Mastering the Art of French Cooking, Volume 2

( 34 )

Overview

“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 ...
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Mastering the Art of French Cooking, Volume 2

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Overview

“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 hasnever 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.
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Editorial Reviews

From Barnes & Noble
The book that started it all. When Mastering the Art of French Cooking, the product of nearly a decade of work, was first released in 1961, it started a revolution. This edition celebrates its 40th anniversary.

No single cookbook has influenced more chefs or inspired more home cooks to try something ambitious, authentic, and refined on their own. It changed the face of food writing as well, with its precisely detailed instructions and ingredient lists. As Paula Wolfert is quoted as saying in Noël Riley Fitch's biography of Julia Child, "Just as it's been said that all Russian literature has been taken from Gogol's overcoat, so all American food writing has been derived from Julia's apron." A tattered copy of the first edition can be found in just about every baby boomer's kitchen.

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Product Details

  • ISBN-13: 9780394401522
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 10/28/1970
  • Edition description: Revised Edition
  • Pages: 555
  • Sales rank: 174,257
  • Product dimensions: 7.33 (w) x 10.28 (h) x 1.65 (d)

Meet the Author

Julia Child
Julia Child
Before celebrity chefs like Emeril and Nigella came onto the culinary scene, Julia Child was teaching America how to flambé. When her groundbreaking television program, The French Chef, came into our kitchens, thousands of viewers tuned in to watch Julia flip crepes, blanch beans, and sear steaks, and to hear her signature sign-off: "Bon appétit!"

Biography

If leeks, shallots, and sea salt are available at your local supermarket, you probably have Julia Child to thank for it. At a time when many home cooks had nothing more ambitious in their repertoires than Jell-O salad, Child revolutionized the American kitchen, demonstrating that with good ingredients and a few French techniques, even the novice chef could turn out bistro-worthy dinners of boeuf bourguignon and tarte Tatin.

Child's interest in teaching techniques, rather than simply listing fancy recipes, was evident from her first cookbook, Mastering the Art of French Cooking, which took years of collaboration (with Simone Beck and Louisette Bertholle) and experimentation to write. Craig Claiborne, reviewing the book for The New York Times in 1961, wrote: "Probably the most comprehensive, laudable, and monumental work on [French cuisine] was published this week, and it will probably remain the definitive work for nonprofessionals." He was right -- it's been a top seller ever since.

To promote the book, the Cordon Bleu–trained Child made an appearance on WGBH in Boston. Not content merely to talk about cooking, she brought along eggs, a hot plate, and a whisk, and demonstrated the proper way to make an omelette. The station producers recognized a potential star, and Child's first television show, The French Chef, was born. Soon thousands of viewers were tuning in to watch Julia flip crepes, blanch beans, and sear steaks. Each show ended with her signature sign-off: "Bon appétit!"

Since then, Child has hosted hundreds of television episodes, and her cookbooks have continued to be both inspiring and practical. Volume two of Mastering the Art of French Cooking was followed by titles like The Way to Cook, Cooking with Master Chefs and Julia's Kitchen Wisdom. Child also co-founded the American Institute of Wine and Food, an educational organization devoted to gastronomy. Many top-flight professional and celebrity chefs -- including Alice Waters, Emeril Lagasse, and Thomas Keller -- have cited Julia Child as an inspiration. "My own copy of volume one [of French Cooking] is so worn that the duct tape holding it together looks natural," chef Jasper White once noted.

Still, Child remains best known for bringing good food into the home, where she championed "food as an art form, as a delightful part of civilized life." And though she's expanded her range to include American, Mediterranean, and Asian cuisines, she hasn't been influenced by fad diets or fat phobias. She still cooks with butter and cream. As she told Nightline, "Small helpings, no seconds, a little bit of everything, no snacking and have a good time. I think if you follow that, you're going to be healthy, wealthy and wise."

Good To Know

During World War II, Julia McWilliams served in the Office of Strategic Services -- the forerunner of the CIA -- in Ceylon and China, where she met Paul Child. After the war, the two married and moved to Paris, where Julia Child fell in love with French food. Years later, she could still recount her first meal in Paris, which included oysters, scallops in cream sauce, and duck.

After Child moved from her Cambridge, Massachusetts, house to a retirement community in California, she donated her famous kitchen -- where three of her television series were taped -- to the Smithsonian National Museum of American History.

Child stands tall at a statuesque 6' 2".

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    1. Also Known As:
      Julia McWilliams (maiden name)
    1. Date of Birth:
      August 5, 1912
    2. Place of Birth:
      Pasadena, California
    1. Date of Death:
      August 12, 2004
    2. Place of Death:
      Santa Barbara, California

Customer Reviews

Average Rating 3.5
( 34 )
Rating Distribution

5 Star

(12)

4 Star

(6)

3 Star

(9)

2 Star

(5)

1 Star

(2)

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See All Sort by: Showing 1 – 20 of 34 Customer Reviews
  • Anonymous

    Posted December 20, 2007

    Very Good - and it IS a different book than Vol 1.

    I have both the 40th Anneversary Edition of Vol 1, and this book, Vol 2, which is different than Vol 1 despite the claims by other reviewers. This is not a re-print. It is an extension of Vol 1 in that it consists of material removed during editing because the original manuscript was way too extensive to be included in one volume. Same great quality as the Vol 1, but again, not redundant.

    10 out of 10 people found this review helpful.

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  • Anonymous

    Posted February 27, 2008

    GREAT ADDITION TO VOLUME 1

    This is one of the best additions to any cookbook in history. Contrary to other reviewers this is the second volume. It is however an extension of volume one 'which might have been the confusion'. I recommend this cookbook to any novice or expert 'if you are the latter I am sure you have this cookbook already'. GREAT BUY FOR ANY COOK'S KITCHEN

    7 out of 7 people found this review helpful.

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  • Posted October 4, 2009

    more from this reviewer

    A definite classic!

    I was never really a fan of Julia Child when she was on TV but this book is marvelous. She definitely knew her way around the kitchen. Mastering the Art of French Cooking Vol. 2 is one of my favorite cookbooks and I have hundreds from all over the world. French cooking has always been a little intimidating to me; but, this book makes it seem so easy. It is just a matter of carefully following directions. What a delightful book! I would recommend it to anyone who is looking for a unique cookbook for themselves or a most valued gift for any inspiring cook.

    5 out of 5 people found this review helpful.

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  • Posted March 27, 2010

    A GREAT BOOK BUT NOT FOR BEGINNERS

    I cook and enjoy cookbooks. Mastering the Art of French Cooking are great books. Both volumes are really wonderful books, and even if I think they would make beginners feel a bit uneasy I absolutely adore these books. They are really great!

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  • Posted March 13, 2010

    I Also Recommend:

    Wonderful Cookbook!!!

    Great recipes bringing out the creative side of cooking.

    0 out of 1 people found this review helpful.

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  • Posted February 13, 2010

    Great Gift

    I gave this to my son and his wife at Christmas. He had volume one and he wanted to complete the set. They enjoy cooking, so they do use this cookbook and have fun making the recipes.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 16, 2010

    The Chef Loves It!

    See my review for Volume 1.

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  • Anonymous

    Posted October 7, 2004

    Wrong book, wrong title!!!

    This is not Volume Two. This is a 40th anniversary reprint of Volume One.

    0 out of 9 people found this review helpful.

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  • Anonymous

    Posted December 30, 2009

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    Posted February 1, 2010

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    Posted May 31, 2010

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    Posted December 28, 2009

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    Posted November 6, 2009

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    Posted August 16, 2009

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    Posted September 23, 2009

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    Posted December 11, 2009

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