Mastering the Art of French Cooking: Volume 1
In 1961 Julia 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.
A gift-boxed set of these classics on French cooking in the hardcover version.
What people are saying - Write a review
LibraryThing ReviewUser Review - rubiciel - LibraryThing
The book maybe very informative, but not super appealing to those who're illustration-interested like me. Anyway, I know it's always good to keep a classic French cookbook in the kitchen library. I just wish it had more pictures... Read full review
LibraryThing ReviewUser Review - bxhaughton - LibraryThing
Some of Julia's recipes are complicated, granted, but early in her canonical text she exhorts readers to adapt recipes to their local requirements, which I have done time and time again. Nonetheless ... Read full review
ENTREES AND LUNCHEON DISHES
CHAPTER XDESSERTS AND CAKES
INDEX follows page