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Mastering The Art of French Cooking - Julia Child



Just came across this cookbook people are bidding on ebay like crazy with real crazy price for the 1st edition see for yourself you will know what i mean => Mastering The Art of French Cooking by Julia Child.
And i saw once the bid for the 1st edition went up to $1k+, then i thought there must be something about this cookbook and i went to search for more info about this cookbook and i found this.

Mastering the Art of French Cooking is a two-volume French cookbook written by American Julia Child, and Simone Beck and Louisette Bertholle both of France. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).

The book was the result of a collaboration among the three authors (as well as illustrator Sidonie Coryn and Child's husband Paul) and the impetus for Child's long and successful career as one of the pioneering television chefs. Originally published in 1961 after some early difficulties (which are recounted in great detail in Julia Child's memoirs My Life in France as well as Child's introduction to the 2003 edition), Mastering volume 1 (ISBN 0-375-41340-5) was a broad survey of French flavors and techniques, and grew out of the work the three women had done for their Paris cooking school, "L'École des trois gourmandes" (whose logo Child wore as a badge throughout the production of her first TV series, The French Chef); volume 2 (ISBN 0-394-40152-2), released in 1970, expanded on certain topics of interest that had not been covered as completely as the three had planned to in the first volume (particularly baking and charcuterie). Taken together, the two volumes are considered one of the most influential works in American cookbook history, and Child in particular has long been accorded near-universal respect in the cooking world, in part due to these books' influence.



Volume 1 covers the basics of French cooking, striking as much of a balance as possible between the complexities of haute cuisine and the practicalities of the American home cook. Traditional favorites like boeuf bourguignon, bouillabaisse, and cassoulet are featured, as are extensive instructions on how to prepare vegetables in a manner more appetizing than the practices of the American kitchen of the 1960s. This volume has been through many printings and has been reissued twice with revisions, first in 1983 with updates for changes in kitchen practice (especially the food processor), and then in 2003 as a 40th anniversary edition with an introduction giving a history of the book.

Some classic French baking is also included, but baking got a much more thorough treatment in Volume 2, which was published in 1970 after Bertholle had gone on to other projects. Also covered is breadmaking, which Child and Beck studied under Professor Raymond Calvel, at the time one of France's recognized experts on bread, and charcuterie. Coryn's illustrations in the second volume were built on photography work done by Paul Child.

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Personalized M&Ms - Face printed on M&Ms

Came across this Personalized M&Ms print. This is so cool and so fun, i don't know how long this has already been in the market but this is the first time i come across this.

I reckon this is a best gift for any occasions, birthday, wedding. Easter or Christmas.
Indeed this can be used as a good company gift as company names or any texts can be printed on it too. I just love this idea


Free Bonus Bag - Personalized MY M&M'S® Candies.




Promote your business with personalized M&M’S®.


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Soulful Chicken Potatoes Curry Puff

baked-curry-puffcurry-puff---inner



Soulful Chicken Potatoes Curry Puff

Usually curry puff is made by deep frying but i baked these instead and the result was unbelievable. It is crispy and not oily unlike the traditionally deep fried ones.

As usual, my recipes are very 'forgiving', thus, you can add or reduce the ingredients as you like, just have fun exploring this yummy recipe.

Cheers!

Ingredients:

Filling:

5 tbsp oil
1 medium red onion (finely chopped)
4 tsp meat or chicken curry powder (you can reduce it if you dont want the taste to be too strong)
1 tsp chili powder
1 tsp turmeric
1/2 cup of finely diced chicken breast meat or skinless chicken thigh
2 large potatoes cut into about 1cm cubes
2 tsp sugar
1/2 tsp white pepper
1/2 tsp salt

Pastry:

450g plain flour
140g margarine or shortening
3/4 cup water
1/2 tsp of salt

One lazy tips: you can get those ready made crusty pie pastry from the supermarket ;)

Method:

1. Prepare the filling - Heat oil and fry onion gently until golden brown.
2. Add all the curry powder, Turmeric and fry gently.
3. Add the chicken, potatoes, sugar, pepper, salt and cook under low heat for 10 mins. (cook until the potatoes are softened)

4. Remove from heat and leave aside to cool.


5. Now start to make the pastry - mix flour with margarine, water, salt, and knead well.
6. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. (If you do not have cutter use a bigger cup or the round disposable container to cut the round shape)
7. Fold pastry over to make a half circle and crimp at edges or use the fork to press the edges.
8. Deep fry in hot oil until golden or bake in the oven at 180c to 200c for 10 to 15mins (turn the pastry while half way through).
9. Serve while it's still hot.

If you can't finish the ready curry puffs, keep it frozen; reheat it whenever you feel like having.

Enjoy!

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