Reviews

Child's new magnum opus reminds us that she has almost single-handedly inspired the superb quality of modern larders. Without her unflagging commitment to good eating, it is doubtful that fresh duck foie gras would have been available for the saute included here. However, this wonderful book is hardly a paean to elitist fare, maintaining Child's unique perspective while reflecting attitudes about food that ``have changed through these last years'' and sharing much new knowledge. Recipes, divided into a master formula and variations, are grouped by technique; French classics stand fin-to-wing with American offerings (roast turkey). Dietary concerns are addressed with low-fat soups and a cottage cheese-enriched chicken liver mousse. Nevertheless, the author of Mastering the Art of French Cooking, who would ``rather swoon over . . . one small serving of chocolate mousse . . . than indulge one . . . fat-free gelatin puddings,'' has not gone light. Six hundred handsome photographs underscore Child's technical genius. 110,000 first printing; BOMC main selection. (Oct.)

Julia's long-awaited masterwork, this huge book filled with color photographs brings together the best from her videos, television shows, and books. Her love for good food and for inspiring others is evident on every page, whether she is describing ``the right way to use a pastry bag'' or discussing the merits of turkey gravies. Novice cooks will work miracles under her guidance, and experienced cooks are sure to learn something new. The sheer amount of information contained in the sensible-as-always text makes this a valuable reference as well as a book to cook from. An essential purchase. This was the first cookbook ever chosen as a BOMC main selection.-- Ed.