Mastering the Art of French Cooking by Julia Child

Mastering the Art of French Cooking

The sequel to the classic Mastering the Art of French CookingHere, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic di...


Details Mastering the Art of French Cooking

TitleMastering the Art of French Cooking
ISBN9780394721774
Author
Release DateSep 12th, 1983
PublisherKnopf
LanguageEnglish
GenreFood and Drink, Cookbooks, Cooking, Food, Nonfiction, Reference
Rating

Reviews Mastering the Art of French Cooking

  • Janis Ian
    1970-01-01
    Say what you will - out-dated, dense, whatever criticism you can offer - Mastering the Art... Vol. 1 & 2 are still the seminal books on the art of French cooking a la haute cuisine. I worked my way through Volume 1 years ago, when I thought my ex-husband (being Portuguese and having lived in France many years) would appreciate it. I stopped doing it for him when he poured Tabasco all over my Beef Bourguignon without tasting it first, but I contin...
  • Angela
    1970-01-01
    This is not a review on the content which is excellent. To be very brief here are the nitpicks regarding the specific imprint 9780241956472:1. The book size is that of a novel (20cm x 13cm). To open it properly and follow a recipe, once would need to crack the spine and force it open at 180 degrees. It does not stay open at any one page without mechanical force holding it there.2. The paper has the same newspaper feel as a mass paperback. The fon...
  • Aaron
    1970-01-01
    The second volume of MTAOFC is just as charming, extensive, and invaluable as the first. In fact, I would say I use volume 2 even more than volume 1- perhaps because I am a baker and dessert maker, and this volume (2) covers breads and desserts. I will never forget my first successful attempt at homemade baguettes. (After about 10 minutes of the smell of cooling bread filling the kitchen, I was tempted to rip open a loaf and have at it. Julia adv...
  • Clra
    1970-01-01
    browsed thru it at the library - the section on baking bread is fantastic - detailed and very useful.also saw the "beef case" in there - the way they described it as an ingenious dish that will even surprise the diners who have eaten everything - i lol'ed. enjoyed the unexpected wit there.
  • Marla
    1970-01-01
    This is fun to flip through after reading "Dearie," though there are only so many recipes I would attempt, mostly in the chicken & eggs sections. It's unbelievable how hard Julia Child worked on this book, but it's cool, too, how well documented the process was because of her letters to/from Avis DeVoto and others. Simone Beck worked very hard also, but Julia did all the typing, from what I understand.
  • Matriarchy
    1970-01-01
    Volume 1 has been in my life since I was a child, and I have an early edition in hardcover. I don't like to keep that family heirloom in the kitchen. Heat, moisture, and grease are bad for treasured books. But I recently found both volumes in this Knopf paperback re-issue - at the Goodwill for 25 cents each. Yay! Kitchen-safe volumes - and Volume 2 for the first time.
  • Lisa
    1970-01-01
    This book seemed to be written for those unfamiliar with cooking and using a kitchen. The recipes seemed so long and daunting until you realized that the author wrote out nearly every detail, including listing a lid for your pot in the ingredients list. The recipes were interesting but didn't get my taste buds watering. Sorry, Julia fans.
  • Christopher
    1970-01-01
    Much like the first book but even less easier to follow. Again the recipes are quite retro. There is a lot of irrelavent information and again wouldnt be recommending it to the novice cook because it is just too much effort to read and follow.
  • Megan
    1970-01-01
    Not as amazing as the first one, and I don't feel that this one stood on its own as well, but it's a interesting compliment if you enjoyed the first one. If you're only planning to buy one, get the first. If you get the first and become mildly obsessed with it, this is a solid followup.
  • Ruth
    1970-01-01
    I got this book mainly for the French Bread recipe which proved quite complicated (twenty pages worth), but found it interesting.
  • Christie
    1970-01-01
    Can't wait until I actually have time to try some of the recipes...
  • John-Bryan Hopkins
    1970-01-01
    Yet another wonderful book essential for the everyday cook. Has aged very well.
  • Tim
    1970-01-01
    I confess I have several copies of this and vol. 1 in various paperback and hardback form, most secondhand and most well used, need I say more?
  • 2bnallegory
    1970-01-01
    Have yet to dwell overmuch in this one, still looking over the first volume.
  • Carrie
    1970-01-01
    This cookbook has stood the test of time, especially with the editing that was done when it was reissued. I have cooked several things from it with success.
  • Hasanuddin
    1970-01-01
    Memasak adalah seni, penikmatnya adalah pengagum seni memasak :)
  • Heidi
    1970-01-01
    Not much in here that we'd eat on a day to day basis; however, I loved reading Julia's words and learning her techniques. I would love to own the set.
  • Lori
    1970-01-01
    I'll cook my way through this lovely book the rest of my life.
  • Monika
    1970-01-01
    Only reason this is minus a star is because it often refers to Volume 1, which I don't have. Yet. (Found a pristine 1st edition of Volume 2 for $6, could not pass it up!)
  • Hed3rd
    1970-01-01
    a must for everyone who enjoys their kitchen
  • Catherine Woodman
    1970-01-01
    This is a masterpiece of her time
  • Jane
    1970-01-01
    Never used it as much as vol. one, but you should have both if you want to cook with Aunt Julia.