Mastering the Art of French Cooking, Volume 2 by Julia Child, Simone Beck, Louisette Bertholle, Sidonie Coryn |, Paperback | Barnes & Noble
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
     
 

View All Available Formats & Editions

The sequel to the classic Mastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the

Overview

The sequel to the classic Mastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, 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 have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking.
This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.
Among its many treasures:
• the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven;
• soups from the garden, chowders and bisques from the sea—including great fish stews from Provence, Normandy, and Burgundy;
• meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;
• chickens poached (thirteen ways) and sauced;
• vegetables alluringly combined and restored to a place of honor on the menu;
• a lavish array of desserts, from the deceptively simple to the absolutely splendid.

But 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.
And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers.
With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings—five times as many as in Volume One—are demonstrations in themselves, making the already clear instructions doubly clear.
More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!

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:
9780394721774
Publisher:
Knopf Doubleday Publishing Group
Publication date:
10/01/1983
Edition description:
New
Pages:
648
Sales rank:
215,954
Product dimensions:
7.01(w) x 10.02(h) x 1.35(d)

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 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.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
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!
Anonymous More than 1 year ago
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.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
See my review for Volume 1.
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
Anonymous More than 1 year ago