The Art of French Cooking

Published on January 2017 | Categories: Documents | Downloads: 50 | Comments: 0 | Views: 227
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The book was the result of a collaboration among Beck, Bertholle, Child (listed alphabetically), illustrator Sidonie Coryn, Paul Cushing Child (Child's husband), and was the impetus for Child's long and successful career as a pioneering television chef. Julia Child's goal was to adapt sophisticated French cuisine for mainstream Americans. The collaboration of this cookbook proved groundbreaking and has since become a standard guide for the culinary community. Mastering Volume 1 (ISBN 0-375-41340-5) was originally published in 1961 after some early difficulties (which are recounted in great detail in Julia Child's memoirs My Life in France as well as Child's introduction to the 2003 edition). Volume 1 was a broad survey of French flavors and techniques, and grew out of the work the three women had done for their Paris cooking school, "L'École des trois gourmandes" (whose logo Child wore as a badge throughout the production of her first TV series, The French Chef). Mastering Volume 2 (ISBN 0-394-40152-2), released in 1970, again a collaboration between Julia Child and Simone Beck but not Louisette Bertholle with whom the professional relationship had ended, expanded on certain topics of interest that had not been covered as completely as the three had planned to in the first volume (particularly baking and charcuterie). Taken together, the two volumes are considered one of the most influential works in American cookbook history. Child has long been accorded near-universal respect in the cooking world, in part due to the influence of these books. Beck had wanted to create a volume 3, but Child, with her TV career doing well, was less interested; they severed their writing partnership and Beck's work for volume 3 became her first published book in English, Simca's Cuisine.

In terms of gourmet cuisine, the Art of French cooking is often mentioned first, as it has stayed true to its fundamental principles over decades. Unlike other cooking styles in which short cuts and innovative methods are encouraged, even valued, the basic techniques in French cooking have not changed over time. However, the principles of french cooking can be applied to other cuisines and are therefore by no means outdated. As a matter of fact, the techniques of the french cuisine still are still part of the core curriculum of most cooking schools and often seen as the most important step in developing true culinary skills. Similarly, whether you are a food aficionado, or an aspiring chef, learn french art of cooking is certainly worth the effort.

When you learn about french cuisine, you are often exposed to an impressive range of dishes, as the diversity of french local cuisines is large. In the attempt to use only the best and freshest products chef often find the highest quality locally and therefore produce locally distinct dishes. Commonly used ingredients in French food include poultry, red meat, game meat, fruit such as berries and apples, squash and leek. In Northern France local dishes often include ingredients like sausage pork and beer while more Mediterranean ingredients like tomatoes, herbs and olives influence the cuisine of Southern France. Cheese and wine however are used in all parts of the country.

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