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Mastering the Art of French Cooking, Volume 1 by Julia Child, Louisette Bertholle

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NEW YORK TIMES BESTSELLER ? The definitive cookbook on French cuisine for American readers: What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.' --Entertainment Weekly I only wish that I had written it myself. --James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes--from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. --Thomas Keller, The French Laundry Editorial Reviews Praise for Julia Child and Mastering the Art of French Cooking Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue ... is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.' --Entertainment Weekly Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor. --Alice Waters, Chez Panisse Mastering the Art of French Cooking was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia's book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine. --Emeril Lagasse, Emeril's Restaurant Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all. --Thomas Keller, The French Laundry Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit. --Mimi Sheraton 1961 A.D. Julia Child's Mastering the Art of French Cooking is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born. --Jeffrey Steingarten - From the Publisher The book that started it all. When Mastering the Art of French Cooking, the product of nearly a decade of work, was first released in 1961, it started a revolution. No single cookbook has influenced more chefs or inspired more home cooks to try something ambitious, authentic, and refined on their own. It changed the face of food writing as well, with its precisely detailed instructions and ingredient lists. As Paula Wolfert is quoted as saying in Nol Riley Fitch's biography of Julia Child, Just as it's been said that all Russian literature has been taken from Gogol's overcoat, so all American food writing has been derived from Julia's apron. A tattered copy of the first edition can be found in just about every baby boomer's kitchen. - bn.com
Publication Details

Title: Mastering the Art of French Cooking, Volume 1

Author(s):

  • Julia Child
  • Louisette Bertholle

Illustrator:

Binding: Hardcover

Published by: Knopf Doubleday Publishing Group: , 2002

Edition:

ISBN: 9780375413407 | 0375413405

752 pages. 7.50(w) x 10.00(h) x 1.70(d)

  • ENG- English
Book Condition: Very Good
3728n

Pickup currently unavailable at Book Express Warehouse

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Product information

What does the Book Condition Very Good mean? Good? Fair?
See our descriptions of book descriptions here: book's conditions.
What does ffep stand for?
Front-facing endpaper - the first page of a book inside the cover. This page is typically blank. Often people will write their name on this page at the top, or a gift message - which is why you will see ‘owner’s name on ffep’ in some of our book descriptions.
What does dj stand for?
Dust Jacket - the outer paper wrapping on a hardback book. If we mention a book is ’No dj’ this means it should have a dust jacket but it is missing.
What is foxing?
Foxing is an age-related process of deterioration that causes spots and browning on old books. The causes of foxing are not well understood, but high humidity may contribute to to foxing. 
Foxing - Wikipedia
What is tanning?
Age tanning, or browning, occurs over time on the pages of books. This process can show up on just the edges of pages, when this occurs it is sometimes referred to as "edge tanning." This kind of deterioration is commonly seen in books printed before the advent of acid-free paper in the 1980s.
r/BookCollecting - Is this mold or normal aging for a well used book?
 
Where do you get your books from?
We buy books from the public and also take donations. We travel regularly around the Wellington/Manawatu region, and will go further afield to collect larger quantities in our big van. We also like to go to book fairs and other charity events and buy books that catch our eye.
Are your photos of the actual books being sold?
It depends - we have sometimes used stock images for very common books but are in the process of photographing our entire inventory. This will take awhile to finish! If we have 10 copies of the Da Vinci code all in Very Good condition, we will just photograph one and use that to represent all 10 in stock. However if the next copy of worn and only in Fair condition, we will photograph that separately and create a new listing for it.
What is the most expensive book you have sold?
To date it was a first edition first printing copy of JRR Tolkien’s The Two Towers. It was in very poor condition but still was worth over NZ$1000.
What is your favourite book to sell?
I love seeing anything written by Stephen King - they just do not stay in our inventory for very long before someone spots it and buys it. And Alison Holst’s book on muffins will not stay in inventory very long either - too cheap at $7 maybe?
Why do you also sell mailing supplies?
We had a lot of trouble sourcing the right sort of bubble mailer to send our books out in, and eventually found a supplier of high quality mailers in China to import them from. We figured other sellers of small items in New Zealand might like to also use them.
Are you open to the public?
Unfortunately our books are all stored in a large warehouse in boxes so they are not easily browsable. The SKU number for a book tells us where to find it in the warehouse, but there is absolutely no order to where things are stored! We do allow pickups so if you find what you like online you can order it and drop in to pick up p, saving on shipping.

 

New Zealand Delivery

Shipping Options

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We endeavour to ship the following day after your order is made and to have pick up orders available the same day. We ship Monday-Friday. Any orders made on a Friday afternoon will be sent the following Monday. We are unable to deliver on Saturday and Sunday.

Pick Up is Available in NZ:

Warehouse Pick Up Hours

  • Monday - Friday: 9am-5pm
  • 35 Nathan Terrace, Shannon NZ

Please make sure we have confirmed your order is ready for pickup and bring your confirmation email with you.

Rates

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  • New Zealand Standard Rural Shipping - $10.00
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Please allow up to 5 working days for your order to arrive within New Zealand before contacting us about a late delivery. We use NZ Post and the tracking details will be emailed to you as soon as they become available. There may be some courier delays that are out of our control. 

International Delivery

We currently ship to Australia and a range of international locations including: Belgium, Canada, China, Switzerland, Czechia, Germany, Denmark, Spain, Finland, France, United Kingdom, United States, Hong Kong SAR, Thailand,  Philippines, Ireland, Israel, Italy, Japan, South Korea, Malaysia, Netherlands, Norway, Poland, Portugal, Sweden & Singapore. If your country is not listed, we may not be able to ship to you, or may only offer a quoting shipping option, please contact us if you are unsure.

International orders normally arrive within 2-4 weeks of shipping. Please note that these orders need to pass through the customs office in your country before it will be released for final delivery, which can occasionally cause additional delays. Once an order leaves our warehouse, carrier shipping delays may occur due to factors outside our control. We, unfortunately, can’t control how quickly an order arrives once it has left our warehouse. Contacting the carrier is the best way to get more insight into your package’s location and estimated delivery date.

  • Global Standard 1 Book Rate: $37 + $10 for every extra book up to 20kg
  • Australia Standard 1 Book Rate: $14 + $4 for every extra book

Any parcels with a combined weight of over 20kg will not process automatically on the website and you will need to contact us for a quote.

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Contact Details

  • Trade Name: Book Express Ltd
  • Phone Number: (+64) 22 852 6879
  • Email: sales@bookexpress.co.nz
  • Address: 35 Nathan Terrace, Shannon, 4821, New Zealand.
  • GST Number: 103320957 - We are registered for GST in New Zealand
  • NZBN: 9429031911290

       

      We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.

      To be eligible for a return, your item must be in the same condition that you received it, unworn or unread. 

      To start a return, you can contact us at sales@bookexpress.co.nz. Please note that returns will need to be sent to the following address: 35 Nathan Terrace, Shannon, New Zealand 4821. 

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      Notwithstanding the above, if the merchandise is being shipped into the European Union, you have the right to cancel or return your order within 14 days, for any reason and without a justification. As above, your item must be in the same condition that you received it, unworn or unused, with tags, and in its original packaging. You’ll also need the receipt or proof of purchase.

       

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