“Anyone can cook in the French manner anywhere”, wrote Mesdames Beck, Bertholle, and Child, “with the right instruction”. And here is the book that, for more than forty years, has been teaching Americans how.
El arte de la cocina francesa is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:
- It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations – bound to increase anyone’s culinary repertoire.
- It adapts classical techniques, wherever possible, to modern American conveniences.
- It shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse.
- It offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as El arte de la cocina francesa, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
- Prólogo a esta edición. Bon appétit!, David de Jorge, Martín Berasategui.
- Introducción a la edición del 40 aniversario, Julia Child.
- Prólogo a la edición de 1983, Simone Beck, Julia Child.
- Prólogo, Simone Beck, Louisette Bertholle, Julia Child.
- Utensilios de cocina.
- Corte: Picar, cortar en lonchas o rodajas, en dados, y triturar.
- Entrantes y platos para el almuerzo.
- Verduras y hortalizas.
- Platos fríos.
- Postres y pasteles.
About the author:
Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS (Office of Strategic Services) during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and he worked under various distinguished French chefs. In 1951, with Simone Beck and Louisette Bertholle, they started their own cooking school in Paris, L’Ecole des Trois Gourmandes, at the same time that the book Mastering the art of French cooking was taking shape. Shortly after the appearance of the book in 1961, Julia began appearing in the public television seriesThe French Chef, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television programs and numerous cookbooks followed. Julia Child died in 2004. She is author or co-author of several books:
- Mastering the art of French cooking (in Spanish El arte de la cocina francesa).
- The French chef cookbook.
- Mastering the art of French cooking. Vol. 2 (in Spanish El arte de la cocina francesa. Vol. 2).
- From Julia Child’s kitchen.
- Julia Child & company.
- Julia Child & more company.
- The way to cook, her magnum opus.
- Cooking with master chefs.
- In Julia’s kitchen with master chefs.
- Julia and Jacques cooking at home, with Jacques Pépin.
-Julia’s kitchen wisdom, a distillation of her years of cooking experience.
- My life in France, completed by Alex Prud’homme.
Louisette Bertholle, half French and half American, educated in both countries, and Simone Beck, French-born and -educated, with Julia Child, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. All three women 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 the book Mastering the art of French cooking was taking shape. After that, Madame Beck published two cookbooks:
- Simca’s cuisine.
- New menus from Simca’s cuisine.
And she continued to teach cooking in France. Madame Bertholle also had several cookery books published.