Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

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Description

Product Description

The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

Volume One is the classic cookbook, in its entirety—524 recipes.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.

Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.

Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon appétit!

Review

Praise for Julia Child and Mastering the Art of French Cooking

“Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor.” —Alice Waters, Chez Panisse

Mastering the Art of French Cooking was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia’s book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.” —Emeril Lagasse, Emeril’s Restaurant

“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all.” —Thomas Keller, The French Laundry

“Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit.” —Mimi Sheraton

“1961 A.D. Julia Child’s Mastering the Art of French Cooking is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born.” —Jeffrey Steingarten

From the Inside Flap

Revised edition of the classic cookbook, originally published in 1961.

From the Back Cover

Mastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring- green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach.

About the Author

JULIA CHILD, a native of California and a Smith College graduate; Simone (“Simca”) Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris’s famous  Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris,  L’Ecole des Trois Gourmandes, at the same time that Mastering the Art of French Cooking was taking shape. After that, Simone Beck published two cookbooks,  Simca’s Cuisine in 1972 and  New Menus from Simca’s Cuisine in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

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4.9 out of 54.9 out of 5
3,457 global ratings

Top reviews from the United States

Sugilite
5.0 out of 5 starsVerified Purchase
And you can go to YouTube andwatch her prepare many of the recipes
Reviewed in the United States on October 17, 2016
It is the classic. And you can go to YouTube and watch her prepare many of the recipes, or at least the master recipes, in the book. I originally purchased this as a e-book. Huge mistake. You often need to refer to other parts of the book, and the e-book navigation is a... See more
It is the classic. And you can go to YouTube and watch her prepare many of the recipes, or at least the master recipes, in the book. I originally purchased this as a e-book. Huge mistake. You often need to refer to other parts of the book, and the e-book navigation is a total disaster in this respect.
225 people found this helpful
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Anne P. Mitchell
5.0 out of 5 starsVerified Purchase
No Cookbook Collection is Complete without This Set! (And it Makes a Great Gift!)
Reviewed in the United States on February 3, 2016
This two volume-set is just perfect, and would make a great gift (although it was a gift to myself ;~) ). I actually had not particularly wanted these cookbooks, and then I read My Life in France , which is Julia''s memoir (and, really, a love... See more
This two volume-set is just perfect, and would make a great gift (although it was a gift to myself ;~) ).

I actually had not particularly wanted these cookbooks, and then I read My Life in France , which is Julia''s memoir (and, really, a love story - her love for her husband Paul, his love for her, their love of France, their love of food, her love of cooking, her love of teaching..etc., etc.).

As Julie explains in her memoir, there are some real differences between volumes 1 and 2. Volume one is all about how to create basic (and not-so-basic) French cooking. It is very precise, and particular. These are *not* slapdash "30 minutes or less" recipes. These are methodic, and detailed. There''s a reason that "Mastering" is in the title.

They are also classic recipes that, once you master a few, will become your staples.

In fact, the the second reason that I ordered these is because one of my boyfriend''s specialties is Julia''s chocolate mousse (he made it for me on our second date!), and his family always has the beef bourguignon for their Christmas Eve dinner (he made a vegetarian version just for me!)

The second volume includes a great deal on baking that the first volume doesn''t (it''s also was compiled after one of the three collaborators on the first volume left - Julia explains all about it in her memoir).

