Items related to Mastering the Art of French Cooking, Volume I: 50th...

Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook

4.17 avg rating
( 59,044 ratings by Goodreads )
 
9780375413407: Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook
View all copies of this ISBN edition:
 
 

This is the classic cookbook, in its entirety—all 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 more than 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 100 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 United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood 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 be applied 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. Bon appétit!

"synopsis" may belong to another edition of this title.

From the Inside 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.

From the Back Cover:

"Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'"
- Entertainment Weekly

"About this title" may belong to another edition of this title.

Other Popular Editions of the Same Title

9780394721781: Mastering the Art of French Cooking, Volume 1: A Cookbook

Featured Edition

ISBN 10: 0394721780 ISBN 13: 9780394721781
Publisher: Knopf, 1983
Softcover

9780241956465: Mastering the Art of French Cooking Vol. 1.

Gardne..., 2011
Softcover

9780241953396: Mastering the Art of French Cooking: Vol.1

Pengui..., 2011
Hardcover

9780394401553: Mastering the Art of French Cooking, Vol. 1

Alfred..., 1961
Hardcover

9780394533995: Mastering the Art of French Cooking

Knopf, 1983
Hardcover

Top Search Results from the AbeBooks Marketplace

Stock Image

1.

Julia Child; Louisette Bertholle; Simone Beck
Published by Knopf (2001)
ISBN 10: 0375413405 ISBN 13: 9780375413407
New Hardcover Quantity: 1
Seller:
GlassFrogBooks
(Hawthorne, CA, U.S.A.)

Book Description Condition: New. Sidonie Coryn (illustrator). A+ Customer service! Satisfaction Guaranteed! Book is in NEW condition. Seller Inventory # 0375413405-2-1

More information about this seller | Contact this seller

Buy New
US$ 27.90
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Seller Image

2.

Julia Child", "Louisette Bertholle", "Simone Beck"
Published by Alfred A. Knopf (2001)
ISBN 10: 0375413405 ISBN 13: 9780375413407
New Hardcover Quantity: 20
Seller:
booksXpress
(Freehold, NJ, U.S.A.)

Book Description Hardcover. Condition: new. Sidonie Coryn (illustrator). Seller Inventory # 9780375413407

More information about this seller | Contact this seller

Buy New
US$ 29.52
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Stock Image

3.

Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn (Illustrator)
Published by Alfred A. Knopf (2001)
ISBN 10: 0375413405 ISBN 13: 9780375413407
New Hardcover Quantity: 1
Seller:
Ergodebooks
(Houston, TX, U.S.A.)

Book Description Hardcover. Condition: New. Sidonie Coryn (illustrator). 40th Anniversary. Seller Inventory # DADAX0375413405

More information about this seller | Contact this seller

Buy New
US$ 28.04
Convert currency

Add to Basket

Shipping: US$ 3.00
Within U.S.A.
Destination, rates & speeds
Stock Image

4.

Simone Beck,Louisette Bertholle,Julia Child
Published by Knopf (2001)
ISBN 10: 0375413405 ISBN 13: 9780375413407
New Hardcover Quantity: 1
Seller:
Visible Voice Books
(Cleveland, OH, U.S.A.)

Book Description Hardcover. Condition: New. Sidonie Coryn (illustrator). RANDOM HOUSE INC October 2001. Seller Inventory # 76105

More information about this seller | Contact this seller

Buy New
US$ 28.00
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds
Seller Image

5.

Julia Child
Published by Knopf Publishing Group, New York (2001)
ISBN 10: 0375413405 ISBN 13: 9780375413407
New Hardcover Quantity: 1
Seller:
Grand Eagle Retail
(Wilmington, DE, U.S.A.)

Book Description Hardcover. Condition: new. Sidonie Coryn (illustrator). Hardcover. This is the classic cookbook, in its entirety—all 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 more than 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 100 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 United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a "cassoulet, "or the appropriate fish and seafood 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 be applied 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. "Bon appetit " "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 acco. Seller Inventory # 9780375413407

More information about this seller | Contact this seller

Buy New
US$ 32.10
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Stock Image

6.

Julia Child
Published by Knopf (2001)
ISBN 10: 0375413405 ISBN 13: 9780375413407
New Hardcover Quantity: 1
Seller:
Booklot
(Philadelphia, PA, U.S.A.)

Book Description Hardcover. Condition: New. Sidonie Coryn (illustrator). . Seller Inventory # 530ZZZ001TDW_ns

More information about this seller | Contact this seller

Buy New
US$ 34.55
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Seller Image

7.

Julia Child, Louisette Bertholle, Simone Beck
Published by Alfred A. Knopf (2001)
ISBN 10: 0375413405 ISBN 13: 9780375413407
New Hardcover Quantity: 1
Seller:
My Books Store
(Tallahassee, FL, U.S.A.)

Book Description Condition: new. Sidonie Coryn (illustrator). Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!. Seller Inventory # MBSN0375413405

More information about this seller | Contact this seller

Buy New
US$ 30.63
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds
Seller Image

8.

Julia Child", "Louisette Bertholle", "Simone Beck"
Published by Alfred A. Knopf (2001)
ISBN 10: 0375413405 ISBN 13: 9780375413407
New Hardcover Quantity: 20
Seller:
V-King
(Slough, United Kingdom)

Book Description Hardcover. Condition: new. Sidonie Coryn (illustrator). Seller Inventory # 9780375413407

More information about this seller | Contact this seller

Buy New
US$ 36.02
Convert currency

Add to Basket

Shipping: US$ 4.17
From United Kingdom to U.S.A.
Destination, rates & speeds
Stock Image

9.

Julia Child, Louisette Bertholle, Simone Beck
Published by Random House USA Inc, United States (2009)
ISBN 10: 0375413405 ISBN 13: 9780375413407
New Hardcover Quantity: 1
Seller:
Book Depository International
(London, United Kingdom)

Book Description Hardback. Condition: New. Sidonie Coryn (illustrator). Anniversary, Reissue. Language: English. Brand new Book. For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen.Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes--from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, 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. "Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. --Thomas Keller, The French Laundry. Seller Inventory # ABZ9780375413407

More information about this seller | Contact this seller

Buy New
US$ 40.47
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds
Stock Image

10.

Julia Child Simone Beck Louisette Bertholle Juli Child
Published by Random House (2001)
ISBN 10: 0375413405 ISBN 13: 9780375413407
New Hardcover Quantity: 3
Seller:
Books Puddle
(New York, NY, U.S.A.)

Book Description Condition: New. Sidonie Coryn (illustrator). pp. 752. Seller Inventory # 26738909

More information about this seller | Contact this seller

Buy New
US$ 38.69
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds

There are more copies of this book

View all search results for this book