The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks.

Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.

They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.

From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.
© Paul Child
JULIA CHILD was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking. In 1963, Boston’s WGBH launched The French Chef television series. Several public television shows and numerous cookbooks followed. She died in 2004. View titles by Julia Child

About

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks.

Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.

They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.

From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

Author

© Paul Child
JULIA CHILD was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking. In 1963, Boston’s WGBH launched The French Chef television series. Several public television shows and numerous cookbooks followed. She died in 2004. View titles by Julia Child

Books for Asian American and Native Hawaiian/Pacific Islander Heritage Month

Every May we celebrate the rich history and culture of Asian Americans, Native Hawaiians, and Pacific Islanders. Browse a curated selection of fiction and nonfiction books by AANHPI creators that we think your students will love. Find our full collection of titles for Higher Education here.

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