|
Mastering the Art of French Cooking (2 Volume Set) |  | Authors: Julia Child, Louisette Bertholle, Simone Beck
Publisher: Knopf
List Price: $89.95
Buy New: $48.57
as of 11/23/2009 15:21 CST details
You Save: $41.38 (46%)
Seller: Amazon.com
Rating:  8 reviews
Sales Rank: 79
Format: Box set
Media: Hardcover
Number Of Items: 2
Shipping Weight (lbs): 6.4
Dimensions (in): 10.6 x 7.5 x 3.6
ISBN: 0307593525
Dewey Decimal Number: 641
EAN: 9780307593528
ASIN: 0307593525
Publication Date: December 1, 2009 (In 8 Days)
Shipping: Eligible for FREE Super Saver Shipping
Availability: Not yet published
| |
| Also Available In:
|
| Similar Items:
| |
| Editorial Reviews:
Product Description
The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.
Volume One is the classic cookbook, in its entirety—524 recipes.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.
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. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic—with 257 additional recipes.
Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.
Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon appétit!
|
| Customer Reviews:
Showing reviews 1-5 of 8
Mastering the Art of French Cooking October 17, 2009
Gerald A. Stern (California)
2 out of 4 found this review helpful
My wife was overjoyed at receiving the Mastering the Art of French Cooking Box Set. The product was as advertised except for the Box (not the shipping container)that the two Volumes were in had a broken corner that I believe happened during shipping. I did not return the item because I believe that the box was broken in shipping and I can fix it.
Julia Child's Art of French cooking June 8, 2009
Jennie Burke (Sydney)
4 out of 5 found this review helpful
One of the best gastronomic French cookbooks around. Always a classic - full of receipes that work. May take a little time to achieve but I've never had a failure and the results are equal to eating at restaurants in France.
Cassidy's Review May 29, 2009
J. P. Cassidy
13 out of 13 found this review helpful
I formerly owned this set of cookbooks but lost them in a divorce. I just purchased them from Amacon.com and am thrilled to be reacquainted with them. Ms. Child's descriptions are straight forward and quite simple to follow. French cooking is not difficult to work with and that is Ms. Child's approach. They take a basic approach and do not go off on fanciful tangents. You will love it!
The best still. May 15, 2009
Mary Mills (Jersey City, New Jersey United States)
5 out of 6 found this review helpful
Well written, empowering for the novice, as well as a source for an expert. A Must .
WOW-The Very Best Cookbook of any cuisine September 22, 1999
15 out of 18 found this review helpful
I became interested in cooking when I moved out of the dorm in 1970. The quest for good food led to a life-long passion for honest good food. The French approach eating with a sincereity Americans lack. Julia has been able to present classic French Cuisine to generations of Americans. This set of two volumes contains the essence of French cooking that will serve as a foundation to wherever one travels on the food road. Mine is almost disentegrating from years of loving use, and I am replacing one for the library, but plan to continue to use my dog-eared friend!
Showing reviews 1-5 of 8
|
|
|
|
Return to Math.com | |
