The French Chef Cookbook

The French Chef Cookbook
Author: Julia Child
Publsiher: National Geographic Books
Total Pages: 0
Release: 2002-08-06
ISBN: 037571006X
Category: Cooking
Language: EN, FR, DE, ES & NL

The French Chef Cookbook Book Excerpt:

The beloved icon and author of best-selling classic Mastering the Art of French Cooking presents an array of delectable French recipes that first made her a household name. Originally debuted on her first public television show, here are 119 traditional French recipes, tested and perfected for home cooks to enjoy—from Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts. America’s first lady of food continues to profoundly shaped the way we cook, the way we eat, and the way we see food.

The French Chef Cookbook

The French Chef Cookbook
Author: Julia Child
Publsiher: Knopf
Total Pages: 480
Release: 2022-05-25
ISBN: 0593536681
Category: Cooking
Language: EN, FR, DE, ES & NL

The French Chef Cookbook Book Excerpt:

The beloved icon and author of best-selling classic Mastering the Art of French Cooking presents an array of delectable French recipes that first made her a household name. Originally debuted on her first public television show, here are 119 traditional French recipes, tested and perfected for home cooks to enjoy—from Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts. America’s first lady of food continues to profoundly shaped the way we cook, the way we eat, and the way we see food.

Mastering the Art of French Cooking Volume 1

Mastering the Art of French Cooking  Volume 1
Author: Julia Child,Louisette Bertholle,Simone Beck
Publsiher: Knopf
Total Pages: 684
Release: 2011-10-05
ISBN: 0307958175
Category: Cooking
Language: EN, FR, DE, ES & NL

Mastering the Art of French Cooking Volume 1 Book Excerpt:

NEW YORK TIMES BEST SELLER • For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. "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

The French Chef in America

The French Chef in America
Author: Alex Prud'homme
Publsiher: Anchor
Total Pages: 336
Release: 2016-10-04
ISBN: 0385351763
Category: Cooking
Language: EN, FR, DE, ES & NL

The French Chef in America Book Excerpt:

This enchanting follow-up to My Life in France—the beloved bestselling memoir—chronicles Julia Child’s rise from home cook to the first celebrity chef. “Inspiring and engaging ... It’s impossible not to love Julia Child.” —The Wall Street Journal The story of a remarkable woman who found her true voice in middle age and profoundly shaped our relationship with food, The French Chef in America is a fascinating look at the second act of a unique culinary icon. While at the beginning of her career Julia’s name was synonymous with French cooking, she fashioned a new identity in the 1970s, reinventing and Americanizing herself. Here we see her dealing with difficult colleagues and the challenges of fame, and ultimately using her newfound celebrity to create what would become a totally new type of food television.

Mastering the Art of French Cooking

Mastering the Art of French Cooking
Author: Julia Child,Simone Beck
Publsiher: Unknown
Total Pages: 555
Release: 2012
ISBN: 0394721780
Category: Cooking, French
Language: EN, FR, DE, ES & NL

Mastering the Art of French Cooking Book Excerpt:

Complete Dinners From The French Chef Cookbook Vol 1

Complete Dinners From The French Chef Cookbook Vol  1
Author: Julia Child
Publsiher: Unknown
Total Pages: 98
Release: 1972
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Complete Dinners From The French Chef Cookbook Vol 1 Book Excerpt:

Julia Child Company

Julia Child   Company
Author: Julia Child,E. S. Yntema
Publsiher: Alfred A. Knopf
Total Pages: 243
Release: 1978
ISBN: 1928374650XXX
Category: Cookbooks
Language: EN, FR, DE, ES & NL

Julia Child Company Book Excerpt:

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.

