For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes — from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations — bound to increase anyone's culinary repertoire. As Julia Child said herself, "If you can read, you can cook."

Size/Weight

• Hardcover: 752 pages
• Dimensions: 1.7" x 7.2" x 10.1 inches