Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas Paperback – September 12, 1983

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.

Can't really say a whole lot more than what others have said, if you are a fan of Julia Child this and Vol 1 are must haves for your library. Full of information and recipes for your culinary education and enjoyment

I am diving into the recipes already after reading it like a novel. I am so grateful for this book of gastronomical history and creative adaptation. With gratitude and happy memory of many enthralling hours watching Julia on PBS as a young person, Rob C

This cook book has the best information and the best instruction. I am very pleased that I purchased this book by Julia Childs. Upon beginning, I made the potatoe-leek soup, cream of mushroom soup and the French onion soup. The French onion soup called for brown stock in which they provided a recipe in the appropriate chapter for sauces. The brown stock, which I also made has many uses. The soups and the brown stock, were absolutely divine. As long as you follow the recipe with no substitutes and no shortcuts, you will be very please with the results. I love to cook. So it is easy for me to take my time, and enjoy the warm fragrance of my kitchen, and the endless taste-testing. Bon Apetite!

I've been following "Jamie and Julia" for a month or so now. I'm looking forward to having the recipes to go with the videos -- and yes, the book makes the misadventures in the kitchen way easier to understand. Both volumes of MTAFC make you *work* as you go -- techniques are in other sections, details on different pages, and the recipes don't always give you all the specifics in the order you're told to expect (for example, a frying pan with a tablespoon of butter melted in doesn't appear in the equipment or ingredients).

I have both volume 1 and 2 in hardcover. However I am blind with very lovision. I love Julia Childs and her wonder and detailed cookbooks.Her recipes are quite detailed and you have to be patient. These books have been updated from the original ones I have. She does use ingredients Tarth may not have been available in the 50s and 60s.With the Kindle app I can have the receipts read to me by my IPad and it is wonderful!If you are an adventurous home chef you will enjoy these amazing books that took Julia years to create and get published!

I needed to replace my old Volume Two after having discovered that it was missing about 25 pages (and had 25 duplicated pages!) An ordinary cookbook aficionado would have noticed the flaw immediately but I only encountered it when looking up a cross-reference in a recipe that I was trying...I use Vol One more often. Now that I've taken a little time to read more of this volume, I truly appreciate the additional work that Julia Child and Simone Beck did to bring French cooking, especially charcuterie and patisserie, to us home "chefs." Note to aspiring confit-makers - you MUST rinse the salt from the brined duck or goose before cooking! My initial attempt at duck confit was much too salty. Good flavor, though, and it will be fun to continue to play with the recipe.

This book doesn't look fancy, but it's a solid hardcover with a simple sleeve on it, and I purchased it as a gift for a budding chef. They loved it because the recipes are amazing and timeless, and also easy to follow (I own my own copy and use it from time to time!). Definitely recommend it as a great recipe book everyone should have in their kitchen if they enjoy cooking and want to expand their repertoire.