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The sequel to the classic Mastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking.
This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.
Among its many treasures:
• the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven;
• soups from the garden, chowders and bisques from the sea—including great fish stews from Provence, Normandy, and Burgundy;
• meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;
• chickens poached (thirteen ways) and sauced;
• vegetables alluringly combined and restored to a place of honor on the menu;
• a lavish array of desserts, from the deceptively simple to the absolutely splendid.
But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie.
In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers.
With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings—five times as many as in Volume One—are demonstrations in themselves, making the already clear instructions doubly clear.
More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!
- Sales Rank: #39618 in Books
- Brand: Random House
- Model: 978-0-394-72177-4
- Published on: 1983-09-12
- Released on: 1983-09-12
- Original language: English
- Number of items: 1
- Dimensions: 10.02" h x 1.35" w x 7.01" l, 2.38 pounds
- Binding: Paperback
- 648 pages
Review
As close to a divine text as you can get -- Matthew Fort Guardian It will gladden the heart of all good cooks ... An alchemist's stone which enables any cook to turn base ingredients to gold Sunday Times
From the Inside Flap
Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.
From the Back Cover
In all of our recipes, and especially in those for desserts and cakes, we have taken full advantage of modern mechanical aids wherever we have found them effective. While Volume I reflects France in the 1950s and the old traditions of French cooking, Volume II, like France herself, has stepped into contemporary life.
Most helpful customer reviews
4 of 4 people found the following review helpful.
Why this book is so good
By CTS
This book is justly famous.
I have a shelf full of cookbooks (literally) and like this one best for three reasons. First, the authors really did write their recipes with ordinary US supermarkets in mind. It is fairly easy to get the ingredients for any of the dishes. The authors also describe things very clearly so you can make something new and not be afraid.
But the very best thing of all is that the authors tell you _why_. Why a particular method works, why it's necessary, why some substitution won't work, and so on. They do this far better than any other book I've seen. This one is worth the cost.
3 of 3 people found the following review helpful.
It will take more than this, but.....
By TolkienFan
Anyone who reads learns quickly not to judge a book by its cover. And in this case it is doubly important because neither the look nor the title serve as any indication of what is inside this classic tome. It could be argued that it is impossible to "master the art..." by reading a book, and I would agree. What is important, however, is realizing the breadth of understanding that can be gained by a careful reading of this work. It is an important work not only because of its timeliness when it was in its infancy and first published, but because it shares a timeless look into the history of the culinary arts as seen through eyes shaded by French gastronomy.
I watched the movie "Julie & Julia", the theme from which was derived from the over five hundred recipes in this two volume set, and I also remember some of the episodes from Julia Childs early television career. I truly enjoyed the movie, but the early Julia Child television stuff was not something that modern television producers would consider a first class effort. I think, perhaps, that we become somewhat jaded by modern television and the almost universal accessibility of convenience based communication.
Thankfully, bound printed journals such as this do not suffer the decay that is so prevalent in today's digital world. You can be proud of the wonderful books that you own. You can read and re-read them and enjoy them for many years, then pass them down to others who are free to enjoy them too. "Mastering the Art of French Cooking" belongs to that very select group that I own...and will never part with. This set joins many others, but is one of a few that I really enjoy re-reading. Every time I take them from their place on the shelf and page through them, I learn something new. Gaining knowledge is in itself a good thing.
No, you will not become a master French chef by reading these volumes. You will, however, gain a terrific insight into French gastronomy and pick up some great tips. All of which will serve you well as you strive to prepare that special dish or try to understand the reasoning behind "mother sauces" and how it affects the homemade mac & cheese dish that your child relishes.
There are many reasons to read and own "Mastering the Art of French Cooking", but staying current with modern French cuisine is not one of them. If however, you love 'continental' cuisine or maybe just have an insatiable desire to better understand the history of gastronomy that pre-dates modern canned and packaged goodness, then this two volume set will serve you well. And, who knows, you too may be enticed to travel the road of Julie and prepare all five hundred plus recipes firmly embedded in "Mastering the Art of French Cooking" and in the history of food world wide.
Enjoy!
2 of 2 people found the following review helpful.
A WONDERFUL book!
By Roadie
If anyone on earth ever felt hesitant and unequipped to tackle the recipes in this masterpiece by Julia Child and her colleagues, they don't need to give it another thought. I was nervous and excited about the pending arrival of this book when I ordered it, and eagerly went through it when it finally arrived.....surprised and overjoyed at what I read.
While the recipes require your full attention, they are not as daunting as they may sound. In fact, I immediately saw a small collection of scattered recipes that I, a working mother, could easily and gleefully make on a day off or quiet weekend. The recipes are accompanied by a list of equipment you will need to make the recipe and very simple, thorough step-by-step instructions.
It does take a commitment of time to make many of the recipes, but you probably wouldn't have been looking for this book if you weren't willing to make the time to cook special choices from the book. You would have looked instead at the books featuring ten minute meals featuring minute rice and canned tuna.
I have to admit....I wouldn't utilize these recipes several times a week, or even a few times a week.But the book is a treasure and a gem for anyone looking for something special to make for a special day, a special gathering, or a special person.
The book also explains cooking terms, cooking equipment, and some things as simple as how to make a great omelet or poached egg. It would make a great gift for those rare and admirable souls that actually look forward to real cooking.
I recommend stepping out with confidence and joy and getting this book......because it is a great exercise in challenging yourself and exploring the wonderful and new! You won't fail. It's designed to help you succeed.
Not only will you triumph....but somewhere, silently, Julia will be cheering you on.
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