Item description for Mastering the Art of French Cooking, Volume I: 50th Anniversary by Julia Child, Louisette Bertholle & Simone Beck...
Overview The first volume of this fortieth anniversery edition of a classic cookbook updates this accessible guide to French cuisine by continuing to introduce the subtleties of French cooking to the American reader. 40,000 first printing.
Publishers Description This is the classic cookbook, in its entirety--all 524 recipes. "Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is "the" book that, for more than forty years, has been teaching Americans how. "Mastering the Art of French Cooking" is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: - it leads the cook "infallibly "from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; - it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire; - it adapts classical techniques, wherever possible, to modern American conveniences; - it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a "cassoulet, "or the appropriate fish and seafood for a bouillabaisse; - it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as "Mastering the Art of French Cooking, " the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous "cordons bleus, " the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. "Bon appetit "
Citations And Professional Reviews Mastering the Art of French Cooking, Volume I: 50th Anniversary by Julia Child, Louisette Bertholle & Simone Beck has been reviewed by professional book reviewers and journalists at the following establishments -
Wilson Public Library Catalog - 12/31/2008 page 569
Bookpage - 08/01/2002 page 25
Wilson Public Library Catalog - 01/01/2004 page 428
Newsweek - 10/15/2007 page 14
Vanity Fair - 08/01/2009 page 114
Newsweek - 08/10/2009 page 54
People Weekly - 09/07/2009 page 59
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Studio: Alfred A. Knopf
Est. Packaging Dimensions: Length: 10.1" Width: 7.4" Height: 1.6" Weight: 3.25 lbs.
Release Date Oct 16, 2001
ISBN 0375413405 ISBN13 9780375413407
Availability 0 units.
More About Julia Child, Louisette Bertholle & Simone Beck
Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
Julia Child lived in Cambridge, in the state of Massachusetts. Julia Child was born in 1912 and died in 2004.
Reviews - What do customers think about Mastering the Art of French Cooking, Volume I?
A Perfect Way to Learn French Cooking Apr 30, 2008
Julia's book was recommended to me by a French Chef we met in the Caribbean. It is the perfect book from which to learn French cooking. Julia's instructions are very detailed and make it easy to prepare each recipe. I highly recommend this book.
Nirvana! Apr 9, 2008
This book bring together years of cooking by recipe. It actually explains things so I can understand why I'm doing them.
French cooking with ingredients in American grocery stores Feb 1, 2008
The best Coq au Vin and Boeuf Bourguignon recipes you'll find are in this book. I've had Mastering the Art of French Cooking for years and recently gave one to my son, who also loves to cook. This cookbook tells you what to do, how to do it, and where to easily find the ingredients in your American supermarket. I don't do much (any?) baking, so don't have Volume II Mastering the Art of French Cooking Vol. 2 (Paperback), which I understand is primarily about baking, but this one, Volume 1, is fantastic.
This book and The Joy of Cooking by Irma Rombauer, Marion Rombauer Becker and Ethan Becker Joy of Cooking: 75th Anniversary Edition - 2006 are the first ones I turn to in the kitchen. Together, they will teach the new cook how to cook and the experienced cook how to cook much better.
Kitchen Bible Jan 13, 2008
For those who wish to venture into the world of culinary genius, Mastering the Art of French Cooking is the Bible. Specific, thorough, and accurate recipes guide even the novice to achieving gastronomic perfection. This is the first serious cookbook I owned as a young housewife. Now, I purchase the book for every serious cook. Simply a must have!
Mastering the Art of French Cooking Jan 3, 2008
We have always enjoyed watching and reading about Julia Child. My husband asked for this book for Christmas, and although we haven't had a chance to peruse it thoroughly, he is very pleased with the gift. He bakes bread often and is interested in her recipes for breads as well as other French recipes.