Mastering the Art of French Cooking, Volume 2

Mastering the Art of French Cooking, Volume 2

by Julia Child
3.6 34

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Overview

Mastering the Art of French Cooking, Volume 2 by Julia Child

“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.

Product Details

ISBN-13: 9780141048420
Publisher: Viking Penguin
Publication date: 02/28/2010

About the Author

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, 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. Several public television shows and numerous cookbooks followed. She died in 2004.

Simone ("Simca") Beck was born in 1904 at Tocqueville en Caux, Normandy. In 1933, she began to study at the Cordon Bleu, then the world’s supreme school of cuisine. In 1948 she was approached by a friend, Louisette Bertholle (now Comtesse de Nalèche), to collaborate on a French cookbook for Americans. In 1951, at the suggestion of her husband, they began to search for an American to help them, and a friend introduced Simca to Julia Child, then studying cooking in Paris. Soon afterward, the three women formed a cooking school, L’École des Trois Gourmandes, and began the collaboration that produced the several volumes of Mastering the Art of French Cooking. She died in 1991.

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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