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2 Home & Garden Cooking and Food- French

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Mastering the Art of French Cooking, Volume 1

by and and

Mastering the Art of French Cooking, Volume 1 Cover

ISBN13: 9780375413407
ISBN10: 0375413405
Condition: Standard
Dustjacket: Standard
All Product Details

Only 2 left in stock at $27.50!

 

Staff Pick

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
Recommended by Martha, Powells.com

Synopses & Reviews

Publisher Comments:

"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:

  • 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 U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish 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.

Review:

"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

Synopsis:

A new, beautifully rendered edition of Richard Olney's classic book Simple French Food, widely considered one of the most important cookbooks ever published.

Synopsis:

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.

Synopsis:

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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

kmason02, August 15, 2009 (view all comments by kmason02)
I would love the cookbooks.
The movie was excellent.
I am anzious to try some of the book myself and learn more.
Was this comment helpful? | Yes | No
(9 of 25 readers found this comment helpful)

Product Details

ISBN:
9780375413407
Author:
Julia Child and Louisette Bertholle and Simone Beck
Publisher:
Knopf Publishing Group
Author:
Bittman, Mark
Author:
Beck, Simone
Author:
tte Bertholle
Author:
Beard, James
Author:
Bertholle, Louisette
Author:
Louise
Author:
Wells, Patricia
Author:
Child, Julia
Author:
Olney, Richard
Author:
Julia Child, Louisette Bertholle, Simone Beck
Location:
New York
Subject:
Cookery, french
Subject:
Regional & Ethnic - French
Subject:
French
Subject:
Cooking and Food-French
Edition Number:
40
Edition Description:
Trade paper
Series Volume:
81-176
Publication Date:
20011031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
I-106 ILL BY SIDONIE CORYN; II-459 BY CO
Pages:
480
Dimensions:
9 x 6 in 1.88 lb

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Related Subjects


Cooking and Food » Regional and Ethnic » French
Featured Titles » General

Mastering the Art of French Cooking, Volume 1 Used Hardcover
0 stars - 0 reviews
$27.50 In Stock
Product details 480 pages Knopf Publishing Group - English 9780375413407 Reviews:
"Staff Pick" by ,

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

"Review" by , "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.'"
"Synopsis" by ,
A new, beautifully rendered edition of Richard Olney's classic book Simple French Food, widely considered one of the most important cookbooks ever published.
"Synopsis" by , 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.
"Synopsis" by ,
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.
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