Mastering the Art of French Cooking

Mastering the Art of French Cooking is a two-volume cookbook of the US-American Julia Child and the Frenchwomen Simone Beck and Louisette Bertholle, which was written specifically for the U.S. market. Volume 1 was published in 1961 and Volume 2 1970. The work contributed significantly to Julia Childs long career as a TV chef and cookbook author at. The three women had previously operated a cooking school in Paris.

The two volumes influenced like few other cookbooks the style of American cuisine. In particular, Julia Child was thanks to these books to a household icon in the United States, whose influence is only comparable with Martha Stewart. In volume 1 the basics of French cuisine are explained. An attempt is made to both the complexity of a kitchen Auguste Escoffier, as well as the possibilities of a U.S. amateur chef to cater.

It presents traditional French dishes like boeuf bourguignon, bouillabaisse and cassoulet. But are also explained vegetable preparations which significantly differed from the U.S. cooking style of the 1960s.

Volume 1 of the work is often reprinted, Revised: there twice been. The first revision was published in 1983 to be the changed technical equipment of U.S. households more effectively. The second revision was published on the occasion of the 40th anniversary of the first publication. This version contains among other things a history of the book.

The first volume also deals with the French art of baking, but which is treated in much more detail in Volume 2. The second volume appeared in 1970, to him Louisette Bertholle was no longer involved.

Many chefs have repeatedly pointed to the profound impact that this book had for them. Ina Garten has written in the introduction of its first own book, they have studied the first volume as a Bible.

• Mastering the Art of French Cooking ( 1961), Julia Child, Simone Beck and Louisette with Bert Holle - ISBN 0-375-41340-5