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'This isn't just any cookery book. This is Mastering the Art of French Cooking and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child's books are a triumph, and also a trophy.' AA GILL, The Times
This is the classic guide to French cooking with over 2000 clear authentic and delicious recipes for everything from Bouef Bourguignon to the perfect croissant. Bon appetit!
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This book fundamentally altered the way a basic human activity was perceived and pursued. (A O Scott New York Times)
It will gladden the heart of all good cooks... an alchemist's stone which enables any cook to turn base ingredients into gold. (Caroline Conran Sunday Times)
Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle, and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit.
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