The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.
Volume One is the classic cookbook, in its entirety—524 recipes.
“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 nearly fifty 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. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.
Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
"synopsis" may belong to another edition of this title.
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 100 instructive illustrations, is revolutionary in its approach.From the Inside Flap:
Revised edition of the classic cookbook, originally published in 1961.
"About this title" may belong to another edition of this title.
Book Description U.S.A.: Knopf, 2009. Hardcover. Book Condition: New. Dust Jacket Condition: New. We offer fast reliable shipping from the USA. All Books are brand new and have a 100% money back guarantee. Bookseller Inventory # ABE-15631838271
Book Description Penguin Random House. Book Condition: New. Brand New. Bookseller Inventory # 0307593525
Book Description 2009. UNK. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # KB-9780307593528
Book Description 2009. UNK. Book Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # IB-9780307593528
Book Description Knopf. Hardcover. Book Condition: New. 0307593525 *BRAND NEW* Ships Same Day or Next!. Bookseller Inventory # SWATI2122550874
Book Description Knopf, 2009. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # 0307593525
Book Description Knopf. Hardcover. Book Condition: New. 0307593525 Brand New From The Publisher! Not Marked Up Remainders or Shelf Worn Overstocks!. Bookseller Inventory # DTH-S-9780307593528
Book Description Random House USA Inc, United States, 2009. Hardback. Book Condition: New. Language: English . Brand New Book. In 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. In the years that have passed, as their book has found its way into almost 700,000 American families, and as Julia Child has been seen across the country on her French Chef programs broadcast by Public Television, a whole generation has been inspired to new standards of culinary accomplishment. The classic Volume One, acknowledged to be one of the great cookbooks of our time, is now joined with its sequel, published in 1970 -- a new collection of recipes from the country kitchens and haute cuisine of France, carefully chosen and adapted to American requirements by Julia Child and Simone Beck, and designed both to enlarge the repertoire and bring the reader to a new level of mastering the art of French cooking.A gift-boxed set of these classics on French cooking in the hardcover version. Bookseller Inventory # AAS9780307593528
Book Description Knopf, 2009. Hardcover. Book Condition: New. book. Bookseller Inventory # M0307593525
Book Description Knopf, 2009. Hardcover. Book Condition: New. Bookseller Inventory # BKTY9780307593528