Mastering the Art of French Cooking

Mastering the Art of French Cooking
Author: Julia Child,Simone Beck,Louisette Bertholle
Publsiher: Penguin Books, Limited (UK)
Total Pages: 784
Release: 2011-03
ISBN: 9780241953396
Category: Cooking, French
Language: EN, FR, DE, ES & NL

Mastering the Art of French Cooking Book Excerpt:

No Marketing Blurb

Cooking with Master Chefs

Cooking with Master Chefs
Author: Julia Child
Publsiher: Alfred a Knopf Incorporated
Total Pages: 146
Release: 1993
ISBN: 9780679748298
Category: Cooking
Language: EN, FR, DE, ES & NL

Cooking with Master Chefs Book Excerpt:

Features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable

From Julia Child s Kitchen

From Julia Child s Kitchen
Author: Julia Child
Publsiher: Gramercy
Total Pages: 677
Release: 1999
ISBN: 9780517207123
Category: Cooking
Language: EN, FR, DE, ES & NL

From Julia Child s Kitchen Book Excerpt:

A new edition of one of the beloved chef's earliest cookbooks presents an American approach to classic French cookery, along with a host of delectable recipes and cooking techniqes for both novice and experienced cooks.

The French Chef Handbook

The French Chef Handbook
Author: Michel Maincent-Morel
Publsiher: Bpi
Total Pages: 1207
Release: 2019-10-14
ISBN: 9782857086956
Category: Electronic Book
Language: EN, FR, DE, ES & NL

The French Chef Handbook Book Excerpt:

The book that revolutionized the learning of cooking by offering solid techniques to beginners--a bestseller in the French chef community, now in English! The acclaimed La Cuisine de Référence is now available in its international English version: The French Chef Handbook. Own the keys of French culinary technique! This book is a study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipes worksheets, more than 3,000 photos and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is a must have!

Masters of American Cookery

Masters of American Cookery
Author: Mary Frances Kennedy Fisher
Publsiher: U of Nebraska Press
Total Pages: 444
Release: 2005-01-01
ISBN: 9780803269200
Category: Cooking
Language: EN, FR, DE, ES & NL

Masters of American Cookery Book Excerpt:

Ever since American soldiers returned home after World War II with a passion for pÛtä and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. ø In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes?in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts?Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. ø In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover?s delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.

FRENCH CHEF HANDBOOK

FRENCH CHEF HANDBOOK
Author: Michel Maincent Morel,Editions BPI
Publsiher: Editions BPI
Total Pages: 1211
Release: 2022
ISBN: 2857088515
Category: Cooking
Language: EN, FR, DE, ES & NL

FRENCH CHEF HANDBOOK Book Excerpt:

The acclaimed "Cuisine de Reference" is now available in its international English version The French Chef Handbook. Get the keys of the French culinary technique. A study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professionals, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1000 recipes data sheets, more than 3000 photos and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French ChefHandbook is a must have! With more than 800,000copies sold worldwide, it participated in the training of as many professionals.

My Life in France

My Life in France
Author: Julia Child,Alex Prud'homme
Publsiher: Anchor
Total Pages: 424
Release: 2009
ISBN: 0307475018
Category: Biography & Autobiography
Language: EN, FR, DE, ES & NL

My Life in France Book Excerpt:

The legendary food expert describes her years in Paris, Marseille, and Provence and her journey from a young woman who could not cook or speak any French to the publication of her cookbooks and becoming "The French Chef."

Mastering the Art of French Cooking

Mastering the Art of French Cooking
Author: Julia Child,Louisette Bertholle,Simone Beck
Publsiher: Unknown
Total Pages: 135
Release: 1983
ISBN: 9780394536286
Category: Cooking, French
Language: EN, FR, DE, ES & NL

Mastering the Art of French Cooking Book Excerpt:

Julia s Kitchen Wisdom

Julia s Kitchen Wisdom
Author: Julia Child
Publsiher: National Geographic Books
Total Pages: 0
Release: 2009-06-23
ISBN: 0375711856
Category: Cooking
Language: EN, FR, DE, ES & NL

Julia s Kitchen Wisdom Book Excerpt:

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.

