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5th out of 696 books
—
663 voters
Mastering the Art of French Cooking (Mastering the Art of French Cooking #1)
This is the classic cookbook, in its entirety—all 524 recipes.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long...more
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long...more
Hardcover, 752 pages
Published
October 16th 2001
by Knopf
(first published 1961)
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I’ve had Volume One of Mastering the Art of French Cooking on the shelf for forty years and although I’ve not utilized in quite the way Julie what’s-her-name did by cooking all the recipes and writing a book about it, I have cooked a bit from it but more importantly, I’ve LEARNED so much from it. Julia Child and cohorts were great instructors in processes and whys and wherefores. So I finally got Volume Two just to have them side-by-side on my shelf – haven’t dipped into that one yet but I will...more
This is not a review on the content which is excellent. To be very brief here are the nitpicks regarding the specific imprint 9780241956465:
1. The book size is that of a novel (20cm x 13cm). To open it properly and follow a recipe, once would need to crack the spine and force it open at 180 degrees. It does not stay open at any one page without mechanical force holding it there.
2. The paper has the same newspaper feel as a mass paperback. The font is minute. The height of the non-caps letters is...more
1. The book size is that of a novel (20cm x 13cm). To open it properly and follow a recipe, once would need to crack the spine and force it open at 180 degrees. It does not stay open at any one page without mechanical force holding it there.
2. The paper has the same newspaper feel as a mass paperback. The font is minute. The height of the non-caps letters is...more
The Good-Humored, Encouraging Teacher–Honestly, I don’t know how Julia does it. She takes some extraordinarily complicated recipes and explains them with such precision and accuracy, that you cannot help but appreciate every word. In between the instructions, Julia’s authorial voice emerges in each of her recipes. She’s humorous, light-hearted, and always positive. Julia ensures that if she can a pastry from scratch, certainly you, with the better kitchen appliances and ingredients can too. It’s...more
I have wanted a copy of this book for the last decade or so, ever since I had to start cooking for myself. Part of it is the way I perceive French cooking--fresh, fancy, and impressive--and part of it is the warmth of Julia Child, whose PBS show I got hooked on during the many years I couldn't afford cable. I mentioned this off-hand to my boyfriend once when we were in Williams-Sonoma, and he surprised me with a copy of the 50th anniversary edition of Mastering the Art of French Cooking last nig...more
My husband bought me this book for Valentine's Day because we had recently watched "Julie and Julia" and I had mentioned how I couldn't believe that after all these years of cooking, I hadn't yet acquired this book.
It's popularity since the movie might seem a little cliche, but really, this is the most thorough, easy-to-understand, and excellent cookbook I have ever owned. The only comparable book is "Good Housekeeping's Illustrated Cookbook," which I also own and use regularly.
Although this bo...more
It's popularity since the movie might seem a little cliche, but really, this is the most thorough, easy-to-understand, and excellent cookbook I have ever owned. The only comparable book is "Good Housekeeping's Illustrated Cookbook," which I also own and use regularly.
Although this bo...more
It seemed reasonable to "read" the cook books created by Julia Child after reading about her - I checked out (from the library to avoid any commitment inherent in purchasing a cookbook) volume 1, volume 2 and From Julia Child, but read most in volume 1. Her cook books are different from Joy and my others - its a lot like being in the kitchen with her, having her adjust your hand on the knife or point over your shoulder to say "yes, that is the color it should be". My thought was I should attempt...more
How can you judge a book like this one, one who is so critically acclaimed?! You really don't. You just judge what your personal experience was.
My experience was easier than I thought. I woke this morning with the idea, a soup recipe would take hours, because it's French and Julia Child's, but it didn't. We were eating at 4:30 pm. That is an early supper, but it was a good one.
Honestly as I was making the soup, I actually wondered if I would like it when it finished. I was becoming turned off, b...more
My experience was easier than I thought. I woke this morning with the idea, a soup recipe would take hours, because it's French and Julia Child's, but it didn't. We were eating at 4:30 pm. That is an early supper, but it was a good one.
