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Es conocido por su sublime obra I am that (Yo soy eso). Gael Greene, reviewing the book for Life, wrote that Volume 2 was a classic continued, and made the contents of Volume 1 look like mud-pie stuff, while Raymond Sokolov wrote that it is without rival, the finest gourmet cookbook for the non-chef in the history of American stomachs. 24 25 The New York Times review was mixed, with critic Nika Hazelton praising the book for being elegant and accurate, but criticized it for being too interested in minutia and theory to be useful for the home cook. Knopf Publication date 1961 (vol. Media type book Pages 726 ISBN 0-375-41340-5 (40th anniversary edition) OCLC 429389109 LC Class TX719.C454 2009 Followed by The French Chef Cookbook, Simcas Cuisine. The success of Volume 1 resulted in Julia Child being given her own television show, The French Chef, one of the first cooking programs on American television. Historian David Strauss claimed in 2011 that the publication of Mastering the Art of French Cooking did more than any other event in the last half century to reshape the gourmet dining scene. Gourmet magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the 1950s. These recipes, however, were directly translated from French, and consequently were designed for a middle-class French audience that was familiar with French cooking techniques, had access to common French ingredients, and who often had servants cook for them. Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them on a book tentatively titled French Cooking for the American Kitchen. The resulting cookbook, Mastering the Art of French Cooking, proved groundbreaking and has since become a standard guide for the culinary community. After prototyping dishes in their Paris cooking school, L cole des trois gourmandes, Child would check to make sure the ingredients were available in the average American grocery store; if they were not, she would suggest a substitution and they would begin the prototyping process again with the substituted ingredient, sometimes flying in ingredients from America to perform their tests. Child had noted early in the process that Americans would be scared off by too many expensive ingredients, like black truffles, and would expect broccoli, not particularly popular in France, to be served with many meals, and adjustments were made to accommodate these tastes. Beck, Bertholle, and Child initially signed a contract with publisher Houghton Mifflin, but Houghton Mifflin grew uninterested in the project. Child recalled one editor telling her, Americans dont want an encyclopedia, they want to cook something quick, with a mix. Beck, Bertholle, and Child refused to make requested changes to the manuscript, and Houghton Mifflin abandoned the project, writing that the book, as it stood, would be too formidable to the American housewife. Judith Jones of Alfred A. Knopf became interested in the manuscript after it had been rejected. After spending several years in Paris, Jones had moved to New York, where she grew frustrated with the limited ingredients and recipes commonly available in the United States. Dominando El Arte De La Cocina Francesa How To Cook FrenchJones felt that the manuscript would offer a lifeline to middle-class women, like her, who were interested in learning how to cook French cuisine in America, and predicted that Mastering the Art of French Cooking, will do for French cooking here in America what Rombauer s The Joy of Cooking did for standard American cooking. While Jones was enthusiastic about the book, Knopf had low expectations and invested very little into promoting it. In order to generate interest in the book, and without support from Knopf, Child appeared on several morning talk shows in 1961 to demonstrate recipes, which she later cited as the impetus for her own cooking show, The French Chef. By the end of 1960, Beck and Child had grown frustrated with Bertholle because they felt she did not contribute enough to Mastering the Art of French Cooking to merit co-authorship and one third of the books proceeds, and wanted Knopf to change the byline to read by Simone Beck and Julia Child with Louisette Bertholle. Beck argued, it is bad for the book for her to present herself as Author, as she really does not cook well enough, or know enough, and that Bertholle should only be entitled to 10 of the profits (to Beck and Childs 45 each). Ultimately, the contract with the publisher necessitated that Bertholle be given a co-author credit, and the final profit split was 18 to Bertholle and 41 each to Beck and Child. Dominando El Arte De La Cocina Francesa Professional Partnership BetweenThe dispute left Bertholle extremely upset, and effectively severed the professional partnership between herself and Beck and Child. In an otherwise laudatory review of Volume 1, Craig Claiborne wrote that Beck, Bertholle, and Child had conspicuously omitted recipes for puff pastry and croissants, making their work feel incomplete. Bread became one of the primary focuses of Volume 2, and the main source of tension between Beck and Child and their publisher, Knopf. Knopf feared that the bread recipes that Beck and Child were testing would be stolen by a competing publisher, and insisted Beck and Child cease their semi-public testing of the recipes to reduce risk, which Beck and Child agreed to reluctantly. Not only was she agitated by the demands of the publisher, she was growing tired of working with Beck, who she felt was too demanding. Child was also angry that, while Mastering the Art of French Cooking had been a runaway success in the United States, there was virtually no demand for the book in France itself, leading her to exclaim, French women dont know a damn thing about French cooking, although they pretend they know everything. Her experience writing Volume 2, along with her continued success on television, led Child to sever her partnership with Beck and preclude the possibility of a Volume 3, even though Beck, Bertholle, and Child had always intended the work to span five volumes. Traditional favorites such as beef bourguignon, bouillabaisse, and cassoulet are featured. This volume has been through many printings and has been reissued twice with revisions: first in 1983 with updates for changes in kitchen practice (especially the food processor ), and then in 2003 as a 40th anniversary edition with the history of the book in the introduction. Critics praised the books comprehensiveness, but some felt that it was far too ambitious for the average home cook. Gael Greene, reviewing the book for Life, wrote that Volume 2 was a classic continued, and made the contents of Volume 1 look like mud-pie stuff, while Raymond Sokolov wrote that it is without rival, the finest gourmet cookbook for the non-chef in the history of American stomachs. The New York Times review was mixed, with critic Nika Hazelton praising the book for being elegant and accurate, but criticized it for being too interested in minutia and theory to be useful for the home cook.
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