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Author : Julia Child
Publisher : Random House Value Publishing
Page : 512 pages
File Size : 47,6 Mb
Release : 1991
Category : Cooking
ISBN : UCSD:31822035095652
Resource added for the Culinary Specialist program 313162.
Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Knopf
Page : 857 pages
File Size : 53,7 Mb
Release : 2011-10-05
Category : Cooking
ISBN : 9780307958174
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,E. S. Yntema
Publisher : Alfred A. Knopf
Page : 264 pages
File Size : 50,5 Mb
Release : 1979
Category : Cookery
ISBN : UCSC:32106012419534
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 : Gramercy
Page : 0 pages
File Size : 52,9 Mb
Release : 1999
Category : Cookery, French
ISBN : 0517207125
One of the first and most important—and most successful—cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white line art and photographs throughout.
Author : Julia Child
Publisher : Knopf
Page : 497 pages
File Size : 46,8 Mb
Release : 2023-11-21
Category : Cooking
ISBN : 9780593537473
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 : Julia Child
Publisher : Knopf
Page : 161 pages
File Size : 50,5 Mb
Release : 2010-01-19
Category : Cooking
ISBN : 9780307593535
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,E. S. Yntema
Publisher : Alfred a Knopf Incorporated
Page : 243 pages
File Size : 47,5 Mb
Release : 1978
Category : Cookbooks
ISBN : 0394735323
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,Jacques Pepin
Publisher : National Geographic Books
Page : 0 pages
File Size : 46,6 Mb
Release : 1999-09-14
Category : Cooking
ISBN : 9780375404313
Two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don’t always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia’s and Jacques’s comments—the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make: • Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country pâté • Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi • Eggs: omelets and “tortillas”; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés • Salads and Sandwiches: basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat • Potatoes: baked, mashed, hash-browned, scalloped, souffléd, and French-fried • Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed • Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery • Poultry: the perfect roast chicken (Julia’s way and Jacques’s way); holiday turkey, Julia’s deconstructed and Jacques’s galantine; their two novel approaches to duck • Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb • Desserts: crème caramel, profiteroles, chocolate roulade, free-form apple tart—as you make them you’ll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings • And much, much more . . . Throughout this richly illustrated book you’ll see Julia’s and Jacques’s hands at work, and you’ll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
Author : Anonim
Publisher : Random House Digital, Inc.
Page : 50 pages
File Size : 45,8 Mb
Release : 2012
Category : Juvenile Nonfiction
ISBN : 9780375869440
A picture book biography of Julia Child, the famous chef
Author : David Strauss
Publisher : Johns Hopkins University Press
Page : 349 pages
File Size : 48,9 Mb
Release : 2011-02-28
Category : History
ISBN : 9780801897733
The movement may have introduced affluent Americans to the pleasure of French cuisine years before Julia Child, but it was Julia’s lessons that expanded the audience for gourmet dining and turned lovers of French cuisine into cooks.
Author : Julia Child
Publisher : Knopf
Page : 530 pages
File Size : 52,7 Mb
Release : 1993-09-28
Category : Cooking
ISBN : 9780679747659
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,E. S. Yntema
Publisher : Alfred A. Knopf
Page : 0 pages
File Size : 46,5 Mb
Release : 1999
Category : Cooking
ISBN : 037540337X
Offering seven glorious menus for special occasions, the incomparable Julia Child has packed this cookbook with instructions on planning ahead, checking out staples, drawing up a shopping list, and varying the menu. Full color.
Author : Kyo Maclear
Publisher : Tundra Books
Page : 34 pages
File Size : 53,6 Mb
Release : 2018-03-06
Category : Juvenile Fiction
ISBN : 9780735264014
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,E. S. Yntema
Publisher : Alfred A. Knopf
Page : 262 pages
File Size : 43,5 Mb
Release : 1978
Category : Cookbooks
ISBN : UOM:39076005631986
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,E. S. Yntema
Publisher : Alfred A. Knopf
Page : 0 pages
File Size : 45,9 Mb
Release : 1999
Category : Cookbooks
ISBN : 0375403396
Shopping lists, step-by-step recipes, and suggestions for leftovers round out this collection of seven menus for breakfast, lunch or supper. Full color.