Mastering The Art Of French Cooking, Volume I: 50th Anniversary by Julia ChildMastering The Art Of French Cooking, Volume I: 50th Anniversary by Julia Child

Mastering The Art Of French Cooking, Volume I: 50th Anniversary

byJulia Child, Louisette Bertholle, Simone Beck

Hardcover | October 16, 2001

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For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here 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. 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. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.
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 studi...
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Title:Mastering The Art Of French Cooking, Volume I: 50th AnniversaryFormat:HardcoverDimensions:752 pages, 10.3 × 7.38 × 1.65 inPublished:October 16, 2001Publisher:Knopf Doubleday Publishing GroupLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0375413405

ISBN - 13:9780375413407

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Reviews

Rated 5 out of 5 by from Fantastic As a follow up to Volume One this is brilliant.
Date published: 2017-09-27
Rated 5 out of 5 by from Utterly Brilliant If you only ever buy one book on French cuisine...then let it be this one.
Date published: 2017-09-27
Rated 5 out of 5 by from Highly Recommended The recipes are written with great attention to detail. The instructions are ever so helpful in executing the dish.
Date published: 2017-05-10
Rated 5 out of 5 by from Classic cookbook Essential for every kitchen
Date published: 2017-03-20
Rated 5 out of 5 by from A must Your cookbook collection is nothing without this classic
Date published: 2017-03-13
Rated 5 out of 5 by from A classic This book is a must have. It has all the classic French recipes and includes many techniques as well. There aren't any glossy photos like modern books but Julia Child's writing is great read.
Date published: 2017-02-20
Rated 5 out of 5 by from Classic This is a classic for a reason. Its a wonderful book and a great voyage into french cuisine
Date published: 2017-01-31
Rated 5 out of 5 by from An Introduction to (French) cooking Julia Child's book is a standard of not only how to cook homemade French dishes but also about how to cook in general. She introduces each topic, gives a recommendation for a wine, describes various preparations well, gives ideas to vary the dish and illustrates certain cooking techniques. Her book accompanies her TV show excellent! I love that book!
Date published: 2017-01-28
Rated 5 out of 5 by from Classic This is a very nice cookbook. There are a lot of delicious recipes and it is well written and easy to follow.
Date published: 2017-01-03
Rated 5 out of 5 by from excellent the very very best of the best
Date published: 2016-12-18
Rated 5 out of 5 by from Best french cookbook! I bought this cookbook and shortly after my mom took it! It is one of the best cookbooks out there.
Date published: 2016-12-10
Rated 5 out of 5 by from Great cooking book Me and my mom love this book, there are a lot of great recepies to make!
Date published: 2016-12-04
Rated 4 out of 5 by from Simmering Scepticism I must say i doublted this book. There are no pictures, it looks and is outdated. Of Course I had to make the Bouef Boubo.....something and I was in awe! It turned out super dooper yummy , allthough because it so RICH and DECADENT I could only have a tiny portion . I am craving more as we speak. This book will make you a better cook giving you the basics and secrets of french cuisine. Get it!
Date published: 2010-08-13
Rated 5 out of 5 by from A must read for everyone who enjoys cooking! With the step-by-step instructions you will not hesitate to try the recipes in this book. The first recipe I tried was Boeuf Bourguingon and it was delicious! The custard recipes, made with milk, are delicious and less caloric than the one I had been making with whipping cream and nine egg yolks! This book is a treasure!
Date published: 2010-04-04
Rated 5 out of 5 by from Fantastic!! Oh!!! How I love this book. It is so well written and I feel like I have Julia Child in the room with me as I look over it. After first receiving my book I read it like a novel....and I am now enjoying the cooking part and I'm determined to make something from every section for my family!!
Date published: 2010-01-29
Rated 5 out of 5 by from Perfect Gift! I received this recipe book as a gift and started right off by making the French Onion Soup. It was amazing. The recipes are so easy to follow. I have made a number of the dishes now and each one was by far worth the time and enjoyment of preparation. Excellent book!
Date published: 2009-12-30
Rated 5 out of 5 by from One of a kind Amazing cook book, one that I will use for the rest of my life. Easy to follow recipes which turn out exactly like they did in the movie Julie and Julia. Loved it!!!!!!
Date published: 2009-12-18
Rated 5 out of 5 by from Not your average cookbook This is a cookbook that reads more like a novel. Each recipe is broken down into doable steps, along with the ingredients and appliances and utensils necessary to accomplish each step. Be warned: every recipe needs to be read through from beginning to end, several times, before beginning. The effort is worth the results and this cookbook will make you a better cook. It could be called "Mastering the Art of Cooking", because if you can cook from this book, and you can, you can cook anything.
Date published: 2009-10-07
Rated 5 out of 5 by from Outstanding French Cuisine This book simply is a must in every kitchen. From the most simple recipies to some of the most elaborate it is indespensible. What is also so wonderful about the book is that it teaches you how to cook as you work your way through the recipies. You literally grow as a chef as you prepare these wonderful dishes. Julia, you are a God!!
Date published: 2000-11-03

Read from the Book

Clafouti (Cherry Flan) For 6 to 8 people The clafouti (also spelled with a final "s" in both singular and plural) which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm. (If you have no electric blender, work the eggs into the flour with a wooden spoon, gradually beat in the liquids, then strain the batter through a fine sieve.)3 cups pitted black cherries1 1/4 cups milk2/3 cup granulated sugar3 eggs1 tablespoon vanilla extract1/8 teaspoon salt1/2 cup flourPowdered sugar in a shaker Preheat oven to 350 degrees. Use fresh, black, sweet cherries in season. Otherwise use drained, canned, pitted Bing cherries, or frozen sweet cherries, thawed and drained. Place the milk, 1/3 cup sugar, eggs, vanilla extract, salt, and flour in your blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. Pour a 1/4-inch layer of batter in a 7- to 8-cup buttered, fireproof baking dish or pyrex pie plate about 1 1/2 inches deep. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from the heat. Spread the cherries over the batter and sprinkle on the remaining 1/3 cup of sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon. Place in middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.)

Editorial Reviews

Praise for Julia Child and Mastering the Art of French Cooking"Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly“Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor.” —Alice Waters, Chez Panisse “Mastering the Art of French Cooking was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia’s book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.” —Emeril Lagasse, Emeril’s Restaurant “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. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all.” —Thomas Keller, The French Laundry “Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit.” —Mimi Sheraton “1961 A.D. Julia Child’s Mastering the Art of French Cooking is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born.” —Jeffrey Steingarten