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Mastering the Art of French Cooking [Volume 1] (1961)

by Julia Child, Simone Beck (Author), Louisette Bertholle (Author)

Other authors: Sidonie Coryn (Illustrator)

Other authors: See the other authors section.

Series: Mastering the Art of French Cooking (1)

MembersReviewsPopularityAverage ratingMentions
3,113263,196 (4.52)94
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, 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. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.… (more)
  1. 11
    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 94 mentions

English (25)  Finnish (1)  All languages (26)
Showing 1-5 of 25 (next | show all)
My parents sent me a copy of this great cookbook. I love it. ( )
  bit-of-a-list-tiger | May 13, 2020 |
enjoyed these books for a long time starting from when I was newly married and learning to cook. Now I cook must more simply stuff and less traditional food, but there will always be a place in my heart for Julia. ( )
  Bakhtin | Oct 24, 2017 |
Standard reference cookbook for any kitchen, I believe. ( )
  sturlington | Apr 8, 2017 |
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 |
Showing 1-5 of 25 (next | show all)
no reviews | add a review

» Add other authors (5 possible)

Author nameRoleType of authorWork?Status
Child, JuliaAuthorprimary authorall editionsconfirmed
Beck, SimoneAuthormain authorall editionsconfirmed
Bertholle, LouisetteAuthormain authorall editionsconfirmed
Coryn, SidonieIllustratorsecondary authorall editionsconfirmed
Child, PaulPhotographersecondary authorsome editionsconfirmed
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Dedication
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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Wikipedia in English (3)

For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, 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. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

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Penguin Australia

An edition of this book was published by Penguin Australia.

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