Julia Child and Simone Beck for Volume 2 of Mastering the Art of French Cooking

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A Learning Experience

Published by Thriftbooks.com User , 15 years ago

I take e'er enjoyed cooking, only had never read this book. I thought that traditional French cooking would be difficult to master, high in fatty and unnecessarily time-consuming. Also -- I'k an Italian-American -- I thought that Hazan was the last word in cooking. Boy, was I wrong. A few months agone, my teenage son returned from his start trip abroad raving about the meals that he'd had in Paris. I knew from feel how great those meals could exist and, to please him and provide my family with a new dinner experience, I bought "Mastering" and tried a few recipes. I am now totally hooked. Julia's recipes are articulate, well-organized and like shooting fish in a barrel to follow. The book is exquisitely -- and logically -- organized, with each department beginning with a master recipe and continuing through several variations on that theme. This method of organization teaches the structure as well as the ingredients of each recipe, thus encouraging farther experimentation by the reader. In other words, by following the recipes, you learn to cook. (Having recently read "My Life In France," I now know that this was Kid's intention: "Mastering" took years to write, with each recipe tested and refined many times.) Some recipes incorporate too much butter or cream for modern diets, but these recipes may exist easily modified. The techniques, however, are flawless: my pie chaff was flaky and did not compress; the ratatouille (which is depression in fat) was perfect and beautiful; the swordfish provencale was so expert that my son, who never eats leftovers, ate the leftovers cold out of the refrigerator. Indeed, the pastry dough recipe works so well that, afterwards turning it out into the pan, I exclaimed aloud, "Julia Child is brilliant!", much to the surprise of my plumber, who was working in the house at the time and had walked into the kitchen to ask about a leak. In sum, if y'all have been afraid of this book, don't exist, and if y'all think that it has go dated or irrelevant -- a mere collector's item -- you are very wrong. I nonetheless honey Hazan, but "Mastering" is the master form.

Virtually Of import Cookbook of the Last 50 Years. Flow.

Published by Thriftbooks.com User , 18 years ago

Rarely are nosotros able to say with certainty that a book is at the top of its subject in regard and quality. This book, `Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle, and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the Usa.With Julia Child'southward celebrity arising from her long series of TV cooking shows on PBS, it may be easy to forget how Ms. Child rose to a position with the potency that gave her the cachet to do these shows in the kickoff identify. This book is the foundation of that cachet and the basis of Ms. Child'south influence with an entire generation of amateur and professional chefs.It may also be easy to forget that this book has iii authors and not just i. The three began every bit instructors in a school of French cooking, `Les Ecole des Trois Gourmandes' operating in Paris in the 1950's. And, it was from their experience with this school that led them to write this book. To be fair, Julia Child originated a bulk of the culinary content and contributed almost all of the grunt work with her editors and publisher to go the book published.The influence of this volume cannot be underestimated. Information technology has been written that the fashion of recipe writing even influenced James Bristles, the leading American culinary authorisation at the time, to change his style of writing in a major cookbook on which he was working when `...French Cooking' was published. Many major American celebrity experts in culinary matters have cited Kid and this book as a major influence. Non the least of these is Martha Stewart and Ina Garten. It is interesting that these offset to come to mind are not professional chefs, but caterers and teachers of the household cook. Kid was not necessarily didactics `haute cuisine', she was educational activity what has been named `la cuisine Bourgeoise' or the cooking of the housewife and, to some extent, the cooking of the bistro and brasserie, not the 1 or two or three star restaurant.The tabular array of contents follows a very familiar and very comfortable outline, with major chapters covering Soups, Sauces, Eggs, Entrees and Luncheon Dishes, Fish, Poultry, Meat, Vegetables, Cold Buffet, and Deserts and Cakes. The table of contents does non itemize every recipe, but it does break topics down and so that one can come very shut to a type of training y'all wish from the table of contents. One of the very attractive schemas used to organize recipes in this book is to have a general topic such as Roast Chicken and give not 1, simply many different variations on this basic method. Under Roast Chicken, for example, you see Spit-roasted Craven, Roast Chicken Basted with Cream, Roast Chicken Steeped with Port Wine, Roast Squab Chickens with Craven Liver Canapes, Goulash-roasted Chicken with Tarragon and Casserole-roasted Chicken with Bacon. Thus, the book is not just a tutorial of techniques, it is also a piece of work of taxonomy, giving ane a pic of the whole range of variations

Mastering the Art of French Cooking (two Volume Set) Mentions in Our Blog

Portrait of a Culinary Stone Star

Published by Ashly Moore Sheldon • June 25, 2020

Today, Anthony Bourdain would take turned 64. Two years ago, the glory chef and author shocked many when he took his ain life while on location in France shooting his TV show Parts Unknown. Here we remember the famously insurgent grapheme who did everything on his own terms.

Seven Recipe Books to Ensure Your Thanksgiving'southward a Success

Published by Bianca Smith • November 13, 2017

Need some Thanksgiving recipe inspiration? Check out these books for anybody.

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