Mastering the Art of French Cooking - Julia Child, Louisette Bertholle & Simone Beck New cookbook

MASTERING THE ART OF FRENCH COOKING

Volume 1

by Julia Child, Louisette Bertholle and Simone Beck

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New softcover book, 750 pages, published 2009.

Anyone can cook in the French manner anywhere with the right instruction. - Mesdames Beck, Bertholle, and Child

This is the classic cookbook, in its entirety - all 524 recipes. It is 'the' book that, for more than forty years, has been teaching Americans how to cook French food.
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 100 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 United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a 'cassoulet,' or the appropriate fish and seafood 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 be applied 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.
Mastering the Art of French Cooking is an Australian publication. All measurements are in imperial and cup & spoon as it is based on the original US publication.

Bon appetit!

About the authors

Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Simone Beck spent her girlhood in Normandy, and started cooking early in life. Originally a student of bookbinding, her interest in cooking crystallized under the tutelage of private chefs and of Henri Pellaprat at the Cordon Bleu. She lived most of her life in Paris and Provence but became well known in America through Mastering the Art of French Cooking and two books published under her own name.

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Mastering the Art of French Cooking Vol 1by Julia Child, Louisette Bertholle and Simone Beck