Mastering the Art of French Cooking, Vol.2: Volume 2

This is a recipe book for the serious cook. You don’t have to be a good cook just follow the directions and your food will be fantastic. There are no pictures but as these are classical dishes they aren’t really necessary. There are suggestions for what else to eat as a meal. These are probably not everyday recipes but more for special occasions and of course there is no thought to health. But in the years that this book was created no one was over weight. And excellant book and the second volume too.

Really good recipes. Due to book being thick, doesn't stay open at page. Some recipes were complex, and if not experienced have to follow 3 or 4 recipes go one dish. But suppose the point of the book is to build skills progressively. All recipes done so far really tasty. Do Good advice for learning to cook.

Great books. Bought after watching the Julia Childs movie.

Bought this book after seeing the movie and it met my expectations! Loved the recipes although they are not truly new gadgets proof it's very interesting how things were done in the old days.

Bought for my son who loves French cookery

This is really an essential addition to Volume 1, covering essential areas such as bread and pastry in detail and providing a lot of information and recipes for meat - including ideas for unusual meats such as tripe and tongue which look worth trying. I have deducted a star for what appears to be dreadful editing: in the section on French bread it is recommended that quarry tiles be used to fill a baking tray in order to create a stable heated surface to cook your bread on - then it goes on for several pages to discuss what to do with your asbestos sheet. Presumably the original edition recommended asbestos before the dangers were known and someone has just replaced the original reference with a suggestion for quarry tiles without bothering to update the rest of the chapter (and I would have thought slate or a volcanic rock, such as granite or syenite, cut to size, would be better). The "converted to imperial measurements" 2011 edition that arrived means I now have Vol 1 in US measurements and Vol 2 in Imperial. Hmmm. In practice, it doesn't seem to make much difference because liquid volumes are the only things affected and there don't seem to be many references to pints or fluid ounces in the recipes. I just have to remember that a pint in Vol 1 is 25% less than a pint in Vol 2. I've still got a lot of reading (and cooking) to do. I just hope the editing in other sections is better than it is in the bread section. In any case, it's still an outstanding cookbook. PS: It seems the references to asbestos may be because old quarry tiles contained the stuff (and should therefore be avoided, as should modern, glazed ones which may contain lead in the glaze). Apparently, the high baking temperature means baking stones might crack, though this risk is reduced if they are allowed to heat up and cool down slowly. Another curiousity in the editing is that the index redirects "celeriac" to "celery root", but there is no entry for celery root, which is a teensy bit frustrating when you want a recipe for it.

Best cook books I have come across! This and volume 1 ( especially) make a great present for somebody that loves food and cooking. A lot of cookbook writers don't actually test their recipes. These are all guaranteed to work with very clear instructions. The closest I have ever come to replicating great restaurant food, that even amazed me! These are not your 'Jamie Oliver' quick supper ideas though, but for a special occasion, or for learning the basics, eg scrabbled eggs. Enjoy!

Great book, old fashioned in a brilliant way. Will look forward more to cooking from it when we move to france. The book is well laid out as easy to follow, it does not have the glossy photos of modern receipy books, but that is what makes it more special. I have to admit that I looked the books up some months ago after what the film Julie & Julia, which I loved too.

Well written, and easy to follow recipes for the cook in every family. Was a gift for mom, and she has already used several sauces to change up her usual recipes.

Un clásico para todo aficionado a la cocina, marca un antes y un después… la edición es también preciosa…

Excelente livro. Recomendo.

Do NOT buy either of the latest re-issued paperback editions of Mastering the Art of French Cooking Vol.1 and 2. The font size is appallingly and unreadably tiny. Cheap and nasty. A cookbook should be attractively designed both for use and browsing--it is impossible to read this one either for pleasure or use. I have just returned both volumes, bought as a gift for my husband, who has better eyesight than me but was unable to cope with or enjoy the small and miserable font. No idea if the new hardback issues of these books are better designed. If in doubt, source an old edition.

El libro llegó en buenas condiciones. Viene en el idioma original y con las ilustraciones originales. Buena compra