Mastering the Art of French Cooking - Julia Child

Synopsis:
The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

Author Bio:
Julia Child was born in 1912 in Pasadena, California. She graduated from Smith College in 1934 and served with the Office of Strategic Services in East Asia during World War II. After the war, Child lived in Paris for six years, attending the famous Cordon Bleu cooking school. After graduating from cooking school, Child opened her own culinary institute called, "L'Ecole des Trois Gourmandes" with her friends Simone Bech and Louisette Bertholle. She achieved critical acclaim with her first cookbook "Mastering the Art of French Cooking" which was first published in 1961 and is still in print today and helped to popularized french cuisine in America. Starting in 1963, Child hosted the first of many award winning cooking series on PBS, where she was best known for her exuberant personality and flamboyant cooking style. Child has a video on cooking under her belt as well as having written columns for various magazines and newspapers. She has written "The French Chef Cookbook," which was published in 1968 and "The Way to Cook," published in 1989, both considered to be excellent cookbooks. She is an active member of the International Association of Culinary Professional and a co-founder of the American Institute of Wine and Food.


©1961


My Opinion:
How can you judge a book like this one, one who is so critically acclaimed?! You really don't. You just judge what your personal experience was.
My experience was easier than I thought. I woke this morning with the idea, a soup recipe would take hours, because it's French and Julia Child's, but it didn't. We were eating at 4:30 pm. That is an early supper, but it was a good one.
Honestly as I was making the soup, I actually wondered if I would like it when it finished. I was becoming turned off, but when I put the Pistou in, my heavens!! The aroma was something I can't describe. I was instantly marved and had to eat!
I am so glad I picked this soup as my first time with Julia... well... her book anyways. She's like a kitchen goddess to me. Don't laugh!
Obviously I am bias involving this book and can only recommend the begeezus out of it. Get it! Do it! Just don't do Aspic!
(5/5)


SOUPE AU PISTOU, Page 46.
Take these prepped ingredients.... the red pasty stuff is the Pistou I made. It goes in the soup, this is actually two recipes in one.

And this.

To make this:

This was amazing soup! I had enough to put in the freezer for another time. Delicious!


~I received a copy for being a Top Commenter. I was not compensated for my opinion.~