Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A C...
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Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A C...
US $6.60
ApproximatelyS$ 8.47
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Located in: North Smithfield, Rhode Island, United States
Delivery:
Estimated between Thu, 18 Sep and Wed, 24 Sep to 94104
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eBay item number:146775987301
Item specifics
- Condition
- Release Year
- 2001
- ISBN
- 9780375413407
About this product
Product Identifiers
Publisher
Knopf Doubleday Publishing Group
ISBN-10
0375413405
ISBN-13
9780375413407
eBay Product ID (ePID)
1929711
Product Key Features
Edition
40
Book Title
Mastering the Art of French Cooking, Volume I : 50th Anniversary Edition: a Cookbook
Number of Pages
752 Pages
Language
English
Topic
Individual Chefs & Restaurants, Regional & Ethnic / French, Reference
Publication Year
2001
Illustrator
Yes
Genre
Cooking
Book Series
Mastering the Art of French Cooking Ser.
Format
Hardcover
Dimensions
Item Height
1.6 in
Item Weight
50.9 Oz
Item Length
10.3 in
Item Width
7.3 in
Additional Product Features
Intended Audience
Trade
Reviews
Praise for Julia Child and Mastering the Art of French Cooking "Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is 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 "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." --Alice Waters, Chez Panisse " Mastering the Art of French Cooking was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia's book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine." --Emeril Lagasse, Emeril's Restaurant "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. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all." --Thomas Keller, The French Laundry "Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit." --Mimi Sheraton "1961 A.D. Julia Child's Mastering the Art of French Cooking is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born." --Jeffrey Steingarten, "Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is 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
Dewey Edition
19
Volume Number
Vol. I
Dewey Decimal
641.5944
Edition Description
Anniversary
Synopsis
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, For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages 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. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America., 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
LC Classification Number
TX719
Item description from the seller
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- r***b (40)- Feedback left by buyer.Past monthVerified purchaseFast shipping and book came in excellent condition.
- Automatyczna opinia eBay- Feedback left by buyer.Past monthZamówienie zostało zrealizowane – ze śledzeniem i na czas
- Automatyczna opinia eBay- Feedback left by buyer.Past monthZamówienie zostało zrealizowane – ze śledzeniem i na czas
- Automatyczna opinia eBay- Feedback left by buyer.Past monthZamówienie zostało zrealizowane – ze śledzeniem i na czas
Seller feedback (57,088)
This item (1)
All items (57,088)
- r***b (40)- Feedback left by buyer.Past monthVerified purchaseFast shipping and book came in excellent condition.
- Automatyczna opinia eBay- Feedback left by buyer.Past monthZamówienie zostało zrealizowane – ze śledzeniem i na czas
- Automatyczna opinia eBay- Feedback left by buyer.Past monthZamówienie zostało zrealizowane – ze śledzeniem i na czas
- Automatyczna opinia eBay- Feedback left by buyer.Past monthZamówienie zostało zrealizowane – ze śledzeniem i na czas