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Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook Hardcover - 2001
by Julia Child, Louisette Bertholle, Simone Beck
- Used
- Hardcover
For this special edition, Julia Child has written a new Introduction that recalls the nascent food scene in America at the time of the book's original publication. Forty years ago, "Mastering the Art of French Cooking" ignited America's passion for good food, and brought that food into our homes. This new edition promises to continue the excitement. 100 illustrations.
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Details
- Title Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook
- Author Julia Child, Louisette Bertholle, Simone Beck
- Binding Hardcover
- Edition 40th Anniversary
- Condition Used - Good
- Pages 752
- Volumes 1
- Language ENG
- Publisher Knopf, New York
- Date 2001-10-16
- Illustrated Yes
- Features Illustrated, Index
- Bookseller's Inventory # 24-01-22-GW-30833-lcz
- ISBN 9780375413407 / 0375413405
- Weight 3.16 lbs (1.43 kg)
- Dimensions 10.1 x 7.2 x 1.7 in (25.65 x 18.29 x 4.32 cm)
-
Themes
- Cultural Region: French
- Ethnic Orientation: French
- Theometrics: Secular
- Library of Congress subjects Cookbooks, Cooking, French
- Library of Congress Catalog Number 2009288212
- Dewey Decimal Code 641.594
About Blind Pig Books Utah, United States
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Blind Pig Books has sold 130,000 books online, since October, 2003. We currently offer an inventory of 23,000 books, with new items being added daily. We have been dealing in used books for 30 years.
Summary
"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 forty years, has been teaching Americans how.
From the publisher
From the jacket flap
"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 forty 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. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:
- It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.
- It adapts classical techniques, wherever possible, to modern American conveniences.
- It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
- It offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as "Mastering the Art of French Cooking, the techniques learned here can beapplied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
"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. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:
- It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.
- It adapts classical techniques, wherever possible, to modern American conveniences.
- It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
- It offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as "Mastering the Art of French Cooking, the techniques learned here can beapplied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
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Excerpt
Media reviews
Citations
- BookPage, 08/01/2002, Page 25
- Newsweek, 10/15/2007, Page 14
- People Weekly, 09/07/2009, Page 59
- Vanity Fair, 08/01/2009, Page 114