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Mastering The Art of French Cooking, Volume One (1) (Vol 1) (Hardcover)
by Julia Child (Author), Louisette Bertholle (Author), Simone Beck (Author), Sidonie Coryn (Illustrator)
Book Details
* Hardcover: 752 pages
* Publisher: Alfred A. Knopf; 40 Anv Rei edition (October 16, 2001)
* Language: English
* ISBN-10: 0375413405
* ISBN-13: 978-0375413407
* Dimensions: 10.1 x 7.3 x 1.7 inches
* Shipping Weight: 3.2 pounds
Book Description
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 one hundred instructive illustrations, is revolutionary in its approach because:
* It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
* It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.
* It adapts classical techniques, wherever possible, to modern American conveniences.
* It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
* It offers suggestions for just the right accompaniment to each dish, including proper wines.
Mastering The Art of French Cooking Vol 1 Review
When I was just starting out on my own, I was given a copy of The Joy of Cooking. It was my bible. Over the years I’ve purchased many other cook books. Eventually, I bought The Art of French Cooking. How I wish I had had a copy of this book years ago! Finally, the mystery for preparing the perfect omelet was explained, and beautiful sauces became a normal occurrence. From now on, along with a copy of Joy, I will give The Art of French Cooking, volumes I and II to those who are setting up their first kitchen. These books provide the perfect platform upon which to build a personal cooking style and repertoire.
When I went to culinary school, the first several months were spent mastering basic cooking techniques. As an avid Julia Child fan, I had already been introduced to all of them via her book. All the techniques of are in this volume, and in the order they should be mastered. As a professional chef, almost every other American born chef I know can trace their interest in cooking to this book.
My first cookbook was Joy of Cooking, my second, Mastering the Art of French Cooking; both were solid, basic, accessible, world-expanding, indispensable guides for me when I was young and learning to do more in the kitchen than I had grown up with. An appreciation of food and a view toward a larger world started here for me. It is an excellent place still, this set, to start an education in classic French cuisine. Julia Child wrote the recipes with an inexperienced cook and American audience in mind, and 35-40 years ago, probably, so the dishes are imminently do-able. Get all the volumes.
What can anyone really say about these great books? I’ve used these volumes since I was a college student in the 1970’s. Fashions have come and gone, and some trendy chefs like to call these recipes “old fashioned.” That’s amusing to me, because when today’s (usually idiotic) trends are forgotten, American cooks will still be using these wonderful, wonderful books. There really has never been anything like them for an American cook.
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