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|  | Authors: Julia Child, Louisette Bertholle, Simone Beck
Creator: Sidonie Coryn
Publisher: Alfred A. Knopf
Category: Book
List Price: $40.00
Buy New: $21.89
as of 7/29/2010 09:52 EDT details
You Save: $18.11 (45%)
New (77) Used (61) Collectible (9) from $19.77
Seller: treebeardbooks
Rating:  290 reviews
Sales Rank: 218
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Pages: 752
Number Of Items: 1
Shipping Weight (lbs): 3.2
Dimensions (in): 9.9 x 6.9 x 1.7
ISBN: 0375413405
Dewey Decimal Number: 641.5944
EAN: 9780375413407
ASIN: 0375413405
Publication Date: October 16, 2001
Availability: Usually ships in 1-2 business days
Condition: Brand New, Fast and Professional Shipping (no shipping to: APO, AK, HI, PR as standard mail to these locations takes 4+ weeks).
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| Customer Reviews:
Showing reviews 241-245 of 290
Incomparable--the one book you need to begin cooking! February 9, 2007
Tim Johnson (Fremantle, Australia)
71 out of 72 found this review helpful
This was the first cookbook I bought for myself and my wife after we were married 34 years ago and had migrated to Perth, Australia from San Francisco. I knew almost nothing about cooking and Julia, along with Simone and Louisette, taught me how to cook.
The book is far, far more than a collection of recipes; it is a university course in French cooking but after plumbing the depths of souffle's and quenelles, terrines and crepes, you can attack any recipe from virtually any region of the world. It might be like climbing Everst as your first mountain--after that everything is a piece of cake [pardon the expression].
Even as a total neophyte, and this is not to pat myself on the back, the explicit and extremely clear directions will lead, after a careful reading, to a successfully completed, eminently enjoyable and some would say, very complicated dish suitable for any luncheon or dinner. These three women have drained away from these recipes all the little blank spots that inevitably occur in most recipes; those little places where the recipe does not fully explain the next step. The women that wrote this superb book, really a manual about how to cook, dissected the recipe steps precisely to the extent that there are no blanks anywhere in any of the recipes that I have tried and I have tried a great many in the 30 plus years I have been cooking from the book.
At this point one may well ask, "Why am I writing these comments now, thirty-some years after buying and using the book"? The answer is that last night I made a pork chop with a mustard-cream sauce that was superb, as usual, and believe me that says infinitely more about the clearity of the book than my cooking. I love the number of sauces in the book so I looked specifically at the second chapter about sauces to find some for vegetables. It has been my primary cook book for all these years and I wanted to write something complementyary about this fabulous work.
Treat the book like a university textbook--read it carefully, underline appropriate passages and then go back and take written notes on the material; you won't be disappointed and you will learn cooking, "... the way its 'spossed to be".
Absolutely the best! February 8, 2007
E. Gallagher (Prague, Czech Republic)
11 out of 11 found this review helpful
I received this book as a gift almost 30 years ago, when I was a bachelor simply trying to figure out which end of an egg is up! Now I am married with two grown kids and a fairly accomplished cook, having taking over those duties upon my retirement from the military. I have 40 or 50 cookbooks, including Bon Apetit, Amer. Culinary Institute, and all the other classics. But this Mastering the Art of French Cooking is number one on my list. Every step of the way, this is first book I consult when trying to figure out the best way to cook something. Buy it as a gift for an aspiring cook--it will be the cookbook they will refer to the most!
An Essential Book For Serious Cooks January 29, 2007
Jack Reynolds (Holmes Chapel, U.K.)
7 out of 7 found this review helpful
I have been using this book for 35 years & am on my third copy, the first two having dropped to pieces. I have also given copies to three near & dear ones. I can do no better than quote Elizabeth David, the doyenne of English cookery writers : "In the English language there can be no cookery book so conscientious & methodical since Eliza Acton's Modern Cookery appeared 130 years ago."
One of the best January 18, 2007
Ryan Martin (New York, NY USA)
2 out of 2 found this review helpful
I am an amateur cook at best but this book makes me feel like a pro. The recipes are well organized but I think the best feature is how the recipes have recommended side dishes which makes planning a meal very easy. The instructions are easy to follow even if the recipe is more complicated than average. So far everything I have tried from this book has turned out great, and I can't wait to try out even more.
Classic French January 16, 2007
B. Miller (Colo Springs, CO United States)
2 out of 2 found this review helpful
Julia has set the standard for French food cooking in the US. This is the book that started it all. This one has all the classic methods. It is not dummied down, it can be fussy, but you will not get better results.
Showing reviews 241-245 of 290
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