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      War of the Encyclopaedists

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4 Beaverton Cooking and Food- French

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Mastering the Art of French Cooking, Volume 1

by and and

Mastering the Art of French Cooking, Volume 1 Cover

ISBN13: 9780375413407
ISBN10: 0375413405
Condition: Standard
Dustjacket: Standard
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(Cherry Flan)

For 6 to 8 people

The clafouti (also spelled with a final "s" in both singular and plural) which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.

(If you have no electric blender, work the eggs into the flour with a wooden spoon, gradually beat in the liquids, then strain the batter through a fine sieve.)

3 cups pitted black cherries

1 1/4 cups milk

2/3 cup granulated sugar

3 eggs

1 tablespoon vanilla extract

1/8 teaspoon salt

1/2 cup flour

Powdered sugar in a shaker

Preheat oven to 350 degrees.

Use fresh, black, sweet cherries in season. Otherwise use drained, canned, pitted Bing cherries, or frozen sweet cherries, thawed and drained.

Place the milk, 1/3 cup sugar, eggs, vanilla extract, salt, and flour in your blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute.

Pour a 1/4-inch layer of batter in a 7- to 8-cup buttered, fireproof baking dish or pyrex pie plate about 1 1/2 inches deep. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from the heat. Spread the cherries over the batter and sprinkle on the remaining 1/3 cup of sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.

Place in middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.)

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kmason02, August 15, 2009 (view all comments by kmason02)
I would love the cookbooks.
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Product Details

Julia Child and Louisette Bertholle and Simone Beck
Knopf Publishing Group
Wells, Patricia
Child, Julia
Olney, Richard
Julia Child, Louisette Bertholle, Simone Beck
Bittman, Mark
Beck, Simone
tte Bertholle
Beard, James
Bertholle, Louisette
New York
Cookery, french
Regional & Ethnic - French
Cooking and Food-French
Edition Number:
Edition Description:
Trade paper
Series Volume:
Publication Date:
Grade Level:
1-color throughout
9 x 6 in 1.88 lb

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Related Subjects

Cooking and Food » Regional and Ethnic » French
Featured Titles » General

Mastering the Art of French Cooking, Volume 1 Used Hardcover
0 stars - 0 reviews
$27.50 In Stock
Product details 480 pages Knopf Publishing Group - English 9780375413407 Reviews:
"Staff Pick" by ,

This classic, which recently launched back onto bestseller lists almost half a century after its publication, is the perfect addition to any cook's arsenal. Julia Child's touch is still magic, and Mastering the Art of French Cooking is inspiring a whole new generation of aspiring foodies

"Review" by , "Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'"
"Synopsis" by ,
A new, beautifully rendered edition of Richard Olney's classic book Simple French Food, widely considered one of the most important cookbooks ever published.
"Synopsis" by , For this special edition, Julia Child has written a new Introduction that recalls the nascent food scene in America at the time of the book's original publication. Forty years ago, Mastering the Art of French Cooking ignited America's passion for good food, and brought that food into our homes. This new edition promises to continue the excitement. 100 illustrations.
"Synopsis" by ,
Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook includes a fresh cover, new interior design, and a foreword by Mark Bittmanand#8212;so that a whole new generation of food lovers can enjoy this inspiring book. Olneyand#8217;s 175 recipes are so straightforward that cooks will be inspired to go right into the kitchen: herb omelets, fish with zucchini, lamb shanks with garlic, and many more. He also shares techniques (several featuring his own illustrations), such as fermenting vinegar, in line with the back-to-basics trend in cooking. Olneyand#8217;s emphasis on simplicity and improvisation in cooking will resonate with todayand#8217;s cooks and food lovers.
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