Mastering the Art of French Cooking - Julia Child (Paperback)

Product Details

Barcode
9780394721781
Department
Books
Released
12 Sep 1983
Supply Source
UK

Book

Authors
Julia Child
Simone Beck
Louisette Bertholle
Binding
Paperback
Publisher
Random House Inc
Edition
Updated
Volume
1
Language
English
Number of Pages
752
Dimensions
248 x 171 x 38mm (1.29kg)

Annotation

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured

Summary

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

Non-Fiction

General Subject
Cooking
BISAC Subject 1
Cooking / Regional & Ethnic / French
BISAC Subject 2
Cooking / Regional & Ethnic / French
BIC Classification 1
National & regional cuisine
Library Subject 1
Cooking, French.
Library Subject 2
Cooking, French
Academic Subject 1
French Cookery
Dewey Classification
641.5944

Inside Flap

a 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.

Author Bio

JULIA CHILD, a native of California and a Smith College graduate; Simone ("Simca") Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris's famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L'Ecole des Trois Gourmandes, at the same time that Mastering the Art of French Cooking was taking shape. After that, Simone Beck published two cookbooks, Simca's Cuisine in 1972 and New Menus from Simca's Cuisine in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.