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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

4.8 out of 5 stars 134 customer reviews

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Editorial Reviews

Review

As close to a divine text as you can get -- Matthew Fort Guardian It will gladden the heart of all good cooks ... An alchemist's stone which enables any cook to turn base ingredients to gold Sunday Times --This text refers to an out of print or unavailable edition of this title.

From the Inside Flap

Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.
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Product Details

  • Paperback: 648 pages
  • Publisher: Alfred A. Knopf; Revised edition (September 12, 1983)
  • Language: English
  • ISBN-10: 0394721772
  • ISBN-13: 978-0394721774
  • Product Dimensions: 7 x 1.4 x 10 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (134 customer reviews)
  • Amazon Best Sellers Rank: #28,997 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Paperback
Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, the continuation of `Mastering the Art of French Cooking' by Julia Child and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States.
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.
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Format: Hardcover
I love both volumes. This volume has a French bread recipe that is the real thing. I was successful the very first time I tried. You can make bread as good as any you can buy. Just follow the instructions to the letter. Even if you screw it up, it's the best bread you ever ate.
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Format: Paperback
Along with Vol. 1, Mastering the Art of French Cooking Vol. 2 was my inspiration and my guide when I was a young cook.
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.
4 Comments 91 of 95 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Format: Hardcover Verified Purchase
An earlier reviewer gave this item one star because they thought the index was useless. The Index in volume two is an index for both volumes. I believe the previous reviewer misunderstood that. For example the Mushroom Appetizer recipe they were looking for says "I: 202" meaning volume 1, page 202. This may have confused the reviewer but it is not a defect in the book.

On another note the book is well bound so it should last for many years of kitchen use.
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Format: Paperback Verified Purchase
Fabulous book. Worth the price simply to learn how treacherously simple it is to astound and amaze your friends with home made chocolate truffles. I recommend 2 tablespoons Grand Marnier in place of 4 tablespoons of any other orange liqueur, though.
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Format: Paperback
If you think you know how to roast a chicen (like I did) then think again. Until you roast one the way Julia does it in "Mastering the Art of French Cooking" you don't know what good roast chicken tastes like. It's a little more work but makes all the difference in the world. The same can be said for the Coq au Vin and the Boeuf Bourgignon. I don't know why I waited so long to own this book but it's fantastic.
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Format: Hardcover Verified Purchase
Very helpful. I have been trying to figure out how to make my french bread crust crispy. The directions of Julia came about as close as you can get without a commercial oven.
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Format: Paperback
Everyone should know this is a must have cookbook. It teaches the novice the basics and explains everything clearly. Just the information regarding the sauces is worth the purchase. Timeless information that will allow anyone to set a good table.

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.
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Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas
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