Those of you who follow us regularly already know that we like traditional cooking, the slow-simmered kind, making doughs at home and doing things with care. Maybe that’s why we have always felt very close to Julia Child’s cuisine. Today it’s Laura, from the blog Because, who tells us about her best-known work, the book The Art of French Cooking.
The Art of French Cooking by Julia Child is one of the most famous cookbooks worldwide, written more than 40 years ago and recently translated into Spanish. Julia Child was a sturdy Californian, someone who loved good food more than the kitchen itself, who in the 1950s moved to France due to her husband’s job.
Fascinated by the dishes she tasted there, she decided to learn to cook at the prestigious Le Cordon Bleu school, later completing her training with lessons from important chefs and by joining the most exquisite culinary societies of the time. One thing led to another, and together with two friends, she wrote this book in which she masterfully captures her knowledge of cuisine française.
And it is precisely with this work that she went down in history for being the one who introduced French techniques and flavors across the pond, in a society that at the time looked to Europe and more specifically to France with total fascination.
It is a book from another era, one in which images were not as accessible 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 foods at the market and how to handle, preserve and cook them later.
A gem where you will find classic recipes explained in an unbeatable way, such as, for example, Boeuf Bourguignon, quiches, eggs in casserole...Not to mention desserts...No one explains how to assemble a Charlotte better than Julia!
It is certainly a must-have, a reference base of the most classic recipes and techniques that, as years go by, remain fashionable simply because they are delicious!!
The Art of French Cooking has two volumes. In the first she 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 enjoyable way that helps us fully immerse ourselves in the art of cooking.
In the second volume she continues to include more culinary techniques, putting special emphasis both on one-pot dishes and on pastry and bakery recipes.
If you want to see some of Julia Child’s recipes, you can check the proposals we have on the blog, inspired by recipes from the book:
- Pork stew in red wine with pancetta and onions
- Eggs in casserole (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??