Mastering the Art of French Cooking, Vol.1 - Julia Child (Hardcover)

Description

A guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette.

Product Details

Barcode
9780241953396
Department
Books
Released
3 Mar 2011
Supply Source
UK

Book

Authors
Julia Child
Simone Beck
Louisette Bertholle
Binding
Hardback
Publisher
Penguin Books Ltd
Language
English
Number of Pages
784
Dimensions
240 x 160 x 48mm (1.26kg)

Summary

"This isn't just any cookery book. It is "Mastering the Art of French Cooking", first published in 1961, 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 was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy." (AA Gill, "The Times"). This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!

Non-Fiction

General Subject
Cookery Foreign
BISAC Subject 1
Cooking / Regional & Ethnic / French
BISAC Subject 2
Cooking / Methods / General
BISAC Subject 3
Cooking / Regional & Ethnic / French
BIC Classification 2
National & regional cuisine
Dewey Classification
641.5944
Readership
General (US: Trade)

Author Bio

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. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued.