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Mastering the Art of French Cooking: Vol 1 Hardcover – 28 Oct 2001

157 customer reviews

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Hardcover, 28 Oct 2001
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Product details

  • Hardcover: 752 pages
  • Publisher: Random House USA Inc; 40th Anniversary Ed edition (28 Oct. 2001)
  • Language: English
  • ISBN-10: 0375413405
  • ISBN-13: 978-0375413407
  • Product Dimensions: 18.6 x 4.2 x 26 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (157 customer reviews)
  • Amazon Bestsellers Rank: 493,683 in Books (See Top 100 in Books)

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Review

As close to a divine text as you can get (Matthew Fort Guardian ) --This text refers to an out of print or unavailable edition of this title.

About the Author

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.5 out of 5 stars

Most Helpful Customer Reviews

133 of 136 people found the following review helpful By yayo on 11 Dec. 2009
Format: Paperback
This paperback version is not as clear and as well laid out as the hardback. I've compared both and the paperback version is flimsy, the writing is very small and the layout of the ingredients is not as clear. Whereas the ingredients in the hardback are grouped together on the left of the technique (and written in the order that they will be used), in the paperback version they will put some ingredients (written in bold), then the technique, then other ingredients etc (so the ingredients are actually written as you use them)... some may prefer this but personally i prefer to see the ingredients grouped together, which makes the preparation process far easier.
It seems like such a wonderful cookbook but such a book, it would be better to invest in the hardback which is more likely to stand the test of time, easier to read as you cook (bigger font, more spread out on the page) and clearer ingredient layout.
A couple of people complained of missing pages, my book was fine, so the publishers must have corrected that.
Happy cooking...
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140 of 146 people found the following review helpful By A Customer on 10 July 1998
Format: Hardcover
I have been using this book, and it's companion Volume 2, for over 20 years. It is by far the best cookbook for French cuisine on the market. The clear, step-by-step directions, with extensive illustrations, carefully guide you through each recipe. It teaches all of the basic techniques required to become proficient in the greatest cuisine in the world.
Try Julia's chocolate mousse and you'll never use another recipe,(but you will have to walk it off). I'm ordering a replacement copy from Amazon because my original is has been so used the binding has fallen apart! I wouldn't be without it.
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11 of 11 people found the following review helpful By Richard Higgins on 9 Dec. 2011
Format: Hardcover
Is there anything left to be said about these two fabulous volumes of recipes and instruction in French cookery? Well, yes, this edition helpfully has imperial measures in it (so no need now to go translating cups into fluid ounces or mls).

Try Supremes de Volailles au Blanc. As many reviewers have said of many recipes, you will not believe you cooked something so sublime. But remember, Julia's chicken breast needs to be moist, not over-cooked. She says to cook it in butter in the oven for 10 minutes. I think chicken breasts were smaller in the 1950s, so you'll need to double that time but not a minute more. When you test it, it will be exactly as Julia describes it should be even though you think it will be underdone.

These books are a true education and so brilliantly clear that even the least able cook can produce a meal that will impress and easily win any episode of 'Come Dine with Me'!
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88 of 93 people found the following review helpful By Setter man VINE VOICE on 19 Mar. 2011
Format: Hardcover Verified Purchase
Just received these hardback versions of the two volumes of Mastering the Art... Only just published (March 2011) in a nice slip case so I bought them as a present for myself and my partner so we could try out what, by are all accounts, are excellent recipes explained in well-written style. I certainly endorse the point about the writing - it is a model of how clear recipe writing can be, but often isn't. Not tried any of the recipes yet because the books only just arrived BUT the reason I'm writing this review so soon after delivery is that I wanted to warn other possible purchasers of a 'devil in the detail'. Whether the version Amazon UK is selling is really meant for the US market I don't know (?), but I was disappointed to discover when I opened my parcel that the sticker on the front of the pack proudly announces ' NOW CONVERTED TO IMPERIAL MEASURMENTS' Great! So all we UK and European cooks now have to convert temperatures and weights back into metric. It's a relatively small issue and not one to return the books for, but it is irritating when these books are intended for a UK and possibly European market. This may not matter to you as a factor when compared with the undoubted merits of the books otherwise, but it seemed worthwhile to mention it. It also means 4 stars not 5
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131 of 139 people found the following review helpful By Bentley on 19 Oct. 2007
Format: Hardcover
On the cover of this hardcover classic is the following statement: "The only cookbook that explains how to create authentic French dishes in American kitchens with American foods". I think this was key to the success of this cookbook; you could use what you could find and not have to scour the earth for the right ingredients.

I was looking at the copyright on the book. My mother gave me hers about two decades ago; but the original date on her edition was October 16, 1961 (amazing) and this book is every bit as useful for me today as it was for my mother.

The chapters are laid out as follows:

Kitchen Equipment
Definitions
Ingredients
Measures
Temperatures
Cutting
Wines (offering the right accompaniment to each dish)
Chapter I - Soups (onion, potato, cream of sorrel, cabbage, fish)
Chapter II - Sauces (white, brown, tomato, hollandaise, vinagrettes, etc.)
Chapter III - Eggs (poached, shirred, scrambed, omelettes)
Chapter IV - Fish (even recipes from Provence)
Chapter V - Poultry (roasted, casserole, sauteed, duck and goose, etc.)
Chapter VII - Meat (beef, lamb, veal, ports , kidneys)
Chapter VIII - Vegetables (greens, carrot, cabbages, etc)
Chapter IX - Cold Buffet (aspics, mousses, pates, etc.)
Chapter X - Desserts and Cakes (souffles, tarts, savarins, and much more)

The recipe for the bouillabaisse alone (page 52 and 53) is well worth investing in this cookbook. Julia Child knew what she was doing and the adaptation of these classic techniques to the American kitchen is stunning. I noticed that there was a paperback available as well; the hardcopy is the one that I would get so that it could stand the test of time like mine has. Bon appetit.

Bentley/2007
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