Simone Beck (1904–1991)

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 show more 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. show less

Learning to cook has been a gradual experience for me - I am not a natural. This book is essential to my kitchen, to how I see food, and to how I think about cooking. Julia understood the struggles and desires of her contemporary home cooks, and the wisdom she provided to them is highly relevant today. We have to prioritize our time; we want to prepare nice meals but can't spend hours every evening over the stove. I am frequently surprised by how quickly and simply these recipes come show more together. I shop at grocery stores (no charming open air markets where I live) and I would never know what to ask the fishmonger if Julia hadn't spelled it out for me. The popularity and usefulness of this book is proof that classic French cooking is not overcomplex for average home cooks. I am always proud of what I make from this book, whether a nice dinner for a group or a simple meal for two at home. I can't recommend this book highly enough. show less

It really is the Bible. I had a paperback of this years ago, and I wasn't ready for it (in the Zen sense). I recently re-bought it, in a good hardcover edition, and am rediscovering not only the book, but food itself.

It's one thing to make beef stew, and another entirely to make boeuf bourguignon. Her steps are slow, methodical, and thorough, and you have to just give yourself up to her methodology and not try to rush anything. That's a new experience for most of us, and so worthwhile.

The complexity of French cookery is a bit over the top for me, but respect for the status of this classic led me to try a number of the recipes, with fair success. I concluded that if I am going to go to a great deal of trouble, on the natural I'd choose Italian instead. However, the ebullience of Julia Child intrigued me, and when books describing her life started to come out, I read them all. The labor of love that went into creating this cookbook is one of the most extraordinary stories show more I've ever read, revealing a single-minded dedication to food, cooking, integrity and living a passionate and creative life. This book is Julia Child's life's work, and writing it transformed both her and the cooking world. I bow to the chef. show less