Description
Book Synopsis'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GILL, The Times
This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!
Trade ReviewThe most instructive book on fine French cooking written in the English language -- Elizabeth David
This book fundamentally altered the way a basic human activity was preceived and pursued -- A. O. Scott * The New York Times *
Has been described as being the best book about French cooking in English ... I agree -- Ambrose Heath * Guardian *
As close to a divine text as you can get -- Matthew Fort * Guardian *
