“I only wish that I had written it myself.” —James Beard
Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers each step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine.
Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations moderately than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. During, the focal point is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase somebody’s culinary repertoire.
“Julia has slowly but for sure altered our mind-set about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining.” —Thomas Keller, The French Laundry
