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· seven,572 ratings · 53 reviews
Start your review of Mastering the Art of French Cooking: Vol. ii
Say what you volition - out-dated, dumbo, whatever criticism you can offering - Mastering the Art... Vol. 1 & two are still the seminal books on the art of French cooking a la haute cuisine. I worked my manner through Volume one years ago, when I thought my ex-hubby (being Portuguese and having lived in France many years) would capeesh it. I stopped doing information technology for him when he poured Tabasco all over my Beef Bourguignon without tasting it first, simply I continued cooking "Julia" for myself. Say what you will - out-dated, dense, whatever criticism you tin offering - Mastering the Art... Vol. 1 & two are nevertheless the seminal books on the art of French cooking a la haute cuisine. I worked my way through Volume 1 years ago, when I thought my ex-husband (beingness Portuguese and having lived in France many years) would appreciate it. I stopped doing it for him when he poured Tabasco all over my Beef Bourguignon without tasting it kickoff, but I continued cooking "Julia" for myself. ...more than
Is it just me that can't imagine the real Julia Kid as Julia? I simply run across Meryl Streep now! 
Anyhow, this book is beautifully detailed! I call up Julia and Simone outdone themselves, information technology's detailed, generous and very well executed! It's remarkable to see what women tin practise when they set their minds on something, of course they got help from the people around them.
I love how invested Paul was in his wife's career and her beloved of cooking. Some of the illustration and all the photographs were made by
Is it just me that can't imagine the real Julia Child as Julia? I only see Meryl Streep now!
Anyway, this book is beautifully detailed! I remember Julia and Simone outdone themselves, it'southward detailed, generous and very well executed! Information technology's remarkable to run across what women can do when they set their minds on something, of grade they got help from the people around them.
I love how invested Paul was in his married woman'southward career and her love of cooking. Some of the illustration and all the photographs were made by him! Beautiful couple!
...more than 
The second volume of MTAOFC is simply as charming, extensive, and invaluable as the first. In fact, I would say I utilize volume 2 fifty-fifty more volume 1- perchance because I am a baker and dessert maker, and this volume (2) covers breads and desserts. I will never forget my get-go successful effort at homemade baguettes. (After well-nigh 10 minutes of the smell of cooling bread filling the kitchen, I was tempted to rip open a loaf and have at it. Julia advises against that- ii-3 hours of cooling so "the br The second volume of MTAOFC is just equally charming, extensive, and invaluable equally the first. In fact, I would say I use volume 2 even more than volume 1- perhaps because I am a baker and dessert maker, and this volume (ii) covers breads and desserts. I will never forget my first successful attempt at homemade baguettes. (After nigh 10 minutes of the smell of cooling bread filling the kitchen, I was tempted to rip open up a loaf and have at it. Julia advises against that- ii-3 hours of cooling and so "the staff of life will take time to compose itself.") Well used in my kitchen. Well recommended. ...more than
This is non a review on the content which is excellent. To be very cursory here are the nitpicks regarding the specific imprint 9780241956472:
1. The book size is that of a novel (20cm x 13cm). To open up it properly and follow a recipe, once would need to crack the spine and force it open at 180 degrees. It does non stay open up at whatever one page without mechanical forcefulness belongings information technology there.
2. The paper has the same newspaper feel equally a mass paperback. The font is minute. The summit of the not-caps letters is
This is non a review on the content which is excellent. To be very brief hither are the nitpicks regarding the specific imprint 9780241956472:
1. The book size is that of a novel (20cm x 13cm). To open it properly and follow a recipe, once would need to crack the spine and force it open at 180 degrees. It does non stay open up at any one page without mechanical forcefulness property it in that location.
two. The paper has the aforementioned newspaper feel as a mass paperback. The font is minute. The acme of the not-caps messages is 1mm.
3. The book cover is not laminated and will gather kitchen stains very chop-chop.
iv. Measurements are in ounces, inches, pints and quarts. At that place is a conversion table on folio 18, but one needs to have a computer handy
My idea of a decent cookbook is one that is resilient, pages stay open and so that you tin can refer to it while cooking. Lamination also helps as stains tin can be wiped away. This is not the kind of book that you are going to refer to over the side by side 20 years, as it will have fallen apart and turned grimy subsequently a month. Readabilty is also of import, and a font of 1mm in height does not qualify.
