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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...
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...
Author
Language
English
Formats
Description
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...
Author
Language
English
Formats
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
...
“I only wish that I had written it myself.” —James Beard
...
Author
Publisher
Knopf Doubleday Publishing Group
Pub. Date
2012
Language
English
Formats
Description
The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks.
Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.
They have searched out more of the...
Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.
They have searched out more of the...
Author
Series
French Chef volume 15
Language
English
Description
Perfect French pates for great events. Julia Child demonstrates how to line a baking mold to hold the pate, what meats to use, how to fill a mold, how to bake a pate and tell when it is finished, how to cool and unmold it, and how to serve it.
Author
Series
French Chef volume 17
Language
English
Description
Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.
Author
Series
French Chef volume 16
Language
English
Description
Simple to do, beautiful to look at, Julia Child shows how to make aspics and jellied stock, how to test them and how to work with them. She also decorates a cold meat pate and poaches an egg and serves it in aspic.
Author
Series
French Chef volume 10
Language
English
Description
Baby's custard comes of age in upside-down tart shells when automation takes over pastry dough.
Author
Series
French Chef volume 13
Language
English
Description
Julia Child presents short-order cooking the French way.
Author
Series
French Chef volume 1
Language
English
Description
Julia Child prepares delectable French vegetable custards, to serve as a hot first course or luncheon dish.
Author
Series
French Chef volume 20
Language
English
Description
You have your own passport to Paris when you can make these famous French crescent rolls in your own kitchen.
Author
Series
French Chef volume 5
Language
English
Description
Julia Child whips up Coquilles St. Jacques, the French dish with sea scallops. She shows how to poach scallops in white wine, how to make the accompanying sauce, how to prepare the dish ahead of time and how to gratinee the final dish.
Author
Series
French Chef volume 3
Language
English
Description
Webster says: "a fancy light yeast dough rich with eggs and butter." But the proof of the Brioche is in the eating.
Author
Series
French Chef volume 6
Language
English
Description
Julia Child features her meaty French version of Baked Beans.
Author
Series
French Chef volume 5
Language
English
Description
Intriguing preliminaries to the main event, Julia Child prepares a mouth-watering array of appetizers.
Author
Series
French Chef volume 6
Language
English
Description
Julia Child prepares everybody's favorite savory French pie -- Quiche Lorraine. She demonstrates the perfect pie dough recipe and makes a pastry shell, and she shows how to make several types of quiches.
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