'This isn't just any cookery book. It is Mastering the Art of French Cooking, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of worldview, a votive object implying taste and appetite and a little je ne sais quoi ... Julia Child's book is a triumph, and also a trophy. 'Mastering any art is a continuing process:...' In This Book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famous fish stwes from Prowence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompained by clear step-by-step instructions and 458 illustations. 'It will gladden the heart of all good cooks ... an alchemist's stone which enables any cook to turn base ingredients into gold!
