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 · one,642 ratings  · 42 reviews

Start your review of Mastering the Art of French Cooking: Vol. 1

Mine is the 1971 printing inscribed to my mother from Helen, her mother-in-constabulary (my paternal grandfather's third and final wife, whom we disliked). Helen was a pretentious cook who liked to show off - she thought of herself as a cultured Southern belle living a romantic drama - she had her bad verse published by a vanity printing. My mother was a minor homestyle melt from PA Dutch farm roots, who enjoyed baking birthday cakes. Helen gave this volume to my female parent to scoff her cooking skills. I do Mine is the 1971 printing inscribed to my female parent from Helen, her mother-in-police (my paternal grandfather'due south third and final wife, whom we disliked). Helen was a pretentious cook who liked to show off - she thought of herself as a cultured Southern belle living a romantic drama - she had her bad poesy published past a vanity printing. My mother was a minor homestyle cook from PA Dutch subcontract roots, who enjoyed baking altogether cakes. Helen gave this book to my mother to scoff her cooking skills. I do not believe my female parent ever cooked from it. Mom's Betty Crocker cookbooks were used to tatters, and this Julia Kid is clean and unmarked - no recipe clippings fluttering from between the pages.

Nonetheless, I accept e'er liked Julia Kid, her food, her Television show, and her story. It was not Julia'southward fault that my grandmother was a bitch.

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Yes this classic cookbook seems formidable. But, really, it is anything but. Julia Child'due south mode of walking the cook through her recipes guarantees no missed steps. The ingredients y'all need for each step are clearly laid out, forth with the time each step takes, the equipment needed, and any variations that may piece of work. This is more than a cookbook; it is an entire cooking class, just equally Julia Child intended. Even now, forty years later, the recipes are just as electric current as ever, especially since Julia Yes this classic cookbook seems formidable. Merely, actually, it is annihilation but. Julia Child'south way of walking the cook through her recipes guarantees no missed steps. The ingredients you need for each step are conspicuously laid out, forth with the time each step takes, the equipment needed, and whatsoever variations that may work. This is more than than a cookbook; it is an entire cooking class, just as Julia Child intended. Even now, twoscore years later, the recipes are but as current as always, specially since Julia Kid was a large fan of fresh ingredients, whole foods over processed, and taking the time to practise things right. Although this cookbook may scare off a beginner, it is designed for anyone in the kitchen, and the illustrations from Julia Kid's husband are so useful! Highly recommended.

Joe

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I've had Volume One of Mastering the Art of French Cooking on the shelf for twoscore years and although I've not utilized in quite the way Julie what'southward-her-proper noun did past cooking all the recipes and writing a volume about information technology, I have cooked a flake from information technology but more chiefly, I've LEARNED so much from information technology. Julia Child and cohorts were swell instructors in processes and whys and wherefores. So I finally got Book 2 just to have them side-past-side on my shelf – haven't dipped into that one still but I will I've had Volume One of Mastering the Art of French Cooking on the shelf for forty years and although I've not utilized in quite the way Julie what's-her-name did by cooking all the recipes and writing a book about it, I take cooked a bit from it simply more importantly, I've LEARNED and then much from it. Julia Kid and cohorts were bang-up instructors in processes and whys and wherefores. And then I finally got Volume Two just to have them side-by-side on my shelf – oasis't dipped into that 1 still but I will one time I accept some time. ...more

This is not a review on the content which is excellent. To be very brief hither are the nitpicks regarding the specific imprint 9780241956465:

1. The book size is that of a novel (20cm x 13cm). To open information technology properly and follow a recipe, once would demand to cleft the spine and force it open up at 180 degrees. It does not stay open at any one page without mechanical strength holding it there.
2. The paper has the same paper feel as a mass paperback. The font is minute. The height of the non-caps letters is

This is not a review on the content which is fantabulous. To exist very brief here are the nitpicks regarding the specific imprint 9780241956465:

ane. The book size is that of a novel (20cm 10 13cm). To open information technology properly and follow a recipe, once would demand to scissure the spine and force it open at 180 degrees. Information technology does not stay open at any 1 page without mechanical strength holding it there.
ii. The newspaper has the same paper feel as a mass paperback. The font is minute. The tiptop of the not-caps messages is 1mm.
3. The volume cover is not laminated and will gather kitchen stains very quickly.
4. Measurements are in ounces, inches, pints and quarts. There is a conversion table on page xviii, merely one needs to have a calculator handy

My idea of a decent cookbook is one that is resilient, pages stay open up so that you tin refer to it while cooking. Lamination besides helps as stains tin can be wiped away. This is not the kind of book that yous are going to refer to over the next 20 years, equally it will take fallen autonomously and turned grimy afterwards a calendar month. Readabilty is also of import, and a font of 1mm in summit does not authorize.
This splendid book has been ruined by this silly layout/ formatting and "mass paperback" expect.

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December 31, 2015 Manik Sukoco rated it really liked it

When y'all start to apply this cookbook, it is like shooting fish in a barrel to understand why it has remained a classic since 1961. It is not similar the usual cookbook with big, cute photographs, a long list of ingredients and directions on putting everything together. It includes commentary by Julia Child that is really funny sometimes and very useful in agreement how the diverse ingredients work to brand the dish. And, non all the recipes require hours to assemble. The vegetable dishes, in item, are fairly ea When you offset to use this cookbook, it is easy to sympathize why it has remained a classic since 1961. It is not like the usual cookbook with big, beautiful photographs, a long list of ingredients and directions on putting everything together. It includes commentary past Julia Child that is really funny sometimes and very useful in understanding how the various ingredients work to make the dish. And, not all the recipes require hours to assemble. The vegetable dishes, in detail, are fairly easy.
If you beloved French nutrient and want to make some in your home, get this book. This is the definitive book on the subject and it is not that hard to make incredible dishes.
I have fabricated these dishes: Salade Nicoise, Ratatouille, Whole Baked Tomatoes, Craven Breasts with Mushrooms and Cream, Fish Filets poached in White Wine and Eggs Baked in Ramekins. I highly recommend each. ...more

Sep 18, 2017 Superbunny rated it really liked information technology

i don't understand why there are people who give depression ratings for this cookbook (especially on amazon) complaining that the recipes are tedious and fussy and time consuming. Information technology'S FRENCH COOKING for godsakes! that'southward what french cooking is - long, fussy and wearisome! that's why french food doesn't taste similar american food! if you desire to consume 30min meals lookout rachael ray. i don't sympathize why there are people who give low ratings for this cookbook (specially on amazon) complaining that the recipes are tedious and fussy and time consuming. It'S FRENCH COOKING for godsakes! that's what french cooking is - long, fussy and tedious! that'southward why french food doesn't gustation similar american food! if you want to consume 30min meals watch rachael ray. ...more

Aug 25, 2019 Ashley rated information technology it was amazing

This is not just a cookbook. It is a step by step guide to French cuisine and Child and Beck leave absolutely naught left unexplained. I feel not bad confidence in myself following these recipes and reading ones for futurity dinners. I dear the amount of care that Child poured into this book. Reading the frontward felt like reading an extension of My Life in France by Kid, the way I'yard which she describes nutrient makes me and so happy and I feel a great kinship with her. I wish I had time (and a wine budge This is non simply a cookbook. It is a pace by step guide to French cuisine and Kid and Beck leave absolutely nix left unexplained. I feel slap-up conviction in myself following these recipes and reading ones for future dinners. I beloved the corporeality of care that Kid poured into this book. Reading the frontward felt like reading an extension of My Life in France by Kid, the way I'm which she describes food makes me and so happy and I experience a great kinship with her. I wish I had time (and a wine budget) to constantly recreate all of these dishes! ...more

Sep 25, 2021 Rhonda B rated it really liked it

I'm not a big fan of Julia Child and the way she bullied her way to the pb author position on a book that didn't even start out equally her own. Only almost whatsoever recipe I've fabricated from this seminal tome has been flavourful if not exquisite (the Filets de Poisson Bercy aux Champignons? OMG!!).
The convoluted recipes, though - oftentimes recipes within recipes - are a reflection of the ample fourth dimension and resources that she had to dedicate to the loving task of feeding friends and impressing colleagues in France I'm not a large fan of Julia Child and the way she bullied her way to the lead author position on a book that didn't even kickoff out as her own. Merely about whatever recipe I've fabricated from this seminal tome has been flavourful if not exquisite (the Filets de Poisson Bercy aux Champignons? OMG!!).
The convoluted recipes, though - often recipes inside recipes - are a reflection of the ample fourth dimension and resources that she had to dedicate to the loving task of feeding friends and impressing colleagues in France during the mid 20th century. To commence on a recipe from this book, exist prepared to read information technology thoroughly commencement - equally well as all the sub-tasks (it helps to bookmark them) - employ nearly every bowl, pot, cooking element and utensil at your disposal, and to spend hours at the chore. Exercise it with gusto! Do information technology with love! This is *your* time and you are only doing this considering you love to cook and you desire to learn - so savour the experience! You'll taste the divergence. But mayhap have someone else exercise the dishes. ...more than

