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Mastering the Art of French Cooking, Volume 1by Julia Child and Louisette Bertholle and Simone Beck
This classic, which recently launched back onto bestseller lists almost half a century after its publication, is the perfect addition to any cook's arsenal. Julia Child's touch is still magic, and Mastering the Art of French Cooking is inspiring a whole new generation of aspiring foodies
Synopses & Reviews
"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 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 one hundred instructive illustrations, is revolutionary in its approach because:
"Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'"Entertainment Weekly
A new, beautifully rendered edition of Richard Olney's classic book Simple French Food, widely considered one of the most important cookbooks ever published.
For this special edition, Julia Child has written a new Introduction that recalls the nascent food scene in America at the time of the book's original publication. Forty years ago, Mastering the Art of French Cooking ignited America's passion for good food, and brought that food into our homes. This new edition promises to continue the excitement. 100 illustrations.
Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook includes a fresh cover, new interior design, and a foreword by Mark Bittmanand#8212;so that a whole new generation of food lovers can enjoy this inspiring book. Olneyand#8217;s 175 recipes are so straightforward that cooks will be inspired to go right into the kitchen: herb omelets, fish with zucchini, lamb shanks with garlic, and many more. He also shares techniques (several featuring his own illustrations), such as fermenting vinegar, in line with the back-to-basics trend in cooking. Olneyand#8217;s emphasis on simplicity and improvisation in cooking will resonate with todayand#8217;s cooks and food lovers.
About the Author
Julia Child, a native of California and a Smith College graduate; Simone Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Mrs. Child studied at Paris's famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, LeEcole des Trois Gourmandes, at the same time that this book was taking shape. After that, Madame Beck published two cookbooks, Simone's Cuisine in 1972 and New Menus from Simone's Cuisine in 1979, and she continued to teach cooking in France. Madame Bertholle also had several cookery books published. Shortly after the appearance of Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which aired for many years all over the United States, and in 1978 the program Julia Child and Company was launched, followed the next year by Julia Child and More Company. In 1968 recipes from her early programs, many of which were drawn from this book, were published in The French Chef Cookbook.
In 1975 From Julia Child's Kitchen was published, followed in 1978 and 1979 by Julia Child and Company and Julia Child and More Company, based on those programs. Also based on television series were the two books — Cooking with Master Chefs and In Julia's Kitchen with Master Chefs — she wrote in the mid-1990s, as well as Julia and Jacques Cooking at Home, with Jacques Pepin, in 1999. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia's Kitchen Wisdom, a distillation of her years of cooking experience.
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