{"product_id":"mastering-the-art-of-french-cooking-2-volume-box-set-a-cookbook","title":"Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003eMastering 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.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003eRevised edition of the classic cookbook, originally published in 1961.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003eRev. ed. of: Mastering the art of French cooking \/ by Simone Beck, Louisette Bertholle, Julia Child. [1st ed]. 1961-1970.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003eRev. ed. of: Mastering the art of French cooking \/ by Simone Beck, Louisette Bertholle, Julia Child. [1st ed]. 1961-1970.;Vol. 2 by Julia Child and Simone Beck.;Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.;Includes index.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003eJULIA CHILD, a native of California and a Smith College graduate; Simone (\"Simca\") Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris's famous \u003ci\u003eCordon Bleu\u003c\/i\u003e, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, \u003ci\u003eL'Ecole des Trois Gourmandes\u003c\/i\u003e, at the same time that \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e was taking shape. After that, Simone Beck published two cookbooks, \u003ci\u003eSimca's Cuisine\u003c\/i\u003e in 1972 and \u003ci\u003e New Menus from Simca's Cuisine\u003c\/i\u003e in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched \u003ci\u003eThe French Chef\u003c\/i\u003e television series, which made Julia Child 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.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003ePraise for Julia Child and \u003ci\u003eMastering the Art of French Cooking\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\"Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor.\" --Alice Waters, Chez Panisse\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\" \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia's book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.\" --Emeril Lagasse, Emeril's Restaurant\n\u003cp\u003e \u003c\/p\u003e\n\"Julia has slowly but surely altered our way of thinking 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. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all.\" --Thomas Keller, The French Laundry\n\u003cp\u003e \u003c\/p\u003e\n\"Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit.\" --Mimi Sheraton\n\u003cp\u003e \u003c\/p\u003e\n\"1961 A.D. Julia Child's \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born.\" --Jeffrey Steingarten\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003eIn 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. In the years that have passed, as their book has found its way into almost 700,000 American families, and as Julia Child has been seen across the country on her French Chef programs broadcast by Public Television, a whole generation has been inspired to new standards of culinary accomplishment. The classic Volume One, acknowledged to be one of the great cookbooks of our time, is now joined with its sequel, published in 1970 -- a new collection of recipes from the country kitchens and haute cuisine of France, carefully chosen and adapted to American requirements by Julia Child and Simone Beck, and designed both to enlarge the repertoire and bring the reader to a new level of mastering the art of French cooking. \u003cbr\u003eA gift-boxed set of these classics on French cooking in the hardcover version.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003ePerfect for any fan of Julia Child--and any lover of French food--this boxed set brings together the two volumes of the acclaimed best-selling classic cookbook, \u003ci\u003eMastering the Art of French Cookin\u003c\/i\u003eg. \u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'\" --\u003ci\u003eEntertainment Weekly\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eVolume One contains 524 recipes for the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.\n\u003cp\u003e \u003c\/p\u003e\nVolume Two presents a brilliant selection of 257 additional recipes that not only add to the home cook's repertoire but, above all, bring them to a new level of mastery.\n\u003cp\u003e \u003c\/p\u003e\nTaken together, these two books are a stunning feat of cookbook literature, and Julia Child's most beloved works.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":46431189500035,"sku":"SPTM-9780307593528","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780307593528.jpg?v=1769661487","url":"https:\/\/sebink.com\/products\/mastering-the-art-of-french-cooking-2-volume-box-set-a-cookbook","provider":"Sebink","version":"1.0","type":"link"}