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Mastering The Art of French Cooking, Volume One (1) (Vol 1) |  | Authors: Julia Child, Louisette Bertholle, Simone Beck
Creator: Sidonie Coryn
Publisher: Alfred A. Knopf
Category: Book
List Price: $40.00
Buy New: $18.94
as of 11/27/2009 01:26 CST details
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New (88) Used (92) Collectible (10) from $16.99
Seller: treebeardbooks
Rating:  189 reviews
Sales Rank: 58
Media: Hardcover
Edition: 40 Anv Rei
Pages: 752
Number Of Items: 1
Shipping Weight (lbs): 3.2
Dimensions (in): 10.2 x 7.1 x 1.8
ISBN: 0375413405
Dewey Decimal Number: 641.5944
EAN: 9780375413407
ASIN: 0375413405
Publication Date: October 16, 2001
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 1-2 business days
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Product Description
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 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 one hundred 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 elaborationsbound to increase anyones culinary repertoire.
It adapts classical techniques, wherever possible, to modern American conveniences.
It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish 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.
Amazon.com Review
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 appétit!
Julie & Julia is now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on Julia Child's memoir, My Life in France. Enjoy these images from the film, and click the thumbnails to see larger images.
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| Customer Reviews:
Showing reviews 1-5 of 189
LOVE IT! November 27, 2009
Lani Price (Henderson, NV)
I am a new foody that is just starting to develop some cooking skills - and this book is so great, helpful, and FULL of delicious food! I have been to France several times, as my fiance is French, and find the recipes to be spot-on with the food I have eaten in his home town. The Carbonade was one of my favorites and it turned out precisely like the one that I tried in a brasserie in Lille. Even on my first effort - it was a big hit! And many others have been too! I can't wait to cook more!
PS. Her videos also help a lot!
One for the collection ! November 23, 2009
Mrs. Sarah J. Roberts (Adelaide,Australia)
0 out of 1 found this review helpful
After seeing 'Julie and Julia' the movie and loving it, I felt that I just had to have a copy of the book. Most of my books are cookbooks and this one certainly holds its place in the collection. It is quite old fashioned and vintagey but has a lovely antique feel about it. Not sure how much I will cook from it (certainly the Bourguignon), but I am very happy to have this piece of history on my shelf.
Must be in Every Kitchen! November 20, 2009
Sylviastel
0 out of 1 found this review helpful
Julia Child barely cooked when she arrived in Paris, France in post World War II with her husband, Paul Child. The childless mature couple had Paul working for the United States government while Julia tried to keep herself busy. She studied French cooking on her own and studied the language. She became immersed in both the culture and the gastronomy of French cuisine. She studied at the famous Le Cordon Bleu cooking school in Paris, France. After she failed her first exam and returned to pass on her second exam (yes, even Julia Child failed the first exam). She and two other women, Simka, and Louisette, would form a cooking school in Paris to teach Americans how to cook French food.
After learning there was no English cookbook about French cuisine, Julia had found her purpose. Anyway, she and her colleagues, Simca, and Louisette, would collaborate on a cookbook for 10 years. They faced rejections and other issues. Since Julia was the American chef, she was able to help restructure the women's cookbook for the American market. Without Julia, there would have been no cookbook. She collaborated and they completed a cookbook that revolutionized American kitchens and kitchens worldwide.
Julia Child was smart enough to design a cookbook to cater to the novice chef/cook. The cookbook is a masterpiece that should be in your kitchen. The book is comprised of several sections like meat, sauces, deserts, etc. It's over 700 pages plus with more post-information from it's original publication. Unlike other cookbooks, this labor of love opened the doors for Julia Child to America's favorite French Chef
Bon Appetit!!! November 18, 2009
Gina E. Maxwell (Tulsa, OK USA)
0 out of 2 found this review helpful
This is a great cookbook whether you are an experienced chef or just learning how to cook! I highly recommend this book for anyone who is a foodie like myself!
a delicious book... November 15, 2009
Ms. C. Thompson
0 out of 2 found this review helpful
I bought this book after seeing all the lovely food in the J & J movie. At first I was apprehensive about attempting anything, having never cooked before, ever(heating up pasta sauce in the micro-wave doesn't really count). So I tried the very first recipe, potato and leek soup(which sounded yuck), but was actually delicious and not really difficult at all. The directions were precise, which is great. I managed to cut the leeks in the wrong direction(but I would not have known unless mum told me so). I can't wait until I get to the poultry and dessert sections.
Showing reviews 1-5 of 189
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