Mastering the Art of French Cooking: Vol. 1

by Julia Child, Louisette Bertholle, Simone Beck

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 be applied 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.

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction, Classics, Culinary

684 pages, Hardcover

First published January 1, 1961

About the author

Julia Carolyn Child was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.

Reviews

[Matriarchy · Rating 5 out of 5]

Mine is the 1971 printing inscribed to my mother from Helen, her mother-in-law (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 poetry published by a vanity press. My mother was a modest homestyle cook from PA Dutch farm roots, who enjoyed baking birthday cakes. Helen gave this book to my mother to belittle her cooking skills. I do not believe my mother ever cooked from it. Mom's Betty Crocker cookbooks were used to tatters, and this Julia Child is clean and unmarked - no recipe clippings fluttering from between the pages.

Nonetheless, I have always liked Julia Child, her food, her TV show, and her story. It was not Julia's fault that my grandmother was a bitch.

[Tattered Cover Book Store]

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

Joe

[Angela · Rating 1 out of 5]

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

1. The book size is that of a novel (20cm x 13cm). To open it properly and follow a recipe, once would need to crack the spine and force it open at 180 degrees. It does not stay open at any one page without mechanical force holding it there.
2. The paper has the same newspaper feel as a mass paperback. The font is minute. The height of the non-caps letters is 1mm.
3. The book 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 18, but one needs to have a calculator handy

My idea of a decent cookbook is one that is resilient, pages stay open so that you can refer to it while cooking. Lamination also helps as stains can be wiped away. This is not the kind of book that you are going to refer to over the next 20 years, as it will have fallen apart and turned grimy after a month. Readabilty is also important, and a font of 1mm in height does not qualify.
This excellent book has been ruined by this silly layout/ formatting and "mass paperback" look.

[Dottie · Rating 4 out of 5]

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 have cooked a bit from it but more importantly, I’ve LEARNED so much from it. Julia Child and cohorts were great instructors in processes and whys and wherefores. So I finally got Volume Two just to have them side-by-side on my shelf – haven’t dipped into that one yet but I will once I have some time.

[Superbunny · Rating 4 out of 5]

i don't understand why there are people who give low ratings for this cookbook (especially 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's why french food doesn't taste like american food! if you want to eat 30min meals watch rachael ray.

[Manik Sukoco · Rating 4 out of 5]

When you start to use this cookbook, it is easy to understand 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 by 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 particular, are fairly easy.
If you love French food 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 made these dishes: Salade Nicoise, Ratatouille, Whole Baked Tomatoes, Chicken Breasts with Mushrooms and Cream, Fish Filets poached in White Wine and Eggs Baked in Ramekins. I highly recommend each.

[Ashley · Rating 5 out of 5]

This is not just a cookbook. It is a step by step guide to French cuisine and Child and Beck leave absolutely nothing left unexplained. I feel great confidence in myself following these recipes and reading ones for future dinners. I love the amount of care that Child poured into this book. Reading the forward felt like reading an extension of My Life in France by Child, the way I’m which she describes food makes me so happy and I feel a great kinship with her. I wish I had time (and a wine budget) to constantly recreate all of these dishes!

[Jenny · Rating 5 out of 5]

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 matter how much my taste and cooking repertoire changes over the years, I always love the recipes in this cookbook. Every recipe I've ever used has been fabulous and most every recipe all 4 of my kids will eat without complaint, which is unbelievable.

[Barbara · Rating 5 out of 5]

A Classic

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

[Laura · Rating 4 out of 5]

I use the second volume for the authentic French bread recipe. If you find yourself with a weekend to spare, prepare this bread! Crunchy exterior and fluffy, light airy wholes...Y.U.M.

[Alison]

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 head. A few pages a night are very satisfying!

[Rhonda · Rating 4 out of 5]

I’m not a big fan of Julia Child and the way she bullied her way to the lead author position on a book that didn’t even start out as her own. But almost any recipe I’ve made from this seminal tome has been flavourful if not exquisite (the Filets de Poisson Bercy aux Champignons? OMG!!).
The convoluted recipes, though - often recipes within recipes - are a reflection of the ample time 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 embark on a recipe from this book, be prepared to read it thoroughly first - as well as all the sub-tasks (it helps to bookmark them) - use most every bowl, pot, cooking element and utensil at your disposal, and to spend hours at the task. Do it with gusto! Do it with love! This is *your* time and you are only doing this because you love to cook and you want to learn - so savour the experience! You’ll taste the difference. But maybe have someone else do the dishes.

