Mastering the Art of French Cooking, Volume Two (1970)

by Julia Child, Simone Beck (Author)

Other authors: See the other authors section.

Series: Mastering the Art of French Cooking (2)

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1,253	6	14,784	(4.52)	9
This title features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.

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Showing 1-5 of 6 (next | show all)

What is there to say? This is perhaps one of the most iconic cookbooks of all time. (

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lesmel | May 21, 2013 |

Great follow up and compaion to volume 1. This volume is important for me becuase it has the chapters on baking bread as well as more advanced recipes on topics covered in volume one. The edition I have also has an index that covers both volumes one and two so you can look things up from both volumes in one place. (

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briantomlin | Jan 11, 2010 |

I wanted this book for a long time. What a nice Christmas present from DH!. This is a winner and as good as I had thought. (

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kerrlm | Jan 1, 2010 |

Not quite as good as Volume I, but still worthwhile. (

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VenusofUrbino | Dec 11, 2007 |

This is the follow on book to the successful first volume. The chapter on proper french breads is particularly useful. Overall this volume covers Soups, Baking, Meats, Chickens, Charcuterie, Vegetables, and Desserts. If you have not tried Tian de Courgetttes au Riz (page 371), please do so the next time your garden gives you an abundance of zucchini. (

)

kd9maui | Nov 5, 2007 |

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Author name	Role	Type of author	Work?	Status
Child, Julia	Author	primary author	all editions	confirmed
Beck, Simone	Author	main author	all editions	confirmed
Child, Paul	Photographer	secondary author	some editions	confirmed
Coryn, Sidonie	Illustrator	secondary author	some editions	confirmed
Golden, Robert	Cover photograph	secondary author	some editions	confirmed

▾Series and work relationships

Belongs to Series

Mastering the Art of French Cooking (2)

Belongs to Publisher Series

Penguin Cookery Library

Is contained in

Mastering the Art of French Cooking (Two-volume set) by Julia Child

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Canonical title

Mastering the Art of French Cooking, Volume Two

Original title

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Original publication date

1970

1983 (rev.)

People/Characters

Julia Child

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Disambiguation notice

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 2 should be combined here.

Publisher's editors

Jones, Judith

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Bisque (food)

Dacquoise

List of bacon dishes

Mastering the Art of French Cooking

▾Book descriptions

This title features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.

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