This delightful memoir of Julia's years in Paris, Marseille, and Provence opens with Paul and Julia--a tall, wide-eyed girl from Pasadena who can't cook and doesn't speak a word of French--disembarking in Le Havre, and ends with the launching of the two "Mastering" cookbooks and Julia winning the heart of America as "The French Chef."
What are the right portions for vinaigrette? What's the best way to prepare green beans? Julia Child gathers her culinary wisdom from the past 40 years and distills it into one small volume. Delicious, priceless, and comforting, this book is arranged according to subject matter, with ample cross-referencing. 8 photos, 4 in full color.
The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.
Based on Julia Child's original television program from the 1960s, the recipes in this cookbook illustrate her simple and commonsense approach to French cuisine that made it accessible to millions of home cooks.
By the author of "Mastering the Art of French Cooking", this book presents a guide to modern home cooking. Blending the essentials of formal techniques with an understanding of the new demands for simplicity and healthiness, it is designed both to teach the beginner and to inspire the expert.
Nothing promises pleasure more readily than the words freshly baked. And nothing says magnum opus as definitively as "Baking with Julia", which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art. "Baking with Julia" is not only a book full of glorious recipes but also one that continues ...
Julia Child's two-volume masterwork--one of the most popular and influential cookbooks ever published--introduced French cooking to millions of home cooks during the 1960s and '70s. Among the recipes she includes, mainly traditional but occasionally moderately innovative, are Courgettes en Pistouille, Gnocchi Gratinés au Fromage, Pain Lous XV, ...
In 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. In the years that have passed, as their book has found its way into almost 700,000 American families, and as Julia Child has been seen across the country on her French ...
For this special edition, Julia Child has written a new Introduction that recalls the nascent food scene in America at the time of the book's original publication. Forty years ago, "Mastering the Art of French Cooking" ignited America's passion for good food, and brought that food into our homes. This new edition promises to continue the ...
Julia Child and Jacques Pépin get together and cook, with educational and entertaining results, bringing modern techniques and shortcuts to traditional French recipes, including Savory-Stuffed Roast Chicken, Chateaubriand, Julia's Lemon-Oil Dressing, Jacques's Salmon Fillet, Sabayon with Strawberries, and Pôt de Crème.
Using an accessible approach to French cooking from an American point of view, this classic cookbook offers recipes and techniques for the beginner as well as the more advanced cook.
When Julia Child invites 26 great chefs into her kitchen, the result is 150 superb recipes. Here they are, translated for the home cook and enhanced by Julia Child's own familiar voice supplying useful hints and explanations. Illustrated with 120 photographs taken in the Childs' Cambridge home.
The incomparable Julia Child teams up with 16 top American chefs, who present the dishes they are famous for. Chefs include Emeril Lagasse, André Soltner, Alice Waters, Michel Richard, Mary Sue Milligan, Susan Feninger, Charles Palmer, and Lidia Bastianich. The book is illustrated with 80 color photos.
Write down favorite recipes, dinner party notes, or thoughts of any kind in this journal, featuring the original cover design from "Mastering the Art of French Cooking," one of the most influential cookbooks in American culinary history.
This book is a celebration of this fascinating neighbourhood, its rich street life, and the unique dining experience that unties it's inhabitants, tourists and locals.
A culinary event: America's top chefs--including Paul Prudhomme, Martin Yan, Lidia Bastianich, Jacques Pepin, and Nathalie Dupree--share their favorite recipes in this companion book to the public television special, to air live on December 4. Illustrations.
This book features seven menus for delightful meals, designed to be served at informal occasions such as picnics and barbecues. Julia includes useful basic instructions for everything from shopping to making use of leftovers.
These festive foods from the prolific cooking writer James Beard, presented clearly and concisely, designed to take the last-minute confusion out of preparing finger foods for a crowd.
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