Book "El Arte de la Cocina Francesa" (Vol. 2) (Spanish version)

Mastering any art always requires a process, which explains the need to publish the second volume of "El Arte de la Cocina Francesa" by Julia Child and Simone Beck. The two cooks' initial project was so ambitious that it would have required the publication of more than eight volumes; their publishers dissuaded them and reduced it to two. The first is the outcome of their teaching at the cookery school, in which you can learn how to make exceptional homemade food. The second volume is a continuation, in which we are taught how to make bread, croissants, brioches, soups, desserts, etc. all in the same pleasant and instructive tone that revolutionised the culinary art.

After studying at the renowned academy Le Cordon Bleu, and having worked in the kitchens of distinguished French chefs, in 1951 Julia Child opened her own cooking school, L'École des Trois Gourmandes, with Simone Beck and Louisette Bertholle. She then wrote the first volume of The Art of French Cooking (1961). n 1963, she premiered her TV show The French Chef, the forerunner of the successful TV cooking show format we know today, which made Julia Child a national star and she won some of the biggest awards in television. In 2009, the film Julie&Julia, based on her life and starring Meryl Streep, was a worldwide success. Julia Child revolutionised and continues to revolutionise the way people cook in homes around the world.

Photo: Cheese soufflée (Yerbabuena en la cocina)

Technical features:

• Editorial: DEBATE
• Year of publication: 2014
• ISBN: 9788499924328
• Pages: 704
• Binding: Hardback book
• Language: Spanish