- Hardcover
- Publisher: Knopf Publishing Group (1 Dec 2009)
- Language English
- ISBN-10: 0307593525
- ISBN-13: 978-0307593528
- Product Dimensions: 26.8 x 19 x 9.2 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (8 customer reviews)
- Amazon Bestsellers Rank: 295,841 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.
Volume One is the classic cookbook, in its entirety—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 nearly fifty 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. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic—with 257 additional recipes.
Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.
Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon appétit!
Volume One is the classic cookbook, in its entirety—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 nearly fifty 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. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic—with 257 additional recipes.
Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.
Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon appétit!
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.
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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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Hardcover
I describe these books as 'Delia with diamonds'. The explanation and instruction is first class and the choice of recipes an excellent grounding in French cooking.
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.
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.
10 of 12 people found the following review helpful
Format:Hardcover
A handsome set of much loved books.
Beware that this is an American edition and therefore US volume measures are
used in recipes.
Beware that this is an American edition and therefore US volume measures are
used in recipes.
5 of 6 people found the following review helpful
Format:Hardcover
An amazing book, you won't find anything like it under other authors. Julia Child was a first rate teacher and everything is fully explained in great detail. All the recipes I've tried have been amazing. The presentation of the two volumes is excellent.
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Most Recent Customer Reviews
start to understand a new skill rather than just how to follow a set...
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 more
Published 10 months ago by RichE Yorks UK
These books are fun to just read
I have already learned a lot from just sitting down and perusing these books. The glossary of terms alone is an education. Read more
Published on 28 April 2010 by Herrmann Brown English Language Services S.L.
Can read this one like a "novel"
Watched the film, got the book(s) now reading it just like a novel. Real people, really happened (twice) and has got my flagging interest in cooking going again. Read more
Published on 26 April 2010 by Ann Smith
Excellent Books
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
a Classic
Even after so many years, this remains a classic. Of course there are no pictures, but recipes are easy to follow.
Published on 20 Feb 2010 by All things ShinY
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