Save Big On Open-Box & Preowned: Buy "Mastering the Art of French Cooking, Vol. 2: A Cla...” from Amazon Warehouse Deals and save 47% off the $32.50 list price. Product is eligible for Amazon's 30-day returns policy and Prime or FREE Shipping. See all Open-Box & Preowned offers from Amazon Warehouse Deals.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas Paperback – September 12, 1983
Cooking in the New Year
Explore these great cookbooks from the publisher of The Food Lab.Learn more.
Frequently Bought Together
Customers Who Bought This Item Also Bought
Special Offers and Product Promotions
From the Inside Flap
More About the AuthorsDiscover books, learn about writers, read author blogs, and more.
Top Customer Reviews
This volume is truly a simple extension of the material in the original work, which was recently published in a 40th anniversary edition by its publisher, Alfred E. Knopf and its principle author, Julia Child. As told in Ms. Child's autobiography, the original manuscript brought to Judith Jones at Knopf ran to over a thousand printed pages. About two fifths of that material was put to the side and most of it appears in this second volume. All this means is that you are unlikely to really have a full coverage of the subject of French Cooking as intended by the authors unless you have both volumes.
The first chapter has a clear sign that this volume rounds out the work in that it gives soups a much more thorough coverage than the first volume. Most importantly, it includes recipes for that quintessential French dish, bouillabaisse. To complement this subject is coverage of seafood such as a tour of the anatomy of a lobster that would put seafood specialist cookbooks to shame.
The biggest single addition to the subject in this book is its coverage of baking and pastry. Here is one place where the book may be seen to diverge from its focus of the French housewife's cooking practice. As the book states clearly in the first chapter, practically no baking is done at home, since there is a Boulangerie on every street corner.Read more ›
Recently seeing "Julie and Julia" brought back floods of memories of those hours immersed in Julia Child's directions, and the resulting absolutely glorious eating. I embarrassed my dear love -- who wasn't with me during those early culinary adventures -- by moaning and sighing over the food shown in the movie; that movie is like porno for foodies. When we got home, he extracted a promise that I would cook Julia's Boeuf Bourguignon (Vol. 1, on my very splattered page 315) within two weeks.
I'm hoping that the movie will send a new generation of cooks to explore this exquisite cuisine. There will be the concern about all that butter, but oddly, when I was cooking and eating a lot of Julia Child butter-drenched recipes I was at my thinnest, and my cholesterol was low.
We were in Paris for three days a little over a month ago, and the only overweight people I saw seemed to be tourists. It is a puzzle: we ate all our meals in restaurants, mainly non-touristy ones, and the slender and chic women were eating their croissants and creme brulee right along with the men. No picking at lettuce leaves for them.
I highly recommend this book, and hope everyone who buys it will use the recipes as little adventures if they haven't been cooking this way, perhaps setting aside some Sunday afternoons to play and explore (this is not eight minutes in the microwave cooking, for sure).
And go see the movie.
On another note the book is well bound so it should last for many years of kitchen use.
I just purchased this for our eldest daughter who is to be married but never developed any skill in the kitchen. She will now have to sink or swim in her own kitchen. This classic teaching book will serve her well and I am not worried about her success.
Most Recent Customer Reviews
my seller stated it had wear and tear from being shelved..they were highly mistaken...it is in excellent shape i am VERY HAPPY WITH MY PURCHASE.... Read morePublished 13 days ago by Julie k
I have had volume 1 for years. Everything I have ever made has been wonderful. Her attention to details gives confidence not to fear French cooking. Read morePublished 23 days ago by Amazon Customer
Not as good as the first book in the series. If you don't have this book, you aren't missing anything crucial but you NEED, Mastering the Art of French Cooking, Vol. 1. Read morePublished 2 months ago by K. Cubero
Julia is a classic. Yes you will use butter. Lots of it. And if you start cooking from this you will probably put on a few pounds. Read morePublished 3 months ago by Judith Challis