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Mastering the Art of French Cooking, Volume 2 (Mastering the Art of French Cooking #2)
by
Julia Child
The sequel to the classicMastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated...more
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated...more
ebook, 648 pages
Published
April 3rd 2012
by Knopf
(first published October 12th 1970)
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This is not a review on the content which is excellent.
To be very brief here are the nitpicks regarding the specific imprint 9780241956472:
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
To be very brief here are the nitpicks regarding the specific imprint 9780241956472:
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 second volume of MTAOFC is just as charming, extensive, and invaluable as the first. In fact, I would say I use volume 2 even more than volume 1- perhaps because I am a baker and dessert maker, and this volume (2) covers breads and desserts. I will never forget my first successful attempt at homemade baguettes. (After about 10 minutes of the smell of cooling bread filling the kitchen, I was tempted to rip open a loaf and have at it. Julia advises against that- 2-3 hours of cooling so "the br...more
Apr 12, 2013
Al
added it
The sequel to the classic Mastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France--cooking, conf
Volume 1 has been in my life since I was a child, and I have an early edition in hardcover. I don't like to keep that family heirloom in the kitchen. Heat, moisture, and grease are bad for treasured books. But I recently found both volumes in this Knopf paperback re-issue - at the Goodwill for 25 cents each. Yay! Kitchen-safe volumes - and Volume 2 for the first time.
browsed thru it at the library - the section on baking bread is fantastic - detailed and very useful.
also saw the "beef case" in there - the way they described it as an ingenious dish that will even surprise the diners who have eaten everything - i lol'ed. enjoyed the unexpected wit there.
also saw the "beef case" in there - the way they described it as an ingenious dish that will even surprise the diners who have eaten everything - i lol'ed. enjoyed the unexpected wit there.
Not as amazing as the first one, and I don't feel that this one stood on its own as well, but it's a interesting compliment if you enjoyed the first one. If you're only planning to buy one, get the first. If you get the first and become mildly obsessed with it, this is a solid followup.
I confess I have several copies of this and vol. 1 in various paperback and hardback form, most secondhand and most well used, need I say more?
I am struggling with the format of this book. I reckon there are some gems of information here but the way the layout is set up is near impossible to follow. Love her prefix to each recipe and the descriptions of what might have gone wrong and techniques for how to succeed - it is how the ingredients and tools for each recipe are set out. Not in a format I am used to and thus I am tempted to write them out for myself in a format that I find useable. I will press on undaunted, however, because I...more
...and also me.
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.
This book is worth reading for the discussion of French bread alone. Julia Child, I bow down before your knowledge. Seriously, it's amazing. I loved reading her memoir (My Life in France) and learning about the process of figuring out how to duplicate the French baguette in the American kitchen--I think it took something like a year and 300 lbs of flour. Amazing.
This is a masterpiece of her time
This book seemed to be written for those unfamiliar with cooking and using a kitchen. The recipes seemed so long and daunting until you realized that the author wrote out nearly every detail, including listing a lid for your pot in the ingredients list. The recipes were interesting but didn't get my taste buds watering. Sorry, Julia fans.
Ok, I can't say I've read it or even cooked anything from it yet, but I just picked up a used copy at a library book sale. Julia's writing is so sweet and funny, often unintentionally, and unlike any cookbooks being published today. Plus, her diplomat husband Paul does all the illustrations! Who can argue with that?
Volume 1 and 2 of Mastering the Art of French Cooking are essential. That is it. If you cook, want to learn to cook or just like food porn, you need this. The books consist of basic classic recipes that are endlessly expandable. There are also practical techniques explained and illustrated masterfully.
Much like the first book but even less easier to follow. Again the recipes are quite retro. There is a lot of irrelavent information and again wouldnt be recommending it to the novice cook because it is just too much effort to read and follow.
Only reason this is minus a star is because it often refers to Volume 1, which I don't have. Yet. (Found a pristine 1st edition of Volume 2 for $6, could not pass it up!)
This cookbook has stood the test of time, especially with the editing that was done when it was reissued. I have cooked several things from it with success.
Not much in here that we'd eat on a day to day basis; however, I loved reading Julia's words and learning her techniques. I would love to own the set.
On page 117 - two chapters down, now onto Eggs! Who knew it was possible to make your one mayonaise with olive oil. Now I want to try..
I got this book mainly for the French Bread recipe which proved quite complicated (twenty pages worth), but found it interesting.
Nov 09, 2007
Dottie
marked it as own-to-read
·
review of another edition
Shelves:
cookbooks-food,
own
Volume Two finally came to stand by its mate on my shelf – I’m looking forward to learning from it as I did the first.
Never used it as much as vol. one, but you should have both if you want to cook with Aunt Julia.
Yet another wonderful book essential for the everyday cook. Has aged very well.
Next Julia's going to teach me how to master French bread. Can't wait to experiment.
Have yet to dwell overmuch in this one, still looking over the first volume.
I'll cook my way through this lovely book the rest of my life.
Memasak adalah seni, penikmatnya adalah pengagum seni memasak :)
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Can't wait until I actually have time to try some of the recipes...
Dude! I found this at a used bookstore, first edition, for $7!!
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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.
More about Julia Child...
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