Louisette Bertholle Knihy

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!

This isn't just any cookery book. It is 'Mastering the Art of French Cooking', first published in 1961, & 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 & appetite & a little je ne sais quoi.

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its final creation.

The perfect gift for any follower of Julia Child and lover of French cuisine, this boxed set includes the complete Mastering the Art of French Cooking and its sequel. Volume One features 524 classic recipes, emphasizing that “anyone can cook in the French manner anywhere” with proper guidance. It serves both seasoned cooks and beginners eager to recreate the savory delights of traditional French cooking, from iconic dishes to simple spring-green peas. With over one hundred instructive illustrations, the techniques learned can be applied to other French cookbooks, enhancing their usability. Compiled from the expertise of renowned Cordon Bleu chefs, this volume remains a staple in American kitchens. Volume Two offers 257 additional recipes, showcasing the continued exploration by Julia Child and Simone Beck of classic dishes and regional specialties in France. Each recipe is presented step-by-step, maintaining the clarity and precision of the first volume, but with five times as many illustrations for enhanced understanding. Notably, this volume empowers Americans to excel in baking and charcuterie, areas where they often must rely on their own skills rather than local bakeries or charcuteries. Bon appétit!