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Mastering the Art of French Cooking, Volume I: 50th Anniversary: Vol 1

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Ein hervorragendes Kochbuch mit einem schier unendlichen Fundus von Rezepten. Wie bei allen Kochbüchern der 60er Jahre sind Grundkenntnisse des Kochens erforderlich, sonst kann man mit manchen der Anweisungen vielleicht nicht allzu viel anfangen. Beherrscht man diese jedoch, so steht kulinarischen Genüssen nichts mehr im Weg.

Nur ein kleiner Vorbehalt ist anzumerken: bei der britischen Penguin-Ausgabe wurden alle Maßangaben in imperiale Maße umgerechnet. Die bei Knopf erschienene amerikanische Ausgabe verwendet hilfreichere Maßangaben (nämlich Hohlmaße wie Tablespoons und Cups). Wer also nicht in Unzen und Pfund rechnen will, sollte entweder zur Knopf-Ausgabe greifen oder sich eine neue Küchenwaage kaufen.

What can anyone really say about these fabuolous books? I've used these volumes since I was a college student in the 1970's. Fashions have come and gone, and some trendy chefs like to call these recipes "old fashined." That's amusing to me, because when today's (usually idiotic) trends are forgotten, American cooks will still be using these wonderful, wonderful books. There really has never been anything like them for an American cook.

When I was just starting out on my own, I was given a copy of The Joy of Cooking. It was my bible. Over the years I've purchased many other cook books. Eventually, I bought The Art of French Cooking. How I wish I had had a copy of this book years ago! Finally, the mystery for preparing the perfect omelet was explained, and beautiful sauces became a normal occurrence.

From now on, along with a copy of Joy, I will give The Art of French Cooking, volumes I and II to those who are setting up their first kitchen. These books provide the perfect platform upon which to build a personal cooking style and repertoire.

My mother bought this book back in the early 1970's when she was a busy working mother. On one of my visits home from college, I expressed a newly found interest in cooking. So Mom gifted me with "Mastering the Art of French Cooking". She liked to bake but had left cooking as a priority for that time in her life.

Now it's 1999, and I will send a copy of this book to my sister for her birthday in May. Mom wants one too. Her birthday is in May as well, and she is tired of hearing about the wonderful dishes I prepare from this book. So I will return the favor of twenty years ago and send her a copy. In retirement, cooking has become once again a priority for her.

The French took the wonderful cuisine of the Florentines, themselves heirs to the Roman way with food, and refined it exquisitely. If you have any doubts, take a recipe that interests you from the book at the bookstore. Go home and prepare it. If you are a novice cook, you will be rewarded by savory, tasteful results beyond any hopes you might have held out for yourself. Just follow the recipes scrupulously.

If you love to cook and you're American, this book is your right arm. It's the base from which you can extend yourself confidently into other cuisines.

This book covers so many fundamental culinary techniques, I can't imagine anyone serious about cooking without their own copy. As a new college graduate, I am teaching myself to cook. Julia Child is a true educator and actually explains the WHYS and HOWS of cooking--like why eggs should be beaten in a copper bowl or how the expansion of air makes pastry rise. Julia Child's straighforward and informal approach makes cooking accessible to even the culinary illiterate ( as I was a short time ago). I possess almost all of Julia Child's books now, and they are all excellent. If you are a young fresh college graduate wanting to learn to stand on your own and cook for yourself, you will never go wrong with Julia Child!!

I have been using this book, and it's companion Volume 2, for over 20 years. It is by far the best cookbook for French cuisine on the market. The clear, step-by-step directions, with extensive illustrations, carefully guide you through each recipe. It teaches all of the basic techniques required to become proficient in the greatest cuisine in the world.

Try Julia's chocolate mousse and you'll never use another recipe,(but you will have to walk it off). I'm ordering a replacement copy from Amazon because my original is has been so used the binding has fallen apart! I wouldn't be without it.

julia Child schafft es immer noch die Kunst der "Grande Nation" zu kreieren und gleichzeitig "la joie de vivre" Frankreichs darzustellen.

Nachdem ich den Film angesehen hatte, musste ich mir das Buch zulegen.
Interessant und so vielseitig. Man kann natuerlich auch englische Woerter auffrischen...
Um Wildrezepte nachzuschlagen, wusste ich erstmal nicht das richtige Wort dafuer, stellte aber auch fest, soo viel von Wild ist darin nicht die Rede. Macht aber nichts.
Das Buch ist optisch schoen und liegt schwer und wohlig in der Hand :-)
Ich koche selten nach Rezept, aber es ist immer wieder eine Anregung darin.
Ich glaube, ich komme damit klar, und es bereichert mein eigenes Repertoire an Kochkuensten.

Sehr umfassendes Werk mit vielen Basis-Rezepten, z.B. Sauce Hollandaise, und deren Variationen, gut und einfach erklärt. Leider ziemlich erschlagend da sehr textlastig. Daher m.E. eher als Nachschlagewerk als zur Inspiration geeignet.

What can one say of such a classic book? I regularly make the French Onion Soupe Gratinee - it's amazing. My mother-in-law requests it regularly.