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ePub French Chef Cookbook download

by Julia Child

ePub French Chef Cookbook download
Author:
Julia Child
ISBN13:
978-0553233445
ISBN:
0553233440
Language:
Publisher:
Bantam Books (December 1982)
Category:
Subcategory:
Regional & International
ePub file:
1736 kb
Fb2 file:
1331 kb
Other formats:
docx mbr doc rtf
Rating:
4.4
Votes:
147

Julia Child's Cookbooks. It’s been claimed Julia Child actually considered The Way to Cook as her finest cookbook

Julia Child's Cookbooks. It’s been claimed Julia Child actually considered The Way to Cook as her finest cookbook. Written in the late 1980s, The Way to Cook also includes American recipes and made greater use of modern technologies, such as food processors, than her previous cookbooks. Her television shows, particularly The French Chef, turned her into a cultural icon in America - much loved and much parodied. My Life in France details Child's life in France following World War II. Julia Child's Books.

Child's TV career began in 1963 with The French Chef on WGBH-TV in New England.

Only 17 left in stock (more on the way). Child's TV career began in 1963 with The French Chef on WGBH-TV in New England.

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Julia Child is America's first lady of food. Beginning with Mastering the Art of French Cooking, she has profoundly shaped the way we cook, the way we eat, and the way we see food. In The French Chef Cookbook, the beloved icon presents 119 of the delectable French recipes that first made her a household name, when she presented them on her first public television show. From Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts, here are traditional French recipes, tested and perfected for home cooks to enjoy.

The French Chef Cookbook (1968). Julia’s Kitchen Wisdom (2000). My Life in France, with Alex Prud’homme (2006). By julia child and jacques pépin. From Julia Child’s Kitchen (1975). Julia Child & Company (1978). Julia Child & More Company (1979). The Way to Cook (1989). Cooking with Master Chefs (1993). In Julia’s Kitchen with Master Chefs (1995). Julia and Jacques Cooking at Home (1999).

The French Chef is a television cooking show created and hosted by Julia Child, produced and broadcast by WGBH, the public television station in Boston, Massachusetts, from February 2, 1963 to January 14, 1973

The French Chef is a television cooking show created and hosted by Julia Child, produced and broadcast by WGBH, the public television station in Boston, Massachusetts, from February 2, 1963 to January 14, 1973. It was one of the first cooking shows on American television. The show grew out of a special presentation Child gave on WGBH based on the book Mastering the Art of French Cooking which she co-authored.

Her other books include The French Chef Cookbook; From Julia Child's Kitchen; and The Way to Cook. She also filmed an instructional video series on cooking and wrote columns for various magazines and newspapers. She died of kidney failure on August 13, 2004 at the age of 91. Библиографические данные. The French chef cookbook. Фотографии: Julia Child. Издание: иллюстрированное.

Julia Child has given us answers to these and other questions in the ten masterful volumes she has published . In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus the distillation of a lifetime of cooking

Julia Child has given us answers to these and other questions in the ten masterful volumes she has published over the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately. From Julia Child's Kitchen. by Julia Child · Paul Child · Albie Walton. In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus the distillation of a lifetime of cooking. And she has an important message for Americans today. to the health-conscious: make a habit of good.

Mastering the Art of French Cooking. L. Bertholle, Julia Child, S. Beck.

The French Chef Cookbook

From The French Chef, the PBS series that began it all, here are all the recipes that introduced Julia Child to an American public hungry for more sophisticated cooking techniques. In this handsome new hardcover edition, home cooks will rediscover the recipes that made Julia Child America’s undisputed expert on fine French cooking. With her signature devotion to culinary education, Julia Child takes her reader—from novice to experienced chef—through the essential techniques of her cuisine, from how to fry an egg to success with the most luscious and elaborate desserts. Julia Child remains the ultimate authority on French cooking in this country, and with this beautiful and accessible volume, her wisdom is available to all.

The French Chef Cookbook features: *16 pages of photos illustrating Child’s techniques *Bound-in ribbon marker for easy reference *Child’s valuable notes on equipment and ingredients *Step-by-step recipes for such classic favorites as Coquilles Saint-Jacques, Boeuf Bourguignon, Hollandaise and Béarnaise sauces, Pots de Crème, and Chocolate Soufflé

This classic edition deserves a place in the collection of every serious home cook.

