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Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook Hardcover – Illustrated, Oct. 16 2001

by Julia Child (Author), Louisette Bertholle (Author), Simone Beck (Author)

4.8 7,205 ratings

Book 1 of 2: Mastering the Art of French Cooking

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NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly

“I only wish that I had written it myself.” —James Beard

Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine.

Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.

“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

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Popular Highlights in this book

What are Popular Highlights?

One of the best places to shop for reasonably priced kitchen-ware is in a hotel- and restaurant-supply house where objects are sturdy, professional, and made for hard use.
Highlighted by 94 Kindle readers
Stainless steel with a cast aluminum bottom, on the other hand, is good, as the thick aluminum spreads the heat.
Highlighted by 84 Kindle readers
Thick aluminum and iron, though good heat conductors, will discolor foods containing white wine or egg yolks.
Highlighted by 68 Kindle readers

From the Publisher

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Praise for Julia Child and Mastering the Art of French Cooking

"Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue ... is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly

“Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor.” —Alice Waters, Chez Panisse

“Mastering the Art of French Cooking was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia’s book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.” —Emeril Lagasse, Emeril’s Restaurant

“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all.” —Thomas Keller, The French Laundry

“Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit.” —Mimi Sheraton

“1961 A.D. Julia Child’s Mastering the Art of French Cooking is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born.” —Jeffrey Steingarten

From the Back Cover

"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for 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 home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:
- It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.
- It adapts classical techniques, wherever possible, to modern American conveniences.
- It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
- It offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as "Mastering the Art of French Cooking, the techniques learned here can beapplied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.

About the Author

JULIA CHILD, a native of California and a Smith College graduate; Simone (“Simca”) Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris’s famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L’Ecole des Trois Gourmandes, at the same time that Mastering the Art of French Cooking was taking shape. After that, Simone Beck published two cookbooks, Simca’s Cuisine in 1972 and New Menus from Simca’s Cuisine in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Excerpt. © Reprinted by permission. All rights reserved.

Clafouti
(Cherry Flan)
For 6 to 8 people

The clafouti (also spelled with a final "s" in both singular and plural) which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.

(If you have no electric blender, work the eggs into the flour with a wooden spoon, gradually beat in the liquids, then strain the batter through a fine sieve.)

3 cups pitted black cherries
1 1/4 cups milk
2/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
Powdered sugar in a shaker

Preheat oven to 350 degrees.

Use fresh, black, sweet cherries in season. Otherwise use drained, canned, pitted Bing cherries, or frozen sweet cherries, thawed and drained.

Place the milk, 1/3 cup sugar, eggs, vanilla extract, salt, and flour in your blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute.

Pour a 1/4-inch layer of batter in a 7- to 8-cup buttered, fireproof baking dish or pyrex pie plate about 1 1/2 inches deep. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from the heat. Spread the cherries over the batter and sprinkle on the remaining 1/3 cup of sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.

Place in middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.)

Product details

Publisher ‏ : ‎ Knopf; Illustrated edition (Oct. 16 2001)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 752 pages
ISBN-10 ‏ : ‎ 0375413405
ISBN-13 ‏ : ‎ 978-0375413407
Item weight ‏ : ‎ 1.42 kg
Dimensions ‏ : ‎ 18.8 x 4.29 x 26.04 cm

Best Sellers Rank: #3,420 in Books (See Top 100 in Books)
- #2 in French Cooking (Books)
- #11 in Cooking Reference (Books)
- #19 in Gastronomy (Books)