Mar 31, 2021 Leah rated it liked information technology

I was inspired to read this after watching Julie & Julia. It took forever to come in from the library, just it was nonetheless of interest when it did come up. It was fun to read the recipes featured in the movie, to get ingredients and method knowing what the struggles Julie endured and seeing the finished product. I accept no plans to do the same, but I did appreciate the minute item and ease of instructions presenting archetype French cooking. I'm sure I volition retrieve a lot of the method as I cook in fut I was inspired to read this after watching Julie & Julia. Information technology took forever to come in from the library, but it was all the same of interest when it did come. It was fun to read the recipes featured in the movie, to get ingredients and method knowing what the struggles Julie endured and seeing the finished production. I have no plans to practice the same, but I did capeesh the minute detail and ease of instructions presenting classic French cooking. I'g sure I will remember a lot of the method equally I cook in future. ...more

I Dearest this Cookbook and Julia Kid. Amazing food!!

This along with volume ii are both amazing cookbooks. The recipes take time only yous will exist rewarded. I call back I have had information technology for at to the lowest degree twenty years and cook out of it all often.

A beautiful and thorough volume. To telephone call this a cookbook would be an insult to the authors. A fantastic amount of education on the French method of cooking most anything!

Jan 17, 2011 Simon rated it really liked it

The Oeufs en Cocotte section of the book intrigued me then much that I decided to make them myself.

Since my female parent loved the film so much, she decided that she absolutely had to have "Mtaofc" herself.
Later the movie's success, many other people manifestly had the same idea, and for the longest time, Sold Out signs sat on the place where the cookbooks should be.
Finally, after watching "How To Railroad train Your Dragon" for the second time, nosotros went to the Indigo across the mall strip and were overjoyed to

The Oeufs en Cocotte department of the volume intrigued me so much that I decided to make them myself.

Since my female parent loved the movie so much, she decided that she admittedly had to take "Mtaofc" herself.
After the pic'southward success, many other people obviously had the same idea, and for the longest time, Sold Out signs sat on the identify where the cookbooks should be.
Finally, afterwards watching "How To Train Your Dragon" for the second time, we went to the Indigo beyond the mall strip and were overjoyed to detect a beautiful, clean, crisp, hardcover, 10th edition re-create of "Mastering the Art of French Cooking". Information technology was no original, 1961 edition like Julie Powell had used, but but the same...it was here and ours. Nosotros bought if for $49 Canadian and drove domicile with spirits high. I myself had spent $92 on the consummate "How To Train Your Dragon" volume serial, but that'due south some other review for some other time.

Anyway, I flipped through the book and searched the index for the recipes for Oeufs en Cocotte and Sauce ei currie.
I finally institute them and researched the ingredients and methods for making them. So on the adjacent Fri I had a free mean solar day in my chef class, I brought forth everything I needed including the glorious book and set to work. The Back-scratch Foam Sauce turned out perfect and tasted every bit Julie described it, "heavenly". The Oeufs en Cocotte turned out just fine, but during their cooking, I thought they were taking too long because they had not fully cooked after the set time in the recipe. None the less, once I had cooled them slightly and spread on the Back-scratch Cream Sauce, I dined on my first complete recipe from "Mastering the Art of French Cooking". I felt very important and special in that moment.
I had fabricated an actress one for my chef to gustation and he said it was fabulous. I couldn't agree more and smiled modestly.

That night at work I told my dominate and co-workers of the success of the book. My co-workers were supportive and happy for me but my boss (who is also a french chef) looked me square in the eyes and said, "Fuck Julia Child, she was a fatty bitch who ruined French Cuisine. You ought to exist reading cookbooks past Charlie Trotter and Thomas Keller." I really wanted to spew dorsum a squeamish slurry of retorts, just I was a fearful coward of angering dominance, then I nodded and smiled, and shrugged information technology off with a "whatever."
Talk about crushing people's dreams. Jeeze. I concluded up leaving that place afterward on, for other reasons, but the one affair that stuck with me, was that.

Soon I hope to be able to ain the second volume of the book and perhaps savor making things out of it, as I take with this one.

