Perfect for any fan of Julia Child—and any lover of French food—this boxed set brings together the two volumes of the acclaimed classic cookbook, Mastering the Art of French Cooking. Mastering the Art of French Cooking. The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks. For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. In 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. MASTERING THE ART OF FRENCH COOKING, 1964, INSCRIBED AND SIGNED BY JULIA CHILD AND SIGNED BY PAUL CHILD. New York: Alfred A Knopf, 1964. To convert fahrenheit into centigrade, subtract 32, multiply by 5, divide by 9. Example: 212 (fahrenheit) minus 32 equals 180 180 multiplied by 5 equals 900 900 divided by … CHILD, Julia, BECK, Simone, and BERTHOLLE, Louisette. Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. 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. Volume One contains 524 recipes for the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. https://www.thekitchn.com/recipe-review-julia-child-coq-au-vin-review-268072 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. Quarto, … It deserves a place of honor in every kitchen.