Publication Date:October 16, 2001 Availability:Usually ships in 1-2 business days
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ISBN13: 9780375413407
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Condition: New
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Product Description "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 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.
Amazon.com Review 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!
Julie & Julia is now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on Julia Child's memoir, My Life in France. Enjoy these images from the film, and click the thumbnails to see larger images.
I havent received this book for me to gve you a revewAugust 30, 2010 Harish Kumar 0 out of 2 found this review helpful
Thank you very much for asking me to write a review on this book. However regret that I have not yet received the book though the date of delivery has way passed.
Mastering the Art of French CookingAugust 28, 2010 Marilyn C. Martin(Skykomish,WA) I plan on reading the whole book. I just got it after watching the movie "Julie and Julia". What little I have read so far has already been helpful and it's fun to read. I love cooking and can hardly wait to try more recipes. As a child I remember watching her on TV. Even though I wasn't interested in cooking then, she was a part of my life.
a wonderful classicAugust 20, 2010 jen marie this book is and will most certainly always be, one of my favorite cook books. Of the handful of recipes I have randomly chosen, all have turned out very well. While it is a much older book and certain tools and methods therein described may be considered dated by today's standards-I love it! With just a little bit of prior basic cooking knowledge, this book could easily be anyone's favorite. A definite tried and true classic. You must try the potato leek soup! my husband dubbed it "leaky potato," but for a typically "meat and potatoes guy" he actually loved it, once he was able to overcome the appearance that is.
Fun Cooking BookAugust 16, 2010 Isaac Bennett(Kansas City, MO) I bought this book for my wife after watching the movie Julie and Julia. We both really enjoy cooking all types of foods. I personally have enjoyed this book because of the descriptions and advice she gives about cooking. We have yet to actually follow an exact recipe in this book; but are planning on making the Boeuf Bourguignon as soon as I can get to the store. I don't know much about French cooking but this book seems to give a pretty good idea of how do it (besides adding copious amounts of butter). Fun book, highly recommend; watch the movie and this book will mean that much more to you!
Excellent!August 16, 2010 Susan Dever(Hillsboro, OR) LOVED the recipes. Complicated for a working wife but great for the weekends when there is time
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