About “Mastering the art of French cooking”
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. The book was written for the American market and published by Knopf in 1961 and 1970. It was intended to teach American readers how to prepare French cuisine using accessible ingredients and techniques. The collaboration brought together the culinary expertise of the three authors, combining French tradition with an approach suited to home cooks in the United States. The book became a landmark in American cooking and helped popularize French cuisine in the country. (Summary adapted from Wikipedia, CC BY-SA 4.0.)
Praise for “Mastering the art of French cooking”
“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.”
Book details
- ISBN
- 9780375413407
Frequently asked questions
How many pages is Mastering the art of French cooking?
Mastering the art of French cooking by Julia Child has 752 pages.
Some summaries adapted from Wikipedia, CC BY-SA 4.0. Book descriptions, author biographies, award records and review quotes on this page are courtesy of Penguin Random House.