Original mastering the art of french cooking

Published by Alfred A. Knopf, New York, Seller Rating:.

For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. Featuring delicious recipes and over 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. Graphic Image takes pride in processing and shipping your order as quickly as possible. Our processing time for personalized orders is approximately 8 to 10 business days. Processing time for non-personalized orders are approximately 6 to 8 business days.

Original mastering the art of french cooking

The success of Volume 1 resulted in Julia Child being given her own television show, The French Chef , one of the first cooking programs on American television. Historian David Strauss claimed in that the publication of Mastering the Art of French Cooking "did more than any other event in the last half century to reshape the gourmet dining scene". Gourmet magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the s. These recipes, however, were directly translated from French, and consequently were designed for a middle-class French audience that was familiar with French cooking techniques, had access to common French ingredients, and who often had servants cook for them. In the early s, Simone Beck and Louisette Bertholle, French cooking teachers who had trained at Le Cordon Bleu , sought to capitalize on the American market for French cookbooks and wrote and published a small recipe book for American audiences, What's Cooking in France , in Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them on a book tentatively titled "French Cooking for the American Kitchen". Beck, Bertholle, and Child wanted to distinguish their book from others on the market by emphasizing accurate instructions and measurements in their recipes, and authenticity whenever possible. Child had noted early in the process that Americans would be "scared off" by too many expensive ingredients, like black truffles, and would expect broccoli, not particularly popular in France, to be served with many meals, and adjustments were made to accommodate these tastes. Mastering the Art of French Cooking Volume 1 was originally published in after some early difficulties. Beck, Bertholle, and Child initially signed a contract with publisher Houghton Mifflin , but Houghton Mifflin grew uninterested in the project. Child recalled one editor telling her, "Americans don't want an encyclopedia, they want to cook something quick, with a mix. Knopf became interested in the manuscript after it had been rejected.

Condition: Near Fine. Deep red endpapers. Used - Hardcover Condition: Good.

Published by Alfred A. Knopf, New York, Seller Rating:. Contact seller. First Edition Signed. Used Condition: Very Good.

Jump to ratings and reviews. Want to read. Rate this book. Featuring 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 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. Loading interface About the author.

Original mastering the art of french cooking

The success of Volume 1 resulted in Julia Child being given her own television show, The French Chef , one of the first cooking programs on American television. Historian David Strauss claimed in that the publication of Mastering the Art of French Cooking "did more than any other event in the last half century to reshape the gourmet dining scene". Gourmet magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the s. These recipes, however, were directly translated from French, and consequently were designed for a middle-class French audience that was familiar with French cooking techniques, had access to common French ingredients, and who often had servants cook for them. In the early s, Simone Beck and Louisette Bertholle, French cooking teachers who had trained at Le Cordon Bleu , sought to capitalize on the American market for French cookbooks and wrote and published a small recipe book for American audiences, What's Cooking in France , in Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them on a book tentatively titled "French Cooking for the American Kitchen". Beck, Bertholle, and Child wanted to distinguish their book from others on the market by emphasizing accurate instructions and measurements in their recipes, and authenticity whenever possible.

Lego masters grand masters

Hardcover has some yellowing that is to be expected for the age of the book. DJ flap is priced clipped. First Edition; Eighth Printing. Cloth is soiled and toned, front and rear inner hinges crudely glue-repaired. Volume I is Very Good with staining to the textblock edge and light water warping to the top page corners with some loss to the topstain there as well; former owner inscription to the front free endpaper. Condition: Like New. Seller Rating: Contact seller. Conde Nast. Proceed to Basket. Binding tight. Insured post.

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Volume I is Very Good with staining to the textblock edge and light water warping to the top page corners with some loss to the topstain there as well; former owner inscription to the front free endpaper. Create a Want Tell us what you're looking for and once a match is found, we'll inform you by e-mail. A fantastic association copy of Child's magnum opus, inscribed by Child to close friends who were there, as she states, "at the very beginning of this oeuvre". Foxing on text block edges. Two summer news clippings from the Seattle Post Intelligencer set in at front pages; some toning from these to pages. Original first edition dust jacket, moderate edge wear, toning; unclipped Turquoise colored endpapers. Near Fine or better, with a very vivid red topstain, boards slightly bowed. Featuring delicious recipes and over 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. Insured post. Dust Jacket Condition: Fine. Turquoise endpapers. First Edition; Early Printing. Vol I signed on a tipped in page slightly smaller in size. Both are 1st Edition, 1st Printings.