  • Wonderful cookbook that accompanies the iconic French Chef series from the '60s & '70s. The episodes are not listed in the same order that they appear on video. That's minor, as there is an index. There are a few pages with pictures from the show, but there are no illustrations or photos to go with specific recipes. Some of the recipes are rather odd; I can't see myself making a stuffing out of prunes stuffed with goose livers...but there are many recipes worth trying. The chocolate souffle is delicious. I recommend getting some of the seasons of the French Chef on Amazon Instant Video and using this cookbook for more specific recipe info. After all these years we still love Julia!!!!

  • I have both this book and Mastering the Art of French Cooking, Volume I. Comparing the two books, I think Julia simplified some of her recipes due to the time constraints of the television series. On the other hand, this cookbook includes recipes not addressed in the latter. I find both books invaluable; I'm happy to have both.

  • Although I've bought, use, and revere BOTH 'Mastering...' Vol. 1and 2, I've found this book to be an extremely useful one as well. Unlike the 'Mastering...' volumes, this is a rather eclectic collection of first-rate Fench recipes, all excellent, drawn from the original French Chef television series on PBS. They are uniformly superb--I STILL use the Mousse au chocolat recipe after all these (almost 50!) years. It made me a Julia Child fan, which I foolishly hadn't been previously. This is THE book for would-be hostesses, cooks, etc. who want to cook French recipes. Thank God the Knopf people had the common sense to republish this fine book relatively intact. Buy it--you'll never regret it!

  • Julia Child's The French Chef Cookbook contains every episode of recipes from her PBS Shows. It includes the origin of her "show on a shoestring budget" - She & her husband and a few friends bought the food, brought it to a variety of austere "kitchens" made available on an ad hoc basis, wrote the "script" and "directed" the show. The recipes include just about anything French, from plain to fancy and simple to complex most folks have ever heard of. It's a much cheaper and less daunting set of recipes than her encyclopedic masterwork on French cuisine the 734-page Mastering the Art of French Cooking. It's a "should have" for any set of basic cookbooks.

  • My gosh, who could have a cookbook collection without Julia Child? I have her whole collection and I wouldn't
    share her books with anyone.

    She has been proved as a Cooking Genius and boy was she tagged correctly.

    Her books give me joy. Buy them if you can still find them.

  • In this day and age, when there are so many cooking shows that they have their own channel, I remember my far-away youth, when you could choose between Graham Kerr and Julia Child and not much of anyone else . . .

    Kerr was the one who always had a glass of wine at his elbow and looked as if he might invite a lucky member of his audience to a bottle party at the local wife-swapper's club. Julia Child was like the big goofy aunt who got all enthusiastic about things and transmitted that to you. Between them, I learned to love food (too much) and discovered that cooking, while undeniably work, was also a lot of fun.

    And now you too can do it at home. Lots of beef in wine and sauces with cream and dry white vermouth, many onions and scallions and mushrooms. The occasional dish you're required to set on fire. And always more butter.

    There are also lots of patient, common-sense instructions on such sticky subjects as folding omlettes, whipping egg whites, and, horror of horrors, making hollandaise sauce from scratch. In print, as on television, there is Child's supportive, can-do attitude--you ARE going to make mistakes along the way, but a lot of them can be corrected, and with experience, these things will become easier. Just keep doing. And follow the technical rules, which are there for a reason.

    And after some effort, you can fold an omlette, the egg yolks in the hollandaise don't scramble, and you can even roll up a sponge cake. The souffles even rise. Oh, and by the way, only make POT -A-FEU if you are serving an army and have a week to cook it . . .

  • With some hesitation, I gave this book to my wife as one of her Christmas presents. She had always hated cook books without photos, but she was eager to try some Julia Child recipes. She gobbled up this book - she loved the way it was written, and immediately began trying some of the dishes. We ate really well the first couple of weeks! Of the first 6 things she made, all were very good, and half were outstanding. Who knew it would be a present for me as well?

  • I have missed this ever since I lost most of my library in Hurricane Katrina. Great condition. Will add some wine and sauce stains to make it feel at home. Thank you!