In the pages of Mastering the Art of French Cooking, home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here 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. 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. First published in 1961.
- Mastering the Art of French Cooking, Volume 1 recipe book
- Features 524 delicious recipes with over 100 instructive illustrations
- Soft cover