Customer Reviews

Art of French Cooking -1976 publication.

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Imagine my surprise when I went to Paris for the first time and discovered that the recipes in my ancient paperback, The Art of French Cooking by Fernande Garvin, were more like what I was being served than those in other cookbooks (including Mastering the Art of French Cooking).

This little beat-up paperback is outstanding. The recipes are simple, authentic, homestyle French cooking, . The recipe for Coq Au Vin the best I have ever tasted and is simpler than most of the recipes found elsewhere. The recipe for Chicken Dijion has guests asking for the recipe every time. But you don't have to be preparing for company to use The Art of French Cooking. Most recipes take an hour or less and make for great homecooking. Using this book was provided my initial education in French cooking. I recommend it to everyone.

I first used The Art of French Cooking back in the 70s when I picked up a copy for 25 cents. I was a novice cook, and had not even tasted much French food. My old copy sports the subheading "Free with the purchase of a Giant Size DASH!" That old chestnut about not judging a book by its cover really is true.

I was introduced to this wonderful little cookbook by my first husband's second wife!
Then ... the recipe for Chicken Marengo sealed the deal with my second husband.
True stories both!

No other book has so insinuated it's self into my life!

I am a very good cook and entertain often. I love to make simple but very elegant and unusual dishes. Whenever I use a recipe from this book I get so many compliments. Each recipe that I have tried worked beautifully. Ingrediants are readily available and measurements are not metric. This book will have you tossing out Julia Child's complicated offerings.

I'd give my eye tooth for a hard back copy of this book (My paper backs keep falling apart). I had a chance to order one several years ago and could not not afford it at the time, and I have been wishing for one to turn up, to no avail. These are the recipes from my childhood, REAL french cooking, and no need for special tools, ingredients or methods. No disrespect to Julia Child, of course, but I'll settle for 99% of the taste without all the fussing.

I have had this book forever, held together with decaying rubber bands, referred to often. I should get a newer one. There's a free download but I like something I can put on the counter along with my ingredients as I cook. You put your backup timer on it to keep the pages open.

Today I watched the Essential Pepin doing sweetbreads and tongue exactly as they are in Garvin. Maybe the pate as well, but I haven't checked.

I recommend!