Simone Beck

Louisette Bertholle

Julia Child

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

Mastering the Art of French Cooking: Kitchen equipment.-Definitions.-Ingredients.-Measures.-Temperatures.-Cutting: chopping, slicing, dicing, and mincing.-Wines.-Soups.-Sauces.-Eggs.-Entrees and luncheon dishes.-Fish.-Poultry.-Meat.-Vegetables.-Cold buffet.-Desserts and cakes

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

Mastering the Art of French Cooking

A two-volume set of classic cookbooks collects 524 of the best recipes by a world-renowned chef, still relevant today, as evidenced by her being featured in the film Julie and Julia.

Mastering the Art of French Cooking, Vol. 2

Mastering the art of French cooking

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 as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. 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. “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

A Cookbook

Mastering the Art of French Cooking, Volume 1

Illustrates the ways in which classic French dishes may be created with American foodstuffs and appliances.

Sidonie Coryn

Paul Child

The sequel to the classic Mastering the Art of French Cooking Here, 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 dishes and regional specialties of France - cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories - of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. Among its many treasures:the first authentic, successful recipe ever devised for making real French bread - the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor - with American all-purpose flour and in an American home oven; soups from the garden, chowders and bisques from the sea - including great fish stews from Provence, Normandy, and Burgundy; meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery; chickens poached (thirteen ways) and sauced; vegetables alluringly combined and restored to a place of honor on the menu; a lavish array of desserts, from the deceptively simple to the absolutely splendid. But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves. And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France's professional chefs and bakers. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings - five times as many as in Volume One - are demonstrations in themselves, making the already clear instructions doubly clear. More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!

Volume Two

By Simone Beck, Louisette Bertholle [and] Julia Child

Their Annals and Associations: a Chapter of Trade and Social History

Suzanne Patterson

View recipes from Food and Friends.The coauthor of Mastering the Art of French Cooking shares an irresistible feast of reminiscence and recipes. Simone "Simca" Beck first met Julia Child in 1949 in the women's cooking club Cercle des Gourmettes in Paris. Soon afterwards, the two began collaborating on what would become Mastering the Art of French Cooking. During her extraordinary career, Simca was mentor and friend to a generation of cooks and food writers. In Food and Friends, she interweaves tantalizing recipes and menus with a wonderfully evocative account of her Normandy childhood, her madcap escapades in 1920s Paris, her work with Julia Child, and her friendships with James Beard, Craig Claiborne, M.F.K. Fisher, and Richard Olney, among others.

Recipes and Memories from Simca's Cuisine

Food and Friends

Mastering Art/Fr Ckg 2vol Tr Box Set

This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetite! 'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. . . Julia Child's book is a triumph, and also a trophy.' A. A. Gill, The Times 'This book fundamentally altered the way a basic human activity was perceived and pursued.'A.O. Scott, The New York Times 'Has been described as being the best book about French cooking in English . . . I agree.' Ambrose Heath, Guardian

Simone Beck

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