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Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck

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Reviews about this book

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Reviews about Recipes in this Book

  • Almond cream with fresh strawberries (Charlotte Malakoff aux fraises)

    • Fine Cooking

      The recipe was easy enough to execute, although I found some of the yields off... But after chilling overnight in the fridge to set up, the dessert...unmolded beautifully. And it was delicious.

      Full review
  • Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon - Boeuf à la Bourguignonne)

    • Fine Cooking

      The recipe is not difficult, but it does fill the sink with a plethora of pans, skillets, bowls and sieves... All of which was forgotten with the first taste of this magnificently complex sauce.

      Full review
  • Rolled omelette (L'omelette roulée)

    • Noshing With the Nolands

      Amber said it was the best omelette she has ever had. She had a second but just had the plain omelette since I was practising the technique. Plain or filled you will love them.

      Full review
    • Baked by Rachel

      Seriously, 2-3 minutes! That’s all you need. I’m your guinea pig. Trust me. This works, and is delicious!

      Full review
    • Bran Appetit!

      ...as intimidating as it might look with all the movement – was one of the easiest things I’ve ever made. It literally took just over a minute to cook and was the most tender omelette I’ve ever had.

      Full review
    • Epicurious

      ...Julia kind of scrambled the eggs in her omelette pan before doing the pan flip that gives the eggs their beautiful shape. I copied her TV moves. Et voilà! The omelette was perfect on the first try.

      Full review
  • Chocolate mousse (Mousseline au chocolat - Mayonnaise au chocolat - Fondant au chocolat)

    • Noshing With the Nolands

      This is an unbelievably rich and decadent dessert and has been one of my favourite for many many years.

      Full review
    • Only From Scratch

      ...a favorite dessert in my husband's family, so it was only appropriate that my in-laws are in town this week and can sample this decadent delight.

      Full review
    • Baked by Rachel

      If you’ve never made homemade mousse, do it. Now. Remember, I’m your guinea pig and this is both easy and tasty! Light and decadent homemade chocolate mousse. What more could you ask for?

      Full review
    • Bran Appetit!

      Among all the recipes for chocolate mousse this is one of the best, we think; it uses egg yolks, sugar, and butter, and instead of cream, beaten egg whites.

      Full review
    • Knit and Nosh

      I can not imagine eating a bowl of this for dessert. So rich. Maybe even a little too rich. A couple of spoonfuls was enough for me.

      Full review
    • Epicurious

      I didn't taste it right away but when I did, I was surprised by the fact that it tasted like... mousse! Its airy texture was still there a day later... I was impressed with my first effort.

      Full review
    • Nomsense

      With a little whipped topping and some of my candied orange rind, you will really impress anyone you make this for! I think Julia would have been proud.

      Full review
    • Uneducated Palate

      Julia’s Mousseline au Chocolat is worthy of a special occasion...

      Full review
  • Chicken in red wine with onions, mushrooms, and bacon (Coq au vin)

    • Nomsense

      The dish came out beautifully. Though time consuming, (like many of Julia's recipes) the chicken is tender from simmering for a long time and the wine adds a great deal of flavor.

      Full review
  • Butter spongecake (Biscuit au beurre)

    • Lisa Is Cooking

      Like so many recipes in this book it’s simple, classic, versatile, and most importantly really good-tasting. Why did I wait so long to start cooking from this book?

      Full review
  • Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale)

    • Lisa Is Cooking

      Delicious. It was somewhat rich, but I kept the portions small and served a simple salad on the side.

      Full review
  • ISBN 10 0394721780
  • ISBN 13 9780394721781
  • Linked ISBNs
  • Published Jun 01 1991
  • Format Paperback
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

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.

Other cookbooks by this author

Mastering the Art of French Cooking, Volume One

Member Rating

Average rating of 4.5 by 40 people

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