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: Am I the only one who hears Julia's voice when I read this book?
Summary: 5 Stars
I am serious- I hear the voice of Julia Child reading aloud as I look through this book.
I am NOT a trained cook nor have I ever paid much attention to French-style cooking until I looked in to this book and began to "listen." First recipe was the chicken fricassee with curry and OMG, it made our own farm-raised chicken reach Nirvana. I have never tasted such a delicious chicken dish and the way the recipes are laid out makes it easy-peasy. Just follow the steps, do what she says (if there was a short cut she would have put it in there) and take all the credit for preparing a wonderful meal.
The ratatouille was divine. I did have to go out and buy a cast iron/porcelain clad 6 qt pot with lid though in order to further my studies ala Julia. The pot helps and is just great.
Daughter was pouting around today saying "No French cooking this week?" Have some lamb from a neighbor so guess what may be around the corner???
"Bon appetite!"
Book Review: Every cook should own a copy.
Summary: 5 Stars
I grew up watching Julie Child's program from time to time, but as an adult I spent years feeding my kids pizza, tacos, and hamburgers thinking that was the easy way to go. I must admit, it took watching the movie Julia and Julie to pique my curiosity enough to purchase the book and try what I mistakenly thought would be difficult French cooking. Now that I use it ALL OF THE TIME I'm sorry that I waited so long to get this gem. Sure, there are some recipes that you won't ever use, but if you want to learn how to make basic, step-by-step, absolutely fabulous meals that turn out perfect EVERY TIME you'll want to own this cookbook. My family couldn't care less about tacos and pizza now. Everyone shows up for dinner, oohs and ahhs through the meal, and if there are any leftovers at all they disappear late that night. The only down side is that no one wants to eat out any longer because you can't get this kind of flavor and quality on any menu in town. Buy the book and cook baby!Book Review: This Revised One is the One to Get
Summary: 5 Stars
I ordered this after seeing the movie. I was a little concerned about whether I really wanted the revised edition or try to find an original. I ordered this one, and was so pleased. It has the original instructions and then a note, like with aspic..It has the instructions for using the calf foot, like in the movie "Julie and Julia" and then tells you how to use boxed gelatin instead, since it is readily available now.
I, a down-home Southern cook, at the age of 53, who thought no one could teach this old dog new tricks, have Boeuf Bourguignon simmering in my oven as I write this, and my husband said the house smells better than it ever has with anything cooking (and he loves my cooking!) The only bad part of this recipe is smelling it, wanting to eat it, and having to wait for it to cook slowly in the oven!
Julia Child is a genius, and I can't wait to try more recipes! Love, Love, Love this cookbook. But now I want new cookware and Review: The Best Cookbook, Ever
Summary: 5 Stars I just bought my third copy of "Mastering the Art of French Cooking, Vol. 1" because I've used my first two editions so heavily over the years that they fell apart and had to be replaced.
Like Julie Reed, I started with leek and potato soup and worked my way through the book from there (no, I haven't cooked all the recipes, and no, I didn't try to do all of them in one year).
What I love about this cookbook is that if you learn a technique, it opens up all sorts of recipes to you and is organized that way. So if you learn to make a quiche, you can make a tarte. If you learn to make mayonnaise, you can make hollandaise. And so on. With the illustrations and the detail provided in the master recipes, it would be hard to go wrong.
Lastly, her recipes have my favorite recipe words in them "Can be made ahead to this point." Those words are every cook's salvation!
Book Review: Step by step, Julia makes it easy!
Summary: 5 Stars
This is the must have book for anyone who enjoys food, likes to cook, or needs to learn the basics of a sauce.
It lays a great foundation of cooking knowledge that you can build on. Basic (and delicious!) recipes on how to cook anything from fish to garlic mashed potatoes to coq a vin to hamburgers (the best you will EVER make). Yes, there may be a few outdated things like aspics and brains, but these are a very small portion of this book's magnificent scope.
This past summer we were part of a CSA and received turnips. I had no idea what to do with them until I turned to Julia and founded that not only were braised turnips easy, but I actually LIKED them! This book was my go-to guide for things I thought previously un-tasteful or didn't know how to cook.
Get this book. You'll use it for 50 years and never regret it.