Mastering the Art of French Cooking, first published in 1961, introduced suburban America to continental cuisine and launched Julia Child’s decades-spanning career as America’s favorite cooking teacher. In this classic cookbook Julia deftly explains the how’s and why’s of French cuisine, and the techniques that go along with it, giving readers the skills and confidence to prepare not only the many classic dishes featured, but also provide the building blocks towards all finer cooking. Mastering the Art of French Cooking is a “must have” on all the best chefs’ cookbook lists, including our own, because it is the most instructive and workable cookbook on the subject.
“Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, 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.’”—Entertainment Weekly
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Posted by Food Junkie on February 2, 2004Categories - Reference, Professional, Regional, International
