|
gptkbp:instance_of
|
gptkb:cooking
|
|
gptkbp:adaptation
|
gptkb:television_series
|
|
gptkbp:amended_by
|
1970 edition
2001 edition
|
|
gptkbp:author
|
gptkb:Julia_Child
|
|
gptkbp:awards
|
gptkb:James_Beard_Award
|
|
gptkbp:cooking_method
|
grilling
simmering
frying
sautéing
baking
roasting
braising
stewing
poaching
blanching
French cooking techniques
flambéing
classic French cooking
|
|
gptkbp:cuisine
|
gptkb:French
|
|
gptkbp:cultural_impact
|
popularized French cuisine in America
|
|
gptkbp:first_edition
|
1961 edition
|
|
gptkbp:focus
|
home cooking
|
|
gptkbp:followed_by
|
Mastering the Art of French Cooking, Volume Two
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Julia Child's Mastering the Art of French Cooking
|
|
gptkbp:illustrator
|
gptkb:Sidney_H._Smith
|
|
gptkbp:impact
|
culinary literature
|
|
gptkbp:importance
|
culinary education
|
|
gptkbp:influenced
|
American cuisine
food television
|
|
gptkbp:influenced_by
|
French culinary traditions
|
|
gptkbp:ingredients
|
gptkb:Boeuf_Bourguignon
gptkb:House_Tarly
gptkb:cream
gptkb:Coq_au_Vin
gptkb:wine
gptkb:Ratatouille
gptkb:butter
vegetables
herbs
Soufflé
|
|
gptkbp:isbn
|
978-0375413407
|
|
gptkbp:language
|
English
|
|
gptkbp:pages
|
684
|
|
gptkbp:published_year
|
gptkb:1961
|
|
gptkbp:publisher
|
Knopf
|
|
gptkbp:series
|
gptkb:Mastering_the_Art_of_French_Cooking
|
|
gptkbp:target_audience
|
home cooks
|
|
gptkbp:translated_into
|
multiple languages
|
|
gptkbp:bfsParent
|
gptkb:Julie_&_Julia:_365_Days,_524_Recipes,_1_Tiny_Apartment_Kitchen
gptkb:Julie_&_Julia:_My_Year_of_Cooking_Dangerously
|
|
gptkbp:bfsLayer
|
6
|