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Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook
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Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook Boxed set - 2009

by Julia Child; Louisette Bertholle; Simone Beck

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful work, with more than 100 instructive illustrations, leads the cook infallibly through each essential step of a recipe to its final creation.


About this book

Mastering the Art of French Cooking is a two-volume French cookbook written by American author Julia Child, Simone Beck, and Louisette Bertholle, both of France. Written for the American market, it was published by Alfred A. Knopf in 1961 (Volume 1) and 1970 (Volume 2). Widely credited with bringing French cuisine into the American home, it has since become a standard in the culinary world. Originally, a third volume was planned but Child lost interest in the project as her television career took off and so Simone Beck published separately what would have been the third volume as Simca's Cuisine.

From the publisher

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they were married they lived in Paris, where Ms. Child 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 Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Her subsequent public television shows—Julia Child & Company (1978), Julia Child & More Company (1980), Cooking with Master Chefs (1993), In Julia’s Kitchen with Master Chefs (1995), Baking with Julia (1996), and her one-on-one collaboration with Jacques Pépin, Julia and Jacques Cooking at Home (1999)—were all accompanied by books of the same names. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia’s Kitchen Wisdom, a distillation of her years of cooking experience. Her memoir, My Life in France, was published posthumously in 2006. She died in 2004.

From the rear 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.

First Edition Identification

The first edition of the first volume, published in 1961 by Knopf in patterned white boards and a blue and white pictorial jacket states "First edition" on the copyright page. The first of the second volume was not published until 1970 in similarly patterned boards and a dark blue and white jacket, and also states "First Edition" on the copyright page. Both are highly collectible, and as with most cookbooks, copies in nice condition with a jacket are uncommon. Childs' signature adds considerable value to each and in fact even early printings can be quite valuable with the authors' signatures.

Details

  • Title Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook
  • Author Julia Child; Louisette Bertholle; Simone Beck
  • Binding Boxed Set
  • Edition SLP
  • Volumes 2
  • Language ENG
  • Publisher Knopf Publishing Group, New York
  • Date 2009-12-01
  • Illustrated Yes
  • Features Illustrated, Price on Product - Canadian, Slip Case
  • ISBN 9780307593528 / 0307593525
  • Weight 6.55 lbs (2.97 kg)
  • Dimensions 10.5 x 7.5 x 3.6 in (26.67 x 19.05 x 9.14 cm)
  • Themes
    • Cultural Region: French
    • Ethnic Orientation: French
  • Library of Congress subjects Cooking, French
  • Dewey Decimal Code 641.594

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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Mastering the Art of French Cooking (2 Volume Set)
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Mastering the Art of French Cooking (2 Volume Set)

by Child, Julia; Bertholle, Louisette; Beck, Simone

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Mastering the Art of French Cooking (2 Volume Set)
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Mastering the Art of French Cooking (2 Volume Set)

by Child, Julia; Bertholle, Louisette; Beck, Simone

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Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook
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Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook

by Child, Julia; Bertholle, Louisette; Beck, Simone

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Mastering the Art of French Cooking (2 Volume Set)
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Mastering the Art of French Cooking (2 Volume Set)

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Mastering the Art of French Cooking (2 Volume Set)

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Mastering the Art of French Cooking (2 Volume Set)

by Child, Julia; Bertholle, Louisette; Beck, Simone

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Mastering the Art of French Cooking (2 Volume Box Set) A Cookbook
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Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook
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Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook

by Child, Julia; Bertholle, Louisette; Beck, Simone

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