Mastering the Art of French Cooking, Volume 2 Paperback – Sep 12 1983
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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 an alternate 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 an alternate Paperback edition.
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Top Customer Reviews
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 ›
Mastering the Art of French Cooking, Volume 1Mastering the Art of French Cooking, Volume 2
C'est un livre bon à lire et... à manger!
Most recent customer reviews
Great book and I have had great success (and compliments) with many of the recipes.Published 10 months ago by Patricia Eeles
Although you may not use the majority of these recipes they are very interesting and worth the read.Published 14 months ago by Richard D. Oppelt
What a great addition to Volume 1. Who could have thought that there needed to be a Volume 2. Times change, we can get all foods at all times now in the stores not just 'in... Read morePublished 20 months ago by Winecrafter