These are NOT cookbooks for the first-time cook. They are for home cooks who want to take the time and effort to replicate true French cooking, or for cookbookphiles who enjoy reading cookbooks. :~) The cookbook collection of someone in either category is not complete without this set. :~)
247 people found this helpful
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nial_l
2.0 out of 5 starsVerified Purchase
The hardcover binding is so cheap, don''t expect this version "(2 Volume Set)" to last or wear well
Reviewed in the United States on February 17, 2018
The contents are great. The binding is ... well, this is supposed to be a hardcover book and something you''d want to keep a long time. I can''t really describe this cheap binding as hardcover. It''s a blend of soft and hardcover. The spine is nothing but layers of thick... See more
The contents are great. The binding is ... well, this is supposed to be a hardcover book and something you''d want to keep a long time. I can''t really describe this cheap binding as hardcover. It''s a blend of soft and hardcover. The spine is nothing but layers of thick paper, and not heavy-duty paper at that. The cardboard is the thinnest that might qualify as hardcover. The first volume is bound improperly so that there are wrinkles and gaps between the cover paper and the front cover cardboard. I''m sending it back, but even if the binding wasn''t done wrong the book will have to be handled delicately, and that definitely does not meet expectations for a hardcover cook book. The version I received is a 2-volume set in a cardboard set box. There are more than one two volume sets on Amazon so it may be hard to find the best product. The title of this inferior item is "Mastering the Art of French Cooking (2 Volume Set)" The outer box is white with red fleur-de-lis, and matches volume 1. Volume 2 in this set is white with teal fleur-de-lis. There is another set named (2 Book series) which I''m going to try instead.
93 people found this helpful
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uptownHBG
5.0 out of 5 starsVerified Purchase
Now I can finally roast the chicken and it tastes good
Reviewed in the United States on January 13, 2020
This book is amazing! I made two recipes and I made them twice with it coming out perfect and even better the second time. This book is also fun to read. Julia’s sense of humor and personality completely comes out. What other cookbook can you read that describes a Jell-O... See more
This book is amazing! I made two recipes and I made them twice with it coming out perfect and even better the second time. This book is also fun to read. Julia’s sense of humor and personality completely comes out. What other cookbook can you read that describes a Jell-O form looking like a large phallus and about poor quality chicken tasting like the stuffing from a teddy bear?

Roast chicken page 241 with the sauce from page 242.
35 people found this helpful
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svea bryan
5.0 out of 5 starsVerified Purchase
Julia would be proud!
Reviewed in the United States on September 11, 2019
I watched the movie “Julie and Julia” on Amazon and was so inspired that I decided to looked to see if Amazon sold Julia Childs’ cookbooks as well. I was happy to find they did and that they were reasonably priced. The quality of the print is excellent as are the black... See more
I watched the movie “Julie and Julia” on Amazon and was so inspired that I decided to looked to see if Amazon sold Julia Childs’ cookbooks as well. I was happy to find they did and that they were reasonably priced. The quality of the print is excellent as are the black and white photos. The binding of the hardback books are sturdy. You won’t be able to wipe off the pages, so know your recipe well before you get your hands messy.
21 people found this helpful
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Stacey K
5.0 out of 5 starsVerified Purchase
Lot''s of good cooking here - not just french cooking
Reviewed in the United States on May 3, 2017
I finally learned how to cook green beans! Lot''s of good cooking here - not just french cooking. How to cook veggies and make sauces!

LOVE THIS BOOK!
31 people found this helpful
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Stephanie Grossinger
5.0 out of 5 starsVerified Purchase
So. Much. Yes.
Reviewed in the United States on December 25, 2017
This set of books is truly gold. I just got them for Christmas, after years of wanting them. I made a couple of her sauces, and they’re the best sauces I’ve ever had/made. Definitely recommend this book for anyone who wants to take delicious food to a whole other level. The... See more
This set of books is truly gold. I just got them for Christmas, after years of wanting them. I made a couple of her sauces, and they’re the best sauces I’ve ever had/made. Definitely recommend this book for anyone who wants to take delicious food to a whole other level. The two-book set is beautiful and such a great addition to my kitchen.
23 people found this helpful
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NYer523
5.0 out of 5 starsVerified Purchase
Classics
Reviewed in the United States on June 23, 2019
As much as I wanted these books, I could not reason spending a ton of money on them. So, when I saw they dropped to an acceptable price, I jumped on it. I couldn''t be happier. These are a staple for any cook. I may be old-fashioned, but I have always loved cookbooks rather... See more
As much as I wanted these books, I could not reason spending a ton of money on them. So, when I saw they dropped to an acceptable price, I jumped on it. I couldn''t be happier. These are a staple for any cook. I may be old-fashioned, but I have always loved cookbooks rather than the internet. I bought them brand-new, and they came in excellent shape. I''m very happy with this purchase.
13 people found this helpful
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Top reviews from other countries

