• List Price: CDN$ 90.00
  • You Save: CDN$ 32.45 (36%)
Only 4 left in stock (more on the way).
Ships from and sold by Amazon.ca. Gift-wrap available.
Quantity:1
Mastering the Art of Fren... has been added to your Cart
+ CDN$ 6.49 shipping
Used: Acceptable | Details
Condition: Used: Acceptable
Comment: Unbeatable customer service, and we usually ship the same or next day. Over one million satisfied customers!
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Mastering the Art of French Cooking, Volume 2 Hardcover – Oct 12 1970

5 out of 5 stars 10 customer reviews

See all 10 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
CDN$ 57.55
CDN$ 54.09 CDN$ 28.53

Unlimited FREE Two-Day Shipping for Six Months When You Try Amazon Student


Frequently Bought Together

  • Mastering the Art of French Cooking, Volume 2
  • +
  • Mastering the Art of French Cooking, Volume I: 50th Anniversary
Total price: CDN$ 91.30
Buy the selected items together

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your e-mail address or mobile phone number.




Product Details

  • Hardcover: 648 pages
  • Publisher: Knopf; Revised edition edition (Oct. 12 1970)
  • Language: English
  • ISBN-10: 0394401522
  • ISBN-13: 978-0394401522
  • Product Dimensions: 18.6 x 4.2 x 26.1 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 5.0 out of 5 stars 10 customer reviews
  • Amazon Bestsellers Rank: #18,474 in Books (See Top 100 in Books)
  •  Would you like to update product info, give feedback on images, or tell us about a lower price?

Product Description

Review

As close to a divine text as you can get -- Matthew Fort Guardian It will gladden the heart of all good cooks ... An alchemist's stone which enables any cook to turn base ingredients to gold Sunday Times --This text refers to the Paperback edition.

About the Author

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued. --This text refers to the Paperback edition.


Customer Reviews

5.0 out of 5 stars
5 star
10
4 star
0
3 star
0
2 star
0
1 star
0
See all 10 customer reviews
Share your thoughts with other customers

Top Customer Reviews

Format: Paperback
Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, the continuation of 'Mastering the Art of French Cooking' by Julia Child and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States.
This volume is truly a simple extension of the material in the original work, which was recently published in a 40th anniversary edition by its publisher, Alfred E. Knopf and its principle author, Julia Child. As told in Ms. Child's autobiography, the original manuscript brought to Judith Jones at Knopf ran to over a thousand printed pages. About two fifths of that material was put to the side and most of it appears in this second volume. All this means is that you are unlikely to really have a full coverage of the subject of French Cooking as intended by the authors unless you have both volumes.
The first chapter has a clear sign that this volume rounds out the work in that it gives soups a much more thorough coverage than the first volume. Most importantly, it includes recipes for that quintessential French dish, bouillabaisse. To complement this subject is coverage of seafood such as a tour of the anatomy of a lobster that would put seafood specialist cookbooks to shame.
The biggest single addition to the subject in this book is its coverage of baking and pastry. Here is one place where the book may be seen to diverge from its focus of the French housewife's cooking practice. As the book states clearly in the first chapter, practically no baking is done at home, since there is a Boulangerie on every street corner.
Read more ›
24 of 25 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Paperback
Julia Child is a master in the art of French cooking. I read this book after reading her biography. I am 15 and all I have seen of Julia Child is her in her old age.... I highly suggest buying thid book and also Volume I which has a phenominal recipe for French Onion Soup. Jen
6 of 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Paperback Verified Purchase
I already own both volumes of Mastering the Art of Cooking books for over 15 years. I bought these tow volumes as a present. THese tow volumes are the ones I constantly use. THe recipes may look compex but they are worthe the effort. I highly recommend the book for anyone who likes to cook a VERY tasty meal.

Mastering the Art of French Cooking, Volume 1Mastering the Art of French Cooking, Volume 2
2 of 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Paperback
Outstanding books. Anyone can cook in a French style using Julia Child's books. They are written and explained in a manner that is not intimidating and achievable. I have a French mother, so I am fortunate to have already had some of the knowledge she speaks of in the books, but even if I did not know anything, I could use these books and succeed.

AG
2 of 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Paperback Verified Purchase
Il s'agit d'une piece de collection que tout cuisinier doit avoir sur sa table de.... cuisine.

C'est un livre bon à lire et... à manger!
2 of 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse

Look for similar items by category


Feedback