Honestly as I was making the soup, I actually wondered if I would like it when it finished. I was becoming turned off, b...more
Mine is the 1971 printing inscribed to my mother from Helen, her mother-in-law (my paternal grandfather's third and final wife, whom we disliked). Helen was a pretentious cook who liked to show off - she thought of herself as a cultured Southern belle living a romantic drama - she had her bad poetry published by a vanity press. My mother was a modest homestyle cook from PA Dutch farm roots, who enjoyed baking birthday cakes. Helen gave this book to my mother to belittle her cooking skills. I do...more
Indispensable. Sits quite happily on my kitchen countertop, and is referenced often. If you have any interesting in cooking, MTAOFC is a must. Not even so much for the recipes- of course, for the recipes- they are delicious and Julia is exact and did I mention they are delicious?- BUT each recipe is an event. The beautiful thing about this cookbook (and it's recipes) is that, like good food, it does not appear in a vacuum- there is the lore of Julia, the lore of the recipes, Julia's colorful ins...more
I have had this cookbook on my to try list for some time, but always seemed a bit intimidated by it. However, I read my Life in France by the author, and realized it was a how to book (though some recipes are more complicated than others). Anyway, this book is a true classic, a first in its field. The first recipe I tried was her roast chicken. I've made many a roast chicken in my time, but this was delicious. Next up is one of her soups (maybe the garlic one she mentioned in the book). I love t...more
Jan 24, 2009
Tattered Cover Book Store
added it
·
review of another edition
Shelves:
joe-recommends,
staff-recommends
Yes this classic cookbook seems formidable. But, really, it is anything but. Julia Child's way of walking the cook through her recipes guarantees no missed steps. The ingredients you need for each step are clearly laid out, along with the time each step takes, the equipment needed, and any variations that may work. This is more than a cookbook; it is an entire cooking class, just as Julia Child intended. Even now, forty years later, the recipes are just as current as ever, especially since Julia...more
Jan 03, 2010
Sweetman Sweetman
rated it
5 of 5 stars
Recommends it for:
anyone who has their own kitchen
Recommended to Sweetman by:
Julia Child
Shelves:
classics,
influential
A must-have for all who have their "own" kitchen. It's a monument, the sign of someone who knows how important it is to be able to present a beautifully roasted chicken, a perfect white sauce or asparagus done to the "nth" degree of tenderness.
Keep in mind I said someone who knows how important it is to cook this way. The actual execution of nearly ALL of my beloved Ms. Child's recipes require a professional kitchen, an arsenal of specific and expensive cooking tools and at least a week to pull...more
Keep in mind I said someone who knows how important it is to cook this way. The actual execution of nearly ALL of my beloved Ms. Child's recipes require a professional kitchen, an arsenal of specific and expensive cooking tools and at least a week to pull...more
This classic cookbook has been a mainstay for my wife and I for over forty years now. Our copy has clear tape holding the hard covers together, and a loose page (315) indicates the recipe it has been open to most often over the years: Boeuf Bourguignon. This incredible stew has probably been eaten in our household at least once per annum since the first year we had the cookbook.
