Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th

Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition) | Julia Child, Louisette Bertholle, ... | A classic indeed...

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Mastering The Art ...

	Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition) Julia Child, Louisette Bertholle, ... Alfred A. Knopf, 2001 - 752 pages average customer review:based on 68 reviews view larger image
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highly recommended

A Learning Experience

I have always enjoyed cooking, but had never read this book. I thought that traditional French cooking would be difficult to master, high in fat and unnecessarily time-consuming. Also -- I'm an Italian-American -- I thought that Hazan was the last word in cooking. Boy, was I wrong.

A few months ago, my teenage son returned from his first trip abroad raving about the meals that he'd had in Paris. I knew from experience how great those meals could be and, to please him and provide my family with a new dinner experience, I bought "Mastering" and tried a few recipes. I am now totally hooked. Julia's recipes are clear, well-organized and easy to follow. The book is exquisitely -- and logically -- organized, with each section beginning with a master recipe and continuing through several variations on that theme. This method of organization teaches the structure as well as the ingredients of each recipe, thus encouraging further experimentation by the reader. In other words, by following the recipes, you learn to cook. (Having recently read "My Life In France," I now know that this was Child's intention: "Mastering" took years to write, with each recipe tested and refined many times.)

Some recipes contain too much butter or cream for modern diets, but these recipes may be easily modified. The techniques, however, are flawless: my pie crust was flaky and did not shrink; the ratatouille (which is low in fat) was perfect and beautiful; the swordfish provencale was so good that my son, who never eats leftovers, ate the leftovers cold out of the refrigerator. Indeed, the pastry dough recipe works so well that, after turning it out into the pan, I exclaimed aloud, "Julia Child is brilliant!", much to the surprise of my plumber, who was working in the house at the time and had walked into the kitchen to ask about a leak. In sum, if you have been afraid of this book, don't be, and if you think that it has become dated or irrelevant -- a mere collector's item -- you are very wrong. I still love Hazan, but "Mastering" is the master class.

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A classic indeed...

I got this book recently and I am super-pleased with it. The writing is very enjoyable and the directions on the recipes and added cultural information are superb. This classic belongs in every kitchen, so don't hesitate to purchase it. If you're still not convinced here's some good reasons for you to get it:
-The book itself is exquisite and I love the cover colors (very French) and the illustrations.
-The list of utensils that you should have is very helpful especially if you're setting up your first kitchen.
-When you start to read it, you can tell that not only was great care put into its writing but a lot of love.
-Everyone who wants to be successful in the kitchen needs to know some basic techniques, this books clearly explains them. Think of it as cooking for dummies.
-French cuisine is very versatile and if you can succede here, you'll be set for other cuisines.
-If you're stumped on the perfect gift for a freshman or newlyweds, be stumped no more. You've found the ideal gift.

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5 stars for a 5 star lady

This is the cookbook that formed the foundation for Julia Child's famous series "The French Chef." Some parts of this edition recognize the new appliances available since the book was published 25 years before, like the food processor. The recipes, however, are still classics. Although Julia apologizes in the foreword for being neither French nor a trained chef, it is this well-written, comprehensive cookbook that helped to change the way Americans eat. Although some of the recipes are a bit intimidating like entirely boning a chicken or duck, most are attainable. For the best quiche you've ever made - buy the crust if you can't bake - make Julia's recipe for this Lorraine classic.

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The French Chef- Julia Child

Full of information, and still relevant for todays cooks, these books should never be out of print.

A Timeless Classic for The Would-be French Chef

This is one of two books to get, to kick you from
"macaroni and cheese" to cheese souffle. The second is
"Mastering the Art of French Cooking, Volume 2".

The book takes the reader from the basics of equipment,
cooking terms, methods of preparation, and finally, eases
the reader from the simple to the most challenging aspects
of the art of French cookery.

I've owned my copy for over 10 years, and to this day, I can
still learn from it. The basics of saucemaking (introduced
in one of the earlier chapters), for example, is still
basically the same for both the home chef and the
four-star saucier.

Thanks to this classic work, Julia Child has empowered
countless home chefs (and quite a few professional chefs)
to practice this tasteful art.

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