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Mastering the Art of French Cooking: v.2: Vol 2 (Cookery Library)
 
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Mastering the Art of French Cooking: v.2: Vol 2 (Cookery Library) (Paperback)

by Simone Beck (Author), Julia Child (Author), Bertholle (Author)
4.5 out of 5 stars  See all reviews (4 customer reviews)

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Product details

  • Paperback: 768 pages
  • Publisher: Penguin Books Ltd; New edition edition (30 April 1987)
  • Language English
  • ISBN-10: 0140467874
  • ISBN-13: 978-0140467871
  • Product Dimensions: 21.5 x 13.7 x 4.2 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon.co.uk Sales Rank: 77,763 in Books (See Bestsellers in Books)

    Popular in these categories:

    #42 in  Books > Food & Drink > National & International Cookery > French
    #66 in  Books > Food & Drink > Cooking for Babies & Children

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Product Description

Product Description

This is a cookery book of French cooking.

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Customer Reviews

4 Reviews
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Average Customer Review
4.5 out of 5 stars (4 customer reviews)
 
 
 
 
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11 of 11 people found the following review helpful:
5.0 out of 5 stars A classic in the truest sense, 3 Mar 2003
By Dommy "Dommy" (Surrey, UK) - See all my reviews
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.
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8 of 8 people found the following review helpful:
5.0 out of 5 stars An excellent guide for the novice and accomplished chef, 9 Nov 2000
By A Customer
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 alike - is not produced in the style of the latest 'glossy photo' format. Instead, it uses clear and succinct descriptions of the key techniques you'll need to undertake basic and more complex classic French recipes.

It's a clear and accessible guide. If you're keen on developing your cooking skills further then you should have it on your kitchen book shelf.

At 768 pages in length, it's certainly a comprehensive book, and good value when compared with 'TV Chef' books

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7 of 8 people found the following review helpful:
5.0 out of 5 stars A must have for anyone who takes cooking seriously, 8 Jan 2001
By DownByLaw (Tetbury, Glos United Kingdom) - See all my reviews
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

3.0 out of 5 stars 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
Published on 9 Aug 2005 by timfgmorgan

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