This excellent book has been ruined past this light-headed layout/ formatting and "mass paperback" look. Rather go for the larger sized books with a hardcover. This 1 is a waste product.
...more than 
I am struggling with the format of this book. I reckon there are some gems of data here merely the way the layout is ready is almost incommunicable to follow. Dear her prefix to each recipe and the descriptions of what might have gone incorrect and techniques for how to succeed - it is how the ingredients and tools for each recipe are set out. Non in a format I am used to and thus I am tempted to write them out for myself in a format that I detect useable. I will printing on undaunted, even so, because I I am struggling with the format of this volume. I reckon there are some gems of data here just the way the layout is set upwards is almost impossible to follow. Love her prefix to each recipe and the descriptions of what might have gone wrong and techniques for how to succeed - it is how the ingredients and tools for each recipe are ready out. Non in a format I am used to and thus I am tempted to write them out for myself in a format that I notice useable. I will press on undaunted, however, because I hate when a book beats me! ;o) ...more than
browsed thru it at the library - the section on baking bread is fantastic - detailed and very useful.
too saw the "beefiness example" in at that place - the fashion they described it every bit an ingenious dish that will even surprise the diners who have eaten everything - i lol'ed. enjoyed the unexpected wit at that place. browsed thru information technology at the library - the section on baking staff of life is fantastic - detailed and very useful.
also saw the "beef example" in at that place - the style they described information technology equally an ingenious dish that will even surprise the diners who have eaten everything - i lol'ed. enjoyed the unexpected wit there. ...more
I tried near of the recipes except the ones that crave seven hours in the kitchen. They all delivered and made me dear French cooking even more. Now I demand to read volume 1!
This is fun to flip through afterward reading "Dearie," though there are only then many recipes I would attempt, generally in the chicken & eggs sections. It's unbelievable how hard Julia Kid worked on this book, but information technology's cool, likewise, how well documented the procedure was because of her messages to/from Avis DeVoto and others. Simone Beck worked very hard also, only Julia did all the typing, from what I sympathise.
This is fun to flip through after reading "Dearie," though at that place are only and then many recipes I would effort, generally in the chicken & eggs sections. It's unbelievable how difficult Julia Child worked on this volume, just it's absurd, also, how well documented the procedure was because of her letters to/from Avis DeVoto and others. Simone Beck worked very hard also, simply Julia did all the typing, from what I sympathise.
...more Ok, I tin't say I've read it or even cooked annihilation from it however, but I only picked up a used copy at a library book sale. Julia's writing is then sweet and funny, often unintentionally, and unlike whatsoever cookbooks being published today. Plus, her diplomat married man Paul does all the illustrations! Who can fence with that? Ok, I tin can't say I've read it or even cooked annihilation from it yet, but I just picked up a used copy at a library book auction. Julia's writing is so sweet and funny, often unintentionally, and unlike any cookbooks being published today. Plus, her diplomat husband Paul does all the illustrations! Who tin can debate with that? ...more
This volume seemed to be written for those unfamiliar with cooking and using a kitchen. The recipes seemed so long and daunting until you realized that the author wrote out well-nigh every particular, including listing a lid for your pot in the ingredients list. The recipes were interesting simply didn't get my taste buds watering. Lamentable, Julia fans. This book seemed to be written for those unfamiliar with cooking and using a kitchen. The recipes seemed and then long and daunting until you lot realized that the writer wrote out near every detail, including list a lid for your pot in the ingredients list. The recipes were interesting but didn't get my taste buds watering. Sorry, Julia fans. ...more
Volume ane has been in my life since I was a kid, and I have an early edition in hardcover. I don't like to keep that family heirloom in the kitchen. Heat, wet, and grease are bad for treasured books. But I recently establish both volumes in this Knopf paperback re-event - at the Goodwill for 25 cents each. Yay! Kitchen-safe volumes - and Volume 2 for the first time. Volume ane has been in my life since I was a kid, and I take an early edition in hardcover. I don't like to keep that family heirloom in the kitchen. Estrus, wet, and grease are bad for treasured books. But I recently found both volumes in this Knopf paperback re-issue - at the Goodwill for 25 cents each. Yay! Kitchen-safe volumes - and Volume ii for the showtime time. ...more
Much like the first book but even less easier to follow. Again the recipes are quite retro. There is a lot of irrelavent information and over again wouldnt be recommending information technology to the novice cook because information technology is just too much effort to read and follow.
