Mastering the Art of French Cooking by Julia Child has been rereleased after 48 years. Julia Child studied at Le Cordon Bleu in Paris after moving there with her husband after World War II. In 1951 she opened her own cookery school 'Ecole Des Gourmandes' in Paris with two other women, Lousette Betholle and Simone Beck. 'Mastering the Art of French Cooking' is the result of translations for their English speaking students of classic French cookery techniques and recipes. The book was released in 1961 with great success and resulted in the huge popularity of Julia Child, she soon appeared regularly on television and wrote further acclaimed books.

This book is written for those who love to cook. Recipes are often time consuming with huge lists of ingredients but this isn't to say that they are ridiculously complicated in fact many are simplicity itself and the ingredients are generally common place, to be found on most supermarket shelves. Julia Child puts a huge emphasis on good technique from basic tasks such as chopping an onion to perfecting a sauce. With over a thousand recipes this cookbook is not designed to be a bible but a reference book, Julia Child believed after plenty of practice the experienced cook should use this book as a reminder of forgotten ingredients. This classic collection of French cookery includes everything from Coq au Vin to the classic Apple Tart (Tart Aux Pommes).

This book provides a great introduction to the novice of French cuisine and a great reference book to the more experienced. A true classic!