[Leah · Rating 3 out of 5]

I was inspired to read this after watching Julie & Julia. It took forever to come in from the library, but it was still 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 product. I have no plans to do the same, but I did appreciate the minute detail and ease of instructions presenting classic French cooking. I'm sure I will remember a lot of the method as I cook in future.

[Pete Papagiannis · Rating 5 out of 5]

There are times when I am in touch with who I truly want to be

Tremendously helpful book, especially when it comes to creating the mother sauces! Early in the French cooking journey and need to keep putting those ingredients into various vessels and utilizing utensils. Thank you, Julia.

[Kris · Rating 5 out of 5]

What's to say? The classic, most thorough French cookbook (in english). Went through thoroughly for the the first time in years in prep for a french themed party.

Tons of practical tips and well explained steps. Shame on me for not utilizing it more!

[JUDITH Turner · Rating 5 out of 5]

Amazing

I'm not sure any superlatives are applicable that have not already been applied. French cooking is not for the faint of heart, but this cookbook takes some of the mystique and fear from it. I loved it.

[Jeor · Rating 4 out of 5]

This is the most comprehensive work on any sort of cooking I am aware of, will reference her other volumes into the future, though it might not be something you read entirely- it'a a reference book more than textbook.

[Bonnie · Rating 5 out of 5]

I LOVE this Cookbook and Julia Child. Amazing food!!

[Lisa Hope · Rating 5 out of 5]

Invaluable

[Fiona Harrison · Rating 5 out of 5]

This along with volume 2 are both amazing cookbooks. The recipes take time but you will be rewarded. I think I have had it for at least 20 years and cook out of it all often.

[Lauren · Rating 5 out of 5]

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

[Danielle Byron · Rating 4 out of 5]

I followed my curiosity and checked out the original 1961 classic. Fun to browse and amazed at the work that went into the creation on typewriters

[Ronnie K · Rating 5 out of 5]

one of the few cookbooks i use consistently!

[Scott · Rating 4 out of 5]

Solid recipes. Just wish it had more liver recipes (the reason why I bought it).

[Shannon Washburn · Rating 4 out of 5]

the ingredients and instructions don't always match up. There is a mis-match leaving some things out... and wide open for interpretation.

[Janejellyroll · Rating 4 out of 5]

Reading this book helps one understand why it is such a classic. The recipes are approachable (within the context of French cooking), clearly written, and the text conveys the passion Child had for the cuisine.

[Simon · Rating 4 out of 5]

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

Since my mother loved the movie so much, she decided that she absolutely had to have "Mtaofc" herself.
After the movie's success, many other people apparently 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 Train Your Dragon" for the second time, we went to the Indigo across the mall strip and were overjoyed to find a beautiful, clean, crisp, hardcover, tenth edition copy of "Mastering the Art of French Cooking". It was no original, 1961 edition like Julie Powell had used, but just the same...it was here and ours. We bought if for $49 Canadian and drove home with spirits high. I myself had spent $92 on the complete "How To Train Your Dragon" book series, but that's another review for another time.

Anyway, I flipped through the book and searched the index for the recipes for Oeufs en Cocotte and Sauce ei currie.
I finally found them and researched the ingredients and methods for making them. Then on the next Friday I had a free day in my chef class, I brought along everything I needed including the glorious book and set to work. The Curry Cream Sauce turned out perfect and tasted as 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 Curry 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 made an extra one for my chef to taste and he said it was fabulous. I couldn't agree more and smiled modestly.

That night at work I told my boss 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 fat bitch who ruined French Cuisine. You ought to be reading cookbooks by Charlie Trotter and Thomas Keller." I really wanted to spew back a nice slurry of retorts, but I was a fearful coward of angering authority, so I nodded and smiled, and shrugged it off with a "whatever."
Talk about crushing people's dreams. Jeeze. I ended up leaving that place later on, for other reasons, but the one thing that stuck with me, was that.

Soon I hope to be able to own the second volume of the book and perhaps enjoy making things out of it, as I have with this one.

[Al]

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

"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 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 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

[Cindy · Rating 4 out of 5]

I really 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 remember 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 only has 684 pages plus an index of 32, so I don't know where the 1,111 page number comes from. It does have the same ISBN number.)

[Renee · Rating 5 out of 5]

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