All editions

Mastering the Art of French Cooking Volume One (Penguin handbooks)
By Simone Beck, Louisette Bertholle, Julia Child
Penguin Books Ltd - 1970

Owned by 3 members.

Mastering the Art of French Cooking: Volume One
By Julia Child, Simone Beck, Louisette Bertholle
Alfred A. Knopf - 1961

Owned by 9 members.

Mastering The Art of French Cooking, Volume One (1) (Vol 1)
By Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn
Alfred A. Knopf - 2001

Owned by 102 members.

mastering the art of french cooking (Mastering the Art of French Cooking, Volume 1)
By julia child, Sidonie Coryn, julia child
alfred a knopf - 1990

Owned by 10 members.

Mastering the Art of French Cooking: Volume 2
By Simone Beck, etc.
Penguin Books Ltd - 1978

Owned by 4 members.

Mastering the Art of French Cooking, Vol. 1
By Julia Child, Simone Beck, Louisette Bertholle
Knopf - 1983

Owned by 11 members.

Mastering the Art of French Cooking Box Set (2 Volume Set)
By Julia Child, Louisette Bertholle, Simone Beck
Alfred A. Knopf - 2007

Owned by 2 members.

Mastering the Art of French Cooking, Volume I (Book Club Edition)
By Julia Child
Alfred A Knopf Borzoi Booki - 1961

Owned by 2 members.

Mastering the Art of French Cooking
By Julia Child, Simone Beck, Louisette Bertholle
Penguin - 2009

Owned by 15 members.

Mastering the Art of French Cooking, Volume One
By Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn
Alfred A. Knopf - 1961

Owned by 1 members.

Mastering the Art of French Cooking (Volume 1)
By Julia Child, Simone Beck, Louisette Bertholle
Knopf - 1983

Owned by 7 members.

Mastering the Arts of French Cooking Volume (1) One
By Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn, Sidonie Coryn
Knopf/Borzoi - 1971

Owned by 2 members.

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Recipe Title	Edition	Page	Reviews	Rating
Potage Parmentier (Leek and Potato Soup)	2001	37	3
Potage au Cresson (Water-cress soup)	2001	38	0
Cold Watercress Soup (Vichyssoise)	2001	39	0
Potage Veloute aux Champignons (Cream of Mushroom Soup)	2001	40	1
Potage Creme de Cresson (Cream of Watercress Soup)	2001	41	0
Potage Creme d'Oseille or Potage Germiny (Cream of Sorrel Soup)	2001	42	0
Potage Creme d'Epinards (Cream of Spinach Soup)	2001	43	0
Soupe a l'Oignon (Onion Soup)	2001	43	0
Croutes (hard-toasted French bread)	2001	44	0
Croutes au Fromage (cheese croutes)	2001	44	0
Soupe a l'Oignon Gratinee (Onion Soup Gratineed with Cheese)	2001	44	0
Soupe au Pistou (Provencal Vegetable Soup with Garlic, Basil and Herbs)	2001	45	0
Soupe Gratinee des Trois Gourmandes (Onion Soup Gratineed de Luxe)	2001	45	0
Aigo Bouido (Garlic Soup)	2001	46	0
Soupe a l'Oeuf, Provencale (Garlic Soup with Poached Eggs)	2001	47	0
Soup aux Choux - Garbure (Main-course Cabbage Soup)	2001	48	0
Soupe a l'Ail aux Pommes de Terre (Saffron-flavored Garlic Soup with Potatoes)	2001	48	0
Soupe de Poisson (Strained Fish Soup)	2001	50	0
Bouillabaisse	2001	52	0
Rouille (Garlic, Pimiento, and Chili Pepper Sauce)	2001	52	0
Sauce Bechamel	2001	57	0
Sauce Veloute	2001	57	0
Cream Sauce (Sauce Creme - Sauce Supreme)	2001	59	0
Sauce Parisienne - formerly Sauce Allemande	2001	60	0
Sauce Mornay	2001	61	0
Sauce Aurore	2001	62	0
Sauce Chivry / Sauce a L'Estragon (Herbal White Wine Sauce and Tarragon Sauce)	2001	62	0
Sauce au Cari (Light Curry Sauce)	2001	63	0
Sauce Batarde / Sauce au Beurre (Mock Hollandaise)	2001	64	0
Sauce Soubise (Onion Sauce)	2001	64	0
Sauce aux Capres (Caper Sauce)	2001	65	0
Sauce a la Moutarde (Mustard Sauce)	2001	66	0
Sauce aux Anchois (Anchovy Sauce)	2001	66	0
Sauce Brune (Flour-based Brown Sauce)	2001	67	0
Sauce Ragout (Flour-based Brown Sauce with Giblets)	2001	69	0
Jus Lie (Starch-thickened Brown Sauce)	2001	70	0
Sauce Poivrade (Brown Game Sauce)	2001	70	0
Sauce Venaison (Brown Sauce for Venison)	2001	70	0
Sauce Diable (Peppery Brown Sauce)	2001	71	0
Sauce Piquante (Brown Sauce with Pickles and Capers)	2001	72	0
Sauce Robert (Brown Mustard Sauce)	2001	72	0
Sauce Brune a l'Estragon (Brown Tarragon Sauce)	2001	73	0
Sauce Brune au Cari (Brown Curry Sauce)	2001	73	0
Sauce Brune aux Fines Herbes (Brown Herb Sauce)	2001	73	0
Sauce Duxelles (Brown Mushroom Sauce)	2001	74	0
Sauce au Porto (Brown Port-wine Sauce)	2001	75	0
Sauce Chasseur (Brown Mushroom Sauce with Fresh Tomatoes, Garlic, and Herbs)	2001	75	0
Sauce Madere (Brown Madeira Sauce)	2001	75	0
Sauce Perigueux (Brown Madeira Sauce with Truffles)	2001	75	0
Sauce Tomate (Tomato Sauce)	2001	76	0

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