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Revised edition of the classic cookbook, originally published in 1961.
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By prisrob (New EnglandUSA)
Julia Child et al, wrote this mastery of a cookbook over 48 years ago. It has finally made the best seller list this week. The success of the film 'Julia and Julie' and the book of the same name has given Julia Child a leg up! It is surprising that women who have bought this cookbook are surprised at the amount of butter involved. Americans are afraid of butter. The French use butter and always have in great proportions, but they also eat a lot of fruit and vegetables and they walk- they walk everywhere.
Nora Ephron, Director of 'Julie and Julia' says she had as a goal of her film that people would buy Julia's book. Not only buy it, but cook with it. And, they have in numbers that run into the thousands, 22, 000 to be exact. The recipes are not difficult, they take a little extra time, that's all. This is not 'put your dinner on the table in 30 minutes' cookbook. Do you remember Julia Child's cooking show on PBS? We used to watch it every week and laugh along with her as she dropped the chicken on the floor, picked it up and said, no one is here but me!
The food looked luscious, even in black and white. My first recipe was the Beef Bourgione and it is still a staple in my kitchen. He pate brisee is also the best recipe for pie crust and it is so much easier now with a blender. Pie Crust that is flaky and buttery and supports the filling. I recently made a blueberry pie, the entire family was ecstatic. Their favorite is chocolate creme pie but a fresh blueberry pie in the summer with vanilla ice cream tops a meal!
I received Julia Child's 'Mastering the Art of French Cooking' again for my birthday this year. It replaced the old tattered copy that has its rightful place in my bookcase. The old one was used and showed it, but isn't that what we want in our cookbooks? Julis would be pleased, I think. Unlike, Julie, I am not going to try each recipe, but will go for my tried and true and some new ones, in memory of Julia.
Bon Appetit! You can't beat that!
Highly Recommended. prisrob 08-23-09
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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
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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.
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