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November 04, 2009 Sara rated it really liked information technology

Not surprisingly, this cookbook is an absolute delight. I jumped on the Julia/Julia bandwagon and bought the volume after reading through Julie Powell's memoir, and I'thou glad that I did it. Given the fact I like to read cookbooks just as much as I similar to actually use them, I appreciated Julia Child'southward (sometimes lengthy) introductions to her recipes.

Having said that:
I've had to tweak some of the recipes, mainly cutting the amount of salt used in a given recipe and increasing the amount of vegetable

Non surprisingly, this cookbook is an accented delight. I jumped on the Julia/Julia bandwagon and bought the book later on reading through Julie Powell'south memoir, and I'one thousand glad that I did it. Given the fact I like to read cookbooks just equally much as I like to really use them, I appreciated Julia Kid's (sometimes lengthy) introductions to her recipes.

Having said that:
I've had to tweak some of the recipes, mainly cutting the corporeality of salt used in a given recipe and increasing the amount of vegetables used in other recipes. Of course, there's a section or two I'll be skipping entirely. I'm no Julie Powell. I have no desire to make every recipe in the book. I'k also pretty sure I won't be able to become my hands on 30% of the ingredients recommended, nor do I have any want to spend all my free time and disposable income post-obit in Julia Child's footsteps.

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This is the archetype cookbook, in its entirety--all 524 recipes.

"Anyone can cook in the French fashion anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the correct instruction." And here is the volume that, for more than 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 dwelling the savory delights of the archetype cuisine, from the celebrated Gallic masterpieces to the seemingly artl

This is the classic cookbook, in its entirety--all 524 recipes.

"Anyone can cook in the French fashion anywhere," wrote Mesdames Beck, Bertholle, and Kid, "with the correct instruction." And here is the volume that, for more than forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who honey good food and long to reproduce at abode the savory delights of the archetype cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-light-green peas

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Jan eighteen, 2015 Jenny rated it it was amazing

I've been in a cooking slump so I dusted off Julia Child and I'd forgotten how accessible and delicious this cookbook is! I also immediately remembered I've been holding off on relying on this too heavily in our weekly meals because the kitchen is a disaster afterward. No thing how much my taste and cooking repertoire changes over the years, I always honey the recipes in this cookbook. Every recipe I've always used has been fabulous and almost every recipe all iv of my kids will consume without complaint I've been in a cooking slump so I dusted off Julia Child and I'd forgotten how accessible and delicious this cookbook is! I also immediately remembered I've been holding off on relying on this too heavily in our weekly meals because the kitchen is a disaster afterward. No thing how much my gustation and cooking repertoire changes over the years, I always love the recipes in this cookbook. Every recipe I've always used has been fabulous and well-nigh every recipe all four of my kids will eat without complaint, which is unbelievable. ...more

Feb 03, 2011 Cindy rated information technology really liked it

I really enjoyed this volume, although I didn't actually read every word. It was very interesting--I read some parts, skimmed others and enjoyed all of the illustrations. I call up watching "The French Chef" on TV as a child with my mother, and reading this book brought back some fond memories. (Note: The copy that I read but has 684 pages plus an index of 32, so I don't know where the 1,111 folio number comes from. It does have the same ISBN number.) I actually enjoyed this book, although I didn't actually read every word. It was very interesting--I read some parts, skimmed others and enjoyed all of the illustrations. I recollect watching "The French Chef" on Television receiver as a child with my mother, and reading this volume brought dorsum some addicted memories. (Note: The copy that I read only has 684 pages plus an index of 32, then I don't know where the i,111 folio number comes from. It does accept the aforementioned ISBN number.) ...more than

After list to the audio version of My Life in France and also being a lover of cookbooks, I knew I had to ain this book. A very thoughtful friend gave it to me as a Christmas present this past yr. After listing to the sound version of My Life in France and also beingness a lover of cookbooks, I knew I had to own this volume. A very thoughtful friend gave it to me as a Christmas present this past twelvemonth. ...more

For all that Julia Kid can go overboard on the requirements for her recipes, this cookbook is a classic for a reason. The recipes are reliable, tasty, and often dramatic. They are rarely "quick" fixes, but are almost always worth the planning and effort. I tip - since the cookbook isn't mod, sometimes procedures or melt times have to exist adjusted for more efficient equipment. For all that Julia Child can go overboard on the requirements for her recipes, this cookbook is a classic for a reason. The recipes are reliable, tasty, and oft dramatic. They are rarely "quick" fixes, merely are nigh e'er worth the planning and effort. Ane tip - since the cookbook isn't modern, sometimes procedures or cook times have to exist adjusted for more efficient equipment. ...more