It's true that the classic French cooking of the mid-twentieth century is somewhat dated nowadays, primarily because it...more
It's true that the classic French cooking of the mid-twentieth century is somewhat dated nowadays, primarily because it...more
Having read through the forward and some of the pre-recipe chapters, I've determined that I like the writing style. Having made a couple of the recipes (a sauce good on fish & eggs and a steak recipe w/sauce), I've determined that this is a cookbook I must own. I will cook fish more often just because that recipe was so good (& simple too). I doubt greatly that I'll cook every recipe a la Julie & Julia, but it is so well put together and so clear that it is really a book that belongs...more
Julia Child forever changed the way I cook. This culinary masterwork isn't just a collection of recipes, its a complete method of food preparation that delivers delicious food. I read it in bed, like a novel, and I learn something new on every page. From the creation of a proper a mise en place, through the elegantly illustrated techniques of the step-by-step process for each dish, along with recommendations for wine and side dishes and methods to pre-prepare and serve - this book achieves a pla...more
This book has so many good recipes and many of them are basics. Julia made learning the basics, like making a white sauce or risotto, very easy to follow. Plus, she provided techniques in using different methods for cooking these recipes. I found out that I've been holding the knife wrong all my life. The only thing that turned me off was the recipes that had tongue as the main ingredient. Some recipes are generational and I would never consider them. Also, when making the recipes, be mindful of...more
My friend got this book for me for my birthday and I was ecstatic! Like others, I too was inspired by the movie Julie&Julia. I would have loved to be friends with Julia Child, and reading this cookbook is almost like having a conversation with the woman herself. She describes each dish and cooking technique with precision and detail. I've attempted a few of the recipes, but others are quite challenging. There are some black and white sketches in here for the visual learner in us, but I would...more
I love to cook, but this book might be the death of me. It's worth reading because Julia Child is a master of efficiency. She's not a purist, and I love that. There's a lot to learn from her. For example, I've wondered why American croissants are nothing like French croissants. No comparison. Child explains that French butter is not a new, sweet cream, but a nutty, aged cream, and that French flour is not the same, either. Because EVERYTHING (no exaggeration) in French cooking begins with butter...more
Checklist for Impressing New In-Laws:
1. Plenty of face smoothing make-up (that is, if they are the "look don't touch" types)
2. Wear your best (depending on if your father-in-law-to-be is a pervert or not, wear something slimming and fantastic)
3. NO: hemming, hawing, donkey calling. Laugh cutesy.
4. Whatever you do, don't forget the garlic bread...AND..
Mastering the Art of French Cooking by Julia Child. There never was a better dead person to confer to about making your stiff-lipped, uptight in-la...more
1. Plenty of face smoothing make-up (that is, if they are the "look don't touch" types)
2. Wear your best (depending on if your father-in-law-to-be is a pervert or not, wear something slimming and fantastic)
3. NO: hemming, hawing, donkey calling. Laugh cutesy.
4. Whatever you do, don't forget the garlic bread...AND..
Mastering the Art of French Cooking by Julia Child. There never was a better dead person to confer to about making your stiff-lipped, uptight in-la...more
hands down, one of my favorite reference books when it comes to cooking. julia child was the very first food network star, even before there was a food network. while the two volume set may seem daunting at first, they are both easy reads for the beginner, all the way up to more capable cooks. i've gone through several dozen cookbooks, selling off the ones i no longer use, but this one will need to be pried from my cold, sauce-covered, dead hands....
side note: this was the first book i read afte...more
side note: this was the first book i read afte...more
My first Julia Child cookbook - it has a "Bon Appetit! Love Aunt Aldean 1973" inscription on the front page. Lots of opportunities to reminisce and laugh with this cookbook. I'm sure my husband wondered what he had gotten himself into with my (ad)ventures into the world of French cuisine, but he stuck by me anyway. The cover is extremely tattered, the pages are falling out - a sure sign that it's a treasure. Alright, I just finished flipping 50+ crepes for tomorrow's 7th and 8th grade French cla...more
Mar 02, 2010
Pura Carella
marked it as to-read
I been dieing to buy this book . I saw the movie and loved it . I even draged my husband to see the movie and we laugh, cry, didnt imagine how great this movie was and the star did a wonderful job with her caracter . Julia was a great strong women especialy the support of her HusBand . Just to think that she never had any children to share her
life that made me cry . Julia always wanted to have children And i know she would have been a perfect mom . I can't wait to star cooking . In the movie i...more
life that made me cry . Julia always wanted to have children And i know she would have been a perfect mom . I can't wait to star cooking . In the movie i...more
This book is an absolute joy-Julia is like your Mom, Grandma, Best friend, Cooking instructor, and the nice neighbor down the street rolled into one. Julia taught me how to poach an egg and make the most addictive mayonnaise ever invented. This is fool-proof; you cannot mess up, and if you do, go at it again, nobody will know ;) The love from Julia radiates throughout the book, and you feel her standing beside you, watching approvingly when you make her timeless recipes. Everyone needs this book...more
I have made the boeuf bourguignon 3x, and it was superb every time. (The wine matters.) Other recipes demonstrate an excellent way with words, and around the kitchen. It isn't the all-purpose cookbook that its current mainstream popularity (that damned movie!) would have you think it is. The majority of its recipes and many of its ingredients are somewhat outside the bounds of what you would be likely to cook in the kitchen, even if you were, say, blogging about it every day. But I'm in no posit...more
The Oeufs en Cocotte section of the book intrigued me so much that I decided to make them myself.
