Mastering the Art of French Cooking Julia Childs Tenth Edition
Mastering the Art of French Cooking, Volume I : 50th Ceremony Edition: A Cookbook
Description
NEW YORK TIMES BEST SELLER - For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen.
What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but every bit Child herself says in the introduction, 'If you tin read, you can cook.' --Entertainment Weekly
"I only wish that I had written information technology myself." --James Beard
Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every footstep of the style, Mastering the Art of French Cooking offers something for anybody, from seasoned experts to beginners who dearest proficient food and long to reproduce the savory delights of French cuisine.
Julia Kid, Simone Brook, and Louisette Bertholle break downward the archetype foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes--from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on fundamental recipes that grade the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.
"Julia has slowly but surely altered our mode 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. --Thomas Keller, The French Laundry
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Product details
- Hardback | 752 pages
- 188 10 260 ten 41mm | 1,440g
- eighteen Sep 2009
- Random Business firm Us Inc
- New York, United States
- English language
- Ceremony, Reissue
- illustrations
- 0375413405
- 9780375413407
- 16,303
Flap copy
"Anyone can cook in the French fashion anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the correct educational activity." And hither is the book that, for twoscore years, has been instruction Americans how.
"Mastering the Art of French Cooking is for both seasoned cooks and beginners who beloved practiced food and long to reproduce at home the savory delights of the archetype cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of bound-green peas. This beautiful volume, with more than ane hundred instructive illustrations, is revolutionary in its arroyo considering:
- It leads the cook infallibly from the buying and handling of raw ingredients, through each essential stride of a recipe, to the final creation of a delicate confection.
- Information technology breaks downward the classic cuisine into a logical sequence of themes and variations rather than presenting an countless and lengthened catalogue of recipes; the focus is on fundamental recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--leap 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.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 only the correct accompaniment to each dish, including proper wines.
Since there has never been a book equally instructive and as workable as "Mastering the Fine art of French Cooking, the techniques learned hither tin 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 book that is sure to discover the place of award in every kitchen in America.
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Review Text
Praise for Julia Child and Mastering the Art of French Cooking
"Has it actually been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue ... is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions expect daunting, only as Child herself says in the introduction, 'If you can read, you tin can melt.'" Entertainment Weekly
Julia Child paved the manner for Chez Panisse and so many others past demystifying French food and past reconnecting pleasure and please with cooking and eating at the table. She brought forth a culture of American ingredients and gave u.s. all the confidence to melt with them in the pursuit of season. Alice Waters, Chez Panisse
Mastering the Art of French Cooking was one of my outset 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 goggle box shows helped atomic number 82 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 merely surely altered our mode of thinking near food. She has taken the fear out of the term haute cuisine. She has increased gastronomic awareness a thousandfold by stressing the importance of skillful 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 sense of humour 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. Past doing and so, she profoundly expanded the audition for all serious food writers. Her demystification prepared that public for the remainder of u.s.a.. I believe that the television shows based on that landmark book did fifty-fifty more to encourage reluctant cooks to try their hands . . . much to our benefit. Mimi Sheraton
1961 A.D. Julia Child southward Mastering the Fine art of French Cooking is published. Her black-and-white Tv set show on WGBH in Boston soon follows. Child is ane of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are non daunting to her viewers. An unabridged generation of ambitious American domicile cooks is instantly born. Jeffrey Steingarten
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Review quote
Praise for Julia Kid and Mastering the Fine art of French Cooking
Has it really been twoscore years since Julia Child rescued Americans from dreary casseroles? This reissue ... is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions wait daunting, but as Child herself says in the introduction, 'If you can read, yous can melt.' --Amusement Weekly
"Julia Child paved the way for Chez Panisse then many others by demystifying French nutrient and by reconnecting pleasure and delight with cooking and eating at the tabular array. She brought forth a culture of American ingredients and gave us all the confidence to melt with them in the pursuit of flavor." --Alice Waters, Chez Panisse
"Mastering the Fine art of French Cooking was ane of my get-go introductions to my foundation of understanding the art of French cooking. The combination of reading Julia'due south 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 fearfulness out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of expert 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 love by all." --Thomas Keller, The French Laundry
"Julia freed the American public from their fears of cooking French. Past doing so, she greatly expanded the audience for all serious nutrient 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 Kid's Mastering the Fine art of French Cooking is published. Her black-and-white Telly bear witness 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 built-in." --Jeffrey Steingarten
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Most Julia Child
JULIA Kid, a native of California and a Smith College graduate; Simone ("Simca") Beck, French-born and -educated; and Louisette Bertholle, half French and one-half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write most French cooking for Americans. Kid studied at Paris's famous Cordon Bleu, and all three authors worked nether various distinguished French chefs. In 1951 they started their own cooking schoolhouse in Paris, L'Ecole des Trois Gourmandes, at the same time that Mastering the Art of French Cooking was taking shape. After that, Simone Brook published two cookbooks, Simca'south Cuisine in 1972 and New Menus from Simca's Cuisine in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle besides had several cookery books published. In 1963, Boston's WGBH launched The French Chef television series, which fabricated Julia Child a national celebrity, earning her the Peabody Honor in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
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Source: https://www.bookdepository.com/Mastering-Art-French-Cooking-I-Julia-Child/9780375413407
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