{"product_id":"mastering-the-art-of-french-cooking-volume-i-50th-anniversary-edition-a-cookbook-by-julia-child-spiral-bound","title":"Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 forty years, has been teaching Americans how. \n\u003cbr\u003e\"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 one hundred instructive illustrations, is revolutionary in its approach because: \n\u003cbr\u003e- It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. \n\u003cbr\u003e- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. \n\u003cbr\u003e- It adapts classical techniques, wherever possible, to modern American conveniences. \n\u003cbr\u003e- It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse. \n\u003cbr\u003e- It offers suggestions for just the right accompaniment to each dish, including proper wines. \n\u003cbr\u003eSince there has never been a book as instructive and as workable as \"Mastering the Art of French Cooking, the techniques learned here can beapplied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tExplains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes index.;Rev. ed. of: Mastering the art of French cooking \/ by Simone Beck, Louisette Bertholle, Julia Child. [1st ed]. 1961.;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 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 because: it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes;the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations'bound to increase anyone's culinary repertoire;it adapts classical techniques, wherever possible, to modern American conveniences;it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appetit!;Description based on print version record.;EBSCO complete collection.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJULIA CHILD, a native of California and a Smith College graduate; Simone (\"Simca\") Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris's famous \n\u003ci\u003eCordon Bleu\u003c\/i\u003e, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, \n\u003ci\u003eL'Ecole des Trois Gourmandes\u003c\/i\u003e, at the same time that \n\u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e was taking shape. After that, Simone Beck published two cookbooks, \n\u003ci\u003eSimca's Cuisine\u003c\/i\u003e in 1972 and \n\u003ci\u003e New Menus from Simca's Cuisine\u003c\/i\u003e in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched \n\u003ci\u003eThe French Chef\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePraise for Julia Child and \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue ... is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'\" -- \n\u003ci\u003eEntertainment Weekly\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"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 \n\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e 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 \n\u003cp\u003e\u003c\/p\u003e \"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 \n\u003cp\u003e\u003c\/p\u003e \"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 \n\u003cp\u003e\u003c\/p\u003e \"1961 A.D. Julia Child's \n\u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e 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\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - The definitive cookbook on French cuisine for American readers: \"What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'\" --\u003ci\u003eEntertainment Weekly\u003cbr\u003e\u003c\/i\u003e \u003cbr\u003e\"I only wish that I had written it myself.\" --James Beard\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, \n\u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. \n\u003cp\u003e\u003c\/p\u003eJulia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes--from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. \n\u003cp\u003e\u003c\/p\u003e\"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.\" --Thomas Keller, The French Laundry\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNewsweek\u003c\/span\u003e 10\/15\/2007 pg. 14 (EAN 9780375413407, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eVanity Fair\u003c\/span\u003e 08\/01\/2009 pg. 114 (EAN 9780375413407, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNewsweek\u003c\/span\u003e 08\/10\/2009 pg. 54 (EAN 9780375413407, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePeople Weekly\u003c\/span\u003e 09\/07\/2009 pg. 59 (EAN 9780375413407, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780375413407, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Child, Julia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 16, 2001\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|French|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, French|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780375413407\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999321ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780375413407\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51085933117718,"sku":"SP-9780375413407","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780375413407_spiral.png?v=1774949148","url":"https:\/\/lusper.myshopify.com\/products\/mastering-the-art-of-french-cooking-volume-i-50th-anniversary-edition-a-cookbook-by-julia-child-spiral-bound","provider":"Lusperbooks","version":"1.0","type":"link"}