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50th Anniversary, Mastering the Art of French Cooking Volume One

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Product Details:

HC :
752 Pages
Knopf (Borzoi)
Pub. Date:
Oct 16, 2001
Color Photographs
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Immediately hailed as a masterpiece when it was published in 1961, Mastering the Art of French Cooking was the first book to translate the subtleties of French cooking reliably and clearly for an American audience. It was also the first true teaching cookbook, leading its readers step-by-step through the preparation of each dish. For this 50th Anniversary Edition, Julia Child has written a new introduction that recalls the nascent food scene in America at the time of the books' original publication.

Fifty years ago Mastering the Art of French Cooking ignited America's passion for good food, and brought that food into our homes. It remains as essential today as it was then--a great teaching cookbook and the preeminent French cookbook for the American kitchen.

1. Steven on 3/23/2008, said:

This really is a teaching cookbook. The ingredients for each recipe are listed side by side with where you need them, instead of all being listed at the beginning of the recipe. MANY detailed recipes can make this book intimidating, but if you follow them to the letter the results are worth it.

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