From historic Gallic masterpieces to the seemingly artless
perfection of a dish of spring-green peas, this beautiful book,
with more than 100 instructive illustrations leads the cook
infallibly through each essential step of a recipe to its final
A guide to French cooking with over 1000 authentic and delicious
recipes for various key French dishes from Boeuf Bourguignon to the
The most instructive book on fine French cooking written in the English language Elizabeth David It will gladden the heart of all good cooks ... an alchemist's stone which enables any cook to turn base ingredients into gold -- Caroline Conran Sunday Times As close to a divine text as you can get -- Matthew Fort Guardian
Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. Having studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs, In 1951 Julia Child started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle, and the three women started compiling the first volume of this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. When Julia Child later appeared on the television series The French Chef she and the book became even more popular. Fifty years later it remains the classic work on French cooking.