Mastering the Art of French Cooking, Volume I - by Julia Child & Louisette Bertholle & Simone Beck (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>For this special edition, Julia Child has written a new Introduction that recalls the nascent food scene in America at the time of the book's original publication. Forty years ago, "Mastering the Art of French Cooking" ignited America's passion for good food, and brought that food into our homes. This new edition promises to continue the excitement. 100 illustrations.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><b><i>NEW YORK TIMES</i> BEST SELLER</b> - <b>For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. <p/><b>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.' --<i>Entertainment Weekly</i></b><br><b> </b><br><b>"I only wish that I had written it myself." --James Beard</b></b><br></b><br>Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, <i>Mastering the Art of French Cooking</i> offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. <p/>Julia Child, Simone Beck, and Louisette Bertholle break down the classic 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 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. <p/>"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. --Thomas Keller, The French Laundry<p/><br></br><p><b> Review Quotes </b></p></br></br><br><b>Praise for Julia Child and <i>Mastering the Art of French Cooking</i></b> <p/>Has it really 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 look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.' --<i>Entertainment Weekly</i> <p/>"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 <p/> "<i>Mastering the Art of French Cooking</i> 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 <p/> "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 <p/> "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 <p/> "1961 A.D. Julia Child's <i>Mastering the Art of French Cooking</i> 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<br><p/><br></br><p><b> About the Author </b></p></br></br>JULIA CHILD, a native of California and a Smith College graduate; Simone ("Simca") Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris's famous <i>Cordon Bleu</i>, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, <i>L'Ecole des Trois Gourmandes</i>, at the same time that <i>Mastering the Art of French Cooking</i> was taking shape. After that, Simone Beck published two cookbooks, <i>Simca's Cuisine</i> in 1972 and<i> New Menus from Simca's Cuisine</i> in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched <i>The French Chef</i> television series, which made Julia Child 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.
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