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: Historic Rendering of Classic for Every Cook's Shelf
Summary: 5 Stars
I am so glad I went ahead and purchased this commerative edition of a classic I've neglected to add to my growing collection.What I gained from the beginning was the story of Julia's start in French cuisine while in Paris with her diplomatic husband. Her blossoming association with this classic cuisine and her eventual copatriots of bringing this cuisine to the world (Bertholee and Beck and Chef Bugnard) was a treat to read. Growing admiration for Julia, where she's been and what she is all about. A true blessing to the field! The break into the publishing world of Knopf is delightful!
Masterful intro to the techniques and puchase and prep of ingredients and their adaptation to modern kitchens is well done. Even supermarket shopping is included. Secrets and options and illustrative helps permeate its pages as does sumptuous recipe collection.
I am into such as" Escalopes de Veau a' l'Estragon (sauteed veal scallops with brown tarragon sauce) and those heavenly Cassoulets! Who does them better than the French? Another rich, easy to do dish that will knock out guests is "Poulet au Porto (Roast Chicken Steeped with Port Wine, Cream and Mushrooms). For cleanup, tarts are so French, and the collection here is tempting.
This will prove to be a turn-to resource for continual guidance and inspiration.
Book Review: Great cookbook for beginners.
Summary: 5 Stars
752 pages. Black & white. No photos.
Side column lists ingredients and their quantities, for copying to your shopping list.
Main column gives step-by-step instructions.
It satisfies both my curiosity and my appetite. It is a joy to watch the food transform as I cook. When it's finished, it smells good, and I can gulp down at least 3 servings.
If you are new to cooking, you should read from the beginning, and learn how to use a knife. Also, for beginner cooks like me, it usually ended in not-so-great food when I changed recipes slightly. So I have the book nearby and read it after each step.
My favorite chapters are those on soups and vegetables. It even tells you how to peel onions!
I have learned that great cooking does not require a refrigerator at home, or fancy cookware.
Do you prepare for disasters? Do you store canned foods in large quantities? I have not had to evacuate, but I'm inclined to take a copy of this book, too.
A cautionary note: Many recipes use butter, which is unhealthy. I usually substitute with extra light olive oil. This is not a fast cookbook.
Book Review: Magnificent, Incomparable
Summary: 5 Stars
A book of unique importance in the culinary (& cultural) history of the United States. Before Child, this country was mired in a cuisine that had never really emerged from the depradations of wartime rationing, was being manhandled into the unsavory tinned world of industrialized food (soup in a can, noodles in a box, adulterated, nothing fresh), & had never had much in the way of a national cuisine. Onto this bare plate Child (& her co-authors) placed a sumptuous feast of perfect French food, & with it, an awareness of a better way of eating, a better way of living.
A watershed, a monument. But how does it stand up as a cookbook? In a word, it remains one of the best cookbooks ever written. The recipes are elegant & their products are nearly without exception delicious. The writing is graceful, witty, & informative. The index & glossary are excellent.
This book can teach you to cook. If you can cook, this book can teach you to cook better. If you can't cook, but love to eat, give it to someone who will cook for you, & you will eat better.
Try the Potage Parmentier. The soul of simplicity & gustatory delight.
Book Review: What a yummy experience
Summary: 5 Stars
I love to cook, but unfortunately, I have not mastered many techniques required by some recipes. Mastering the Art of French Cooking I is not only a recipe book, but a wonderfully descriptive guide to cooking. After weeks of reading and perusing the recipes, I decided to make my first dinner this past Saturday. I chose to make the Beef and Onions braised with beer, parsley potatoes, and of course, the chocolate-almond cake. Being a novice, it took me about 6 hours to make everything. Some of that time was spend running back up to the store to gather an ingredient or cooking tool that I neglected to get initially. It was a lesson learned - I had forgotten to scour all the different pages thoroughly and check my list a few more times. The other problem was my lack of skills. I went through many eggs to get 3 perfectly seperated; then I still had a problem with getting the whites to form stiff peaks. The downside of this book is there is a lot of page flipping when preparing a meal. The upside? The meal was one of the best I'd ever made, and everyone loved it. I can't wait to try other recipes out. I plan on eventually ordering the second book.Book Review: Oh My gosh, it really works!
Summary: 5 Stars
I just purchased this, yes, after watching the movie. I do remember loving her TV show when growing up and her guest spots on other shows. She always seemed so happy, so down to earth. If she spilled something, no big deal, keep going.
I've only started the sauce chapter and I adore it. It makes so incredibly much sense, is so easy to follow, and really lays it all out there. The one thing the chefs on those competition shows always yell about is to READ the recipe the whole way through before you ever start, and that works here as well.
I have to say, I've never made gravy of any kind from scratch. That was something Mom did, and I was happy with packets and water. Ugh. Last night, I consulted my Mastering book and followed Julia's directions to the T. I bounced around when I realized that on my first try, I had created a perfect, delicious, COMPLETELY SMOOTH Béchamel sauce for my chicken thighs. I can't wait to go through the rest of the book. I will have to adapt some things, as I won't eat things like veal or liver. But! It works! It's worth it's weight in gold!