This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetite!
'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi . . . Julia Child's book is a triumph, and also a trophy.' A. A. Gill, The Times
'This book fundamentally altered the way a basic human activity was perceived and pursued.' A.O. Scott, The New York Times
'Has been described as being the best book about French cooking in English . . . I agree.' Ambrose Heath, Guardian
