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Description - Mastering the Art of French Cooking, Vol.1 by Julia Child

This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetite! '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's book is a triumph, and also a trophy.' A. A. Gill, The Times 'This book fundamentally altered the way a basic human activity was perceived and pursued.' A.O. Scott, The New York Times 'Has been described as being the best book about French cooking in English . . . I agree.' Ambrose Heath, Guardian

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Book Details

ISBN: 9780241956465
ISBN-10: 0241956463
Format: Paperback / softback
(197mm x 133mm x 35mm)
Pages: 784
Imprint: Penguin Books Ltd
Publisher: Penguin Books Ltd
Publish Date: 24-Nov-2011
Country of Publication: United Kingdom

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Author Biography - Julia Child

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit.

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