{"product_id":"mastering-the-art-of-french-cooking-volume-1-a-cookbook-updated","title":"Mastering the Art of French Cooking, Volume 1: A Cookbook (Updated)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMastering 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\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOriginally published in 1961.; Frequently republished with the same ISBN but with slightly differing bibliographical details.; Includes index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJULIA 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 \n\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, \n\u003ci\u003eL'Ecole des Trois Gourmandes\u003c\/i\u003e, at the same time that \n\u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e was taking shape. After that, Simone Beck published two cookbooks, \n\u003ci\u003eSimca's Cuisine\u003c\/i\u003e in 1972 and \n\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 \n\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\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn 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. \n\u003cbr\u003eA gift-boxed set of these classics on French cooking in the hardcover version.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - The definitive cookbook on French cuisine for American readers: \"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\u003cbr\u003e\u003c\/i\u003e \u003cbr\u003e\"I only wish that I had written it myself.\" --James Beard\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, \n\u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eJulia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather 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. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. \n\u003cp\u003e\u003c\/p\u003e\"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.\" --Thomas Keller, The French Laundry\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780394721781, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Child, Julia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1983-09-12\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|French|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, French\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.8 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780394721781\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780394721781\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":46999686840451,"sku":"SP-9780394721781","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780394721781_spiral.png?v=1776823721","url":"https:\/\/sebink.com\/products\/mastering-the-art-of-french-cooking-volume-1-a-cookbook-updated","provider":"Sebink","version":"1.0","type":"link"}