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

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Julia Child (Author)
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Julia Child (Author),
Louisette Bertholle (Author)
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Simone Beck (Author)
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Simone Beck (Author)
4.8 out of 5 stars 515 customer reviews
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Editorial Reviews

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.
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Product Details

  • Hardcover: 2 pages
  • Publisher: Knopf (December 1, 2009)
  • Language: English
  • ISBN-10: 0307593525
  • ISBN-13: 978-0307593528
  • Product Dimensions: 7.5 x 3.6 x 10.6 inches
  • Shipping Weight: 6.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (515 customer reviews)
  • Amazon Best Sellers Rank: #10,293 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

5.0 out of 5 starsTHE French cookbook, after all these years
By Joanna D. #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on December 12, 2009
Format: Hardcover
Like the famous Julie of "Julie and Julia", a lot of us aspiring amateur cooks tried to work through this book in the 70's. We made a lot of the recipes, including a memorable "Dacquoise" meringue and praline cake for grad school parties. (We eked out a seminar dinner budget to cover the speaker and two or three guests at a restaurant and turned it into dinner for 30 or so by cooking at a faculty member's house. This was our main cookbook for many of those dinners.)

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 ›
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5.0 out of 5 starsFew books have had such a profound influence in their field
By kdj on December 7, 2009
Format: Hardcover Verified Purchase
There are very few books that have had such a profound effect on their field. This book set is transformative - you will never view cooking food the same way again. I grew up watching Julia Child on my local PBS affiliate with no idea that she was anything other than a local cooking talent with a strange affect. After college, I found a copy of volume one in a used book store and can hear her voice in every recipe, stage of directions, and sage advice.
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.
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5.0 out of 5 starsI love her...no more to say!
By cindy on March 22, 2010
Format: Hardcover Verified Purchase
I love her style and teaching techniques. I had no idea this was what she was all about. She is just what I needed to make sense of the kitchen. One other thing about her, she was very much into good quality food 50+ yrs ago with PORTION CONTROL. This has changed my life. I have still been losing weight while cooking her style. I have never used so much butter in my life. But I keep track of portions and am no longer afraid of "real" food. I havent used processed foods since I bought this set. I use fresh foods, and now understand how to use and cook them.
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4.0 out of 5 starsGreat, except the vegetable recipes and some cooking times
By Brotlaib on February 1, 2010
Format: Hardcover Verified Purchase
I've had this set for about 5 weeks, and, no, I have not made all 500+ recipes. It is a classic every serious cook should have in his/her kitchen. While I am not much of a meat eater, the recipes around meat are superb. On the other hand, I was not all that impressed with the suggestions on how to cook veggies. I think they are too time-consuming and the results are lackluster at best. If you want to remove all life from the vegetables follow the indicated cooking times. If you like some color, texture, and taste you may want to cut the times in half or just follow your instinct and test for doneness. I will certainly try a larger variety to see if this initial assessment holds true but for now, that is my impression.
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5.0 out of 5 starsToo busy experimenting to write more...
By Ford Ka on December 27, 2009
Format: Hardcover
There are books which will keep you up all night reading but this is a different kettle of fish entirely. This is a book which will keep you in your kitchen experimenting with French cuisine.
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!
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