Mastering the Art of French Cooking, Vol.1
Published on 26. October 2009
Book
Paperback/Softback
688 pages
978-0-14-104841-3 (ISBN)
Description
This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy. AA GILL, The Times
Reviews / Votes
As close to a divine text as you can get -- Matthew Fort * Guardian *More details
Language
English
Place of publication
London
United Kingdom
Dimensions
Height: 197 mm
Width: 128 mm
Thickness: 31 mm
Weight
472 gr
ISBN-13
978-0-14-104841-3 (9780141048413)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Julia Child | Louisette Bertholle | Simone Beck
Mastering the Art of French Cooking, Vol.1
Book
11/2011
Penguin Books Ltd
€21.50
Available immediately
Persons
Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued.