Mastering the Art of French Cooking Volumes 1 & 2

The most instructive book on fine French cooking written in the English language Elizabeth David It will gladden the heart of all good cooks … an alchemist’s stone which enables any cook to turn base ingredients into gold – Caroline Conran Sunday Times As close to a divine text as you can get – Matthew Fort Guardian

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. Having studied at Paris’s famous Cordon Bleu, and worked under various distinguished French chefs, In 1951 Julia Child started her own cooking school in Paris, L’Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle, and the three women started compiling the first volume of this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. When Julia Child later appeared on the television series The French Chef she and the book became even more popular. Fifty years later it remains the classic work on French cooking.