|
|
Whistle Stopper - Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition)
|
List Price: $40.00
Our Price: $23.33
Your Save: $ 16.67 ( 42% )
Availability: Usually ships in 24 hours
Manufacturer: Alfred A. Knopf
|
Average Customer Rating: 
|
|
Binding: Hardcover
Dewey Decimal Number: 641.5944
EAN: 9780375413407
ISBN: 0375413405
Label: Alfred A. Knopf
Manufacturer: Alfred A. Knopf
Number Of Items: 1
Number Of Pages: 752
Publication Date: 2001-10-16
Publisher: Alfred A. Knopf
Release Date: 2001-10-16
Studio: Alfred A. Knopf
|
|
|
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: Volume Two makes great bread
Comment: Continuation of Volume I. This volume has breadmaking for one that wants to duplicate wonderful French bread. Unless you live near a fabulous bakery, the recipes in the bread and pastry section will make life better.
Both Volumes I and Volumes II are must have and make absolutely wonderful gifts for any new bride.
Customer Rating: 
Summary: French cooking for french cooks also!
Comment: Being french and a lover of cooking, and living in United States for the last 15 years, I was intimidated by this thick and presumably academic American Cook Book, until I read "my life in France" also written by Julia Child.
In this book,the way she describes how she wrote "Mastering the Art of French Cooking" was so lively and appealing that I decided to give it a try.
And I was not disappointed.
Not only she gives all the equivalent proportions, quantities and temperatures, but she explains very clearly and simply how to make a dish a success. I tried several of the recipes, my best being a "souffle with orange and Grand Marnier" .
To get the most of her explanations I also borrowed a couple of DVDs of her first cooking shows from my local library, and I got the same good feeling.
The reason I gave only 4 stars is because of the presentation of the recipes, with a very detailed master recipe, and just a few lines for the variants. That makes a little bit uneasy to go back and forth during my usual rush cooking time. But that is part due to my own lack of organization.
I was so thrilled by this book that I also gave it , as a gift , to a friend who loves cooking.
Customer Rating:
Summary: A Perfect Way to Learn French Cooking
Comment: Julia's book was recommended to me by a French Chef we met in the Caribbean. It is the perfect book from which to learn French cooking. Julia's instructions are very detailed and make it easy to prepare each recipe. I highly recommend this book.
Customer Rating:
Summary: Nirvana!
Comment: This book bring together years of cooking by recipe. It actually explains things so I can understand why I'm doing them.
Customer Rating:
Summary: French cooking with ingredients in American grocery stores
Comment: The best Coq au Vin and Boeuf Bourguignon recipes you'll find are in this book. I've had Mastering the Art of French Cooking for years and recently gave one to my son, who also loves to cook. This cookbook tells you what to do, how to do it, and where to easily find the ingredients in your American supermarket. I don't do much (any?) baking, so don't have Volume II Mastering the Art of French Cooking Vol. 2 (Paperback), which I understand is primarily about baking, but this one, Volume 1, is fantastic.
This book and The Joy of Cooking by Irma Rombauer, Marion Rombauer Becker and Ethan Becker Joy of Cooking: 75th Anniversary Edition - 2006 are the first ones I turn to in the kitchen. Together, they will teach the new cook how to cook and the experienced cook how to cook much better.
|
|
|
Editorial Reviews:
|
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.
Mastering 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 one hundred instructive illustrations, is revolutionary in its approach because:
• It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
• It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; 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.
• It adapts classical techniques, wherever possible, to modern American conveniences.
• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
• It offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
|
|
|
|
|
|
|
|
|
