Mastering the Art of French Cooking, Volume 1 by Julia Child, Louisette Bertholle & Simone Beck

Mastering the Art of French Cooking, Volume 1

By Julia Child, Louisette Bertholle & Simone Beck

  • Release Date: 1980-01-02
  • Genre: Regional & Ethnic
Score: 4
4
From 90 Ratings
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Description

This is the classic cookbook, in its entirety—all 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 more than 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 100 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 United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood 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.

Bon appétit!

Reviews

  • Love it!

    5
    By luvgop
    I have the classic hard bounds and love the ability to have this one with me and can whip it out on my phone or iPad while in the store to check or confirm ingredients as I often change up a menu when I arrive at the grocers and discover they have something I'd not considered or out of something I needed. Excellent detail in every recipe will take you to that next stage in food preparation. If I could address an issue from one of the other posters who unfortunately gave a two star review because she/he lacked the ability to add own notes. If you touch a word with your finger, a small menu appears, giving the reader a choice from defining the word . . .to highlighting. There's even a little note that allows one to type in their own notes. I hope, considering that . . .the reviewer will revise their review as it's unfair to give a low review based on ignorance of how it works.
  • No Copying and Less

    2
    By macinsetex
    Yes, this is her book. I certainly considered purchasing even though I own both volumes in hard cover. Without the ability to excerpt, I might as well keep the bound volume. Also, I can locate most of her recipes and techniques online and easily repurpose. One last comment concerning formatting the text to create a readable iPad like flow. The sample was a warning that this volume really hasn't been modified suitably for the iPad. In all, stellar work by a groundbreaking author. Unfortunately the limitations do not compel me to purchase the electronic version.
  • Bon Appétit!

    5
    By J.R.Ewing
    Simply put, the best cookbook ever written in in English. Cooking from this cookbook teaches the cook techniques of haute cuisine. As stated in the book's introduction, the difference between passable cooking and fine food is often subtle differences in techniques.
  • A classic on any stage

    5
    By scibard
    Excellent rendition of a timeless classic. -- K. Lee Lerner, ed. Food: In Context. Cengage | Gale. 2011.

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