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  • Published: 3 March 2011
  • ISBN: 9780241953402
  • Imprint: Penguin Press
  • Format: Hardback
  • Pages: 688
  • RRP: $49.99
Categories:

Mastering the Art of French Cooking, Vol.2




The legendary cookbook that inspired JULIE AND JULIA -- volume 2

'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.' AA GILL, The Times

'Mastering any art is a continuing process ...' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations.

  • Published: 3 March 2011
  • ISBN: 9780241953402
  • Imprint: Penguin Press
  • Format: Hardback
  • Pages: 688
  • RRP: $49.99
Categories:

About the authors

Julia Child


Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Simone Beck

Simone Beck spent her girlhood in Normandy, and started cooking early in life. Originally a student of bookbinding, her interest in cooking crystallized under the tutelage of private chefs and of Henri Pellaprat at the Cordon Bleu. She lived most of her life in Paris and Provence but became well known in America through Mastering the Art of French Cooking and two books published under her own name.

Praise for Mastering the Art of French Cooking, Vol.2

It will gladden the heart of all good cooks ...an alchemist's stone which enables any cook to turn base ingredients to gold

Caroline Conran, Sunday Times

As close to a divine text as you can get

Matthew Fort, Guardian

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