Those of you who follow us regularly already know that we like traditional cuisine, that of chup-chup, that of making the dough at home and that of doing things with love. Perhaps that is why we have always felt very close to Julia Child's cooking. Today it is Laura, from the Because blog , who tells us about her best-known work, the book The Art of French Cuisine .
Julia Child's The Art of French Cooking is one of the world's best-known cookbooks, written more than 40 years ago and recently translated into Spanish. Julia Child was a stocky Californian, lover of good food rather than cooking, who in the fifties moved to live in France for her husband's job.
Fascinated with the dishes she tasted there, she decided to learn to cook at the prestigious Le cordon bleu school, to later complete her training both with lessons from important chefs and as part of the most exquisite culinary societies of the moment. One thing led to another, and together with two other friends, she wrote this book in which she masterfully captures her knowledge of French cuisine.
And it is precisely with this work that he has gone down in history for being the one who introduced French techniques and flavors to the other side of the pond, in a society that at that time looked at Europe and more specifically at France, with total fascination.
It is a book from another era, one in which images were not as accessible a medium as they are now, and that is why Julia relies on words and some illustrations to splendidly explain each of the recipes contained in the book. .
From very elaborate French recipes, to practical advice on how to choose the best food on the market and how to treat, preserve and cook it afterwards.
A jewel where you will find classic recipes explained in an unbeatable way, such as Boeuf Bourgignonne , quiches, eggs en cocotte ...Not forgetting desserts...No one explains how to assemble a Charlotta better than Julia!
Of course, it is essential, a reference base for the most classic recipes and techniques, which, as the years go by, continue to be in fashion, simply because they are delicious recipes!!
The Art of French Cuisine has two volumes. In the first, he reviews all the essential techniques in the art of cooking, and the most common or popular dishes and recipes, all explained in a truly didactic and entertaining way, which helps to fully immerse ourselves in the art of cooking.
In the second volume, he continues to incorporate more culinary techniques, placing special interest in both spoon dishes and pastry and bakery recipes.
If you want to see some Julia Child recipes, you can see the proposals we have on the blog, inspired by recipes from the book:
- Pork stew in red wine with bacon and onions
- Eggs en cocotte (and also the proposal with truffled eggs )
Comments
Juan David said:
Es un libro excelente. He hecho varias recetas y todas han resultado muy buenas. Aún con lo tutoriales de internet el libro es muy superior
Teresa said:
Me acaban de llegar los dos libros y deseando practicarlos.
Manuela said:
Me gusta el libro como puedo conseguirlo??