Mastering the Art of French Cooking, Vol. 1
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Product Description
Revised edition of the classic cookbook, originally published in 1961.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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Tags for this recipe :Tags: Cook Books
Debra J. Gire on Wed, 21st Oct 2009 3:08 pm
This item was out of stock. It seems it would not be listed if it was not available.
Rating: 1 / 5
Monique C. Jackson on Wed, 21st Oct 2009 3:45 pm
I would love to review the book, but it never arrived! This is ruining Amazon’s good reputation with me, my friends, and family.
Rating: 1 / 5
Jeffrey Reed on Wed, 21st Oct 2009 6:42 pm
no shipment tracking, thus I did not get the first one shipped, and the firm had to send another one. It was a gift so I was not able to get the gift for the persons birthday.
Rating: 1 / 5
Linda L. Brumfield on Wed, 21st Oct 2009 8:35 pm
I should have sent this back because there were sections that were askew and pages that were not cut properly.
Rating: 1 / 5
M. M on Wed, 21st Oct 2009 9:27 pm
Hm…well, just saw the movie “Julie and Julia,” and of course I can’t remember the other actress’ name, more than likely becuase being in a movie with Meryl Streep is much like playing in a band with Gene Krupa; no matter how good you are, you’re going to be upstaged. I even learned that you have to dry out meat (in the movie) to get it to brown right.
For some rediculous reason, they didn’t seem to have ANY of her books at B and N, even tho they’re in the same mall, and I know I wasn’t the only one there just out of “Julie and Julia.”
I wasn’t able to grab this book thus far, seeing as I can’t cook at all, but I’ll go along with everyone else on this for now.
I did happen to find a few at the store that looked promising in terms of being accessible (meaning none of the stuff in it is hard to find) and easy–for anyone interested: Readers’ Digest “Just five things” by Rachel Lane, and “Anyone an cook,” from Better Homes and Gardens. This one goes down to the simplist parts of cooking if you need that help, and praise be, there’s none of the horrendously bad photograpy as in the other several-times printing other “Better Homes” cookbooks; those pics don’t look like anything I would feed my dog, much less a human. It all tends to remind me of the hilarious book by James Lileks, “The gallery of regrettable food” (real pics and snarky comments of bad things to eat and their accompanying horrible photographs. Mind you, Lilek’s “Interior Desecrations:Hideous Homes from the horrible 70′s” also never fals to cheer me up, either. In fact, I would NOT be at all surprized to find out one or more of these photos IS from the Better Homes cookbook.
If the book was to sell on awful photography alone, it’d be out of print, so everyone must be using them from mom and grandma, and wear them out.
I only wish you could see inside this Child book. With the economy being what it is, I have a hard time justifying [...] plus shipping for a book I don’t know if I will be entertained reading, but I am curious as to ANY book that took 8 years to write.
Funny side note: Julia Child kept the Dan Ackroyd “Saturday Night Live” sketch impersonating her on a VCR (!) tape under her tv for anyone who asked about it; she said she found it funny with her being portrayed as a bit of a lush, and screeching out “save the liver!” while she’s bleeding to death.
The only problem with most cookbooks that I saw was they’re VERY into noodles, and other carbs. The fats, personally, don’t cause me any weight issues, b/c what’s the point of cooking if you have to use a disgusting substance such as margarine (which I knew sucked as a kid, even)? Or low-fat anything? But you have to use cakes, candies, and of course bread like using arsenic as a tonic.
Rating: 5 / 5