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Mastering the Art of French Cooking, 50th…
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Mastering the Art of French Cooking, 50th Anniversary Edition (original 1961; edition 2011)

by Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn (Illustrator)

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2,298232,766 (4.51)86
Member:trdsf
Title:Mastering the Art of French Cooking, 50th Anniversary Edition
Authors:Julia Child
Other authors:Louisette Bertholle, Simone Beck, Sidonie Coryn (Illustrator)
Info:Alfred A. Knopf (2011), Edition: 50th Anniversary, Hardcover, 684 pages
Collections:Your library
Rating:*****
Tags:cookbook

Work details

Mastering the Art of French Cooking (Volume One) by Julia Child (Author) (1961)

Recently added byjfoooo, creigscofield, private library, Groovychef, RapidCityPubLib, CHOs
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  1. 11
    The Essentials of Classic Italian Cooking by Marcella Hazan (sturlington)
    sturlington: If you have both these cookbooks, then you have everything you need to know about cooking French and Italian food.
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» See also 86 mentions

Showing 1-5 of 23 (next | show all)
cbrcb
  DromJohn | Jul 20, 2014 |
The book maybe very informative, but not super appealing to those who're illustration-interested like me. Anyway, I know it's always good to keep a classic French cookbook in the kitchen library. I just wish it had more pictures... ( )
  rubiciel | May 8, 2014 |
I'm a little afraid to cook out of this.
1 vote steadfastreader | Mar 18, 2014 |
What is there to say? This is perhaps one of the most iconic cookbooks of all time. ( )
  lesmel | May 21, 2013 |
There are not enough stars to rate just how good this book is for anyone with any interest in improving as a cook. On a five-star scale, this is an eight or nine; the only other cooking book I can think of that belongs in the same category is The Joy of Cooking (at least the editions from before the professional chefs took over), and please don't ask me to choose between the two.

This is a textbook, a teaching book. Yes, it's also a cookbook, but the emphasis is on the how and why rather than just on what to do. What you learn on one recipe, you will carry with you when you find yourself just noodling around in the kitchen on your own. What I learned making Fondue de Poulet à La Crème from the book was enough to let me freestyle a similar recipe (unnamed as yet but very tasty).

All in all, as you follow the recipes and directions, you have the definite sensation that Julia et al. have your back, that it's okay to try something that looks a little scary and complicated. This book is absolutely a must-have for anyone who enjoys playing in the kitchen. ( )
1 vote trdsf | Jan 15, 2013 |
Showing 1-5 of 23 (next | show all)
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» Add other authors (6 possible)

Author nameRoleType of authorWork?Status
Child, JuliaAuthorprimary authorall editionsconfirmed
Beck, SimoneAuthormain authorall editionsconfirmed
Bertholle, LouisetteAuthormain authorall editionsconfirmed
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To La Belle France
Whose Peasants, Fishermen, Housewives, and Princes -- Not to mention her Chefs--Through Generations of Inventive and Loving Concentration have created one of the world's great arts.
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Mastering The Art of French Cooking, Volume 1 (1961), and Mastering The Art of French Cooking, Volume 2 (1970) are substantially different from each other and should not be combined. Neither should the individual volumes be combined with the two volume set, which is comprised of both individual volumes but substantially different than either single book. Only Volume 1 should be combined here.
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Amazon.com Amazon.com Review (ISBN 0375413405, Hardcover)

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.

(retrieved from Amazon Mon, 30 Sep 2013 13:32:37 -0400)

(see all 6 descriptions)

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

(summary from another edition)

» see all 3 descriptions

Legacy Library: Julia Child

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Penguin Australia

An edition of this book was published by Penguin Australia.

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