Customers say
Customers find this cookbook filled with wonderful recipes that are easy to read and understand, making French cuisine accessible to all levels of cooks. Moreover, the book receives positive feedback for its value, with customers noting it’s worth the price, and one mentioning it’s a treasure to own and pass down. Additionally, they appreciate its classic content, with one customer describing it as “timeless.”
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A quick rundown of this product’s key features:
The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks.
Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.
They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.
From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.
Our Top Reviews
Reviewer: Jimmy Billy
Rating: 5.0 out of 5 stars
Title: A Classic
Review: Can’t really say a whole lot more than what others have said, if you are a fan of Julia Child this and Vol 1 are must haves for your library. Full of information and recipes for your culinary education and enjoyment
Reviewer: lovebooks
Rating: 5.0 out of 5 stars
Title: best information, best instruction
Review: This cook book has the best information and the best instruction. I am very pleased that I purchased this book by Julia Childs. Upon beginning, I made the potatoe-leek soup, cream of mushroom soup and the French onion soup. The French onion soup called for brown stock in which they provided a recipe in the appropriate chapter for sauces. The brown stock, which I also made has many uses. The soups and the brown stock, were absolutely divine. As long as you follow the recipe with no substitutes and no shortcuts, you will be very please with the results. I love to cook. So it is easy for me to take my time, and enjoy the warm fragrance of my kitchen, and the endless taste-testing. Bon Apetite!
Reviewer: Christine
Rating: 5.0 out of 5 stars
Title: What’s not to love about Julia Child?
Review: I needed to replace my old Volume Two after having discovered that it was missing about 25 pages (and had 25 duplicated pages!) An ordinary cookbook aficionado would have noticed the flaw immediately but I only encountered it when looking up a cross-reference in a recipe that I was trying…I use Vol One more often. Now that I’ve taken a little time to read more of this volume, I truly appreciate the additional work that Julia Child and Simone Beck did to bring French cooking, especially charcuterie and patisserie, to us home “chefs.” Note to aspiring confit-makers – you MUST rinse the salt from the brined duck or goose before cooking! My initial attempt at duck confit was much too salty. Good flavor, though, and it will be fun to continue to play with the recipe.
Reviewer: Natasha timbers
Rating: 5.0 out of 5 stars
Title: very intresting
Review: my wife loves Julia child’s she loves to cook
Reviewer: Rob Carroll
Rating: 5.0 out of 5 stars
Title: Complete
Review: I am diving into the recipes already after reading it like a novel. I am so grateful for this book of gastronomical history and creative adaptation. With gratitude and happy memory of many enthralling hours watching Julia on PBS as a young person, Rob C
Reviewer: BlackSheep01
Rating: 5.0 out of 5 stars
Title: Excellent transaction: as advertised, on time, in great shape
Review: I’ve been following “Jamie and Julia” for a month or so now. I’m looking forward to having the recipes to go with the videos — and yes, the book makes the misadventures in the kitchen way easier to understand. Both volumes of MTAFC make you *work* as you go — techniques are in other sections, details on different pages, and the recipes don’t always give you all the specifics in the order you’re told to expect (for example, a frying pan with a tablespoon of butter melted in doesn’t appear in the equipment or ingredients).
Reviewer: Blind Traveler
Rating: 5.0 out of 5 stars
Title: You can never use too much butter!
Review: I have both volume 1 and 2 in hardcover. However I am blind with very lovision. I love Julia Childs and her wonder and detailed cookbooks.Her recipes are quite detailed and you have to be patient. These books have been updated from the original ones I have. She does use ingredients Tarth may not have been available in the 50s and 60s.With the Kindle app I can have the receipts read to me by my IPad and it is wonderful!If you are an adventurous home chef you will enjoy these amazing books that took Julia years to create and get published!
Reviewer: ListenToTheMusic
Rating: 4.0 out of 5 stars
Title: One of the classics
Review: This book doesn’t look fancy, but it’s a solid hardcover with a simple sleeve on it, and I purchased it as a gift for a budding chef. They loved it because the recipes are amazing and timeless, and also easy to follow (I own my own copy and use it from time to time!). Definitely recommend it as a great recipe book everyone should have in their kitchen if they enjoy cooking and want to expand their repertoire.
Reviewer: Stephen Friemann
Rating: 5.0 out of 5 stars
Title:
Review: Great books. Bought after watching the Julia Childs movie.
Reviewer: Jose
Rating: 5.0 out of 5 stars
Title:
Review: Un clásico para todo aficionado a la cocina, marca un antes y un después… la edición es también preciosa…
Reviewer: Douglas
Rating: 5.0 out of 5 stars
Title:
Review: Excelente livro. Recomendo.
Reviewer: Maleficent
Rating: 1.0 out of 5 stars
Title:
Review: Do NOT buy either of the latest re-issued paperback editions of Mastering the Art of French Cooking Vol.1 and 2. The font size is appallingly and unreadably tiny. Cheap and nasty. A cookbook should be attractively designed both for use and browsing–it is impossible to read this one either for pleasure or use. I have just returned both volumes, bought as a gift for my husband, who has better eyesight than me but was unable to cope with or enjoy the small and miserable font. No idea if the new hardback issues of these books are better designed. If in doubt, source an old edition.
Reviewer: Martha Salinas
Rating: 5.0 out of 5 stars
Title:
Review: El libro llegó en buenas condiciones. Viene en el idioma original y con las ilustraciones originales. Buena compra
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