Tessa Gee
5.0 out of 5 starsVerified Purchase
The recipe''s work!
Reviewed in the United Kingdom on June 30, 2021
I have been meaning to buy this book for years and have finally got around to it. Two volumes of text with no pictures is a bit daunting at first but the recipes are described in great detail and they work! (There are a few drawings in vol 2). Everything I have cooked has...See more
I have been meaning to buy this book for years and have finally got around to it. Two volumes of text with no pictures is a bit daunting at first but the recipes are described in great detail and they work! (There are a few drawings in vol 2). Everything I have cooked has been excellent - and I have had more than usual favourable comments from my husband! So far I have tried french hamburgers, navarin of lamb, chicken fricassee and from the vegetable section: onions, beans and courgettes. All excellent. The slipcase is nice as it keeps a place for the books on my bookshelf but could be a bit wider as sometimes it is hard to shove them in. But highly recommended and I am glad I splashed out on the two-volume hardcover set.
2 people found this helpful
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Clifford Maxwell
5.0 out of 5 starsVerified Purchase
Classic "how to" guide to French cooking
Reviewed in the United Kingdom on August 25, 2020
I felt I had to add this to my cookery book collection as it''s so highly regarded, and rightly so. It doesn''t have the glamorous photography of modern cookbooks, just simple line diagrams, but it does give you extremely thorough guides to classic French recipes. The...See more
I felt I had to add this to my cookery book collection as it''s so highly regarded, and rightly so. It doesn''t have the glamorous photography of modern cookbooks, just simple line diagrams, but it does give you extremely thorough guides to classic French recipes. The instructions for making a rolled omelette, for example, is detailed over 4 pages. I find a common fault with cookbooks is that they feel like too much is left out by ghost writers, this feels very much like Julia Child really did the work herself.
2 people found this helpful
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Mb2B
5.0 out of 5 starsVerified Purchase
Excellent
Reviewed in the United Kingdom on June 23, 2020
Put these two volumes together by Julia Child with Elizabeth David''s books and you have a complete collection of western cooking with no need for anything else - period. Easy to read - and understand - the books and recipes are excellent. Don''t expect photo''s - but there...See more
Put these two volumes together by Julia Child with Elizabeth David''s books and you have a complete collection of western cooking with no need for anything else - period. Easy to read - and understand - the books and recipes are excellent. Don''t expect photo''s - but there are some exquisite line drawings instead.
2 people found this helpful
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Selina
2.0 out of 5 starsVerified Purchase
Overly complicated
Reviewed in the United Kingdom on May 24, 2021
I love cooking and everything about food, we cook authentic food from a different country every fortnight (our World Wide Wednesday WWW!), so was excited to get this book, but the recipes go on for pages, they are over complicated (unnecessarily so!) and belong in the past,...See more
I love cooking and everything about food, we cook authentic food from a different country every fortnight (our World Wide Wednesday WWW!), so was excited to get this book, but the recipes go on for pages, they are over complicated (unnecessarily so!) and belong in the past, I do feel that the French think that if it takes days to make something it has got to be good! Out of the 28 countries we have done France is definitely not a favourite. But it does look good on the bookshelf!!!!
Report
Rosemary
4.0 out of 5 starsVerified Purchase
Brilliant book
Reviewed in the United Kingdom on March 26, 2021
Very detailed, lots of techniques clearly explained. Great detail about measures, oven temps and more! Only downside is that the recipe quantities are American! I live in the UK and we don''t use cups! I''ve already put a post it note in the front with conversions on it!See more
Very detailed, lots of techniques clearly explained. Great detail about measures, oven temps and more! Only downside is that the recipe quantities are American! I live in the UK and we don''t use cups! I''ve already put a post it note in the front with conversions on it!
One person found this helpful
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Description

Product Description

The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

Volume One is the classic cookbook, in its entirety—524 recipes.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.

Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.

Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon appétit!

Review

Praise for Julia Child and Mastering the Art of French Cooking

“Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor.” —Alice Waters, Chez Panisse

Mastering the Art of French Cooking was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia’s book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.” —Emeril Lagasse, Emeril’s Restaurant

“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all.” —Thomas Keller, The French Laundry

“Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit.” —Mimi Sheraton

“1961 A.D. Julia Child’s Mastering the Art of French Cooking is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born.” —Jeffrey Steingarten

From the Inside Flap

Revised edition of the classic cookbook, originally published in 1961.

From the Back Cover

Mastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring- green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach.

About the Author

JULIA CHILD, a native of California and a Smith College graduate; Simone (“Simca”) Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris’s famous  Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris,  L’Ecole des Trois Gourmandes, at the same time that Mastering the Art of French Cooking was taking shape. After that, Simone Beck published two cookbooks,  Simca’s Cuisine in 1972 and  New Menus from Simca’s Cuisine in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Product information

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale

Mastering the Art of French Cooking (2 lowest Volume online Set) outlet sale