2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online
2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online__left

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Product Description

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks.

Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.

They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the 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.

From French bread to salted goose, from peasant  ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of  Mastering the Art of French Cooking.

Review

Praise for Julia Child and Mastering the Art of French Cooking

“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

Mastering the Art of French Cooking 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

“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

“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

“1961 A.D. Julia Child’s  Mastering the Art of French Cooking 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

From the Inside Flap

Revised edition of the classic cookbook, originally published in 1961.

From the Back Cover

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.

About the Author

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, 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 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.

Simone ("Simca") Beck was born in 1904 at Tocqueville en Caux, Normandy. In 1933, she began to study at the Cordon Bleu, then the world’s supreme school of cuisine. In 1948 she was approached by a friend, Louisette Bertholle (now Comtesse de Nalèche), to collaborate on a French cookbook for Americans. In 1951, at the suggestion of her husband, they began to search for an American to help them, and a friend introduced Simca to Julia Child, then studying cooking in Paris. Soon afterward, the three women formed a cooking school, L’École des Trois Gourmandes, and began the collaboration that produced the several volumes of  Mastering the Art of French Cooking. She died in 1991.

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Customer reviews

4.8 out of 54.8 out of 5
923 global ratings

Top reviews from the United States

SuperTurboExtraGnarly
5.0 out of 5 starsVerified Purchase
If You Have the First Volume, You''re Gonna Have to Get This
Reviewed in the United States on January 14, 2020
- The master continues her lessons. Need to gut and cook a wild animal? It''s here, and it''s fit for royalty. Have a random bird roaming around the yard and want it turned into a 5 star experience? It''s here. Roast a rattlesnake? Probably, with a nice reduction... See more
- The master continues her lessons. Need to gut and cook a wild animal? It''s here, and it''s fit for royalty. Have a
random bird roaming around the yard and want it turned into a 5 star experience? It''s here. Roast a
rattlesnake? Probably, with a nice reduction that compliments it.
- Vol 2 continues to thoroughly cover the most serious of cooking styles, but doesn''t take itself too seriously.
I love French food but French chefs and waiters? Not so much.
- If I remember right from her PBS show, Julia didn''t have a 3 or 10 second rule. As long as the ingredient or utensil
didn''t get lost it was still getting used. Maybe a quick rinse or hard slap if it landed in something totally gross. I
love Julia.
9 people found this helpful
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Kayla M.
5.0 out of 5 starsVerified Purchase
Yum
Reviewed in the United States on January 25, 2018
Bought this as a Christmas gift for my mom, she immediately opened the book and started tagging recipes she would do first. She has already made several recipes from the book and they have all been delicious. Anyone who is interested in some delicious recipes I would... See more
Bought this as a Christmas gift for my mom, she immediately opened the book and started tagging recipes she would do first. She has already made several recipes from the book and they have all been delicious. Anyone who is interested in some delicious recipes I would highly recommend this cookbook. Plus if you can get them to make some stuff for you its a win win for everyone.
19 people found this helpful
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Christine
5.0 out of 5 starsVerified Purchase
What''s not to love about Julia Child?
Reviewed in the United States on January 2, 2020
I needed to replace my old Volume Two after having discovered that it was missing about 25 pages (and had 25 duplicated pages!) An ordinary cookbook aficionado would have noticed the flaw immediately but I only encountered it when looking up a cross-reference in a recipe... See more
I needed to replace my old Volume Two after having discovered that it was missing about 25 pages (and had 25 duplicated pages!) An ordinary cookbook aficionado would have noticed the flaw immediately but I only encountered it when looking up a cross-reference in a recipe that I was trying...I use Vol One more often. Now that I''ve taken a little time to read more of this volume, I truly appreciate the additional work that Julia Child and Simone Beck did to bring French cooking, especially charcuterie and patisserie, to us home "chefs." Note to aspiring confit-makers - you MUST rinse the salt from the brined duck or goose before cooking! My initial attempt at duck confit was much too salty. Good flavor, though, and it will be fun to continue to play with the recipe.
6 people found this helpful
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Blind Traveler
5.0 out of 5 starsVerified Purchase
You can never use too much butter!
Reviewed in the United States on September 26, 2020
I have both volume 1 and 2 in hardcover. However I am blind with very lovision. I love Julia Childs and her wonder and detailed cookbooks. Her recipes are quite detailed and you have to be patient. These books have been updated from the original ones I have. She... See more
I have both volume 1 and 2 in hardcover. However I am blind with very lovision. I love Julia Childs and her wonder and detailed cookbooks.
Her recipes are quite detailed and you have to be patient. These books have been updated from the original ones I have. She does use ingredients Tarth may not have been available in the 50s and 60s.
With the Kindle app I can have the receipts read to me by my IPad and it is wonderful!

