Mastering The Art Of French Cooking, Vol.1 Av Julia Child, Louisette Bertholle, Simone Beck

<p>'This isn't just any cookery book. It is <i>Mastering the Art of French Cooking</i>, first published in 1961, 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 world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GILL, <i>The Times</i><br><br>This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!</p>