Mastering the Art of French Cooking: Vol.1 (Paperback)
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Description"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").
- Published: 24 November 2011
- Format: Paperback 784 pages
- ISBN 13: 9780241956465 ISBN 10: 0241956463
- Sales rank: 3,333
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Reviews for Mastering the Art of French Cooking: Vol.1
- Top review
Classics are classics
This book was written through the Fifties and published in 1961. At that time metric measures were not commonly used in UK or the USA. It is a seminal work, for the first time describing and quantifying recipes in a way that people who had never done real cookery could get perfect results. It changed forever how cookbooks were written.
You cannot sensibly downgrade a book as important as this one because it predates the way you currently measure. by Judith Greenwood
Be aware-this version has imperial (not metric!) measurements
What this version of the book fails to show is a sticker on the front which says 'Now converted to Imperial Measurements'. So for those of us who are used to cooking in mls and grams, this is full of oz and lbs (whatever those are).
I am giving it a low review to this misrepresentation, as I cannot cook anything from it and will not waste my time converting 500+ recipes. Once I have the metric recipes, I am sure I will review it favourably. by Joanne Richards