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Mastering the Art of French Cooking Volume 1…

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
2,795253,145 (4.53)90
  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 90 mentions

Showing 1-5 of 25 (next | show all)
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 |
  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 |
Showing 1-5 of 25 (next | show all)
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» 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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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 Thu, 12 Mar 2015 18:11:15 -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.

» see all 4 descriptions

Legacy Library: Julia Child

Julia Child has a Legacy Library. Legacy libraries are the personal libraries of famous readers, entered by LibraryThing members from the Legacy Libraries group.

See Julia Child's legacy profile.

See Julia Child's author page.

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Penguin Australia

An edition of this book was published by Penguin Australia.

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