“Mastering the Art of French Cuisine” ( Eng. “Mastering the Art of French Cooking” ) is a cookbook by Julia Child , American chef and American TV host, Simone Beck and Louisetta Bertoll. Published in 1961 with an additional second volume on baking in 1970. Knopf Publishing, New York , USA .
| Mastering the art of French cuisine | |
|---|---|
| Mastering the Art of French Cooking | |
| Author | Julia Child , Simone Back, Louisett Bertoll |
| Genre | cooking |
| Original language | English |
| Original published | 1961 edition 1, 1970 2nd edition |
| Translator | In the original language |
| Publisher | Alfred A. Knopf , New York |
| Pages | 720 |
“Anyone can cook in a French manner,” said Madame Beck, Madame Bertoll and Madame Child, “only the right instruction is needed.” This is now the first cookbook to tell Americans how.
Content
History
The book was the result of the collaboration of Julia Child , Simone Back, Louisetta Bertoll - women chefs of one of the culinary schools of Paris "School of three gourmets." Illustrator Sidoni Corin and Paul Child. The logo of this school was used in the first episodes of the French Chef program. This book is an incentive for Child's long and successful career as one of the first television chefs.
Contents
"Mastering the art of French cuisine" is a broad overview of "purely French taste . " Here you will find recipes of the famous “ beef burgignon ”, fish soup , “twisted French omelettes ”, how to cook beef and poached eggs and detailed instructions on how to serve vegetables more appetizing than what was practiced in American cuisine of the 1960s. The volume of this book went through many print media and was reprinted twice with changes, first in 1983 with updates, and then in 2003. Julia will describe this in her memoirs, “My Life in France” .
From authors
Julia Child , Simone Beck, and Louisett Bertoll about her book:
“The book is written for those who love to cook, it sets out detailed recipes, as we believe, some of them are really too detailed. Not a single ingredient is overlooked. In fact, the book could well be called "French cuisine from American supermarkets." To perfection, French cooking and good cuisine in general, is due primarily to cooking methods. These include such methods as: a piece of meat - brown, without loss of juice, pour whipped whites in the shape of the cake, and raise the dough to the maximum volume, how to add egg yolks to the hot sauce so that they do not curl, how to put the cake in the oven so that it is browned and how to chop the onion quickly. Anyone can cook in a French manner, just the right instruction is needed. We hope the book will be helpful in providing this instruction. ”
Supplementary Edition
There is also a second edition, released in 1970, compared to the first one, many people overlook it. It was expanded by some topics that the authors planned to publish in the first volume, in particular, with regard to baking. Here, Julia Child and Simone Beck studied under the guidance of Professor Raymond Calvel, an amazing French baker, when Louisett Bertoll took up other projects. Taken together, these two volumes are considered one of the most influential works in the history of American cooking, and Julia Child, in particular, provides an almost worldwide respect for cooking.