Customer Reviews:
4.8 7,205 ratings

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Julia Child
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Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
(Photo credit: (C) Michael P. McLaughlin)
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Simone Beck
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Simone (“Simca”) Beck was a French cookbook author and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in introducing French cooking to Americans. Best known as a partner in the creation of the two classic volumes of Mastering the Art of French Cooking, she was born in 1904 at Tocqueville en Caux, Normandy. After her first marriage ended in 1933, she began to study at the Cordon Bleu. A few years later, Beck, along with Julia Child and Louisette Bertholle, formed l'École des trois gourmandes to give lessons in French cooking to American women living in Paris. The school continued, on and off, into the late 1970s, and Beck and Child would continue to wear the school's badge on TV and in publicity photos for years to follow. While Child became a successful television chef and author in the United States, Beck continued teaching at home. In 1972 she published her own cookbook, Simca's Cuisine (with Patricia Simon), and a second volume, New Menus from Simca's Cuisine (with Michael James), followed in 1979. Food and Friends: Recipes and Memories from Simca's Cuisine (with Suzy Patterson), a joint memoir-cookbook, was published in 1991.
Simone Beck was portrayed by American actress Linda Emond in the 2009 film Julie and Julia.
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Constance M.

Cooking French style

Reviewed in Canada on February 17, 2024

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Tremendous amount of recipes. The book is first class of tested recipes. We are enjoying this book and plan on getting more of her work. Great gift for people who love to cook.

Reviewed in Canada on July 25, 2023

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Great recipes

Reviewed in Canada on December 9, 2023

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I’ve bought this 4 times now for 4 different people. Excellent book, worth buying and a wonderful gift

One person found this helpful

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Rick

Cook book

Reviewed in Canada on April 25, 2024

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Made the wife happy priceless

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Chortick

A useful historical reference with solid coverage of French cooking

Reviewed in Canada on January 29, 2020

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More modern cookbooks have adopted an easier-to-read style. The presentation of recipes in this book takes some getting used to. It lacks nutritional information, if that matters... but by the time that you're putting Bechamel sauce on everything, that's a bit of a moot point. Very good examples of classic French recipes, so this book should be on every chef's bookshelf.

One person found this helpful

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LShannon

A lovely cookbook

Reviewed in Canada on December 19, 2023

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According to my Mom watching Julia Child’s cooking show the cookbook still reflects Julia’s cooking techniques

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Liz

Julie and Julia Wannabe

Reviewed in Canada on August 26, 2022

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I have wanted one of these cookbooks for years and even with BIG hints to my kids and husband for several years for a Christmas gift, I finally just bought one for myself. The fact that this one was used gave me a bit of anxiety but it arrived in perfect condition so highly recommend doing that.

Now to get my butt in gear and start using it. In a brief peruse through it, I am super impressed by Julia’s “how to” tutorials in almost every chapter. I am excited to try many dishes I have been too nervous to attempt. I found myself saying out loud “Where have you been all my life?” Oh right, in someone else’s kitchen. Hence the used book 😉 If you are a chef or would like to attempt to be one, get this book as you want be disappointed. 😁🥣🧑‍🍳

5 people found this helpful

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MBKP

Merry Christmas to a Chef

Reviewed in Canada on July 24, 2023

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Chef Brian was delighted to receive this as a Christmas gift. He and my daughter have been to France several times, and while he has been a chef for years, this book will enhance his French Cuisine.

MBKP

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Amazon Customer

A classic for a reason

Reviewed in the United States on April 18, 2024

Verified Purchase

Wonderful way to learn better techniques. Plus loaded with lots of classic recipes with great detailed instructions. Some take quite a while but others are fairly fast to make. Haven't made any that weren't worth the trouble.

Martha Salinas

Muy bonito libro!

Reviewed in Mexico on November 28, 2023

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The media could not be loaded.

El libro tiene una excelente presentación de pasta dura con guarda polvo.
Contiene explicaciones de las recetas, lista de ingredientes acomodada conforme se van utilizando en el proceso de cocinar e imágenes ilustrativas

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ufri

Genial.

Reviewed in Germany on March 28, 2024

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Mit etwas Liebe fuers die englische Sprache. Das macht doppelt Spass. Franzoesische kochen lernen in englischer Sprache. (Es gibt ja den G Übersetzer)
TIPP: Darueber gibt's ein Film.

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Bianca

Uma verdadeira Bíblia

Reviewed in Brazil on June 25, 2021

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Não tenho nem palavras pra descrever o quanto amei adquirir esse clássico!!!!

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Francesco

Perfetto

Reviewed in Italy on July 20, 2021

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Libro in ottime condizioni

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Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook Hardcover – Illustrated, Oct. 16 2001

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