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This is the first instalment in the Mastering the Art of French Cooking volume of two books. It is compiled by Julia Child, Louisette Bertholle, and Simone Beck. It is arguably one of the best cookbooks written on French culinary art, carrying a statement of style and delicacy that is always served with French cuisine. Summary of the Book With a magnificent collection of hundreds of recipes, Mastering the Art of French Cooking can be your best guide in the kitchen, if you want to savour the world’s most elegant cuisines that are prepared like works of art. This book serves its purpose by helping all those who love cooking - from a novice to a seasoned cook - in a way that makes cooking a very fascinating art. With its numerous illustrations, easily comprehensible steps to even the most complicated of delicacies, from most the authentic dishes to the modern day fusions, suggestions to procure the best raw materials, all information is elaborated to an extent that is so essential for the delicate nature of French food. The book is truly ‘la solution ultime’. To complete your classic dinner, the book gives suggestions for choosing the best wines for every culinary creation you prepare. So, go and be the ‘Claude Monet’ of your kitchen to create a delicious work of French art! Bon appetit! About the Authors Julia Carolyn Child was an American chef, television personality and author. She was especially famous for bringing French cuisine to the American public through the current title. Her TV show, The French Chef, was one of the most notable programmes in the 1960s. Louisette Bertholle was a French chef and an author. She was one of the founders of the cooking school, L'Ecole des Trois Gourmandes. Simone Beck was a French cooking teacher and cookbook author. She is played by Linda Emond in a movie called Julie and Julia.