- Hardcover: 752 pages
- Publisher: Knopf; Anniversary, Reissue edition (Oct. 16 2001)
- Language: English
- ISBN-10: 0375413405
- ISBN-13: 978-0375413407
- Product Dimensions: 18.7 x 4.3 x 26 cm
- Shipping Weight: 1.4 Kg
- Average Customer Review: 149 customer reviews
- Amazon Bestsellers Rank: #2,040 in Books (See Top 100 in Books)
Mastering the Art of French Cooking, Volume I: 50th Anniversary Hardcover – Oct 16 2001
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Praise for Julia Child and Mastering the Art of French Cooking
"Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly
“Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor.” —Alice Waters, Chez Panisse
“Mastering the Art of French Cooking was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia’s book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.” —Emeril Lagasse, Emeril’s Restaurant
“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all.” —Thomas Keller, The French Laundry
“Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit.” —Mimi Sheraton
“1961 A.D. Julia Child’s Mastering the Art of French Cooking is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born.” —Jeffrey Steingarten
From the Inside Flap
"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 beapplied 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.
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A lot of recipes have 2 variations. You can either use can/pre cook substitution to omit some lengthy stock cooking. Or if you just want to cook from scratch so you know for sure what's in your food, she also have them in the book as well.
I found just vol 1 is enough to improve your understanding of cooking. You would be able to go back to many old recipes and improve their taste just by the few things that you learn (esp stock) from this book.
There are very helpful conversion tables of weights and measures and temperatures. The index is quite exhaustive, but I found one or two surprising omissions, such as the definition of 'pan-broiling' (=dry-frying).
Because of the age of the books (1961 and 1970, Vols 1&2) there are no colour photographs, but I enjoyed the line drawings for their clarity and the 'feel' of cook books 40 and 50 years old.
One caution; it is easy to overlook the time required to cook your dishes. It is often almost 'hidden' in the text - which is a wonderful friendly read.
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