Free PDF Mastering the Art of French Cooking (Volume One), by Julia; BERTHOLLE, Louisette, BECK, Simone CHILD
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Mastering the Art of French Cooking (Volume One), by Julia; BERTHOLLE, Louisette, BECK, Simone CHILD
Free PDF Mastering the Art of French Cooking (Volume One), by Julia; BERTHOLLE, Louisette, BECK, Simone CHILD
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Mastering the Art of French Cooking (Volume One) Hardcover - January 1, 1970 by Julia; Bertholle, Louisette; Beck, Simone Child (Author)
- Sales Rank: #1406897 in Books
- Published on: 1970
- Binding: Hardcover
- 716 pages
Most helpful customer reviews
4 of 4 people found the following review helpful.
Why this book is so good
By CTS
This book is justly famous.
I have a shelf full of cookbooks (literally) and like this one best for three reasons. First, the authors really did write their recipes with ordinary US supermarkets in mind. It is fairly easy to get the ingredients for any of the dishes. The authors also describe things very clearly so you can make something new and not be afraid.
But the very best thing of all is that the authors tell you _why_. Why a particular method works, why it's necessary, why some substitution won't work, and so on. They do this far better than any other book I've seen. This one is worth the cost.
3 of 3 people found the following review helpful.
It will take more than this, but.....
By TolkienFan
Anyone who reads learns quickly not to judge a book by its cover. And in this case it is doubly important because neither the look nor the title serve as any indication of what is inside this classic tome. It could be argued that it is impossible to "master the art..." by reading a book, and I would agree. What is important, however, is realizing the breadth of understanding that can be gained by a careful reading of this work. It is an important work not only because of its timeliness when it was in its infancy and first published, but because it shares a timeless look into the history of the culinary arts as seen through eyes shaded by French gastronomy.
I watched the movie "Julie & Julia", the theme from which was derived from the over five hundred recipes in this two volume set, and I also remember some of the episodes from Julia Childs early television career. I truly enjoyed the movie, but the early Julia Child television stuff was not something that modern television producers would consider a first class effort. I think, perhaps, that we become somewhat jaded by modern television and the almost universal accessibility of convenience based communication.
Thankfully, bound printed journals such as this do not suffer the decay that is so prevalent in today's digital world. You can be proud of the wonderful books that you own. You can read and re-read them and enjoy them for many years, then pass them down to others who are free to enjoy them too. "Mastering the Art of French Cooking" belongs to that very select group that I own...and will never part with. This set joins many others, but is one of a few that I really enjoy re-reading. Every time I take them from their place on the shelf and page through them, I learn something new. Gaining knowledge is in itself a good thing.
No, you will not become a master French chef by reading these volumes. You will, however, gain a terrific insight into French gastronomy and pick up some great tips. All of which will serve you well as you strive to prepare that special dish or try to understand the reasoning behind "mother sauces" and how it affects the homemade mac & cheese dish that your child relishes.
There are many reasons to read and own "Mastering the Art of French Cooking", but staying current with modern French cuisine is not one of them. If however, you love 'continental' cuisine or maybe just have an insatiable desire to better understand the history of gastronomy that pre-dates modern canned and packaged goodness, then this two volume set will serve you well. And, who knows, you too may be enticed to travel the road of Julie and prepare all five hundred plus recipes firmly embedded in "Mastering the Art of French Cooking" and in the history of food world wide.
Enjoy!
2 of 2 people found the following review helpful.
A WONDERFUL book!
By Roadie
If anyone on earth ever felt hesitant and unequipped to tackle the recipes in this masterpiece by Julia Child and her colleagues, they don't need to give it another thought. I was nervous and excited about the pending arrival of this book when I ordered it, and eagerly went through it when it finally arrived.....surprised and overjoyed at what I read.
While the recipes require your full attention, they are not as daunting as they may sound. In fact, I immediately saw a small collection of scattered recipes that I, a working mother, could easily and gleefully make on a day off or quiet weekend. The recipes are accompanied by a list of equipment you will need to make the recipe and very simple, thorough step-by-step instructions.
It does take a commitment of time to make many of the recipes, but you probably wouldn't have been looking for this book if you weren't willing to make the time to cook special choices from the book. You would have looked instead at the books featuring ten minute meals featuring minute rice and canned tuna.
I have to admit....I wouldn't utilize these recipes several times a week, or even a few times a week.But the book is a treasure and a gem for anyone looking for something special to make for a special day, a special gathering, or a special person.
The book also explains cooking terms, cooking equipment, and some things as simple as how to make a great omelet or poached egg. It would make a great gift for those rare and admirable souls that actually look forward to real cooking.
I recommend stepping out with confidence and joy and getting this book......because it is a great exercise in challenging yourself and exploring the wonderful and new! You won't fail. It's designed to help you succeed.
Not only will you triumph....but somewhere, silently, Julia will be cheering you on.
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