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Author: Julia Child
Publisher: Alfred A. Knopf
ISBN:
Category : Cooking
Languages : en
Pages : 262
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Book Description
This sequel to Julia Child & Co. is a menu cook book which considers all of the components of cooking for company.
Author: Julia Child
Publisher: Alfred A. Knopf
ISBN:
Category : Cooking
Languages : en
Pages : 262
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Book Description
This sequel to Julia Child & Co. is a menu cook book which considers all of the components of cooking for company.
Author: Julia Child
Publisher: Alfred a Knopf Incorporated
ISBN: 9780394735320
Category : Cookbooks
Languages : en
Pages : 243
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Book Description
Features recipes that will be shown on Child's new series in addition to presenting dishes and alternate selections for thirteen meals she has matched up with different types of guests
Author: Julia Child
Publisher: Knopf
ISBN: 0307958175
Category : Cooking
Languages : en
Pages : 857
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Book Description
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Author: Julia Child
Publisher: Anchor
ISBN: 0307264726
Category : Biography & Autobiography
Languages : en
Pages : 336
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Book Description
NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
Author: Julia Child
Publisher: Knopf
ISBN: 0679747656
Category : Cooking
Languages : en
Pages : 530
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Book Description
An instructive cookbook with more than eight hundred recipes in which Julia Child blends classic techniques with American cooking and emphasizes freshness and simpler preparation.
Author: Julia Child
Publisher: Knopf
ISBN: 0593537475
Category : Cooking
Languages : en
Pages : 497
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Book Description
A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of Max's Julia. The French Chef Cookbook is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes. By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966. From that success came The French Chef Cookbook, Julia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse. The definitive companion to Julia's groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.
Author: Nancy Verde Barr
Publisher: HarperCollins
ISBN: 0544177460
Category : Cooking
Languages : en
Pages : 259
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Book Description
You’ll love this intimate portrait of the inimitable Julia Child by Nancy Verde Barr, her executive chef and friend for twenty-four years. Brimming with anecdotes, memorabilia, and snapshots, Backstage with Julia conveys Julia’s generosity, her boundless energy, and her love of food and life. This loving memoir celebrates the adventurous, unassuming essence of the chef who seasoned American palates and heightened our appreciation of food.
Author: Kyo Maclear
Publisher: Tundra Books
ISBN: 0735264015
Category : Juvenile Fiction
Languages : en
Pages : 34
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Book Description
A charming, whimsically illustrated picture book about joie de vivre, told from the perspective of a child named Julia who loves to cook. Sure to be savored by readers of all ages. Julia and Simca are two young friends who agree that you can never use too much butter -- and that it is best to be a child forever. Sharing a love of cooking and having no wish to turn into big, busy people who worry too much and dawdle too little, they decide to create a feast for growing and staying young. A playful, scrumptious celebration of the joy of eating, the importance of never completely growing up and mastering the art of having a good time, Julia, Child is a fictional tale loosely inspired by the life and spirit of the very real Julia Child -- a story that should be taken with a grain of salt and a generous pat of butter.
Author: Julia Child
Publisher: Knopf
ISBN: 0307593533
Category : Cooking
Languages : en
Pages : 161
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Book Description
In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.
Author: Julia Child
Publisher: Random House Value Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 512
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Book Description
26 complete menus for cooking for company from barbeques to holiday fests highlighted by 500 color pictures.
