“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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Mastering the Art of French Cooking, Volume 1: A Cookbook: Child, Julia, Bertholle, Louisette, Beck, Simone: 9780394721781: Amazon.com: Books

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# Mastering the Art of French Cooking, Volume 1: A Cookbook  Paperback – September 12, 1983

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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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1. Book 1 of 2

2. Print length

716 pages

3. Language

English

4. Publisher

Knopf

5. Publication date

September 12, 1983

6. Dimensions

6.98 x 1.44 x 9.98 inches

7. ISBN-10

0394721780

8. ISBN-13

978-0394721781

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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.

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Stainless steel with a cast aluminum bottom, on the other hand, is good, as the thick aluminum spreads the heat.

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Thick aluminum and iron, though good heat conductors, will discolor foods containing white wine or egg yolks.

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## From the Publisher

monumental

what a cookbook should be says entertainment weekly

I only wish that I had written it myself says James Beard

## Editorial Reviews

### From the Inside Flap

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

### From the Back Cover

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 100 instructive illustrations, is revolutionary in its approach.

### 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.

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1. 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.

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2. 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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## Customer reviews

4.8 out of 5 stars

4.8 out of 5

7,623 global ratings

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### Customers say

Customers find the recipes in the book great and clearly described. They say it's a masterpiece of instruction for novices and teaches them so much about technique. Readers also mention it'll be a great addition to anyone's reference library, the definitive book on the subject, and the most complete cookbook they own. They mention it makes cooking fun and is perfect for people who entertain. Customers also mention the book is timeless and a beautiful 50th Anniversary addition.

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RecipesEase of followReference bookValue for moneyEnjoymentVintage styleResultsPictures

440 customers mention "Recipes"436 positive4 negative

Customers find the recipes in the book great, detailed, and clearly described. They also say the book is instrumental in forming their cooking techniques and meal planning skills. Readers mention the book's recipes are great for special occasion cooking.

"Wonderful way to learn better techniques. Plus loaded with lots of classic recipes with great detailed instructions...." Read more

"...It is nice that she focuses on the flavor. I can't wait to learn how to mauge sauces!" Read more

" great book and recipe... traditional and classic" Read more

"...They have many vegetable recipes and she suggets what to have them wish and some she recommeds are a main course, so it is very informative...." Read more

248 customers mention "Ease of follow"207 positive41 negative

Customers find the book easy to follow. They say it explains very clearly and simply how to make a dish. Readers also say the book teaches them a lot about technique and how to choose sides with their main dishes. They mention it's the best teaching tool for French cooking and is exquisitely and logically organized.

"...Plus loaded with lots of classic recipes with great detailed instructions. Some take quite a while but others are fairly fast to make...." Read more

"... Most are not that difficult!" Read more

"Julia: this is a teaching book. Stresses techniques ; detailed explanations. Always interesting and informative." Read more

"I love all the detailed directions and illustrations in this book making it easy to follow." Read more

83 customers mention "Reference book"74 positive9 negative

Customers find the reference book great. They mention it's the definitive book on the subject, tells them how to shop for ingredients, and what equipment works best. Readers also appreciate the comprehensive descriptions of its subject along with detailed recipes. They say it'll be a great addition to anyone's reference library and that all the ingredients are easy to find in any local market.

"...Stresses techniques ; detailed explanations. Always interesting and informative." Read more

"...have them wish and some she recommeds are a main course, so it is very informative...." Read more

"...Most home cooks will still find this book incredibly useful, and the recipes in it are all delicious and come with clear instructions...." Read more

"...This is the definitive book on the subject and it is not that hard to make incredible dishes...." Read more

70 customers mention "Value for money"70 positive0 negative

Customers find the book worth the cost and say it's a valuable addition to their cookbook collection.

"...Book was in great condition and found it for a great price second hand. Love the book!!" Read more

"...It is a bit of a time consuming effort in some cases, but it is WORTH every minute...." Read more

"...I have both volumes and they are a valued addition to my cookbook collection. I am thrilled with this purchase." Read more

"...So glad to have this book. Great price.Thank you Amazon for having everything we need to make our lives easier." Read more

31 customers mention "Enjoyment"31 positive0 negative

Customers find the book enjoyable, fun to read through, and perfect for people who entertain. They say it makes cooking fun, is interesting, and informative. Readers also mention the book is lively and appealing.

"...Stresses techniques ; detailed explanations. Always interesting and informative." Read more

"...describes how she wrote "Mastering the Art of French Cooking" was so lively and appealing that I decided to give it a try...." Read more

"A wonderful nostalgic cook book. Very enjoyable read for the Foodie Lover." Read more

"... Perfect for people who entertain and enjoy the better tasting foods being offered. You will never want fast food again." Read more

22 customers mention "Vintage style"19 positive3 negative

Customers find the book classic, timeless, and a beautiful 50th anniversary addition. They say it looks almost new and is an iconic kitchen essential. Readers also mention the recipes are easy to follow.

"great book and recipe... traditional and classic" Read more

"What can one say about this book….it is classic and wonderful." Read more

"The book was clean and looked almost new. Its a classic any person who likes to cook would Love to have in their library...." Read more

"...She loved it. Book is brand new, heavy and durable, and has TONS of recipes. Very happy with this purchase." Read more

18 customers mention "Results"18 positive0 negative

Customers find the recipes easy to follow and complete. They say the results are fantastic with little effort.