If you are an adventurous home chef you will enjoy these amazing books that took Julia years to create and get published!
4 people found this helpful
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lovebooks
5.0 out of 5 starsVerified Purchase
best information, best instruction
Reviewed in the United States on May 23, 2019
This cook book has the best information and the best instruction. I am very pleased that I purchased this book by Julia Childs. Upon beginning, I made the potatoe-leek soup, cream of mushroom soup and the French onion soup. The French onion soup called for brown stock in... See more
This cook book has the best information and the best instruction. I am very pleased that I purchased this book by Julia Childs. Upon beginning, I made the potatoe-leek soup, cream of mushroom soup and the French onion soup. The French onion soup called for brown stock in which they provided a recipe in the appropriate chapter for sauces. The brown stock, which I also made has many uses. The soups and the brown stock, were absolutely divine. As long as you follow the recipe with no substitutes and no shortcuts, you will be very please with the results. I love to cook. So it is easy for me to take my time, and enjoy the warm fragrance of my kitchen, and the endless taste-testing. Bon Apetite!
6 people found this helpful
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FedUPwithwaiting
1.0 out of 5 starsVerified Purchase
cramped, not easy to use in this format
Reviewed in the United States on May 9, 2019
Very hard to read the recipes as they cover several pages. Pages are limited to the size of your device screen and hence are not appearing as they would in the actual book. NO content is lost but you are constantly flipping pages forward and backward to make sense of the... See more
Very hard to read the recipes as they cover several pages. Pages are limited to the size of your device screen and hence are not appearing as they would in the actual book. NO content is lost but you are constantly flipping pages forward and backward to make sense of the instructions for a given recipe. This is a general weakness of Kindle and I only ever used it before now for novels and text.

New recipe titles do not always appear on a new page and can be on the very last line of the current page your on(orphaned). Can''t imagine using this format in the kitchen. Considering all this the price is ridiculously high.
Returned for kindle refund....
5 people found this helpful
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John Robbins
5.0 out of 5 starsVerified Purchase
Beyond Your Basic Weekend French Cooking
Reviewed in the United States on September 1, 2019
Julia delves deep into classic French Cooking, deeper than any French housewife would do today let alone American dilettantes. For example, Chapter II on breads is a manual for home bakers that rivals those for professional bakers. If you really love French cooking, this... See more
Julia delves deep into classic French Cooking, deeper than any French housewife would do today let alone American dilettantes. For example, Chapter II on breads is a manual for home bakers that rivals those for professional bakers. If you really love French cooking, this volume is an absolute must.
3 people found this helpful
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Judith Challis
5.0 out of 5 starsVerified Purchase
You can''t go wrong with this classic. Maybe also good for a new bride?
Reviewed in the United States on November 6, 2015
Julia is a classic. Yes you will use butter. Lots of it. And if you start cooking from this you will probably put on a few pounds. She has researched all of her recipes and gives lots of whys and wherefores you do things a certain way. A fun culinary adventure. There... See more
Julia is a classic. Yes you will use butter. Lots of it. And if you start cooking from this you will probably put on a few pounds. She has researched all of her recipes and gives lots of whys and wherefores you do things a certain way. A fun culinary adventure. There are two volumes to her cookbook. I would give them both to a newlywed to loved to cook.
7 people found this helpful
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Top reviews from other countries

Julia hammond
5.0 out of 5 starsVerified Purchase
A serious classical recipe book. Fab !
Reviewed in the United Kingdom on January 22, 2020
This is a recipe book for the serious cook. You don’t have to be a good cook just follow the directions and your food will be fantastic. There are no pictures but as these are classical dishes they aren’t really necessary. There are suggestions for what else to eat as a...See more
This is a recipe book for the serious cook. You don’t have to be a good cook just follow the directions and your food will be fantastic. There are no pictures but as these are classical dishes they aren’t really necessary. There are suggestions for what else to eat as a meal. These are probably not everyday recipes but more for special occasions and of course there is no thought to health. But in the years that this book was created no one was over weight. And excellant book and the second volume too.
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Roberta
2.0 out of 5 starsVerified Purchase
Print size very small
Reviewed in the United Kingdom on October 28, 2019
Like the range of dishes enclosed but found print size to be far too small making it a pain to read with ease. So far not even used. For me therefore being a waste of money.
One person found this helpful
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G. Georgiou
4.0 out of 5 starsVerified Purchase
Classic cooking
Reviewed in the United Kingdom on October 1, 2020
I hate cooking and cookery books. Bought as birthday present for a friend who enjoys cooking and was inspired by the author. Loves the book.
One person found this helpful
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J. Kendall
5.0 out of 5 starsVerified Purchase
Brilliant
Reviewed in the United Kingdom on June 10, 2019
A little dated and aimed at the American market but still very well written and a most have for any aspiring cook
2 people found this helpful
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Mary Lot
5.0 out of 5 starsVerified Purchase
Really good recipes. Due to book being thick
Reviewed in the United Kingdom on January 16, 2015
Really good recipes. Due to book being thick, doesn''t stay open at page. Some recipes were complex, and if not experienced have to follow 3 or 4 recipes go one dish. But suppose the point of the book is to build skills progressively. All recipes done so far really tasty. Do...See more
Really good recipes. Due to book being thick, doesn''t stay open at page. Some recipes were complex, and if not experienced have to follow 3 or 4 recipes go one dish. But suppose the point of the book is to build skills progressively. All recipes done so far really tasty. Do Good advice for learning to cook.
3 people found this helpful
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Product information

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online

2021 discount Mastering the Art of French new arrival Cooking online Vol 2 online