MASTERING THE ART OF FRENCH COOKING REVIEW // Was this cookbook overhyped?

Here is the final overview of this cookbook. In this video, we go through all the recipes we’ve tried over the past four weeks and dive into a bit more detail to find out whether it’s actually worth buying or if it’s overhyped!

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[jenc]

I bought the book around a year ago. I’ve made recipes from the book that I thought were just ok. I actually think it’s more of a book of technique. Remember that this book was geared for a certain type of American woman (not all) a long time ago when processed foods and tv dinners were the norm. I actually like Ina Garten’s cookbooks better, they are easier to read, require less fuss and the flavors are better. When I use Julia Child’s cookbooks, I simply use them as a guide and then I add my own flare to elevate the recipe.

[PeaceIsYeshua]

You are adorable! I just watched the wonderful, “Julie & Julia” again and came on YT to look for videos about her cookbook. I enjoyed your review so much, and you inspired me to buy it!

I try to eat mostly vegan, but how sad to miss out on such wonderful classic dishes, so I have decided to start incorporating a few of them in! And I will definitely be making that chocolate mousse!!! 😍

I just subscribed, and I definitely look forward to more videos from you! Thanks so much, and blessings to you! ❤️

[berrybecks]

I didnt realise this book was so old! Definitely love that the sections were split into groups, unlike the last series, but yeah, for it to be hard to tell the start and end of recipes to then have to skip back and forth between recipes too, to find recipes that are within recipes im not sure id like that. But what you said about liking all the recipes is true, it would be perfect if you could bus realistically no one is gonna love every recipe. (also not you telling Oli he has unsophisticated taste buds😂 i bet im worse than him)

[miracrafting]

I have the book, first volume and I am trying to find recipe for macaroons but cannot. Is it me or is it not there? All I can find is macaroons used as "pulverized" for other recipes. I wonder if someone can solve this mystery for me?

[nessacochran]

Of course it isn’t pretty to look at it was made a long time ago. Also this is the first time I’ve thought can we remake it with some pictures?

[aminqo]

It’s outdated cookbook, it needs to be threated that way. It’s a cornerstone for technique. Nowdays with pressure cooker beef burgunion can be done in as little as 1-2 hours with same if not better results.