Mastering the Art of French Cooking经典读后感有感

　　《Mastering the Art of French Cooking》是一本由Julia Child / Louisette Bertholl著作，Knopf出版的Hardcover图书，本书定价：GBP 54.59，页数：784，特精心从网络上整理的一些读者的读后感，希望对大家能有帮助。

　　《Mastering the Art of French Cooking》精选点评：

　　●卧等降价，虽然我多半学不会_(:з」∠)_。

　　●这书的意义在于，它是一个男孩送给我的。

　　●边看边打嗝~很有冲动对在家里的厨房下狠手

　　●极好。

　　●今天是Julia100年诞辰，这本书当时是引导不专业的人如何做饭的。结果今天看来此书太专业了。

　　●非常详尽的烹饪圣经

　　●读完以后最大的收获是终于能把厨房里的东西用英文认全了Σ(￣。￣ﾉ)ﾉ

　　●To Julia Child.

　　●真心不喜歡overinterprete

　　●准备败一个

　　《Mastering the Art of French Cooking》读后感(一)：谁能告诉我 这本书有中文版的吗？？

　　这本书有中文版的吗 突然想看想学。。。看了《美味关系》之后，对这本书产生了浓厚的兴趣，想知道是怎样一本改变生活和世界的巨著，想了解那个战争时期热爱生活的julie是怎样过日子的，怎样看待cook和life的关系的。。。。

　　《Mastering the Art of French Cooking》读后感(二)：厨房的那一抹香

　　对这本书徘徊了良久，在图书馆抄了一些喜欢的菜谱之后，终于忍不住下手买了。在中国，一般家庭来说，操作可能性很小，但是翻着不同于现在满眼都是图片的菜谱书，这本书用同事的话说“翻两页就想睡着了”。但是这正是JULIA敬业的地方，她尽可能的详细叙说每一个步骤，可能的要点，食材的比例，每一个都是她尽心实验无数次的后果，每一个字都是她在老式打字机上一个一个打出来的。她带给了当时贫乏的美国饮食带来了法兰西的热情细致。虽是一本菜谱书，但这是她在法国最美好时光的回忆。

　　《Mastering the Art of French Cooking》读后感(三)：爱法国料理就收一本

　　这套书隔了这么多年，豆瓣上评论并不多啊。因为当年看了《朱莉和茱莉娅》这部电影，立马联系在洛杉矶的同学订购并托她同学过节返回国内的时候背回来的，特别感谢代购书籍的朋友。

　　函套两大册，很重，很详细，可谓是法餐入门及进阶乃至可以参考一辈子的好书。作为痴迷于烹饪的爱好者，美食美酒和文学是生命中不可或缺的东西。

　　国内关于法国料理的书籍不算多，精品更少，详细介绍的就更少了。法文虽然学了点然而毕竟还是有点不太流利，只好求诸于英语书籍，本书就是其中的翘楚，自问世以来多次印刷，畅销英语国家。自收到这套书后，经常翻看、试做，甚至外出去青海几个月的时间也带在行李箱里。作为法料经典菜谱，在掌握以后添加新元素新想法是特别有意思的事。如果说有一本菜谱能让我反复翻看甚至旅行都想带着的，那就是这本了。黑白手绘图，详细且时而幽默的文字，无不在告诉爱好者这是一部有历史但长盛不衰的经典。如果你喜欢烹饪，那么就想追求味觉的极致；如果喜欢法料，一定会喜欢这套菜谱。

　　另外，看美食电影简直不能忍，去年看《爱丽舍宫的女大厨》，里有一本总统赠送给女主的一本书叫《法兰西料理的颂歌》，就又托人从法国订购寄回国内，哎～谁让我喜欢做菜呢。

　　《Mastering the Art of French Cooking》读后感(四)：JULIA CHILD’S GUIDE TO COOKING TERRIBLY

　　JULIA CHILD’S GUIDE TO COOKING TERRIBLY

　　Kinfolk by Gail O'Hara

　　“Try new recipes, learn from your mistakes, be fearless and above all have fun.” These words started a culinary coup in the kitchen where, for the first time, we were encouraged to make a mess as well as dinner.

　　The American cooking revolution came in the form of a six-foot-two college basketball player, WWII vet and cookbook author named Julia Child. With a plate of boeuf bourguignon on her 1960s television show The French Chef, she brought fine cuisine into our homes in the age of TV dinners. Stripping away the pretense of fancy dining with her breezy style, she always had a one-liner ready in her trademark singsong voice: “I enjoy cooking with wine—sometimes I even put it in the food!”

　　More importantly, Julia wasn’t afraid to screw up like the best of us do, and she certainly wasn’t afraid to do it on live TV. Unlike the picture-perfect, competitive nature of today’s food television, which can intimidate more than encourage, she pushed millions to experiment with coq au vin and Grand Marnier soufflé, promising that we’d have dinner on the table instead of a delivery pizza, no matter what.

　　Julia celebrated the imperfections of home cooking and didn’t believe in so-called failures: If you muck something up, then you should change tack or cover it with a tasty sauce. She once noted that “one of the secrets—and pleasures—of cooking is to learn to correct something if it goes awry, and one of the lessons is to grin and bear it if it cannot be fixed.” The latter point allows for the serendipity that marks great home cooking—the delicious density of a fallen soufflé, lasagna with a crispy mottling of blackened cheese or the range of flavor in a leg of lamb that’s part rare and part well-done. Maybe you actually prefer under-baked cookies, burned toast smothered in butter or swollen overcooked pasta—al dente be damned!

　　After all, we admire the random lumps of an heirloom tomato and rustic burgers that poke their way out of the bun. Processed and fast food companies have begun engineering their foodstuffs to mimic “homey” imperfections: Kraft turkey slices molded as uneven slabs, meandering McDonald’s egg whites, craggy-edged “artisan” pizzas from Domino’s. So why obsess over a piecrust crimp when you can shove the crust into a fruit filling and call it a pandowdy？ Pasta cut or broken into random ribbons even has a fancy name: maltagliati.

　　On The French Chef, Julia once flubbed a potato pancake flip, quickly transferred it to a baking dish and then added cheese and cream, turning it into an invented recipe that was no doubt replicated in kitchens around the country. “You should never apologize at the table… in cooking you’ve got to have a what-the-hell attitude,” she said—and she always practiced what she preached. For another example, look up her famous 1987 Letterman appearance when a burner failed and she transformed raw hamburger meat and some cheese into a blowtorched beef tartare gratiné instead (“It’s very chic, David,” she insisted).

　　Julia’s kitchen wisdom can also be applied to life. Ultimately, at the same time she was imploring us to have fun with our foibles and not beat ourselves up, she was a psychologist as much as our cooking teacher. “Maybe the cat has fallen into the stew or the lettuce has frozen or the cake has collapsed—eh bien, tant pis!” she said. “Usually one’s cooking is better than one thinks it is.”

　　ils Bernstein works by day as a music publicist. His writing has appeared in Bon Appétit, Men’s Journal and Wine Enthusiast. He lives in New York but escapes to Mexico City every chance he gets.

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