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Mastering the Art of French Cooking (2 Volume Set) Hardcover – Box set, December 1, 2009
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Top Customer Reviews
The basics on vegetables are here--maybe a bit plain by today's standards, or sometimes overly complicated (who is going to fight with an artichoke or make a moussaka a la turque steamed in a lining of eggplant skin in a timbale mould) but most of the recipes are well worth the effort.
Book One has main dishes and a few desserts, soups, of course and vegetables. Book Two has more ambitious baking (the infamous Dacquoise) and even baguettes, which still don't come out quite right as American flour has a different ash content and American ovens don't produce steam like professional ovens. The pastry section is particularly good in both; you can learn to make a pate sable or a kind of sugar-cookie like crust that is dead useful for tarts. I've also used the Creme Bavaroise many a time; a lot of work, beating gelatin, cream and carefully unmolding what looks like a simple mousse in a decorative ring mould but is a very elegant dessert that serves quite a few, especially sliced, and plated with fresh berries and a drizzle of sauce. It adapts to many flavors (passion fruit, strawberry, chocolate, mocha) and is one of my favorite classics that you just don't see anymore.Read more ›
After many years, my family loves her beef stew - a regular dinner in our home. I despised French Onion soup growing up, but after following her directions it is my favorite.
One criticism of this book is the production. After many years of publishing technology improvements, the lack of photos to explain some butchery techniques makes this set a bit dated if you expect visual guides to some steps. Be patient, re-read, and have confidence. These are spectacular dishes made with simple techniques that even someone who grew up on canned soup and boxed dinners figured out.
If I was trapped on a remote island with only one cooking instructional resource, then this would be my choice. Everything else is a far distant second place.
I must admit I have been a little too busy trying out various recipes to write a long review of the book. So many goodies you can try to prepare on your own. So many fancy names you read about in books and heard in the movies and now you can cook them in a few minutes.
You can find here an appropriate dish for any occasion - tete a tete with your better half and official dinner for inlaws included. And your sex is immaterial - even the most untalented gentlemen will find a dish to impress the family and friends if they only find an hour or two to go through these two bulky volumes to choose something within their range. Onion soup, maybe? Well, and if they feel like a small experiment before the big night...
A fair bit of warning - these recipes are not always very easy and some dishes take time to prepare but great cuisine must require a bit of effort and best ingredients.
What are you waiting for? Get a copy and start cooking!
Most Recent Customer Reviews
Recommended to me by Chef Steven, giving Cooking Classes at William Sonoma Store in Danbury, Ct. to help me start cooking.Published 17 days ago by EDWARD V. RAGNONE JR.
This was a gift! The recipient was delighted and is already planning a Julia Childs Christmas menu.Published 20 days ago by Blanche McGuire
Great cookbook. Gives you a sense of how cooking evolved in our country.Published 1 month ago by Amazon Customer
Great cook books, but for me pictures are needed to get the inspiration to cook somethingPublished 1 month ago by Adriana V.
Nicely packaged and a perfect gift for a budding foodie.Published 2 months ago by Robert T. Langston