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Mastering the Art of French Cooking (2 Volume Set) Hardcover – Box set, December 1, 2009

by Julia Child (Author), Louisette Bertholle (Author), Simone Beck (Author)
4.9 4.9 out of 5 stars 5,636 ratings
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Perfect for any fan of Julia Child—and any lover of French food—this boxed set brings together the two volumes of the acclaimed best-selling classic cookbook, Mastering the Art of French Cooking.

"What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly

Volume One contains 524 recipes for the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.

Volume Two presents a brilliant selection of 257 additional recipes that not only add to the home cook’s repertoire but, above all, bring them to a new level of mastery.

Taken together, these two books are a stunning feat of cookbook literature, and Julia Child’s most beloved works.

Review

Praise for Julia Child and Mastering the Art of French Cooking

“Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor.” —Alice Waters, Chez Panisse

“Mastering the Art of French Cooking was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia’s book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.” —Emeril Lagasse, Emeril’s Restaurant

“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all.” —Thomas Keller, The French Laundry

“Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit.” —Mimi Sheraton

“1961 A.D. Julia Child’s Mastering the Art of French Cooking is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born.” —Jeffrey Steingarten

From the Inside Flap

Revised edition of the classic cookbook, originally published in 1961.

From the Back Cover

Mastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring- green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach.

About the Author

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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  1. Language
    English
  2. Publisher
    Knopf
  3. Publication date
    December 1, 2009
  4. Dimensions
    7.5 x 3.4 x 10.55 inches
  5. ISBN-10
    0307593525
  6. ISBN-13
    978-0307593528
  7. See all details
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Mastering the Art of French Cooking;julia child;boxed set;gift books;gifts for mom;gifts for chef

Mastering the Art of French Cooking;julia child;boxed set;gift books;gifts for mom;gifts for chef

Mastering the Art of French Cooking;julia child;boxed set;gift books;gifts for mom;gifts for chef

Product details

  • Publisher ‏ : ‎ Knopf (December 1, 2009)
  • Language ‏ : ‎ English
  • ISBN-10 ‏ : ‎ 0307593525
  • ISBN-13 ‏ : ‎ 978-0307593528
  • Item Weight ‏ : ‎ 6.49 pounds
  • Dimensions ‏ : ‎ 7.5 x 3.4 x 10.55 inches
  • Customer Reviews:
    4.9 4.9 out of 5 stars 5,636 ratings

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Julia Child

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Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her 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.

(Photo credit: (C) Michael P. McLaughlin)

Customer reviews

4.9 out of 5 stars
4.9 out of 5
5,636 global ratings
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5 Stars
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The delivery is faster than I expected, everything is good. No damage on the box that covered the book. The company packed it really good. Well done for five stars!!
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5.0 out of 5 stars How to fix it when it goes WRONG
Reviewed in the United States on January 18, 2024
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Fishj
5.0 out of 5 stars Bought for daughter
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Becca W.
5.0 out of 5 stars Nice set of Julia Child cookbooks!
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5.0 out of 5 stars Ggreat books
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5.0 out of 5 stars Great books
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5.0 out of 5 stars Fantastic gift
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5.0 out of 5 stars A great teacher
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5.0 out of 5 stars Delivery with care!
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Skippy M.
5.0 out of 5 stars Delivery with care!
Reviewed in the United States on January 11, 2024
The delivery is faster than I expected, everything is good. No damage on the box that covered the book. The company packed it really good. Well done for five stars!!
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Frank
5.0 out of 5 stars It came on sale for 100
Reviewed in Canada on October 24, 2023
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Lucas Rodrigues de Carvalho
5.0 out of 5 stars Facilidade em encontrar o livro em inglês no Brasil
Reviewed in Brazil on August 26, 2022
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Mme TheVert
5.0 out of 5 stars Love to have these in my collectionf
Reviewed in France on April 29, 2023
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K Stephenson
5.0 out of 5 stars Outstanding guide to French Cuisine
Reviewed in the United Kingdom on January 12, 2023
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K Stephenson
5.0 out of 5 stars Outstanding guide to French Cuisine
Reviewed in the United Kingdom on January 12, 2023
Inspired by recent television versions of the life and cooking of Julia Child, my wife has begun a blog on her experiences in mastering French cooking throughout 2023. So these volumes were a present to assist her in her journey.
Beautifully presented in their own slip case, the two volumes are illustrated with detailed line drawings and clearly outlined recipes. These are not your flashy, glossy lightweights full of pages of enticing full page photos, these are classics from the 1960s. These are detailed tried and tested recipes from a passionate exponent of French cuisine who turned America TV audiences away from their TV dinners.
I’m sure that these will get some heavy use, not only in 2023, and I will get the benefit of their contents although my waistline will probably suffer.
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Oksana
5.0 out of 5 stars Perfect for mastering the cooking skills
Reviewed in Spain on December 29, 2022
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