Since my mother loved the movie so much, she decided that she absolutely had to have "Mtaofc" herself.
After the movie's success, many other people apparently had the same idea, and for the longest time, Sold Out signs sat on the place where the cookbooks should be.
Finally, after watching "How To Train Your Dragon" for the second time, we went to the Indigo across the mall strip and were overjoyed to...more
Since my mother loved the movie so much, she decided that she absolutely had to have "Mtaofc" herself.
After the movie's success, many other people apparently had the same idea, and for the longest time, Sold Out signs sat on the place where the cookbooks should be.
Finally, after watching "How To Train Your Dragon" for the second time, we went to the Indigo across the mall strip and were overjoyed to...more
OK, so coming to America I had heard of Julia Child but other than a vague familiarity I didn't think about her much. Food I think about all the time and it was whilst reading a comment by Anthony Bourdain that when in doubt he turns to Mrs Child that I though for the first time, she sounds interesting. One doesn't think of Julia Child and Anthony Bourdain together. Then about 2 years ago now there was a discussion on a foodie site about making croissants and I became filled with the desire to c...more
Say what you will - out-dated, dense, whatever criticism you can offer - Mastering the Art... Vol. 1 & 2 are still the seminal books on the art of French cooking a la haute cuisine. I worked my way through Volume 1 years ago, when I thought my ex-husband (being Portuguese and having lived in France many years) would appreciate it. I stopped doing it for him when he poured Tabasco all over my Beef Bourguignon without tasting it first, but I continued cooking "Julia" for myself.
I learned it is impossible to read a Julia Child book without hearing her voice in your head.
Actually, I was thinking of cooking every recipe in this book over the course of a year and blog about it, then get a book deal. Then I could get Nora Ephron to write the screenplay for a movie about my book and get Amy Adams and Meryl Streep to star in it. Apparently that has been done. So I will cook every recipe in Nora Ephron's book "Heartburn" and blog about that instead. Take that!
Actually, I was thinking of cooking every recipe in this book over the course of a year and blog about it, then get a book deal. Then I could get Nora Ephron to write the screenplay for a movie about my book and get Amy Adams and Meryl Streep to star in it. Apparently that has been done. So I will cook every recipe in Nora Ephron's book "Heartburn" and blog about that instead. Take that!
Being that this is a cookbook, I haven't read it all the way through. For the home cook, it serves as a classic primer in French cooking. That being said, it is not exactly timeless due to advances in cooking equipment, especially oven temperaures. The signature dish and reason I purchased this book in the first place, Boeuf Bourguignon, instructs one to cook the dish at a certain temperature for a certain amount of time. This recipe only works at these instructions if you own an oven from the 1...more
I have spent a lot of time reading about Julia Child and her work. I am convinced that she is a great cook, a pioneer in her industry and I am sure the recipes in here are every bit as definitive as she was, but I can't get past the fact that not much of it sounds appetizing to me. And, I don't consume alcohol or use it in my cooking, so I would have to make substitutions in many places. I have pulled out some recipes to try. I like the clear, concise directions. I will update this review after...more
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Julia Child was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. Her most famous works are the 1961 cookbook Mastering the Art of French Cooking and, showcasing her sui generis television persona, the series The French Chef, which premiered in 1963.
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“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
—
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Oct 23, 2012 11:42am