Julia Child Volumes 1 and 2 Mastering Art of French Cooking Vol 2 is 1st Edition

"Anyone can cook in the French manner anywhere, with the right instruction."...Mesdames Beck, Bertholle, and Child.

 And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.  This two-volume set includes the first edition of Volume 2, Volume 1 is a 19th edition.  Filled with authentic French recipes and illustrated with beautiful imagery this cookbook is legendary among cooking professionals and those who love preparing food using French techniques.  The books are in fairly well maintained pre owned condtion the first volume being very clean for a 50+ year old cookbook with a 5 pages (513-518) being stained at the top as shown in the photos.  The second volume is in very lightly used pre owned condition and is clean throughout which is very usual for a 50+ year old cookbook with only the cover being stained and worn from storage with some tears around the edges.  Learn the techniques and ingredients used in French cooking, as taught by the renowned chef Julia Child with recipes that can be personalized to suit any taste. Whether you're a beginner or an experienced cook, Mastering The Art Of French Cooking is a must-have for anyone looking to expand their culinary skills.

This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because it leads the cook from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;

  • Breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipesFocuses  on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations which is bound to increase the reader's culinary repertoire
  • Adapts classical techniques, wherever possible, to modern American conveniences
  • Shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse
  • Offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable.  In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.  Bon appetit!