This had been sitting on my shelf for the past v or 6 years and while I've fabricated a few recipes hither and there throughout the years, lately I am doing a lot of stuff from here. Recently reading part of the correspondence between Child and her long-time pen pal, Avis DeVoto, inspired me to revisit this essential cookbook. This had been sitting on my shelf for the by 5 or 6 years and while I've made a few recipes here and at that place throughout the years, lately I am doing a lot of stuff from here. Recently reading part of the correspondence between Child and her long-time pen pal, Avis DeVoto, inspired me to revisit this essential cookbook. ...more

May 09, 2011 Cathy rated it liked information technology

At present I didn't actually read this book embrace to cover but there are $.25 and pieces that I did read that I plant to be interesting. I will probably attempt some of the recipes included in the book merely I don't foresee attempting to pull a Julie and Julia type of thing. Don't recall I would have the guts to endeavor some of those recipes on my own. Now I didn't actually read this volume embrace to cover but there are bits and pieces that I did read that I found to be interesting. I will probably attempt some of the recipes included in the book only I don't foresee attempting to pull a Julie and Julia blazon of affair. Don't retrieve I would have the guts to endeavor some of those recipes on my own. ...more

This was #iv on my sister's list of summit ten cookbooks.

She said many interesting things about this. Start, it is designed to teach American how to prepare French food. She said that this is not a recipe volume, only rather a volume on how to cook.

She also said that the recipe from the movie was a "yum."

This was #4 on my sister's list of elevation ten cookbooks.

She said many interesting things about this. First, information technology is designed to teach American how to fix French food. She said that this is not a recipe book, but rather a book on how to cook.

She also said that the recipe from the picture was a "yum."

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The bible of French-cooking. All the background of French eating civilization, nuts of cooking, and those classic recipes. After more forty years in circulation, this book is a definite essential for anyone with food in their hearts.

A Archetype

I borrowed this from the library. I wanted to make certain the Kindle version would be piece of cake to navigate and have a comprehensive index. I will definitely be ownership it. Julia Child...what more needs to exist said? And yes, I suddenly have an urge to watch "Julie & Julia."

A Classic

I borrowed this from the library. I wanted to make sure the Kindle version would exist easy to navigate and take a comprehensive alphabetize. I volition definitely exist buying it. Julia Child...what more than needs to be said? And yes, I suddenly have an urge to watch "Julie & Julia."

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I utilise the second book for the authentic French bread recipe. If yous find yourself with a weekend to spare, prepare this bread! Crunchy exterior and fluffy, low-cal airy wholes...Y.U.K.

Aug 06, 2008 Carl rated it really liked it  · review of another edition

Recommends it for: all cooks

Most of the recipes are Really Hard, just a lot of it is very interesting, if only to acquire and fantasize almost what you could practice with more than time and coin. Then you go make noodles with butter.

I simply picked this upward Fri. I take had fun reading the intro's to Frank! I'll need to work on my reading voice though. Now to pick a recipe to try first! I just picked this up Friday. I have had fun reading the intro's to Frank! I'll need to work on my reading vocalism though. Now to pick a recipe to try first! ...more

Sep nineteen, 2009 Emerge rated it it was amazing

V stars simply because it'south past Julia Kid and another five stars because I found this volume on the bargain table at Vroman'south for $4.98!!!! (Regularly $30) Five stars only because it's by Julia Child and another five stars because I found this book on the bargain table at Vroman's for $4.98!!!! (Regularly $xxx) ...more

Spouse gave this to me for my birthday, after we saw the Julie & Julia movie. I'm enjoying reading the recipes, hearing Julia Child's voice in my caput. A few pages a dark are very satisfying! Spouse gave this to me for my altogether, after we saw the Julie & Julia movie. I'm enjoying reading the recipes, hearing Julia Child's vocalization in my head. A few pages a night are very satisfying! ...more

Julia Child was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. Her near famous works are the 1961 cookbook Mastering the Art of French Cooking and, showcasing her sui generis idiot box persona, the serial The French Chef, which premiered in 1963.

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"If it weren't for Julia Kid, I might never have moved past brown rice and tofu. Worse, I might still exist afraid of existence less than perfect." — 0 likes

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