Mastering the Art of French Cooking: Volume 1

Front Cover
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.
 

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LibraryThing Review

User 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 Review

User 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

Contents

INGREDIENTS
15
TEMPERATURES
24
WINES
31
CHAPTER ISOUPS
37
SAUCES
54
EGGS
116
ENTREES AND LUNCHEON DISHES
139
FISH
207
CHAPTER VIPOULTRY
234
MEAT
288
CHAPTER VIIIVEGETABLES
421
COLD BUFFET
536
CHAPTER XDESSERTS AND CAKES
579
INDEX follows page
684
Copyright

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About the author (1983)

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.

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