Mastering The Art Of French Cooking, Volume 1

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Mastering The Art Of French Cooking, Volume 1

by Julia Child, Louisette Bertholle, Simone Beck

Knopf Doubleday Publishing Group | September 12, 1983 | Trade Paperback

4.8571 out of 5 rating. 7 Reviews
The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

Format: Trade Paperback

Dimensions: 752 Pages, 6.69 × 9.84 × 1.18 in

Published: September 12, 1983

Publisher: Knopf Doubleday Publishing Group

The following ISBNs are associated with this title:

ISBN - 10: 0394721780

ISBN - 13: 9780394721781

Found in: French

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– More About This Product –

Mastering The Art Of French Cooking, Volume 1

Mastering The Art Of French Cooking, Volume 1

by Julia Child, Louisette Bertholle, Simone Beck

Format: Trade Paperback

Dimensions: 752 Pages, 6.69 × 9.84 × 1.18 in

Published: September 12, 1983

Publisher: Knopf Doubleday Publishing Group

The following ISBNs are associated with this title:

ISBN - 10: 0394721780

ISBN - 13: 9780394721781

From the Publisher

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

From the Jacket

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

About the Author

Julia Child, 1912 - Julia Child was born in 1912 in Pasadena, California. She graduated from Smith College in 1934 and served with the Office of Strategic Services in East Asia during World War II. After the war, Child lived in Paris for six years, attending the famous Cordon Bleu cooking school. After graduating from cooking school, Child opened her own culinary institute called, "L'Ecole des Trois Gourmandes" with her friends Simone Bech and Louisette Bertholle. She achieved critical acclaim with her first cookbook "Mastering the Art of French Cooking" which was first published in 1961 and is still in print today and helped to popularized french cuisine in America. Starting in 1963, Child hosted the first of many award winning cooking series on PBS, where she was best known for her exuberant personality and flamboyant cooking style. Child has a video on cooking under her belt as well as having written columns for various magazines and newspapers. She has written "The French Chef Cookbook," which was published in 1968 and "The Way to Cook," published in 1989, both considered to be excellent cookbooks. She is an active member of the International Association of Culinary Professional and a co-founder of the American Institute of Wine and Food.

From Our Editors

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.
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