Mastering the Art of French Cooking: Vol.1

Mastering the Art of French Cooking: Vol.1

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"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").

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Product details

  • Paperback | 784 pages
  • 128 x 196 x 38mm | 521.63g
  • Penguin Books Ltd
  • London, United Kingdom
  • English
  • Trade Paperback.
  • 0241956463
  • 9780241956465
  • 2,875

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Review quote

As close to a divine text as you can get -- Matthew Fort Guardian

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Back cover copy

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.

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Flap copy

Revised edition of the classic cookbook, originally published in 1961.

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About Julia Child

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit.

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Customer reviews

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 more
by Judith Greenwood
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 more
by Joanne Richards