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In Julia Child's now classic, not to say iconic, The Good French Kitchen, there is EVERYTHING for anyone who wants to learn how to cook for real, the backbone of French cooking. It is meticulous, passionate and completely free from shortcuts. Both in terms of time, ingredients and methods. For example, if you want to bake bread, the process is explained in no less than 34 steps. Did you think that an omelette was easy to whip up? After reading 12 pages of omelettes, you realize that you just have to start all over again from the beginning. It is slow, it is extremely detailed, and it is absolutely right on time! The Good French Kitchen was first published in the 1960s. The first Swedish edition came out in 1980 and was then followed by several editions in different formats - all of which are now sought-after second-hand books. Lotta Lundgren has written the foreword to the new edition.
Format: Paperback.
