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Mastering the Art of French Cooking, Vol. 1, by Julia Child, Louisette Bertholle, Simone Beck
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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!
- Sales Rank: #1585 in Books
- Brand: Alfred A. Knopf
- Model: 978-0-375-41340-7
- Published on: 2001-10-16
- Released on: 2001-10-16
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 10.28" h x 1.65" w x 7.33" l, 3.20 pounds
- Binding: Hardcover
- 684 pages
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.
Review
"Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'"
- Entertainment Weekly
From the Inside Flap
"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 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 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 beapplied 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.
Most helpful customer reviews
4 of 4 people found the following review helpful.
Why this book is so good
By CTS
This book is justly famous.
I have a shelf full of cookbooks (literally) and like this one best for three reasons. First, the authors really did write their recipes with ordinary US supermarkets in mind. It is fairly easy to get the ingredients for any of the dishes. The authors also describe things very clearly so you can make something new and not be afraid.
But the very best thing of all is that the authors tell you _why_. Why a particular method works, why it's necessary, why some substitution won't work, and so on. They do this far better than any other book I've seen. This one is worth the cost.
3 of 3 people found the following review helpful.
It will take more than this, but.....
By TolkienFan
Anyone who reads learns quickly not to judge a book by its cover. And in this case it is doubly important because neither the look nor the title serve as any indication of what is inside this classic tome. It could be argued that it is impossible to "master the art..." by reading a book, and I would agree. What is important, however, is realizing the breadth of understanding that can be gained by a careful reading of this work. It is an important work not only because of its timeliness when it was in its infancy and first published, but because it shares a timeless look into the history of the culinary arts as seen through eyes shaded by French gastronomy.
I watched the movie "Julie & Julia", the theme from which was derived from the over five hundred recipes in this two volume set, and I also remember some of the episodes from Julia Childs early television career. I truly enjoyed the movie, but the early Julia Child television stuff was not something that modern television producers would consider a first class effort. I think, perhaps, that we become somewhat jaded by modern television and the almost universal accessibility of convenience based communication.
Thankfully, bound printed journals such as this do not suffer the decay that is so prevalent in today's digital world. You can be proud of the wonderful books that you own. You can read and re-read them and enjoy them for many years, then pass them down to others who are free to enjoy them too. "Mastering the Art of French Cooking" belongs to that very select group that I own...and will never part with. This set joins many others, but is one of a few that I really enjoy re-reading. Every time I take them from their place on the shelf and page through them, I learn something new. Gaining knowledge is in itself a good thing.
No, you will not become a master French chef by reading these volumes. You will, however, gain a terrific insight into French gastronomy and pick up some great tips. All of which will serve you well as you strive to prepare that special dish or try to understand the reasoning behind "mother sauces" and how it affects the homemade mac & cheese dish that your child relishes.
There are many reasons to read and own "Mastering the Art of French Cooking", but staying current with modern French cuisine is not one of them. If however, you love 'continental' cuisine or maybe just have an insatiable desire to better understand the history of gastronomy that pre-dates modern canned and packaged goodness, then this two volume set will serve you well. And, who knows, you too may be enticed to travel the road of Julie and prepare all five hundred plus recipes firmly embedded in "Mastering the Art of French Cooking" and in the history of food world wide.
Enjoy!
2 of 2 people found the following review helpful.
A WONDERFUL book!
By Roadie
If anyone on earth ever felt hesitant and unequipped to tackle the recipes in this masterpiece by Julia Child and her colleagues, they don't need to give it another thought. I was nervous and excited about the pending arrival of this book when I ordered it, and eagerly went through it when it finally arrived.....surprised and overjoyed at what I read.
While the recipes require your full attention, they are not as daunting as they may sound. In fact, I immediately saw a small collection of scattered recipes that I, a working mother, could easily and gleefully make on a day off or quiet weekend. The recipes are accompanied by a list of equipment you will need to make the recipe and very simple, thorough step-by-step instructions.
It does take a commitment of time to make many of the recipes, but you probably wouldn't have been looking for this book if you weren't willing to make the time to cook special choices from the book. You would have looked instead at the books featuring ten minute meals featuring minute rice and canned tuna.
I have to admit....I wouldn't utilize these recipes several times a week, or even a few times a week.But the book is a treasure and a gem for anyone looking for something special to make for a special day, a special gathering, or a special person.
The book also explains cooking terms, cooking equipment, and some things as simple as how to make a great omelet or poached egg. It would make a great gift for those rare and admirable souls that actually look forward to real cooking.
I recommend stepping out with confidence and joy and getting this book......because it is a great exercise in challenging yourself and exploring the wonderful and new! You won't fail. It's designed to help you succeed.
Not only will you triumph....but somewhere, silently, Julia will be cheering you on.
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