Mastering the Art of French Cooking is largely considered to be the most authoritative cookbook on French cuisine written in English. Originally published in 1961, the book was the result of the efforts of Julia Child, Simone Beck and Louisette Bertholle. These three industrious women first worked together as cooking instructors in Paris at L’École des Trois Gourmandes, their co-created cooking school. Later, wishing to share their skills and knowledge with a wider audience, they decided to publish a cookbook. Mastering the Art of French Cooking was born.
Comprehensive and extensively researched, Mastering the Art of French Cooking includes recipes for every well-known French dish. Child, Beck and Berhtolle explain all recipes clearly and carefully so as to ensure even the amateur cook has success. In the years since its initial publication, Mastering the Art of French Cooking has proved itself as a timeless classic. Every lover of French cooking has a well-used copy, pages stained and cover worn, on his or her bookshelf. Some stand-out recipes from the book include: Boeuf bourguignon, Bouillabaisse, Coquilles St. Jacques, Chocolate Mousse and Clafoutis.
Pick up your copy of Mastering the Art of French Cooking in store at Michael-Angelo’s. A French feast for the entire family is just a few page turns away!