Mastering the art of French Cooking 50th Anniversary by Julia Child, Louisette Bertholle, Simone Beck
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Book Reviews of Mastering the art of French Cooking 50th Anniversary
Book Review: Must be in Every Kitchen!
Summary: 5 Stars
Julia Child barely cooked when she arrived in Paris, France in post World War II with her husband, Paul Child. The childless mature couple had Paul working for the United States government while Julia tried to keep herself busy. She studied French cooking on her own and studied the language. She became immersed in both the culture and the gastronomy of French cuisine. She studied at the famous Le Cordon Bleu cooking school in Paris, France. After she failed her first exam and returned to pass on her second exam (yes, even Julia Child failed the first exam). She and two other women, Simka, and Louisette, would form a cooking school in Paris to teach Americans how to cook French food.
After learning there was no English cookbook about French cuisine, Julia had found her purpose. Anyway, she and her colleagues, Simca, and Louisette, would collaborate on a cookbook for 10 years. They faced rejections and other issues. Since Julia was the American chef, she was able to help restructure the women's cookbook for the American market. Without Julia, there would have been no cookbook. She collaborated and they completed a cookbook that revolutionized American kitchens and kitchens worldwide.
Julia Child was smart enough to design a cookbook to cater to the novice chef/cook. The cookbook is a masterpiece that should be in your kitchen. The book is comprised of several sections like meat, sauces, deserts, etc. It's over 700 pages plus with more post-information from it's original publication. Unlike other cookbooks, this labor of love opened the doors for Julia Child to America's favorite French Chef
Book Review: Essential reference work for the budding home chef
Summary: 5 Stars
There are two reasons to buy this book, along with its companion, Mastering the Art... Volume 2.First, and most important, "Mastering" is an essential reference book on the French style of cooking. Whatever you're trying to make -- from simple things like chicken stock or scalloped potatoes or coq au vin to something that would try the patience of Job -- it's probably here, and with detailed, step-by-step instructions. Whether you follow the recipies literally or devise your own shortcuts, you'll know what's "right" and be able to make your own choices about what to do.
Secondly, it's a breakthrough book and a classic, capturing the state of French cooking and Americans' knowledge (or lack) at a particular point in time. In addition to the step-by-step instructions, the recipies are full of offhand comments about who taught Julia what and on the nature and source of the ingredients.
There are two aspects of these books which make them not for everyone. First, Julia brooks no shortcuts. Even relatively simple dishes can take some time. Second, the instructions are extremely detailed. This can be a virtue, but it can also be frustrating. A recipie can run several pages. This makes it a bit challenging to see the big picture of how the recipie is structured, or to find your place again once you've cleaned your knives and your hands (for the fourth time.)
That having been said, if you like to cook French and you have any interest in the classic recipies prepared the classic way, this book is indispensible.
Book Review: GREAT GUIDE FOR COOKS WHO LOVE COOKING
Summary: 5 Stars
First, the book's primary author is not Simone Beck as Amazon says. It is of course Julia Child. Many people will say not to buy this book because the recipes are too complex and people don't cook this way anymore. But there are always special occasions, aren't there? Maybe the wonderful thing is that this book, this way of cooking, has a purpose today, that being....
maybe we should see more everyday cooking times as special occasions. The book is filled with plenty of recipes anyone can make, and since Julia Child was a stickler for using recipes, she includes everything that needs to be done, so her recipes seem a lot longer than usual.
The other important aspect of this book is that it shows us how to use spices and flavorings, something maybe we no longer do often enough. Paying attention to procedures as well. It shows us HOW to cook. It's not just a huge list of recipes. It's a much more important book than that.
I recommend it highly for gourmet cooks as well as for those of us who want to learn to appreciate the art of cooking, in contrast to just throwing something together. This is an attitude of cooking that makes you want to celebrate food as a way to celebrate family and friends. Don't hesitate! A beautiful book.
Mastering the Art of French Cooking, Vol. 1
Book Review: Met all my expectations
Summary: 5 Stars
I bought volume one and volume two of this timeless masterpiece. I've never done any French cooking before. Thanks to the authors I was able to make dishes that far surpassed anything I've made before. Some of the recipes were incredibly simple to make (ex. Quiche Lorraine) and were much tastier than expected. The one I made this evening, chicken fricassee, kicked my butt, but was immensely delicious. I'm (just) a guy and can only pay attention to a limited number of things. My wife interrupting me from time-to-time was a serious distraction while making this recipe. Keep this in mind while contemplating making more complex dishes.
The recipes are VERY clearly described. The index in the back is the best I've ever seen.
This book deserves all the praise it gets. The only caveat is that you need to engage is some serious physical exercise to burn off the calories you so happily added while eating those delicious meals you made from this book.
Since I bought this book and its companion, I've purchased DVD sets and other books by Julia Child. All are worthwhile investments. My wife and I don't need to go out. I can make better meals than any restaurants we've been to--thanks to this book.
One more thing: I followed all the recipes to the LETTER--no shortcuts, no compromises.
Book Review: phenomenal basic reference
Summary: 5 Stars
I have used this book for a number of years. It has absolutely wonderful ideas of basic french recipes, including the needed techniques and equipment. No matter what essential ingredients you have - a specific cut of beef, half a cabbage, bad alsatian white wine - you can consult this book and put together a meal. Best of all, it gives you a sense of what goes with what for a successful mix of flavors. The techniques are also described at a level that beginners can use them. We will use this for the rest of our life.
The only criticism I have is that many of the recipes are difficult to put together. References to other pages pop up that you didn't notice on first reading, necessitating the search for additional ingredients, etc. This can throw off your timing, but it is also confusing as you must find the right place in the reference and remember where you left off on the other recipe. In other words, you have to be very careful to have it all in your head, unlike many of the current cook books that have complete self-contained recipes on one page.
But this is a minor frustration. I have spent many hours poring through the book for ideas, which is a true delight and results in a creation that the whole family shares. Warmly recommended. We are still on volume 1 after 10 years!