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Mastering the Art of French Cooking: Vol 1
 
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Mastering the Art of French Cooking: Vol 1 (Hardcover)

by Julia Child (Author)
4.8 out of 5 stars  See all reviews (8 customer reviews)

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Product details

  • Hardcover: 752 pages
  • Publisher: Random House USA Inc; 40th edition (2 Nov 2001)
  • Language English
  • ISBN-10: 0375413405
  • ISBN-13: 978-0375413407
  • Product Dimensions: 25.9 x 18 x 4.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon.co.uk Sales Rank: 8,290 in Books (See Bestsellers in Books)

    Popular in these categories:

    #11 in  Books > Food & Drink > Cooking for Babies & Children
    #11 in  Books > Food & Drink > National & International Cookery > French
    #37 in  Books > Study Books > FE & College > Vocational > Hospitality & Catering

Product Description

Synopsis

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

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Mastering the Art of French Cooking: Vol 1
88% buy the item featured on this page:
Mastering the Art of French Cooking: Vol 1 4.8 out of 5 stars (8)
Mastering the Art of French Cooking: Volumes 1 and 2
5% buy
Mastering the Art of French Cooking: Volumes 1 and 2
£48.62
Julie and Julia: My Year of Cooking Dangerously
4% buy
Julie and Julia: My Year of Cooking Dangerously 5.0 out of 5 stars (1)
£4.19
My Life in France
3% buy
My Life in France 4.4 out of 5 stars (9)
£5.56

 

Customer Reviews

8 Reviews
5 star:
 (6)
4 star:
 (2)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.8 out of 5 stars (8 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
49 of 50 people found the following review helpful:
5.0 out of 5 stars The bible of French cooking for Americans., 10 Jul 1998
By A Customer
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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44 of 45 people found the following review helpful:
5.0 out of 5 stars This is a Classic, 19 Oct 2007
By Bentley (USA and England) - See all my reviews
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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25 of 26 people found the following review helpful:
5.0 out of 5 stars Mastering the Art of French Cooking Vol 1, 21 Feb 2009
By Mrs. J. A. Lash "janange" (Cambridge, UK) - See all my reviews
(REAL NAME)   
My husband gave me the paperback version of this before we were married thirty-three years ago (enscribed 'Not a hint but a thank you'!!) and I used that until it fell apart, then replaced it with a hardback which is now falling apart itself. It is absolutely the most helpful cookery book one could hope to find. I still use it regularly and rely on it for clear and complete instructions on all necessary techniques. Vol 2 is a splendid companion.
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Most Recent Customer Reviews

4.0 out of 5 stars Maybe a hardback would be better
The book itself is a gem, but this edition is not a perfect one. For the first reading the chapter of fishes has fallen out in one piece. Read more
Published 15 days ago by Dr. Hojcsi Zsuzsa

5.0 out of 5 stars More comprehensive than expected.

I was not expecting this book to be so current. New kitchen equipment (food processors, etc.) were included and blended in with old techniques. Read more
Published 25 days ago by S. L. Claridge

4.0 out of 5 stars Mastering the Art of French Cooking
I saw the film and liked the look of some of the recipes - as yet I have not tried them but will endeavour to do so soon when I have some time on my hands and have been told by my... Read more
Published 28 days ago by Mrs. L. K. Cullen

5.0 out of 5 stars After 48 Years, This Book Tops The Best Sellers List
After 48 Years, This Book Tops The Best Sellers List

Julia Child et al, wrote this mastery of a cookbook over 48 years ago. Read more
Published 28 days ago by prisrob

5.0 out of 5 stars Cooking for the first time
I am a novice cook! Yes a male of 44yrs and never got to cooking.Yes, I brought this book after seeing the film julie and julia, but hey so what. Read more
Published 28 days ago by P. Juden

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