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Powell's Q&A, Q&A | June 29, 2009

Janna Cawrse Esarey: IMG Powell's Q&A: Janna Cawrse Esarey

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"I fell in love with Crosby, Stills, and Nash's song 'Southern Cross' when I was fifteen. By the time I got to college, 'I'm going to sail around the world someday' was sort of my pickup line." Continue »
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Mastering the Art of French Cooking

by Julia Child and Simone Beck and Louisette Bertholle

Mastering the Art of French Cooking Cover

ISBN13: 9780394721781
ISBN10: 0394721780
Condition: Standard
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Synopses & Reviews

Publisher Comments:

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

Synopsis:

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.
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What Our Readers Are Saying

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Average customer rating based on 1 comment:
smapes, July 10, 2009 (view all comments by smapes)
Julia Child had me "hooked" the first time I viewed her Educational Television show of the 1960's, "The French Chef" when I was barely a teenager. There was something very exciting to me to see her passion for cooking and the wonderful dishes she made. I think her appeal was that she made me believe that I could do the same thing. But it wasn't until about 7 years ago that I finally bought her classic "Mastering the Art of French Cooking".

I spent the first couple of years simply reading the book. There's a lot one can learn from it about cooking vocabulary and technique even if one never cracks an egg. I finally mustered the courage to try my hand at one of her recipes. I chose to make a triple batch of "Boeuf Bourguignon" (Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms - page 315) for a large crowd. The most difficult thing for me at that time was preparing the sheer quantity of the ingredients for a triple batch. But her actual recipe is a masterpiece in simplicity and my kitchen never smelled so good. Nearly every guest wanted my recipe and when I told them it was Julia's they were impressed but proclaimed that they could never cook like Julia. I assured them that if I could do it, they could too. Julia should be proud since she made a believer of me in my ability to cook wonderfully delicious meals. I have since made many of the classic recipes in Volume One and I have yet to be disappointed. This book belongs on the shelf of every interested cook, whether a beginner or a seasoned chef.
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Product Details

ISBN:
9780394721781
Author:
Julia Child and Simone Beck and Louisette Bertholle
Publisher:
Knopf Publishing Group
With:
Beck, Simone
Author:
Beck, Simone
Author:
Bertholle, Louisette
Author:
Child, Julia
Subject:
French
Subject:
Cookery, french
Subject:
Regional & Ethnic - French
Edition Description:
Updated
Publication Date:
September 1983
Binding:
Paperback
Language:
English
Illustrations:
Y
Pages:
752
Dimensions:
9.94x7.00x1.41 in. 2.79 lbs.
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