An edition of Mastering the Art of French Cooking, Volume Two
(1961)
Mastering the Art of French Cooking
by Julia Child and Simone Beck
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“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” 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 beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:
This is the classic cookbook, in its entirety—all 524 recipes.
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Previews available in: English
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Mastering the art of French cooking
1987, Penguin, Penguin Books
in English
0140467874 9780140467871
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Mastering the Art of French Cooking
09/01/1983, Alfred A. Knopf
Paperback
in English
0394721780 9780394721781
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| May 28, 2025 | Edited by MARC Bot | import existing book |
| October 4, 2021 | Edited by ImportBot | import existing book |
| August 5, 2021 | Edited by New York Times Bestsellers Bot | Add NYT bestseller tag |
| May 2, 2020 | Edited by cal506 | Corrected title |
| December 11, 2009 | Created by WorkBot | add works page |