Mastering the Art of French Cooking
Encyclopedia
Mastering the Art of French Cooking is a two-volume French
cookbook
written by Simone Beck
and Louisette Bertholle
, both of France, and Julia Child
of the United States. The book was written for the American market and published by Knopf
in 1961 (Volume 1) and 1970 (Volume 2).
) and the impetus for Child's long and successful career as one of the pioneering television chefs. Originally published in 1961 after some early difficulties (which are recounted in great detail in Julia Child's memoirs My Life in France
as well as Child's introduction to the 2003 edition), Mastering volume 1 (ISBN 0-375-41340-5) was a broad survey of French flavors and techniques, and grew out of the work the three women had done for their Paris cooking school, "L'École des trois gourmandes
" (whose logo Child wore as a badge throughout the production of her first TV series, The French Chef
); volume 2 (ISBN 0-394-40152-2), released in 1970, expanded on certain topics of interest that had not been covered as completely as the three had planned to in the first volume (particularly baking and charcuterie
). Taken together, the two volumes are considered one of the most influential works in American cookbook history, and Child in particular has long been accorded near-universal respect in the cooking world, in part due to these books' influence.
and the practicalities of the American home cook. Traditional favorites like beef bourguignon
, bouillabaisse
, and cassoulet
are featured, as are extensive instructions on how to prepare vegetables in a manner more appetizing than the practices of the American kitchen of the 1960s. This volume has been through many printings and has been reissued twice with revisions, first in 1983 with updates for changes in kitchen practice (especially the food processor
), and then in 2003 as a 40th anniversary edition with an introduction giving a history of the book.
Some classic French baking is also included, but baking received a much more thorough treatment in Volume 2, which was published in 1970 after Bertholle had gone on to other projects. Also covered is breadmaking, which Child and Beck studied under Professor Raymond Calvel
, at the time one of France's recognized experts on bread, and charcuterie
. Coryn's illustrations in the second volume were built on photographic work done by Paul Child.
began the Julie/Julia Project, a popular blog in which she recorded her ultimately successful attempt to cook all the recipes in the book in the space of an entire year. This challenge and that of Child's creation of the book in the early years of her career are dramatized in the 2009 film, Julie & Julia
, with Amy Adams
as Julie Powell
and Meryl Streep
as Julia Child
. The success of this film, combined with a tied-in reissue of the 40th Anniversary edition, caused it to once again become a bestseller in the United States, 49 years after its initial release.
First Fortieth Anniversary Hardcover edition, October 16, 2001 (a.k.a. Fourth edition)
First Fortieth Anniversary Paperback edition, October 2004
Regular edition of this book has the title ("MASTERING the ART of FRENCH COOKING") and the logo "L'École des trois gourmandes
" printed in red. A Book Club edition of this book has the title and the stamp printed in black and white.
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
cookbook
Cookbook
A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions...
written by Simone Beck
Simone Beck
Simone "Simca" Beck was a French cookbook author and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique and recipes into American kitchens.-Biography:Except for a few years spent learning...
and Louisette Bertholle
Louisette Bertholle
Louisette Bertholle is a French chef and author, best known as one of the three authors of the bestselling cookbook Mastering the Art of French Cooking.- History :...
, both of France, and Julia Child
Julia Child
Julia Child was an American chef, author, and television personality. She is recognized for introducing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which...
of the United States. The book was written for the American market and published by Knopf
Alfred A. Knopf
Alfred A. Knopf, Inc. is a New York publishing house, founded by Alfred A. Knopf, Sr. in 1915. It was acquired by Random House in 1960 and is now part of the Knopf Doubleday Publishing Group at Random House. The publishing house is known for its borzoi trademark , which was designed by co-founder...
in 1961 (Volume 1) and 1970 (Volume 2).
History
The book was the result of a collaboration among the three authors (as well as illustrator Sidonie Coryn and Child's husband PaulPaul Cushing Child
Paul Cushing Child is best known as the husband of world-renowned celebrity chef, Julia Child.-Early life:Child was born in Montclair, NJ on January 15, 1902 to Bertha Cushing and Charles Triplet Child. His twin brother was named Charles...
) and the impetus for Child's long and successful career as one of the pioneering television chefs. Originally published in 1961 after some early difficulties (which are recounted in great detail in Julia Child's memoirs My Life in France
My Life in France
My Life in France is an autobiography by Julia Child, published in 2006. It was compiled by Julia Child and Alex Prud'homme, her husband's grandnephew, during the last eight months of her life, and completed and published by Prud'homme following her death in August 2004.In her own words, it is a...
as well as Child's introduction to the 2003 edition), Mastering volume 1 (ISBN 0-375-41340-5) was a broad survey of French flavors and techniques, and grew out of the work the three women had done for their Paris cooking school, "L'École des trois gourmandes
École des trois gourmandes
L'école des trois gourmandes was a cooking school founded in Paris, France, during the 1950s by Julia Child, Simone Beck, and Louisette Bertholle. The work done by the school was later expanded into the two-volume Mastering the Art of French Cooking series, and Child wore the logo of the school as...
