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
Aigo Bouido (Garlic Soup)	2001	46	0
Amuse-Gueule au Roquefort (Roquefort Cheese Balls - Cold)	2001	196	0
Artichauts au Naturel (Whole Boiled Artichokes - Hot or Cold)	2001	424	0
Artichauts Braises a la Provencale (Artichokes Braised with Wine, Garlic, and Herbs)	2001	426	0
Artichauts Printaniers (Artichokes Braised with Carrots, Onions, Turnips, and Mushrooms)	2001	427	0
Asperges au Naturel (Boiled Asparagus - Hot or Cold)	2001	436	0
Aspic de Pommes (Rum-Flavored Apple Aspic, Unmolded)	2001	627	0
Aubergines a la Grecque (Eggplant a la Grecque)	2001	539	0
Aubergines Farcies Duxelles (Eggplant Stuffed with Mushrooms)	2001	501	0
Babas au Rhum (Rum Babas)	2001	660	0
Babas au Rhum, Classique (Rum Babas)	2001	661	0
Babas aux Fruits (Rum Babas with Fruit)	2001	661	0
Bavarois a l'Orange (Orange Bavarian Cream)	2001	596	0
Bavarois au Chocolate (Chocolate Bavarian Cream)	2001	599	0
Bavarois aux Fruits (Strawberry or Raspberry Bavarian Cream)	2001	600	0
Bavarois Praline (Almond Bavarian Cream)	2001	599	0
Beurre a l'Oeuf (Egg Yolk Butter)	2001	101	0
Beurre au Citron (Lemon Butter Sauce)	2001	98	0
Beurre Bercy (Shallot Butter with White Wine)	2001	103	0
Beurre Colbert (Tarragon Butter with Meat Flavoring)	2001	102	0
Beurre d'Achois (Anchovy Butter)	2001	101	0
Beurre d'Ail (Garlic Butter)	2001	101	0
Beurre d'Estragon (Tarragon Butter)	2001	102	0
Beurre d'Fines Herbes (Mixed Herb Butter)	2001	102	0
Beurre de Crustaces (Shellfish Butter)	2001	104	0
Beurre de Moutard (Mustard Butter)	2001	100	0
Beurre Maitre d'Hotel (Parsley Butter)	2001	102	0
Beurre Marchand de Vins (Shallot Butter with Red Wine)	2001	103	0
Beurre Noir - Beurre Noisette (Brown Butter Sauce)	2001	98	0
Beurre pour Escargots (Snail Butter)	2001	103	0
Bifteck Saute au Beurre (Pan-broiled Steak)	2001	292	0
Bifteck Saute Bearnaise (Pan-broiled Steak with Bearnaise Sauce)	2001	295	0
Bifteck Saute Bercy (Pan-broiled Steak, with Shallot and White Wine Sauce)	2001	294	0
Bifteck Saute Marchand de Vins / Bifteck Saute a la Bordelaise (Pan-broiled Steak with Red Wine Sauce)	2001	295	0
Biscuit au Beurre (Butter Spongecake)	2001	669	0
Biscuits a la Cuiller (Ladyfingers)	2001	666	0
Bitokes a la Russe (Hamburgers with Cream Sauce)	2001	302	0
Blanquette d'Agneau (Spring Lamb Stew with Onions and Mushrooms)	2001	348	0
Blanquette de Veau a l'Ancienne (Veal Stew with Onions and Mushrooms)	2001	362	0
Boeuf a la Catalane (Beef Stew with Rice, Onions, and Tomatoes)	2001	321	0
Boeuf a la Mode (Beef Braised in Red Wine)	2001	309	0
Boeuf Mode en Gelee (Cold Braised Beef in Aspic)	2001	556	0
Bouchees Parmentier au Fromage (Potato Cheese Sticks)	2001	198	0
Bouillabaisse	2001	52	0
Brown Butter Sauce (Beurre Noisette)	2001	270	0
Brown Chicken Stock	2001	236	0
Brown Deglazing Sauce with Wine	2001	271	0
Canapes - Croutons (Plain or Sauteed Bread Rounds)	2001	199	0
Canapes aux Epinards (Spinach and Cheese Canapes)	2001	472	0
Canard Braise aux Choux Rouges (Duck Braised in Red Cabbage)	2001	280	0

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