我从来没有想过介绍食物科学的书籍可以如此引人入胜，令人爱不释手。但是，当我一开始阅读沃克教授的这部聪慧、机智且迷人的著作时，就再也停不下来了。对于蛋糕为什么会膨胀，蛋白酥为什么会塌陷，烤肉该用木炭还是瓦斯感到纳闷的厨师，最好看看这本书。 ——美国烹饪协会副主席 史蒂夫·雷科恩 科学可以增加烹饪上的乐趣。沃克对于每一位好奇的大厨可能会提出的问题，都端出了搭配机智与知识酱汁的答案。 ——1981年诺贝尔化学奖得主 罗纳德·霍夫曼 多年以来，我一直很享受阅读罗伯特·沃克在《华盛顿邮报》上的科学专栏，他的书是烹饪方面最好的科学读物。沃克不仅拥有良好的专业素养，也是机智而有天份的写作高手，能让读者轻易了解厨房里面发生的各种魔法，书中精致的食谱更是锦上添花。 ——《一切皆美味》作者 马克·比特曼 烹饪是一门科学，也是艺术，但是学习这门科学从来不曾像阅读《爱因斯坦的厨房》样子易近人，而且充满乐趣。罗伯特·沃克让学习食物化学的过程充满神奇与惊奇。 ——纽约大学食品营养系主任 马里恩·内斯托博士 明确而清楚地表达科学理论非常困难，若是希望在阅读的同时还能富有乐趣，更是一件几乎不可能的事情。沃克却让两者都显得很容易。你将会爱上这本书，还能学到生活上的许多知识。 ——《洛杉矶时报》饮食版主笔 鲁斯·帕瑞桑

The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970. Volume One is the classic cookbook, in its entirety—524 recipes. “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 nearly fifty 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. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens. Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking. Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so. Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves. Bon appétit!

如何讓烹飪更有趣，食材口感迷人作法更簡單呢?讓您輕鬆學會美味食材的必殺技。 任何人在初學烹飪時，都會一再地經歷失敗。但是，請不要害怕失敗，繼續保持對烹飪的興趣，不斷地動手嘗試，鑽研過程中的每一步驟，慢慢地，當你在看有關料理的書籍或電視節目時，就會不經意地脫口說出「沒什麼嘛！」這句話。 只要你時常在腦海中思考著「為什麼？」那麼你就一定能夠做出令人垂涎的美味料理。 料理有著「前後因果」的法則，每個人後來都一定能夠迅速地懂得「原來如此」。如果各位在做料理時遇到了瓶頸，或著想不出來「該用什麼？」時，這本書可以協助你解決疑問。同時也教給您一些讓菜餚更美味的撇步如蔬菜的挑選方法、食材的保存方法、調出美味的調味醬，以及善用食材的訣竅。 大家都知道烹飪是很耗時費力的。 在書中詳細介紹各種肉類、海鮮、蔬菜、加工品等食材的烹飪方法如煎、烤、熱炒、油炸、燉煮、蒸悶、涼拌等，只要有一道菜是稍微下了點工夫的，那就會是讓掌廚者和享用者都覺得非常完美的「佳餚」。 就像我家一樣，餐桌雖然小，但只要能吃到用心製作的料理，家人自然而然就會覺得好幸福。請大家也一定要透過這本書一起享受幸福的滋味！

In her own words, here is the captivating story of Julia Child’s years in France, where she fell in love with French food and found ‘her true calling.’ From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the well-muscled stevedores unloading the cargo to the first perfectly soigné meal that she and her husband, Paul, savored in Rouen en route to Paris, where he was to work for the USIS, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn’t speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu. After managing to get her degree despite the machinations of the disagreeable directrice of the school, Julia started teaching cooking classes herself, then teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book they were trying to write on French cooking for Americans. Throwing herself heart and soul into making it a unique and thorough teaching book, only to suffer several rounds of painful rejection, is part of the behind-the-scenes drama that Julia reveals with her inimitable gusto and disarming honesty. Filled with the beautiful black-and-white photographs that Paul loved to take when he was not battling bureaucrats, as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became. Le voici. Et bon appétit!