El arte de la cocina francesa vol. 1 de Julia Child

Julia Child revolutionised the way people cook in homes all over the world. After studying at the renowned Le Cordon Bleu academy in Paris, she opened her own cooking school with Simone Beck and Louisette Bertholle. Together they wrote the first of her books, El arte de la cocina francesa, which became an instant best seller and, years later, a classic. Her television programme The French Chef was a revolution for food lovers the world over, the forerunner of the successful format of the cookery TV shows we know today.

«Anyone can cook in the French way anywhere in the world with the right instructions,» write Mesdames Beck, Bertholle and Child. And this is the book that for more than fifty years has taught people how to do just that.

El arte de la cocina francesa is a book for seasoned cooks and for beginners who love good food and want to recreate at home the delights of classic cuisine, from historic recipes and true French masterpieces to the simplest dishes, from the legendary Boeuf Bourguignon to the perfect croissant. A beautiful book, revolutionary in its time, with 524 recipes, more than a hundred illustrations, and teachings on techniques that form the foundation of French cooking and offer resources for your own creations.

Reviews:
«Decades after its original publication, Julia Child's El arte de la cocina francesa remains an incomparable distillation of the French culinary repertoire, with rigorously tested recipes, clear instructions and explanations, and Julia Child's delightful voice cheering us on throughout the whole process.»
Harold McGee

«For reasons beyond human understanding, Julia Child's recipes had never been published in Spain. This grande dame of the cooking pot finally speaks in our language, to share the passion for French cooking, the good sense and the warmth that made her a legend.»
Mikel López Irurriaga, El Comidista

«Turn the pages and enjoy, without forgetting that this work brings together the key elements of the great cuisine of the West.»
David de Jorge and Martín Berasategui

«This book changed forever the way we perceive and carry out a basic human activity.»
A. O. Scott, New York Times

«It will fill the hearts of all good cooks with joy… an alchemist's stone that allows every cook to turn basic ingredients into gold.»
Caroline Conran, Sunday Times

«It is not just a cookery book. It is El arte de la cocina francesa, and it is a plea, a declaration, not of culinary intentions but of aspiration, a commitment to a kind of good life, to a vision of the world; an object of devotion involving taste, appetite and a certain je ne sais quoi. Julia Child's books are a triumph, and also a trophy.»
A.A. Gill, The Times

«Some of the instructions seem daunting but, as Child herself says in the introduction, "If you can read, you can cook".»
Entertainment Weekly

El arte de la cocina francesa, by Julia Child, Louisette Bertholle and Simone Beck, is the book of an icon who revolutionised culinary teaching. Julia Child is an icon for chefs the world over. A classic that took more than fifty years to be published in Spain and that many people connected with the world of cooking have been waiting for.

An instructive and useful book that enriches the culinary repertoire and teaches classic techniques that can be applied to recipes from any other cookery book. It suggests suitable accompaniments and wines for each dish. After studying at the renowned Le Cordon Bleu academy, and having worked in the kitchens of distinguished French chefs, in 1951 Julia Child opened her own cooking school, École des Trois Gourmandes, with Simone Beck and Louisette Bertholle. Together they wrote the first volume of El arte de la cocina francesa (1961). In 1963, Boston WGBH premiered the television programme The French Chef, which turned Julia Child into a national star, and with which she won two of the most important awards in television, the Peabody Award in 1965, and an Emmy in 1966.

These were followed by numerous television programmes and cookery books. Julia Child was decorated with the Legion of Honour medal by the French government and the Presidential Medal of Freedom in 2003. El arte de la cocina francesa, classified under the recipe-book category, contains a foreword by Martín Berasategui and David de Jorge. In 2009, the film Julie&Julia, based on her life and starring Meryl Streep, was a worldwide success. Julia Child revolutionised the way people cook in homes all over the world. After studying at the renowned Le Cordon Bleu academy in Paris, she opened her own cooking school with Simone Beck and Louisette Bertholle. Together they wrote the first of her books, El arte de la cocina francesa, which became an instant best seller and years later a classic. Her television programme The French Chef was a revolution for food lovers the world over, the forerunner of the successful format of the cookery TV shows we know today.

El arte de la cocina francesa is a book both for advanced cooks and for beginners who love good food. A beautiful book (and revolutionary in its time), with 524 recipes, more than 100 illustrations and teachings on techniques that form the foundation of French cooking and offer resources for your own creations. This edition is published in Spanish.