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    Mastering the Art of French Cooking: v. 1 (Paperback) By (author) Julia Child, By (author) Simone Beck, By (author) Louisette Bertholle

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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".


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  • Full bibliographic data for Mastering the Art of French Cooking: v. 1

    Title
    Mastering the Art of French Cooking: v. 1
    Authors and contributors
    By (author) Julia Child, By (author) Simone Beck, By (author) Louisette Bertholle
    Physical properties
    Format: Paperback
    Number of pages: 688
    Width: 128 mm
    Height: 197 mm
    Thickness: 31 mm
    Weight: 472 g
    Language
    English
    ISBN
    ISBN 13: 9780141048413
    ISBN 10: 0141048417
    Classifications

    BIC E4L: FOO
    BIC geographical qualifier V2: 1DDF
    Nielsen BookScan Product Class 3: T16.1
    DC22: 641.5944
    Ingram Subject Code: CW
    BIC subject category V2: WBN
    Libri: ENGM3400
    Ingram Theme: APPR/RDRCAT
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    BISAC Merchandising Theme: ET050
    Ingram Theme: CULT/FRANCE
    BISAC V2.8: CKB034000
    Libri: FRAN6824
    BIC subject category V2: 1DDF
    BISAC V2.8: CKB031000
    Thema V1.0: WBN
    Illustrations note
    Illustrations
    Publisher
    Penguin Books Ltd
    Imprint name
    Penguin Books Ltd
    Publication date
    01 November 2009
    Publication City/Country
    London
    Author Information
    Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, 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. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued.
    Review quote
    As close to a divine text as you can get -- Matthew Fort Guardian
    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.
    Flap copy
    Revised edition of the classic cookbook, originally published in 1961.