Mastering the Art of French Cooking Boxed Set: Volumes 1 and 2

Mastering the Art of French Cooking Boxed Set: Volumes 1 and 2

3.4 165
by Julia Child, Louisette Bertholle, Simone Beck
     
 

View All Available Formats & Editions

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

Overview

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!

Product Details

ISBN-13:
9780307593528
Publisher:
Knopf Doubleday Publishing Group
Publication date:
12/01/2009
Sales rank:
69,676
Product dimensions:
7.40(w) x 10.60(h) x 3.60(d)

Related Subjects

Meet 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 Boston’s 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 Julia’s 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 Julia’s 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.

Brief Biography

Date of Birth:
August 5, 1912
Date of Death:
August 12, 2004
Place of Birth:
Pasadena, California
Place of Death:
Santa Barbara, California
Education:
B.A., Smith College, 1934; Le Cordon Bleu, 1950

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

Mastering the Art of French Cooking Boxed Set: Volumes 1 and 2 3.5 out of 5 based on 0 ratings. 165 reviews.
ASNR More than 1 year ago
I have been cooking for many years. I've always wanted to learn more about French cooking techniques. I thought it would be difficult. My grandson gave me the set of cookbooks for Christmas. I have been cooking a new recipe each week. What rave reviews from my family. "This is the best stew or the best pot roast you ever made". I enjoy reading the ccok books as well as cooking from them. The recipies are easy to follow.
ShakespeareInLove More than 1 year ago
I own many cookbooks, but this is by far the very best, and I never knew it until I observed one at BN. This is so easy to follow and teaches everything a cook needs to know...I've been married for over twenty years, but now I am mastering sauces and other challenges I always had...I never had any knowledge or guidance in a kitchen growing up, I was always working..so I wasn't the cook. Now I'm having a ball re-discovering how it all begins and not failing. Its funny that Julia Childs books are still this valuable even in todays life, and especially in todays life. This would be a great gift for any new couple, college student, or anyone getting ready to venture out on their own.
Marcey More than 1 year ago
This book is thrilling! It's more than just recipes, its a practical guide to eating, cooking, technique and AWESOME flavor. The meals have been out of this world, and it has opened up a whole new direction in my kitchen!
mepfann More than 1 year ago
In the Preface of Volume One, Mastering the Art of French Cooking by Julia Child, Louisette Bertholle & Simone Beck, the forward states, "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." When reading both the Introduction and Foreward, it becomes evident that Julia Child lived and breathed cooking. The reader gains particular knowledge in Kitchen Equipment, Definitions, Ingredients, Measures, Temperatures, Cutting, and Wines. The ten Chapters start off with Soups, Sauces, Eggs, Entrees & Luncheon Dishes and Fish. Poultry, Meat, Vegetables, Cold Buffet and Desserts & Cakes. In Volume Two's "New Revised Edition," Julia Child and Simone Beck break down this book in to seven chapters and three appendices. The authors are more detail conscious in this book. We learn soups, bisques and chowders in Chapter One. Chapter Two covers the baking of breads, brioches, croissants and pastries. The next two chapters include meats and chickens. Chapter Five separates the boys from the men with Charcuterie: Sausages, Salted Pork and Goose, Pates and Terrines. Chapters Six and Seven include vegetables and desserts. The Illustrations are clear and precise. The Dedication of this book reads, "To Alfred Knopf who is as much an appreciator of good writing, types faces, layout, and paper as he is of fresh 'foie gras, truite au bleu,' and Meursault Les Perrieres. In short, he is the ideal publisher for this kind of book, just as he is the ideal dinner guest for those who have mastered the art of French cooking.
DotsyBrook More than 1 year ago
I love Julia Childs (after seeing Julie & Julia) and have re-discovered the joys of cooking. I'm a veteran meal preparer, but her recipes have taught me a whole new way of cooking. Although many would be nervous about too much butter, wine and cream, the overall outcome is four-star restaurant quality meals. My family is in heaven!
CookingWorkingMama More than 1 year ago
This boxed set of Mastering the Art of French Cooking is a wonderful addition to anyone's kitchen. I love cookbooks and had been looking for a good copy of the original for a while. They are hard to find! After the movie came out (Julie and Julia) it was everywhere! The most valuable aspect of these books is that it actually teaches you to be a better cook. It defines all of the tools, ingredients and technniques used in cooking. This is a fun part of our kitchen for the entire family. Experimenting with my daughters on several recipes already! This would be a spectacular gift, especially for a new cook (maybe for a new bride) along with a few of the cooking tools used (a nice enameled, cast iron casserole, for instance) Good luck and happy cooking!!!
EKM More than 1 year ago
One of the great classics, a must for any cook's library.
DelstalOpalMay More than 1 year ago
Saw the film and had to have the books-very very detailed and for the serious 'cooks' and serious want to be cooks this is a must have set for your kitchen library. Just the history on how some recipes were classically prepared is worth it but there is much much more! Great fantastic gift!
SPIRALBOUND More than 1 year ago
The most thorough, thought provoking, comprehensive writing I have come across on French Cooking, bar none!
Anonymous More than 1 year ago
Although this set may not be for every cook, it is surely a winner! Both volumes are packed with information and are uniquely detailed. For the beginner cook it could be a bit ambitious but the techniques that are conveyed could easily transform a beginner into a sure talent. Many of our new kitchen gadgets such as food processors, choppers, etc. can be used to eliminate the more time consuming elements of her dishes but either way THEY ARE WORTH THE EFFORT!
vmh More than 1 year ago
This set of cook books are cooking books for the ages. It was a very important breakthrough at the time it was first published but it is still a great resourse for cooking. I am really happy I finally bought the set for myself.
Anonymous More than 1 year ago
This was a gift for my daughter. She absolutely loved it. I can't wait to sample some of her French cooking. Your service is A-1! Thank you!
Anonymous More than 1 year ago
Fishgirl3 More than 1 year ago
For many years I have dreamed of owning these two books, and at last my dreams came true for Christmas this year. These books are meant to be read and fully 'digested', not simply scanned hastily for a recipe when you're ready to head to the kitchen. By spending time reading different sections and practicing what you read, you will indeed learn to cook, and not just blindly follow a recipe. I highly recommend this set for persons who love to work with food, love to cook, and want to gain a more in-depth knowledge of how to prepare awesomely delicious food.
Anonymous More than 1 year ago
I REALLY ENJOY IT. MAKE DIFFICULY THINGS MUCH EASIER
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago