Customer Reviews

Mastering the Art of French Cooking, Volume 1

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Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, 'Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle, and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States.

With Julia Child's celebrity arising from her long series of TV cooking shows on PBS, it may be easy to forget how Ms. Child rose to a position with the authority that gave her the cachet to do these shows in the first place. This book is the foundation of that cachet and the basis of Ms. Child's influence with an entire generation of amateur and professional chefs.

It may also be easy to forget that this book has three authors and not just one. The three began as instructors in a school of French cooking, 'Les Ecole des Trois Gourmandes' operating in Paris in the 1950's. And, it was from their experience with this school that led them to write this book. To be fair, Julia Child originated a majority of the culinary content and contributed almost all of the grunt work with her editors and publisher to get the book published.

The influence of this book cannot be underestimated. It has been written that the style of recipe writing even influenced James Beard, the leading American culinary authority at the time, to change his style of writing in a major cookbook on which he was working when '...French Cooking' was published. Many major American celebrity experts in culinary matters have cited Child and this book as a major influence. Not the least of these is Martha Stewart and Ina Garten. It is interesting that these first to come to mind are not professional chefs, but caterers and teachers of the household cook. Child was not necessarily teaching 'haute cuisine', she was teaching what has been named 'la cuisine Bourgeoise' or the cooking of the housewife and, to some extent, the cooking of the bistro and brasserie, not the one or two or three star restaurant.

The table of contents follows a very familiar and very comfortable outline, with major chapters covering Soups, Sauces, Eggs, Entrees and Luncheon Dishes, Fish, Poultry, Meat, Vegetables, Cold Buffet, and Deserts and Cakes. The table of contents does not itemize every recipe, but it does break topics down so that one can come very close to a type of preparation you wish from the table of contents. One of the very attractive schemas used to organize recipes in this book is to take a general topic such as Roast Chicken and give not one, but many different variations on this basic method. Under Roast Chicken, for example, you see Spit-roasted Chicken, Roast Chicken Basted with Cream, Roast Chicken Steeped with Port Wine, Roast Squab Chickens with Chicken Liver Canapes, Casserole-roasted Chicken with Tarragon and Casserole-roasted Chicken with Bacon. Thus, the book is not only a tutorial of techniques, it is also a work of taxonomy, giving one a picture of the whole range of variations possible to a basic technique.

The book goes far beyond being a simple collection of recipes in many other ways without straying from the culinary material. Unlike books combining regional recipes with anecdotal memoirs, this book is all business. Heading the recipes is a wealth of general knowledge on cooking variables such as weights versus cooking time and conditions. Headnotes also include general techniques on, for example, how to truss a chicken (with drawings) and many deep observations on professional technique. The notes on roasting chicken instructing one to attend to all the senses in watching and listening to the cooking meat in order to obtain the very best results. This may have easily come from the pen of Wolfgang Puck or Mario Batali.

The individual recipe writing is detailed in the extreme, and recipes typically run to two to three times as long as you may see in 'The Joy of Cooking' or 'James Beard's American Cookery'. The recipes are also very 'modular'. A single recipe may actually require the cooking of two or three component preparations. This is not an invention of Julia Child. I believe she has captured here an essential characteristic of French culinary tradition. The most common of these advance preparations is a stock. More complicated examples are to make a potato salad, a dish in itself, as a component to a Salade Nicoise. What Child may have originated, at least to the world of American cookbook writing, is the notion of a Master Recipe, where many different dishes are presented as variations on a basic preparation. This notion has been used and misused for decades.

This book has become so important in its field that it seems almost irreverent to question the quality of the recipes. I can only say that I have prepared several dishes from these pages, and have always produced a tasty dish and learned something new with each experience. While there are other excellent introductions to French Cooking such as Madeline Kamman's 'The New Making of a Chef', one simply cannot go wrong by using this book as ones entree into cooking in general and French cooking in particular.

The more I read other cooking authorities' writing, the more I respect the work of Julia Child and company. Observations on technique that went right over my head two years ago are now revealed as signs of a deep insight into cooking technique.

As large as the book is, the material presented to Knopf in 1961 was actually much larger and the second volume of the book is largely material created for the original writing. To get a reasonably complete picture of French Cookery, do get both volumes at the same time.

A true classic with both simple and advanced techniques. A superb introduction for someone who is just beginning an interest in food.

Excellent Book, and Amazon.ca quotes a great price! If you get Volume 2, make sure you have Volume 1 first, because it is often referenced.

Every serious home cook should have a good collection of Julia Child's recipes in the kitchen. Although many of the recipes are elaborate and time consuming, they are all clearly explained and easy to follow. I have never had a Julia Child recipe fail. I refer to this book constantly for basics such as pie crust. It is also my first line of defense for company meals.

Masterful. Classic. Julia. What else can you say about this book? It was ahead of its time and it still holds up well today. I've cooked a few chicken dishes and they were great.

This is a great book, and a good price. I couldn't find it for less than $50 in store. Cooking wise, if you follow her directions exactly, which are very clear, you can't go wrong. We've had some of the best meals, and you learn little tips and tricks that can improve your cooking in all areas. It's a cooking class far above any public school program. My professionally trained sister is learning new things from it, and she went to university to be a chef.

There are two reasons to buy this book, along with its companion, Mastering the Art... Volume 2.

First, and most important, "Mastering" is an essential reference book on the French style of cooking. Whatever you're trying to make -- from simple things like chicken stock or scalloped potatoes or coq au vin to something that would try the patience of Job -- it's probably here, and with detailed, step-by-step instructions. Whether you follow the recipies literally or devise your own shortcuts, you'll know what's "right" and be able to make your own choices about what to do.

Secondly, it's a breakthrough book and a classic, capturing the state of French cooking and Americans' knowledge (or lack) at a particular point in time. In addition to the step-by-step instructions, the recipies are full of offhand comments about who taught Julia what and on the nature and source of the ingredients.

There are two aspects of these books which make them not for everyone. First, Julia brooks no shortcuts. Even relatively simple dishes can take some time. Second, the instructions are extremely detailed. This can be a virtue, but it can also be frustrating. A recipie can run several pages. This makes it a bit challenging to see the big picture of how the recipie is structured, or to find your place again once you've cleaned your knives and your hands (for the fourth time.)

That having been said, if you like to cook French and you have any interest in the classic recipies prepared the classic way, this book is indispensible.

This cookbook is fantastic, a wealth of basic techniques and tastes. The depth is such that you can spend years with the book and still learn more. If you are an aspiring cook, or know someone that is, this is a perfect addition to the kitchen.

You can take what you learn from this book and easily improvise on the basic themes. Your friends and family will be impressed :^)

I have been using this book, and it's companion Volume 2, for over 20 years. It is by far the best cookbook for French cuisine on the market. The clear, step-by-step directions, with extensive illustrations, carefully guide you through each recipe. It teaches all of the basic techniques required to become proficient in the greatest cuisine in the world.

Try Julia's chocolate mousse and you'll never use another recipe,(but you will have to walk it off). I'm ordering a replacement copy from Amazon because my original is has been so used the binding has fallen apart! I wouldn't be without it.

I love to cook and I have bought many cookbooks over the years. This is my favorite french cook book ever!!!!! This should be in everyone's collection. I honestly think it is one of the few cookbooks that are worth the price.

This book has it all. It's easy to understand and follow. It's a lovely book. However, for the casual cook like myself, this didn't fit the bill as far as a few nice, simple French dishes I could experiment with and put together in a few hours. These are delicious recipes, but they are complicated and time consuming.