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Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition)

Binding: Hardcover
Dewey Decimal Number: 641.5944
EAN: 9780375413407
ISBN: 0375413405
Label: Alfred A. Knopf
Manufacturer: Alfred A. Knopf
Number Of Items: 1
Number Of Pages: 752
Publication Date: October 16, 2001
Publisher: Alfred A. Knopf
Release Date: October 16, 2001
Sales Rank: 6991
Studio: Alfred A. Knopf

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Related Items:

• Mastering the Art of French Cooking Vol. 2 (Paperback)
• My Life in France
• Essentials of Classic Italian Cooking
• Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
• Julia Child - The French Chef
• see more

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Editorial Review:

Product Description:
“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 forty 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. 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.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.




Rating: - A Classic
This is the classic cook book, and anyone building a library should have it. More easily digestible ... Read More

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Rating: - Volume Two makes great bread
Continuation of Volume I. This volume has breadmaking for one that wants to duplicate wonderful French ... Read More

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Rating: - French cooking for french cooks also!
Being french and a lover of cooking, and living in United States for the last 15 years, I was intimidated ... Read More

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Rating: - A Perfect Way to Learn French Cooking
Julia's book was recommended to me by a French Chef we met in the Caribbean. It is the perfect book from which ... Read More

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Rating: - Nirvana!
This book bring together years of cooking by recipe. It actually explains things so I can understand why I'm doing ... Read More

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Copyright ©2003, Mark Carey.