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Mastering the Art of French Cooking, 50th Anniversary Edition
| Price: | $26.59 | |||||
| Brand: | Random House | |||||
| Description: | This is the classic cookbook, in its entirety—all 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 more than 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 100 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; Since there has never 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. Bon appétit! “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 more than 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 100 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 United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; • it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never 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. Bon appétit! Julie & Julia is now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on Julia Child’s memoir, My Life in France. Enjoy these images from the film, and click the thumbnails to see larger images. | |||||
| Rating: | 4.8 | |||||
| Features: |
User Reviews on Mastering the Art of French Cooking, 50th Anniversary Edition at Random House
Most Important Cookbook of the Last 50 Years. Period.
Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, `Mastering the Art of French Cooking’ by Julia Child, Louisette Bertholle, and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States.
With Julia Child’s celebrity arising from her long series of TV cooking shows on PBS, it may be easy to forget how Ms. Child rose to a position with the authority that gave her the cachet to do these shows in the first place. This book is the foundation of that cachet and the basis of Ms. Child’s influence with an entire generation of amateur and professional chefs.
It may also be easy to forget that this book has three authors and not just one. The three began as instructors in a school of French cooking, `Les Ecole des Trois Gourmandes’ operating in Paris in the 1950′s. And, it was from their experience with this school that led them to write this book. To be fair,…
Mastering the Art of French Cooking, 50th Anniversary Edition
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