" (whose logo Child wore as a badge throughout the production of her first TV series, The French Chef
The French Chef
The French Chef is an influential television cooking show created by Julia Child, and produced and broadcast by WGBH Public television in Boston, Massachusetts, from February 11, 1963 to 1973. It was one of the first cooking shows on television...
); volume 2 (ISBN 0-394-40152-2), released in 1970, expanded on certain topics of interest that had not been covered as completely as the three had planned to in the first volume (particularly baking and charcuterie
Charcuterie
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire...
). Taken together, the two volumes are considered one of the most influential works in American cookbook history, and Child in particular has long been accorded near-universal respect in the cooking world, in part due to these books' influence.
Contents
Volume 1 covers the basics of French cooking, striking as much of a balance as possible between the complexities of haute cuisineHaute cuisine
Haute cuisine or grande cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.The 17th century chef and writer La Varenne...
and the practicalities of the American home cook. Traditional favorites like beef bourguignon
Beef Bourguignon
Beef bourguignon or bœuf bourguignon , also called beef Burgundy, and Boeuf à la Bourguignonne, is a well known traditional French recipe....
, bouillabaisse
Bouillabaisse
Bouillabaisse is a seafood soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Bouillabaisse is a traditional Provençal fish stew originating from the port city of...
, and cassoulet
Cassoulet
Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat , pork skin and white haricot beans....
are featured, as are extensive instructions on how to prepare vegetables in a manner more appetizing than the practices of the American kitchen of the 1960s. This volume has been through many printings and has been reissued twice with revisions, first in 1983 with updates for changes in kitchen practice (especially the food processor
Food processor
A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors".Food processors are...
), and then in 2003 as a 40th anniversary edition with an introduction giving a history of the book.
Some classic French baking is also included, but baking received a much more thorough treatment in Volume 2, which was published in 1970 after Bertholle had gone on to other projects. Also covered is breadmaking, which Child and Beck studied under Professor Raymond Calvel
Raymond Calvel
Raymond Calvel was a bread expert and professor of baking at ENSMIC in Paris, France. Calvel has been credited with creating a revival of French-style breadmaking as well as developing an extensive body of research on improving breadmaking technique, including studies of the differences between...
, at the time one of France's recognized experts on bread, and charcuterie
Charcuterie
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire...
. Coryn's illustrations in the second volume were built on photographic work done by Paul Child.
Cultural references
In 2002, writer Julie PowellJulie Powell
Julie Powell is an American author best known for her book Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen.- Biography :...
began the Julie/Julia Project, a popular blog in which she recorded her ultimately successful attempt to cook all the recipes in the book in the space of an entire year. This challenge and that of Child's creation of the book in the early years of her career are dramatized in the 2009 film, Julie & Julia
Julie & Julia
Julie & Julia is a 2009 American comedy-drama film written and directed by Nora Ephron starring Meryl Streep, Stanley Tucci, Amy Adams, and Chris Messina...
, with Amy Adams
Amy Adams
Amy Lou Adams is an American actress and singer. Adams began her performing career on stage in dinner theaters before making her screen debut in the 1999 black comedy film Drop Dead Gorgeous...
as Julie Powell
Julie Powell
Julie Powell is an American author best known for her book Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen.- Biography :...
and Meryl Streep
Meryl Streep
Mary Louise "Meryl" Streep is an American actress who has worked in theatre, television and film.Streep made her professional stage debut in 1971's The Playboy of Seville, before her screen debut in the television movie The Deadliest Season in 1977. In that same year, she made her film debut with...
as Julia Child
Julia Child
Julia Child was an American chef, author, and television personality. She is recognized for introducing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which...
. The success of this film, combined with a tied-in reissue of the 40th Anniversary edition, caused it to once again become a bestseller in the United States, 49 years after its initial release.
Editions and Printings
First edition (published August, 1961)- 1. First printing, August 1961
- 2. Second printing, October 16, 1961
- …
- 6. Sixth printing, May 1964
- 10. Tenth printing, August 1965
- 12. Twelfth printing, August 1966
- 13. Thirteenth printing, December 1966
- 18. Eighteenth printing, November 1969.
- 19. Nineteenth printing, October 1970. Second cookbook by Julia Child and Simone Beck is published and the original book is refereed as Volume One (a.k.a. Second edition)
- ??. Reprinted from new plates, October 1971
- 24. Twenty-Fourth printing, November 1973
- …
- 34. Thirty-Fourth printing (revised), September 1983 (a.k.a. Third edition)
First Fortieth Anniversary Hardcover edition, October 16, 2001 (a.k.a. Fourth edition)
- …
- 14. Fourteenth printing, September 2009
- 18. Eighteenth printing, February 2010
First Fortieth Anniversary Paperback edition, October 2004
- 9. Ninth printing, February 2010
Regular edition of this book has the title ("MASTERING the ART of FRENCH COOKING") and the logo "L'École des trois gourmandes
École des trois gourmandes
L'école des trois gourmandes was a cooking school founded in Paris, France, during the 1950s by Julia Child, Simone Beck, and Louisette Bertholle. The work done by the school was later expanded into the two-volume Mastering the Art of French Cooking series, and Child wore the logo of the school as...
" printed in red. A Book Club edition of this book has the title and the stamp printed in black and white.