From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful work, with more than 100 instructive illustrations, leads the cook infallibly through each essential step of a recipe to its final creation.
About the Author
The unflappable Julia Child brought the intricacies of French cuisine to American home cooks through her television series and books. "Baking with Julia" is a testament to her know-how and teaching tradition. She died on Aug. 12, 2004 just two days before her 92nd birthday.
Julia Child, a native of California and a Smith College graduate; Simone Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Mrs. Child studied at Paris's famous "Cordon Bleu," and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, "L'Ecole des Trois Gourmandes," at the same time that this book was taking shape. After that, Madame Beck published two cookbooks, "Simca's Cuisine" in 1972 and" New Menus from Simca's Cuisine" in 1979, and she continued to teach cooking in France. Madame Bertholle also had several cookery books published. Shortly after the appearance of "Mastering the Art of French Cooking" in 1961, Julia Child began appearing in the public television series "The French Chef," which aired for many years all over the United States, and in 1978 the program "Julia Child & Company" was launched, followed the next year by "Julia Child & More Company," In 1968 recipes from her early programs, many of which were drawn from this book, were published in "The French Chef Cookbook,"
In 1975 "From Julia Child's Kitchen "was published, followed in 1978 and 1979 by "Julia Child & Company" and "Julia Child & More Company," based on those programs. Also based on television series were the two books--"Cooking with Master Chefs" and "In Julia's Kitchen with Master Chefs"--she wrote in the mid-1990s, as well as "Julia and Jacques Cooking at Home," with Jacques Pepin, in 1999. "The Way to Cook," her magnum opus, was published in1989, and in 2000 she gave us "Julia's Kitchen Wisdom," a distillation of her years of cooking experience.