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25 Local Warehouse Cooking and Food- French

Mastering the Art of French Cooking, Volume 1 & 2: The Essential Cooking Classics

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Mastering the Art of French Cooking, Volume 1 & 2: The Essential Cooking Classics Cover

ISBN13: 9780307593528
ISBN10: 0307593525
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Synopses & Reviews

Publisher Comments:

The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

Volume One is the classic cookbook, in its entirety—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 nearly fifty 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. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

Volume Two is the sequel to the great cooking classic—with 257 additional recipes.

Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.

Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.

Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.

Bon appétit!

Synopsis:

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful work, with more than 100 instructive illustrations, leads the cook infallibly through each essential step of a recipe to its final creation.

About the Author

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they were married they lived in Paris, where Ms. Child studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961).

In 1963 Bostons WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Her subsequent public television shows—Julia Child & Company (1978), Julia Child & More Company (1980), Cooking with Master Chefs (1993), In Julias Kitchen with Master Chefs (1995), Baking with Julia (1996), and her one-on-one collaboration with Jacques Pépin, Julia and Jacques Cooking at Home (1999)—were all accompanied by books of the same names. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julias Kitchen Wisdom, a distillation of her years of cooking experience. Her memoir, My Life in France, was published posthumously in 2006. She died in 2004.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Julias Prodigal Student, January 14, 2010 (view all comments by Julias Prodigal Student)
I first had the paperback edition to work with. Covered with
egg white, powdered sugar and coffee rings the recipes were hard
to follow as it would not stay open no matter how much you bent
it out of shape. I didn't consider this when I bought the paperback
but I now know that I should have purchased the hardback.

With these new hardcover volumes I can now lay them out easily and
they stay open when in use.
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(5 of 5 readers found this comment helpful)

Product Details

ISBN:
9780307593528
Author:
Child, Julia
Publisher:
Knopf Publishing Group
Author:
Bertholle, Louisette
Author:
Louise
Author:
Beck, Simone
Author:
tte Bertholle
Subject:
Regional & Ethnic - French
Subject:
French
Subject:
Cooking and Food-French
Series Volume:
Volumes 1 and 2
Publication Date:
20091231
Binding:
SET HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
I-106 ILL BY SIDONIE CORYN; II-459 BY CO
Dimensions:
10.6 x 7.46 x 3.61 in 6.5 lb

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Related Subjects

Cooking and Food » Regional and Ethnic » French

Mastering the Art of French Cooking, Volume 1 & 2: The Essential Cooking Classics New Set Hardcover
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$99.95 In Stock
Product details pages Knopf Publishing Group - English 9780307593528 Reviews:
"Synopsis" by , From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful work, with more than 100 instructive illustrations, leads the cook infallibly through each essential step of a recipe to its final creation.
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