- Hardcover: 2 pages
- Publisher: Knopf Publishing Group; Slp edition (1 Dec. 2009)
- Language: English
- ISBN-10: 0307593525
- ISBN-13: 978-0307593528
- Product Dimensions: 19 x 9.2 x 26.8 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (9 customer reviews)
- Amazon Bestsellers Rank: 915,166 in Books (See Top 100 in Books)
Mastering the Art of French Cooking, Volume 1 & 2: The Essential Cooking Classics Hardcover – 1 Dec 2009
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About the Author
Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they were married they lived in Paris, where Ms. Child 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. Her subsequent public television shows—Julia Child & Company (1978), Julia Child & More Company (1980), Cooking with Master Chefs (1993), In Julia’s Kitchen with Master Chefs (1995), Baking with Julia (1996), and her one-on-one collaboration with Jacques Pépin, Julia and Jacques Cooking at Home (1999)—were all accompanied by books of the same names. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia’s Kitchen Wisdom, a distillation of her years of cooking experience. Her memoir, My Life in France, was published posthumously in 2006. She died in 2004.
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Top Customer Reviews
If you enjoy food and cooking you will like these books, I've made several of the recipes already and each turned out exactly as expected with delicious flavour. Over the years, like most people I imagine, I've bought many cookbooks but generally you end up with a few which you return to over and over again because you know they're reliable. Delia's complete cookery course has been on my shelf for over 10 years and is almost falling apart now from use, these volumes by Julia Child have joined that few.
I'd also say, don't be put off by the 'special occasion' feel that many of the recipes may appear to have - these books are about providing the knowledge and basic skills required to produce excellent results and once you have that you can use them to create quick and simple everyday meals, but still with excellent flavour.
Beware that this is an American edition and therefore US volume measures are
used in recipes.
Most Recent Customer Reviews
the first cook book I have read which actually teaches the skills and knowledge - this will occupy (entertain, challenge, disapoint and reward) me for the rest of my life. Read morePublished on 22 July 2011 by RichE Yorks UK
I have enjoyed cooking from these cookery books. It took a while to receive them, but well worth it.Published on 15 Mar. 2010 by Sheena