The Unofficial Mad Men Cookbook

The Unofficial Mad Men Cookbook
Author: Judy Gelman,Peter Zheutlin
Publsiher: BenBella Books, Inc.
Total Pages: 288
Release: 2011-12-06
ISBN: 1936661403
Category: Cooking
Language: EN, FR, DE, ES & NL

The Unofficial Mad Men Cookbook Book Excerpt:

UNOFFICIAL AND UNAUTHORIZED Dine like Draper and Drink like Sterling with More Than 70 Recipes from the Kitchens, Bars, and Restaurants Seen on Mad Men Ever wish you could mix an Old Fashioned just the way Don Draper likes it? Or prepare Oysters Rockefeller and a martini the way they did fifty years ago at one of Roger Sterling's favorite haunts, The Grand Central Oyster Bar? Ever wonder how Joan Harris manages to prepare a perfect crown roast in her tiny apartment kitchen? Or about the connection between Jackie Kennedy's 1962 White House tour and Betty Draper's Valentine's Day room service order? The Unofficial Mad Men Cookbook serves up more than 70 recipes to satisfy a Mad Men appetite! From the tables of Manhattan's most legendary restaurants and bars to the Drapers' Around the World dinner, this book is your entrée to the culinary world of Man Men-era New York. Packed with period detail, The Unofficial Mad Men Cookbook provides invaluable historical and cultural context for the food and drink featured in the show, tips on throwing a successful '60s cocktail party, and even a guide to favored Mad Men hangouts. Every recipe inside is authentic to the time. Whether you're planning a Mad Men-themed dinner party, need to mix up some authentic Mad Men cocktails, or just can't get enough of the show itself, this is your essential resource, a guide to all foods and drinks Mad Men. So hang up your coat, pour yourself a cocktail, and get ready to dine like Draper and drink like Sterling with The Unofficial Mad Men Cookbook. Includes a color photo insert of 16 dishes, plus additional black and white photos and other images of bars, restaurants, and food advertisements from the 1960s. RECIPES INCLUDE: * Playboy Whiskey Sour * Sardi's Steak Tartar * Connie's Waldorf Salad * Sal's Spaghetti and Meatballs * Pat Nixon's Date Nut Bread * Lindy's Cherry Cheesecake

Icons of American Cooking

Icons of American Cooking
Author: Elizabeth S. Demers Ph.D.,Victor W. Geraci
Publsiher: ABC-CLIO
Total Pages: 314
Release: 2011-03-08
ISBN: 031338133X
Category: Social Science
Language: EN, FR, DE, ES & NL

Icons of American Cooking Book Excerpt:

Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. • Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions • Includes contributions from 18 distinguished scholars, librarians, and journalists • Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy • Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings • Suggestions for further reading follow each profile

The Oxford Companion to American Food and Drink

The Oxford Companion to American Food and Drink
Author: Andrew F. Smith
Publsiher: Oxford University Press
Total Pages: 736
Release: 2007-05-01
ISBN: 0199885761
Category: Cooking
Language: EN, FR, DE, ES & NL

The Oxford Companion to American Food and Drink Book Excerpt:

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

Julia Child The Last Interview

Julia Child  The Last Interview
Author: Julia Child
Publsiher: Melville House
Total Pages: 160
Release: 2019-03-26
ISBN: 1612197345
Category: Biography & Autobiography
Language: EN, FR, DE, ES & NL

Julia Child The Last Interview Book Excerpt:

A delightful collection of interviews with the beloved Julia Child--"The French Chef," author, and television personality who revolutionized home cooking in 20th century America This delightful collection of interviews with "The French Chef" Julia Child traces her life from her first stab at a writing career fresh out of college; to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, Child catapulted to fame--first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, "The French Chef" in 1963. In this volume of carefully selected interviews, Child's charm, guile, and no-nonsense advice are on full, irresistibly delicious display. Includes an Introduction from Helen Rosner, food critic for the New Yorker.