Buy Low Price From Here Now
Revised edition of the classic cookbook, originally published in 1961.
Readmore
Technical Details
See more technical details
By Just Loves Books (Alabama)
I ordered this after seeing the movie. I was a little concerned about whether I really wanted the revised edition or try to find an original. I ordered this one, and was so pleased. It has the original instructions and then a note, like with aspic..It has the instructions for using the calf foot, like in the movie "Julie and Julia" and then tells you how to use boxed gelatin instead, since it is readily available now.
I, a down-home Southern cook, at the age of 53, who thought no one could teach this old dog new tricks, have Boeuf Bourguignon simmering in my oven as I write this, and my husband said the house smells better than it ever has with anything cooking (and he loves my cooking!) The only bad part of this recipe is smelling it, wanting to eat it, and having to wait for it to cook slowly in the oven!
Julia Child is a genius, and I can't wait to try more recipes! Love, Love, Love this cookbook. But now I want new cookware and knives............
By Robert William Wolff (Milton MA USA)
I had heard about this book for years, and the current focus on Mrs. Child's contributions to eating in America and other English speaking locales made me want to own and either cook from it or read it cover to cover.
The book received from the book seller is in precisely the condition stated. It was received quickly.
By Sekhmet2 (Philadelphia)
When you start to use this cookbook, it is easy to understand why it has remained a classic since 1961. It is not like the usual cookbook with big, beautiful photographs, a long list of ingredients and directions on putting everything together. It includes commentary by Julia Child that is really funny sometimes and very useful in understanding how the various ingredients work to make the dish. And, not all the recipes require hours to assemble. The vegetable dishes, in particular, are fairly easy.
I just made Boeuf A La Bourguignonne (Beef Stew) from this book that is included in the movie, "Julia & Julia", for a pre-theater gathering at my house. I served the dish as an appetizer so my friends would know what it tasted like when we went to see the movie. Everyone loved it. When you make this dish, it is easy to see why it is so different from most other beef stew recipes. Each of the ingredients--stew beef, pearl onions, mushrooms, carrots, onions-- is treated individually to get the most flavor and then combined at the end to make the dish. Fantastic flavor! It is so rich that it just melts in your mouth.
If you love French food and want to make some in your home, get this book. This is the definitive book on the subject and it is not that hard to make incredible dishes.
I have made these dishes: Salade Nicoise, Ratatouille, Whole Baked Tomatoes, Chicken Breasts with Mushrooms and Cream, Fish Filets poached in White Wine and Eggs Baked in Ramekins. I highly recommend each.
By Susan Canavespe (Katy, TX)
The copy I have of this book has been used so many times since 1963 that it's just barely together. The most amazing thing about the book is that you can actually understand the classic French recipes in it. It truly is not rocket science, just cooking wonderful things for your family and friends.
By M. M (ILLLINOIS)
Hm...well, just saw the movie "Julie and Julia," and of course I can't remember the other actress' name, more than likely becuase being in a movie with Meryl Streep is much like playing in a band with Gene Krupa; no matter how good you are, you're going to be upstaged. I even learned that you have to dry out meat (in the movie) to get it to brown right.
For some rediculous reason, they didn't seem to have ANY of her books at B and N, even tho they're in the same mall, and I know I wasn't the only one there just out of "Julie and Julia."
I wasn't able to grab this book thus far, seeing as I can't cook at all, but I'll go along with everyone else on this for now.
I did happen to find a few at the store that looked promising in terms of being accessible (meaning none of the stuff in it is hard to find) and easy--for anyone interested: Readers' Digest "Just five things" by Rachel Lane, and "Anyone an cook," from Better Homes and Gardens. This one goes down to the simplist parts of cooking if you need that help, and praise be, there's none of the horrendously bad photograpy as in the other several-times printing other "Better Homes" cookbooks; those pics don't look like anything I would feed my dog, much less a human. It all tends to remind me of the hilarious book by James Lileks, "The gallery of regrettable food" (real pics and snarky comments of bad things to eat and their accompanying horrible photographs. Mind you, Lilek's "Interior Desecrations:Hideous Homes from the horrible 70's" also never fals to cheer me up, either. In fact, I would NOT be at all surprized to find out one or more of these photos IS from the Better Homes cookbook.
If the book was to sell on awful photography alone, it'd be out of print, so everyone must be using them from mom and grandma, and wear them out.
I only wish you could see inside this Child book. With the economy being what it is, I have a hard time justifying [...] plus shipping for a book I don't know if I will be entertained reading, but I am curious as to ANY book that took 8 years to write.
Funny side note: Julia Child kept the Dan Ackroyd "Saturday Night Live" sketch impersonating her on a VCR (!) tape under her tv for anyone who asked about it; she said she found it funny with her being portrayed as a bit of a lush, and screeching out "save the liver!" while she's bleeding to death.
The only problem with most cookbooks that I saw was they're VERY into noodles, and other carbs. The fats, personally, don't cause me any weight issues, b/c what's the point of cooking if you have to use a disgusting substance such as margarine (which I knew sucked as a kid, even)? Or low-fat anything? But you have to use cakes, candies, and of course bread like using arsenic as a tonic.
Images Product
Buy Mastering The Art of French Cooking, Volume One (1) (Vol 1) Now
0 ความคิดเห็น:
แสดงความคิดเห็น