Mastering the Art of French Cooking: v.2: Vol 2 (Cookery Library) Paperback – 30 Apr 1987
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It will gladden the heart of all good cooks ...an alchemist's stone which enables any cook to turn base ingredients to gold (Caroline Conran Sunday Times)
As close to a divine text as you can get (Matthew Fort Guardian) --This text refers to an out of print or unavailable edition of this title.
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Revised edition of the classic cookbook, originally published in 1961. --This text refers to an out of print or unavailable edition of this title.See all Product Description
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Top Customer Reviews
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.
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.
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:
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.
Volume 2 builds on volume 1 and I find the Puff Pastry recipes already on their own worth the book. The instructions and drawings are, like for volume 1, top of the bill.
Volume 2 contains the following sections: 1) Soups of the Garden - Bisques and Soups from the Sea 2)Baking: Breads, Brioches, Croissants and Pastries 3)Meats: From Country kitchen to Haute Cuisine 4)Chickens, Poached and Sauced - and a Coq en Pate 5)Charcuterie: Sausages, Salted Pork and Goose, Pates and Terrines 6)A Choice of Vegetables 7)Desserts: Extending the Repertoire. Bon Appetit!
Most Recent Customer Reviews
The best cookbook I've read. It has become our reference manual for nearly all elementary cooking techniques. Read morePublished 18 days ago by Ville Koskinen
A classic book - will probably never cook from it, but it's nice to havePublished 6 months ago by AnnaDG
Indispensable. My old paperback copy, which had been a companion for most of a lifetime, so frequently consulted and full of homemade references, could no longer hold together. Read morePublished 8 months ago by Annelise Hauch
Wonderful books! I've wanted these for ages, but somehow never got around to getting them until now. Read morePublished 8 months ago by ChrissieGirl