Title: Mastering the Art of French Cooking, Volume Two
Description: “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how. 

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: 

This is the classic cookbook, in its entirety—all 524 recipes.
Subjects: French Cookery, Long Now Manual for Civilization, French Cooking, nyt:hardcover-advice=2009-08-30, New York Times bestseller, Cooking, french, Amateurs' manuals