Mastering the Art of French Cooking Vol. 2 (Paperback) by Julia Child  (5)
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Editorial Reviews
Amazon.com
Julia Child's 1961 Mastering the Art of French Cooking, followed by her television series The French Chef, brought continental cuisine to suburban American kitchens, and home cooking has never been quite the same. (Who hasn't, at least once, made their chickens dance before roasting them?) The book, coauthored with French colleagues Simone Beck and Louisette Bertholle, explains both the whys and the hows of French cuisine, giving explicit instruction in everything from the perfect béchamel sauce to airy and crispy profiteroles. That the book has remained in print is a testament to its clarity and usefulness. Today's health-conscious home cooks can simply go a bit easier on the butter and still benefit from Child's Cordon Bleu experience.
Book Description
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.
See all Editorial Reviews
Julia Child's 1961 Mastering the Art of French Cooking, followed by her television series The French Chef, brought continental cuisine to suburban American kitchens, and home cooking has never been quite the same. (Who hasn't, at least once, made their chickens dance before roasting them?) The book, coauthored with French colleagues Simone Beck and Louisette Bertholle, explains both the whys and the hows of French cuisine, giving explicit instruction in everything from the perfect béchamel sauce to airy and crispy profiteroles. That the book has remained in print is a testament to its clarity and usefulness. Today's health-conscious home cooks can simply go a bit easier on the butter and still benefit from Child's Cordon Bleu experience.
Book Description
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.
See all Editorial Reviews
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