This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy. AA GILL, The Times
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As close to a divine text as you can get (Matthew Fort Guardian )
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.
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Most Helpful Customer Reviews
128 of 131 people found the following review helpful
By A Customer
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.
111 of 114 people found the following review helpful
By yayo
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...
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...
119 of 124 people found the following review helpful
By Bentley
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
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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Most Recent Customer Reviews
1.0 out of 5 stars
Beware of the size of this edition
This is not a review on the content which is excellent. To be very brief here are the nitpicks regarding the specific imprint 9780241956465:
1. Read more
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Published 1 month ago by StarShine
5.0 out of 5 stars
Love it, love it, love it
This cook book has made me feel confident to cook again. I just moved across the country and was looking for a bit of home and Julia Child has brought back memories of recipes. Read more
Published 1 month ago by Jessica Shangreaux
4.0 out of 5 stars
Great read no 1
After seeing the movie Julia & Julia I could not wait to order Julia Childs books, amazon was great with service and price. Read more
Published 1 month ago by Andrew Parker
4.0 out of 5 stars
Classic French cookery
Loved this book, bought after I saw the film Julie/Julia, and worth every penny, classic recipes from France clearly presented in an accessible way. Read more
Published 1 month ago by Titian Red
2.0 out of 5 stars
I used to like cooking
Never again, there must be somebody out there who likes this style of writing, it is the driest and most boring set of books I have ever come across on any subject.
Published 1 month ago by goldfinger
5.0 out of 5 stars
French cooking made easy
A friend had shown me this book and I just had to buy it! All recipies tested and described in simple terms. Excellent!
Published 2 months ago by jennywren
5.0 out of 5 stars
Brilliant
Ordered this for my housemates birthday (last minute!) it arrived very quickly, was exactly what I wanted, looking forward to some delicious meals!
Published 2 months ago by Gemma
5.0 out of 5 stars
Amazing Book
Just as I expected, It arrived on time and in perfect condition. The content is of the highest standard with easily understandable instructions for the novice cook. Read more
Published 2 months ago by Angelica
5.0 out of 5 stars
A good cookbook
The recipes in this book seemed complicated at first but they are very detailed nd easy to follow. I like the fact that lots of these dishes can be prepared in advance. Read more
Published 3 months ago by C. Ledingham
5.0 out of 5 stars
Mastering the Art of French Cooking Vol 1
Bought this with Vol 2 as a gift for a friend. As reviewed for Vol 2 good for reading if you like cookery books and some recipes have been tried out.
Published 3 months ago by oap67
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