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

Description

First published in 1961, this book 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.

Product Details

Barcode
9780241956465
Department
Books
Released
24 Nov 2011
Supply Source
UK

Book

Authors
Julia Child
Simone Beck
Louisette Bertholle
Binding
Paperback
Publisher
Penguin Books Ltd
Language
English
Number of Pages
784
Dimensions
199 x 130 x 35mm (532g)

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' A. A. Gill, The Times

Non-Fiction

General Subject
Cookery Foreign
BISAC Subject 1
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, 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.

Review Quotes

As close to a divine text as you can get -- Matthew Fort * Guardian *