Softcover – NEW

For over fifty years, thisNew York Times bestseller has been the definitive cookbook on French cuisine for American readers. Itdeserves a place of honor in every kitchen.

Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cookingoffers 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 dishesfrom 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 elaborationsbound to increase anyones 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

DESCRIPTION :
‘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 was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who’d gone out there and made a difference. Her books are a triumph, and also a trophy’ A. A. Gill, The Times

PRODUCT DETAILS :

DIMENSION : 197 mm x 133 mm
WEIGHT : 536 g

PRODUCT CATEGORY :
Lifestyle, Hobbies & Leisure