portal: Food

Genoise (700 words) [view diff] exact match in snippet view article find links to article

2000. ISBN 0-375-41151-8. Child, Julia and Simone Beck, Mastering the Art of French Cooking, volume 2. New York, Knopf, 1970. Editors of Cook's Illustrated

Mashed potato (1,189 words) [view diff] exact match in snippet view article find links to article

12 June 2018. Retrieved 16 April 2018. Child, J. (1970). Mastering the Art of French Cooking, Volume 2: A Cookbook. Knopf Doubleday Publishing Group.

Sautéed mushrooms (719 words) [view diff] exact match in snippet view article find links to article

Stuffed mushrooms List of mushroom dishes Child, J. (1970). Mastering the Art of French Cooking. Рипол Классик. p. 513. ISBN 978-5-87962-076-4. Betty Crocker

Remoulade (1,340 words) [view diff] case mismatch in snippet view article find links to article

Beck, Julia Child, Louisette Bertholle, Simone (1986). Mastering the Art of French cooking (Updated. ed.). New York: Knopf. p. 540. ISBN 0-394-72114-4

Espagnole sauce (910 words) [view diff] exact match in snippet view article find links to article

Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.

Cream soup (641 words) [view diff] exact match in snippet view article find links to article

5, 2014. Retrieved March 20, 2017. Child, Julia (2012). Mastering the Art of French Cooking. Knopf Doubleday Publishing Group. p. pt58. ISBN 978-0-307-95818-1

Chervil (1,081 words) [view diff] exact match in snippet view article find links to article

ISBN 978-0-671-73489-3. "Chervil". BBC Good Food. Julia Child, Mastering the Art of French Cooking vol. I p 18. Peter, K. V. (Ed.). (2012). Handbook of herbs

Rocco's Dinner Party (1,207 words) [view diff] exact match in snippet view article find links to article

French-themed dinner party using recipes from Julia Child's Mastering the Art of French Cooking as inspiration. WINNER: Vanessa RUNNER-UP: Natalie ELIMINATED:

Custard (1,824 words) [view diff] case mismatch in snippet view article find links to article

Louisette; Child, Julia (1964) [1961]. "Desserts and Cakes". Mastering the art of French cooking. New York: Alfred A. Knopf, Inc. Gisslen, Wayne (2013). "Basic

Chateaubriand (dish) (2,340 words) [view diff] exact match in snippet view article

Company. p. 43. ISBN 978-0-88159-000-5. Julia Child (1976). Mastering the Art of French Cooking. Рипол Классик. p. 526. ISBN 978-5-87962-076-4. Roy Finamore;

Timbale (food) (492 words) [view diff] exact match in snippet view article

144054395X, ISBN 9781440543951 J.Child, L.Bertholle, S. Beck -Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook. (2001) 684

Spinach soup (507 words) [view diff] exact match in snippet view article find links to article

Tribune. Retrieved March 20, 2017. Child, Julia (2012). Mastering the Art of French Cooking. Knopf Doubleday Publishing Group. p. pt58. ISBN 978-0-307-95818-1

Baguette (2,347 words) [view diff] exact match in snippet view article find links to article

Kitchen. New York: Knopf, 1970. Child, Julia and Simone Beck. Mastering the Art of French Cooking, vol. 2. New York: Knopf, 1970. Rambali, Paul. Boulangerie

Boiled egg (1,992 words) [view diff] case mismatch in snippet view article find links to article

Beck, Simone; Bertholle, Louisette; Child, Julia (1964). Mastering The Art Of French Cooking. New York: Alfred A. Knopf. p. 547. Wikibooks Cookbook has

Whipped cream (2,513 words) [view diff] exact match in snippet view article find links to article

vanillé ou non, dans la crème fouettée." Julia Child et al., Mastering the Art of French Cooking, defines Crème Chantilly as "lightly beaten cream", then

Omelette (2,616 words) [view diff] exact match in snippet view article find links to article

Retrieved June 27, 2019. Julia Child, Bertholle, L., Beck, S., Mastering the Art of French Cooking (Vol. I), page 135, Knopf, 1961 Cloake, Felicity (June 4

Crêpe (2,769 words) [view diff] exact match in snippet view article find links to article

(3rd ed.). Retrieved 12 October 2021. Child, Julia (1976). Mastering the Art of French Cooking (3rd ed.). ISBN 9785879620764. Retrieved 12 October 2021

List of bacon dishes (734 words) [view diff] exact match in snippet view article find links to article

November 2010. Retrieved 4 December 2010. Child, Julia (1967). Mastering the Art of French Cooking. Knopf Publishing. p. 147. ISBN 978-0-394-40152-2.

City of Paris Dry Goods Co. (1,198 words) [view diff] exact match in snippet view article find links to article

Child and Simone Beck were promoting their just published Mastering the Art of French Cooking, they spent an entire day at the store doing cooking demonstrations

Steak (4,520 words) [view diff] exact match in snippet view article find links to article

Beck, Simone; Bertholle, Louisette; Child, Julia (1961). Mastering the Art of French Cooking. Middlesex, England: Penguin Books. pp. 315–317. Pappas,

List of egg dishes (986 words) [view diff] case mismatch in snippet view article find links to article

Beck, Simone; Bertholle, Louisette; Child, Julia (1964). Mastering The Art Of French Cooking. New York: Alfred A. Knopf. p. 547. Passion of a Foodie -

Almond pressed duck (498 words) [view diff] exact match in snippet view article find links to article

New York, 1980—the Chinese equivalent of Julia Child's Mastering the Art of French Cooking, by the same publisher This article incorporates material

Alfred A. Knopf (2,255 words) [view diff] exact match in snippet view article find links to article

Girl while working at Doubleday, acquired Julia Child's Mastering the Art of French Cooking for Knopf. Jones would remain with Knopf, retiring in 2011

List of sauces (5,859 words) [view diff] exact match in snippet view article find links to article

Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.

Junior League (5,641 words) [view diff] exact match in snippet view article find links to article

literature, and fashion Julia Child—TV chef and author of Mastering the Art of French Cooking Ruth Draper—actress Margaret Hamilton—actress, best known

24th Gemini Awards (5,697 words) [view diff] exact match in snippet view article find links to article

Matisic, Anna Wallner - Anna & Kristina's Grocery Bag - Mastering the Art of French Cooking (Worldwide Bag Media) Araya Mengesha - Mystery Hunters -

List of regional dishes of the United States (6,566 words) [view diff] exact match in snippet view article find links to article

Manliness, August 15, 2009. Retrieved November 14, 2009. Mastering the Art of French Cooking, p. 39 Cooknkate.wordpress.com Lowder, J. Bryan (February