"...I have tried a few of the recipes and am very impressed with the results...." Read more

"...It tells you how to shop for ingredients, what equipment works best, and Julia always encouraged experimentation...." Read more

"This was for a gift and it’s perfect! Exactly what we needed. No issues whatsoever." Read more

"...The results were splendid...." Read more

17 customers mention "Pictures"0 positive17 negative

Customers find the book lacks pictures. They also say it doesn't contain color pictures.

"...The down side is there are no pictures, but what I have done is YouTube the recipies to help. It is nice that she focuses on the flavor...." Read more

"Disliked that there was no photos at all of any recipe. Also, the point size of text was too small to read easily for anyone older than 50!..." Read more

"The book was in excellent condition but had no pictures in it, so I returned it." Read more

"This is the best cookbook I've seen so far. It has no pictures or fancy graphics, but it is absolutely wonderful...." Read more

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### Top reviews from the United States

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Reviewed in the United States on August 1, 2024

I have been looking for Julia Child's cookbook for years but did not find it at a price I wanted to pay. When I saw it on sale on Prime Day I had to buy it. It is a great edition. I love the chapter of the book that explains the American version of French ingredients. I can't wait to start cooking!

One person found this helpful

Reviewed in the United States on September 3, 2024

This cookbook is a delight if you enjoy cooking incredible food by the person who influenced so many American home cooks. Even if you never cook anything from the book, reading it is worthwhile to learn about how some food is prepared, why certain ingredients are used, and how to be a better cook in general. But I'm pretty sure after reading it, you'll be tempted to try at least a few recipes. Most are not that difficult!

Reviewed in the United States on April 26, 2024

It goes through all the details of how to set up a kitchen and different forms of a recipe. The down side is there are no pictures, but what I have done is YouTube the recipies to help. It is nice that she focuses on the flavor. I can't wait to learn how to mauge sauces!

7 people found this helpful

Reviewed in the United States on April 18, 2024

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.

5 people found this helpful

Reviewed in the United States on August 8, 2024

As a foodie, this is a must for your kitchen. Julia is a MasterChef and this book reflects many of her awesome talents. I have tried a few of the recipes and am very impressed with the results. The book is written in lay terms, So any budding chef can Easy understand, and begin to make chef level meals. Enjoy!!

Reviewed in the United States on April 28, 2020

There are lots of recipes in here. Most include some sort of wine. They probably don't mean cooking wine but I don't drink so I got cooking wine. We tried a recipe that called for chicken and onions, etc. We cut the amount of onions down considerably and the onions were still really strong. I believe the recipe was supposed to have a strong flavor though. We made it for the almond flavor but the onions overpowered any chance of tasting the almonds. The onions were yellow onions. About 1/2 of an onion browned with garlic and butter. It was not like the french cuisine I had at a 4 star french restaurant. That french cuisine was smooth, not overpowering. It (the restaurant food) was so good of a flavor, you didn't want to stop eating and looked for things to dip the sauce into just to keep tasting the sauce. This french cuisine from the book was almost like it was its own cuisine. There are recipes that sound very good and some that do not sound good at all. The directions might not go into enough detail on some recipes to answer all your questions so be prepared for a little experimenting.

All in all, I think it is a neat book. It does not have as many recipes for things I would cook as what I hoped for. There should be something for everyone. If you don't cook with wine, don't bother. There aren't many recipes without it. Don't be afraid to alter the recipe. If we cooked the chicken as long as the directions called for, it would have been chicken jerky. If we used as much onion as it called for, it would have been in the garbage outside.

This book is written with the American in mind so you should be able to get the ingredients and understand mostly what to do. As mentioned, there are some details left out but you can get by without them. Just use a little imagination. Maybe see if you can find an old video of Julia making the dish to follow along with the book.

15 people found this helpful

Reviewed in the United States on May 22, 2024

great book and recipe... traditional and classic

One person found this helpful

Reviewed in the United States on July 27, 2024

Look how many time this book been reprinted. Let that be your guide. It's a must have for your cookbook library.

''

### Top reviews from other countries



Martha Salinas

_5.0 out of 5 stars_Muy bonito libro!

Reviewed in Mexico on November 28, 2023

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



ufri

_5.0 out of 5 stars_Genial.

Reviewed in Germany on March 28, 2024

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.



Bianca

_5.0 out of 5 stars_Uma verdadeira Bíblia

Reviewed in Brazil on June 25, 2021

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



Francesco

_5.0 out of 5 stars_Perfetto

Reviewed in Italy on July 20, 2021

Libro in ottime condizioni



Marie

_5.0 out of 5 stars_Gran libro de cocina.

Reviewed in Spain on November 17, 2017

Si uno tiene tiempo y le gusta la cocina, creo que este libro merece muchísimo la pena. Hay recetas muy básicas y otras de gran elaboración, en cualquier caso, insistiría en que tener una buena cantidad de tiempo resulta indispensable para sacarle partido.

Resulta una desventaja que ciertas recetas básicas estén en el volumen número I y otras en el volumen número II.

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