'This isn't just any cookery book. It is "Mastering the Art of French Cooking", first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy' - A.A. Gill, "The Times".

Mastering the Art of French Cooking

Cookbooks, Food & Wine

Julia Child

Simone Beck

Louisette Bertholle

Regional & International

Penguin Putnam~mass

From Julia Child's Kitchen

Penguin Books, Ltd.

Mastering the art of French cooking, 1

Penguin

This volume covers soups, baking, meats, poultry, charcuterie, vegetables and desserts in detail. The superb recipes are accompanied by step-by-step instructions and there are many excellent illustrations which clarify the most complicated-sounding process.

Mastering the Art of French Cooking, Vol. 2

Penguin??Books

First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.

French Provincial Cooking (Penguin Twentieth-Century Classics)

Elizabeth David

Juliet Renny

Cooking Education & Reference

Penguin Publishing Group

"This isn't just any cookery book. It is "Mastering the Art of French Cooking", first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy." (AA Gill, "The Times"). This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!

Mastering the Art of French Cooking: Vol.1

Penguin Books, Limited (UK)

Julia Child's recipes for mastering French Cooking.

Mastering the Art of French Cooking: Vol.2

Features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and illustrations, and all in imperial units for British cooks.

Mastering the Art of French Cooking Vol. 2.

Particular Books

The essential classic that inspired generations of Americans to new standards of culinary taste and artistry This unique and limited deluxe edition of Mastering the Art of French Cooking, created exclusively for Barnes &amp; Noble, is a must-have resource for anyone who loves French food. The beautiful boxed set includes: The complete two volumes of the classic Mastering the Art of French Cooking, featuring more than 700 recipes More than 100 instructive illustrations Satin ribbon markers to hold your place Printed vellum jackets designed to protect the volumes Authentic cloth slipcase and cloth-bound books

Mastering the Art of French Cooking 2-Volume Boxed Set: Deluxe Edition

Barnes&Noble

In this magnificent new cookbook, illustrated with full color throughout, Julia Child gives us her magnum opus--the distillation of a lifetime of cooking. And she has an important message for Americans today. . . --to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish --to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable --to the more experienced cook: have fun improvising and creating your own versions of traditional dishes --and to all of us: above all, enjoy the pleasures of the table. In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes &amp; Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed--in shorthand form--by innumerable variations that are easily made once the basics are understood. In all, there are more than 800 recipes, including the variations--from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread dough (that can be turned into pizzas, calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking. Includes The Way To Cook 6-Part Series Bonus DVD set!

The Way to Cook By Julia Child with *Bonus DVD Set* - The Way to Cook 6 Part Series on 2 Dvds!

Alfred.A. Knopf

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Books by Julia Child