Not as amazing every bit the first one, and I don't experience that this i stood on its own as well, but it'south a interesting compliment if you enjoyed the starting time one. If yous're just planning to buy i, go the first. If you lot get the first and become mildly obsessed with it, this is a solid followup. Non as amazing as the first 1, and I don't feel that this ane stood on its ain as well, merely it's a interesting compliment if you lot enjoyed the first i. If you're but planning to purchase one, get the beginning. If you get the first and get mildly obsessed with it, this is a solid followup. ...more
Volume Two finally came to stand by its mate on my shelf – I'm looking forward to learning from it as I did the first.
Adjacent Julia'due south going to teach me how to master French bread. Tin can't wait to experiment. Side by side Julia'south going to teach me how to master French bread. Tin't look to experiment. ...more
I got this book mainly for the French Staff of life recipe which proved quite complicated (twenty pages worth), merely establish it interesting.
On page 117 - two chapters downwardly, at present onto Eggs! Who knew it was possible to make your i mayonaise with olive oil. Now I desire to try..
Can't expect until I actually accept time to endeavour some of the recipes... Can't wait until I actually accept fourth dimension to try some of the recipes... ...more
Not much in here that we'd eat on a 24-hour interval to day basis; notwithstanding, I loved reading Julia's words and learning her techniques. I would love to own the set. Not much in here that we'd eat on a 24-hour interval to day ground; however, I loved reading Julia's words and learning her techniques. I would love to own the set. ...more
Have still to dwell overmuch in this ane, still looking over the get-go book.
a must for everyone who enjoys their kitchen
This cookbook has stood the examination of time, especially with the editing that was done when information technology was reissued. I take cooked several things from it with success.
But reason this is minus a star is considering information technology often refers to Volume ane, which I don't have. Yet. (Institute a pristine 1st edition of Volume ii for $6, could not pass it upwards!) Simply reason this is minus a star is because it often refers to Volume 1, which I don't have. Yet. (Found a pristine 1st edition of Volume 2 for $half-dozen, could non pass it upwards!) ...more
I'll cook my fashion through this lovely volume the rest of my life. I'll cook my way through this lovely volume the remainder of my life. ...more
This is a masterpiece of her time
I confess I accept several copies of this and vol. one in various paperback and hardback form, about secondhand and most well used, demand I say more than?
Never used it as much as vol. i, merely you should have both if y'all want to cook with Aunt Julia.
Dude! I found this at a used bookstore, starting time edition, for $7!!
More from the Frech classic master.
5 STARSJust equally good every bit Book 1 with details to turn the most inexperienced cook info a chef. Volume 2 is a little more detailed because by now after working with Volume 1, she figures you lot know what you lot are doing. 458 teaching illustrations with i chapter dedicated to the tools you need in the kitchen. Did yous know that there is a special tool to slice the tops of french bread? They are called baker's blades or "lames". At that place is a large affiliate on making breads...french to brioche. A marvel of
5 STARSJust as good as Volume one with details to plough the well-nigh inexperienced melt info a chef. Volume 2 is a little more than detailed because by at present afterward working with Book 1, she figures y'all know what you are doing. 458 didactics illustrations with one chapter dedicated to the tools you need in the kitchen. Did you lot know that at that place is a special tool to slice the tops of french staff of life? They are chosen bakery's blades or "lames". There is a large chapter on making breads...french to brioche. A curiosity of a cookbook.
...more Julia Child was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. Her most famous works are the 1961 cookbook Mastering the Art of French Cooking and, showcasing her sui generis television persona, the series The French Chef, which premiered in 1963.
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