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Review
It will gladden the heart of all good cooks ...an alchemist's stone which enables any cook to turn base ingredients to gold (Caroline Conran Sunday Times )
As close to a divine text as you can get (Matthew Fort Guardian ) --This text refers to the Hardcover edition.
As close to a divine text as you can get (Matthew Fort Guardian ) --This text refers to the Hardcover edition.
Product Description
Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations.
Mastering the Art of French Cooking: volume 2 is as the Daily Telegraph commented, a book that no serious cook should be without
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Most Helpful Customer Reviews
11 of 11 people found the following review helpful
Format:Paperback
Volume 1 is a must-have for every cook, volume 2 is also a must-have but it contains more complex, sophisticated recipes, some of which will become favourites and some of which will just always require a little bit too much time, too much effort, too many things.
Volume 2 builds on volume 1 and I find the Puff Pastry recipes already on their own worth the book. The instructions and drawings are, like for volume 1, top of the bill.
Volume 2 contains the following sections: 1) Soups of the Garden - Bisques and Soups from the Sea 2)Baking: Breads, Brioches, Croissants and Pastries 3)Meats: From Country kitchen to Haute Cuisine 4)Chickens, Poached and Sauced - and a Coq en Pate 5)Charcuterie: Sausages, Salted Pork and Goose, Pates and Terrines 6)A Choice of Vegetables 7)Desserts: Extending the Repertoire. Bon Appetit!
Volume 2 builds on volume 1 and I find the Puff Pastry recipes already on their own worth the book. The instructions and drawings are, like for volume 1, top of the bill.
Volume 2 contains the following sections: 1) Soups of the Garden - Bisques and Soups from the Sea 2)Baking: Breads, Brioches, Croissants and Pastries 3)Meats: From Country kitchen to Haute Cuisine 4)Chickens, Poached and Sauced - and a Coq en Pate 5)Charcuterie: Sausages, Salted Pork and Goose, Pates and Terrines 6)A Choice of Vegetables 7)Desserts: Extending the Repertoire. Bon Appetit!
25 of 26 people found the following review helpful
Format:Paperback
I have owned this book for many years (since 1977) and it still remains as one of the finest books on the method of French cooking. It is thorough and easy to understand as long as you read the recipe very carefully and fully before you begin. The recipes themselves are presented so that the reader is introduced to the basic way of preparing and cooking something with variations following on from the master recipe in question. Volume 1 takes the reader through Soups (onion, garlic, vichyssoise being fine and tasty examples), through a fabulous chapter on sauces (white, brown, hollandaise, stocks etc) and moves on to some of the classic dishes for which the French are known (Coq au Vin, Pot-au-Fue). The only criticism I could think of was a slightly dissappointing chapter on fish - they only really mention sole (unsurprisingly perhaps). The puddings are particularly straightforward to follow and quite delicious (cheery clafoutie being particularly so). Some of the recipes do call for a particularly long time in the kitchen - especially for the traditional French loaf for example - but if you have time on your hands or a long weekend ahead, it is well worth the effort immersing yourself in the delights of making (perhaps) a wonderful choucroute a l'Alsacienne and enjoying the beautiful meaty aroma of a dish that takes at least 5 hours to cook.
19 of 20 people found the following review helpful
Format:Paperback
I was given volume 1 for my 23rd birthday - I finally found volume 2 5 years later! How did the fact that I wanted it stick in my mind for so long? Buy them and you will instantly understand. These are *the* definitive cook books - they are to other cookery books what the "Complete works of Shakespeare" are to drama. They are sometimes complex but oh, so thorough (for example, about 70 pages on the core of French cuisine - sauces, alone!) The recipes are listed step by step, forcing you to read and understand each one (indeed, I recommend reading them like novels, if only just the sections on kitchen equipment and technique!) but they are fantastic. Try, for example, "Sauce Venaison" - it spans a number of pages and evolves from "Brown Sauce" through "Sauce Ragout" to this delicious game sauce (takes about 4 hours to make, but when I tasted it I couldn't believe I had actually made it...!) Forget all those self help books - these will *really* change your life! (Ok, maybe that's a bit OTT but they are good).
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Most Recent Customer Reviews
pleased
Good quality, and very good recipes (have just tried bread recipe, which was long, but the result was worth the wait). Read more
Published 5 months ago by risol
great reference book
I bought both these books as a gift, very well recieved. Written by Julia Child (Julie & Julia) this is an excellent reference book, including some complex techniques. Read more
Published 9 months ago by sophiesticate
Cook book
Volume one and two where bought for my mother as a Christmas present after seeing the film Julie and Julia. Books see very good.
Published 16 months ago by tincouch20
Easy to follow
This may be a golden oldie but it works. Follow the recipies and the food is edible. What more do you want from a cookbook? Even the daughters eat the results. Read more
Published 18 months ago by K. P. Barker
Helpful cook book
I bought the first book and got this one for all the extra recipes. Worth every penny :D
Published on 28 May 2010 by Ms. Ke Downham
Excellent to read; tricky to cook from
This contains many useful techniques supplementing those set out in the first volume of this pair.
A large portion of the book, however, is given over to extremely elaborate... Read more
A large portion of the book, however, is given over to extremely elaborate... Read more
Published on 9 Aug 2005 by "timfgmorgan"
An excellent guide for the novice and accomplished chef
Mastering the Art of French Cooking vol 2 is an natural complement to the first volume.
This excellent book - now regarded as a standard by keen amateurs and professional chefs... Read more
Published on 9 Nov 2000
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