Mastering the Art of French Cooking, Volume 2

Mastering the Art of French Cooking, Volume 2

3.6 34
by Julia Child, Simone Beck, Louisette Bertholle, Sidonie Coryn
     
 

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“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

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.

Editorial Reviews

bn.com
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.

Product Details

ISBN-13:
9780394401522
Publisher:
Knopf Doubleday Publishing Group
Publication date:
10/28/1970
Edition description:
Revised Edition
Pages:
555
Sales rank:
206,143
Product dimensions:
7.33(w) x 10.28(h) x 1.65(d)

Meet 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, L’Ecole des Trois Gourmandes, at the same time that this book was taking shape. 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 made her a national celebrity, earning her a Peabody Award in 1965 and an Emmy in 1966. Several public television programs and numerous cookbooks followed, including Julia and Jacques Cooking at Home, with Jacques Pépin, 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. Julia Child died in 2004, and her memoir, My Life in France, was completed by Alex Prud’homme and published two years later.

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

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Mastering the Art of French Cooking Volume 2. 3.6 out of 5 based on 0 ratings. 34 reviews.
Guest More than 1 year ago
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.
Guest More than 1 year ago
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
ginmansan More than 1 year ago
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.
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Ellencit More than 1 year ago
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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mmgalls More than 1 year ago
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.
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See my review for Volume 1.
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