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Mastering the Art of French Cooking Vol 2, by Julia Child Simone Beck
Download Ebook Mastering the Art of French Cooking Vol 2, by Julia Child Simone Beck
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Review
Praise for Julia Child and Mastering the Art of French Cooking“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
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From the Inside Flap
Revised edition of the classic cookbook, originally published in 1961.
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Product details
Hardcover: 554 pages
Publisher: Alfred A. Knopf; 1st edition (October 12, 1970)
Language: English
ISBN-10: 9780394401522
ISBN-13: 978-0394401522
ASIN: 0394401522
Product Dimensions:
7.3 x 1.7 x 10.2 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
1,989 customer reviews
Amazon Best Sellers Rank:
#190,058 in Books (See Top 100 in Books)
It is the classic. And you can go to YouTube and watch her prepare many of the recipes, or at least the master recipes, in the book. I originally purchased this as a e-book. Huge mistake. You often need to refer to other parts of the book, and the e-book navigation is a total disaster in this respect.
This two volume-set is just perfect, and would make a great gift (although it was a gift to myself ;~) ).I actually had not particularly wanted these cookbooks, and then I read My Life in France, which is Julia's memoir (and, really, a love story - her love for her husband Paul, his love for her, their love of France, their love of food, her love of cooking, her love of teaching..etc., etc.).As Julie explains in her memoir, there are some real differences between volumes 1 and 2. Volume one is all about how to create basic (and not-so-basic) French cooking. It is very precise, and particular. These are *not* slapdash "30 minutes or less" recipes. These are methodic, and detailed. There's a reason that "Mastering" is in the title.They are also classic recipes that, once you master a few, will become your staples.In fact, the the second reason that I ordered these is because one of my boyfriend's specialties is Julia's chocolate mousse (he made it for me on our second date!), and his family always has the beef bourguignon for their Christmas Eve dinner (he made a vegetarian version just for me!)The second volume includes a great deal on baking that the first volume doesn't (it's also was compiled after one of the three collaborators on the first volume left - Julia explains all about it in her memoir).These are NOT cookbooks for the first-time cook. They are for home cooks who want to take the time and effort to replicate true French cooking, or for cookbookphiles who enjoy reading cookbooks. :~) The cookbook collection of someone in either category is not complete without this set. :~)
Bon Appetit! I've been a big fan of Julia Child for years, and I've wanted her cookbook since 2008. If you're hosting a dinner party, get this cookbook and you'll be solid. You'll be loved by all your dinner guests, because the recipes in this book produce delicious, mouthwatering meals. Everything is written out in detail, from the measurements to the step-by-step instructions. I think that if you have a willingness and passion to learn, you'll be fine. You don't need to necessarily be a young, aspiring Mario Batali or Julia Child to master this cookbook. Personally speaking, the instructions are well-written so that anyone can follow them. For example, I tried the classic boeuf bourguignon and it was a raving success and I'm definitely not a professional. For those who want to go on a French culinary adventure, I highly recommend grabbing a copy of Mastering the Art.
We watched the movie "Julie and Julia" about a young woman who idolized Julia Child. We were inspired by Meryl Streep's portrayal of Julia in the 1950s in France. She studied French cooking for many years while there and with the help of two French friends she produced this wonderful recipe and technique book for Americans. This is a great book if you want to take your cooking to the next level. Well-written, well-explained. All you need to prepare wonderful French Style cuisine.
The contents are great. The binding is ... well, this is supposed to be a hardcover book and something you'd want to keep a long time. I can't really describe this cheap binding as hardcover. It's a blend of soft and hardcover. The spine is nothing but layers of thick paper, and not heavy-duty paper at that. The cardboard is the thinnest that might qualify as hardcover. The first volume is bound improperly so that there are wrinkles and gaps between the cover paper and the front cover cardboard. I'm sending it back, but even if the binding wasn't done wrong the book will have to be handled delicately, and that definitely does not meet expectations for a hardcover cook book. The version I received is a 2-volume set in a cardboard set box. There are more than one two volume sets on Amazon so it may be hard to find the best product. The title of this inferior item is "Mastering the Art of French Cooking (2 Volume Set)" The outer box is white with red fleur-de-lis, and matches volume 1. Volume 2 in this set is white with teal fleur-de-lis. There is another set named (2 Book series) which I'm going to try instead.
This book is essentially my Cooking Bible. As a chef, I can honestly say if you follow the recipes, you'll find there are several opportunities to add your own touch. It's incredibly easy to read and follow, and I would think so even if I weren't a professional chef. This book will teach you how to do almost anything you want to do. I plan on keeping this book to pass down to my children and hopefully theirs after.
Bought this as a Christmas gift for my mom, she immediately opened the book and started tagging recipes she would do first. She has already made several recipes from the book and they have all been delicious. Anyone who is interested in some delicious recipes I would highly recommend this cookbook. Plus if you can get them to make some stuff for you its a win win for everyone.
What can I say...it's a classic. I love to cook, I love to collect cookbooks, I had to have this. This book is extremely long and many of the recipes are complicated with lengthy prep and cook times. Definitely not for the everyday get it on the table cook.
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