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Revised edition of the classic cookbook, originally published in 1961.
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By D. Anderson (Hammond, Louisiana)
Love this book! Shame on me for tossing out my mother's original copy many years ago. Thanks to Julie Powell and Julia Child I have a renewed interest in French food. Some of the recipes are complex, some very simple. The best part is the overview the reader gets from each secion. I will never cook everything out of this book, but when I need a classic French dish, this is the book for me!
By Debra J. Gire
This item was out of stock. It seems it would not be listed if it was not available.
By Peter J. Mills
How could you not like the cooking? If you have the right tool and the right ingredients, and follow the instructions, how could you go wrong?
By Elaine Bonus (Butler, PA)
Since I saw the movie, I went right onto Amazon to buy the book and it was half off the bookstore price. This book is so informative. I have already made a few recipes, but I really am looking forward to making the sauces.
By misspeach (Boston, MA)
First of all, I'm a huge Julia fan, have owned this book since 1973, and saw the movie on opening weekend. I have also been to culinary school and own shelves full of cookbooks. I sometimes spend an entire day planning and cooking dinner. I have to say, however, that all of the gushing about this book surprises me. I have a 48" professional range and cupboards full of pots and pans, and I often run out of stovetop space and cooking vessels while preparing some of her recipes. I'm of the "fine ingredients cooked with respect" school of cooking, and Julia most often cooks her vegetables to death, and I'm not sure "medium rare" is in her vocabulary. Her pastry is to die for, her bread (vol 2) is heavenly, and the chocolate almond cake featured in the movie is one of my all time favorite cake recipes. The instructions in the book are clear, and I'm assuming that they have been updated since my edition was published. By all means this cookbook should be in your collection, but if you're looking for a cookbook with the best sauce instructions, I would choose the little gem from Williams Sonoma that is just sauces with wonderful photos of the whole process, and if you want French flavor with a more modern approach, I'd suggest Ina Garten's Barefoot in Paris. Her beouf is wonderfully tasty and takes just one pot. I'm not a fan of the 30 minutes till dinner cookbooks, but Mastering the Art of French Cooking is not the first cookbook I'd choose for a beginner. And if you're going to eat from Julia every night, be sure to serve French portions as well as French food.
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