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Mastering the Art of French Cooking Vol 2, by Julia; Beck, Simone Child
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HARDCOVER COOKBOOK
- Sales Rank: #3171842 in Books
- Published on: 1970
- Binding: Hardcover
- 555 pages
Most helpful customer reviews
28 of 28 people found the following review helpful.
The BEST book about cooking that I own
By Sekhmet2
When you start to use this cookbook, it is easy to understand why it has remained a classic since 1961. It is not like the usual cookbook with big, beautiful photographs, a long list of ingredients and directions on putting everything together. It includes commentary by Julia Child that is really funny sometimes and very useful in understanding how the various ingredients work to make the dish. And, not all the recipes require hours to assemble. The vegetable dishes, in particular, are fairly easy.
I just made Boeuf A La Bourguignonne (Beef Stew) from this book that is included in the movie, "Julia & Julia", for a pre-theater gathering at my house. I served the dish as an appetizer so my friends would know what it tasted like when we went to see the movie. Everyone loved it. When you make this dish, it is easy to see why it is so different from most other beef stew recipes. Each of the ingredients--stew beef, pearl onions, mushrooms, carrots, onions-- is treated individually to get the most flavor and then combined at the end to make the dish. Fantastic flavor! It is so rich that it just melts in your mouth.
If you love French food and want to make some in your home, get this book. This is the definitive book on the subject and it is not that hard to make incredible dishes.
I have made these dishes: Salade Nicoise, Ratatouille, Whole Baked Tomatoes, Chicken Breasts with Mushrooms and Cream, Fish Filets poached in White Wine and Eggs Baked in Ramekins. I highly recommend each.
2 of 2 people found the following review helpful.
It will take more than this, but.....
By TolkienFan
Anyone who reads learns quickly not to judge a book by its cover. And in this case it is doubly important because neither the look nor the title serve as any indication of what is inside this classic tome. It could be argued that it is impossible to "master the art..." by reading a book, and I would agree. What is important, however, is realizing the breadth of understanding that can be gained by a careful reading of this work. It is an important work not only because of its timeliness when it was in its infancy and first published, but because it shares a timeless look into the history of the culinary arts as seen through eyes shaded by French gastronomy.
I watched the movie "Julie & Julia", the theme from which was derived from the over five hundred recipes in this two volume set, and I also remember some of the episodes from Julia Childs early television career. I truly enjoyed the movie, but the early Julia Child television stuff was not something that modern television producers would consider a first class effort. I think, perhaps, that we become somewhat jaded by modern television and the almost universal accessibility of convenience based communication.
Thankfully, bound printed journals such as this do not suffer the decay that is so prevalent in today's digital world. You can be proud of the wonderful books that you own. You can read and re-read them and enjoy them for many years, then pass them down to others who are free to enjoy them too. "Mastering the Art of French Cooking" belongs to that very select group that I own...and will never part with. This set joins many others, but is one of a few that I really enjoy re-reading. Every time I take them from their place on the shelf and page through them, I learn something new. Gaining knowledge is in itself a good thing.
No, you will not become a master French chef by reading these volumes. You will, however, gain a terrific insight into French gastronomy and pick up some great tips. All of which will serve you well as you strive to prepare that special dish or try to understand the reasoning behind "mother sauces" and how it affects the homemade mac & cheese dish that your child relishes.
There are many reasons to read and own "Mastering the Art of French Cooking", but staying current with modern French cuisine is not one of them. If however, you love 'continental' cuisine or maybe just have an insatiable desire to better understand the history of gastronomy that pre-dates modern canned and packaged goodness, then this two volume set will serve you well. And, who knows, you too may be enticed to travel the road of Julie and prepare all five hundred plus recipes firmly embedded in "Mastering the Art of French Cooking" and in the history of food world wide.
Enjoy!
41 of 42 people found the following review helpful.
A note on the index.
By Stephen L. Powell
An earlier reviewer gave this item one star because they thought the index was useless. The Index in volume two is an index for both volumes. I believe the previous reviewer misunderstood that. For example the Mushroom Appetizer recipe they were looking for says "I: 202" meaning volume 1, page 202. This may have confused the reviewer but it is not a defect in the book.
On another note the book is well bound so it should last for many years of kitchen use.
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