Search Results

Book Description: 2000. Book Condition: Very Good. Moderate wear. Nice, solid book. Bookseller Inventory # UCOOK911

[Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question]

Book Description: Knopf, 2000. Cloth. Book Condition: Very Good. Dust Jacket Condition: Very Good. 8vo - over 7¾" - 9¾" tall. light edge wear o/w clean copy. Bookseller Inventory # 007839

[Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question]

Book Description: Alfred A. Knopf, New York, 2000. 1st edition. hardcover Illus. with photos 8vo, 127 pp. Fine copy in fine dust jacket. Bookseller Inventory # 026824

[Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question]

Book Description: Alfred A. Knopf Incorporated, New York, New York, U.S.A., 2000. Glossy Pictorial Boards. Book Condition: Very Good. Stated First Edition. 8 1/2 X 7. Pages are tight, bright & clean. Binding firm and straight, sewn signatures. Boards, peripheral edges and corners unworn. Jacket in crystal-clear polyester protector sleeve. If needed for reference, scholarship, lucubrations, application or just enjoyment, this is the one. Photo illustrated. Bookseller Inventory # 011885

[Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question]

Book Description: Alfred A Knopf, New York, 2000. Hard Cover. Book Condition: Fine in Near Fine dj. First edition. 8vo - over 7" - 9" tall. STATED FIRST EDITION. 127 pages with index. Black & white illustrated. The book is NEAR FINE with very small bump to front bottom board edge. The dust jacket is NEAR FINE with minor edgewear. NOT price clipped. NOT remaindered. JMVINTAGE specializes in Books, Magazines and Treasures related to the Duke and Duchess of Windsor and other curious subjects. The dust jacket notes reads: "How many minutes should you cook green beans? Is it better to steam them or to boil them? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Julia Child has given us extensive answers to these and other questions in the masterful volumes she has published over the last forty years. But which book do you turn to for which solutions? Moreover, her cooking has been refined over the years and sometimes she has developed new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate her latest findings. Now in this little volume you can find the answers you are seeking. Information is arranged according to type of food and technique, with ample cross-referencing. You've brought home a nice rib steak and you want to know how to cook it. Immediately you will be guided to the quick sautÈ as the best and fastest way. And once you've mastered that recipe, you can apply the same techniques to chops, chicken, or fish, following Julia's careful guidelines. For each technique she offers a brief master recipe, succinctly spelling out all the necessary details. The variations that follow demonstrate how to put theory into practice-and soon you'll be coming up with your own versions of a dish. Equally indispensable information is given about soups, vegetables, eggs, and the secrets to baking good, crusty French bread, flaky tarts, and rich, moist cakes. It's all here waiting for you in this delicious, comforting, essential compendium of Julia's kitchen wisdom-a book you can't do without. Bookseller Inventory # 14997

[Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question]

Book Description: Alfred A. Knopf - Borzoi Book, New York, NY, 2000. Hard Cover. Book Condition: As New. Dust Jacket Condition: Fine. No Edition Stated, Appears to be First. 7 x 8.75 in., 127 Pages. Dustjacket now protected by a new Brodart Mylar Cover. Scarce, Out Of Print, Book. "Once you have mastered a technique, you hardly need look at a recipe again. The perfect vinaigrette is so easy to make that I see no reason whatsoever for bottled dressings. Meats, poultry, and fish - each is unique, but so many of them cook in almost the same way. When you serve fine, fresh green vegetables, you want them to show off their color. It behooves us to choose eggs carefully and to treat them right. When you have mastered a number of frostings and fillings, cake making becomes just an assembly job. For each technique she offers a brief master recipe, succinctly spelling out all the necessary details.". Bookseller Inventory # 004815

[Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question]

Book Description: Alfred A. Knopf, 2000. Hardcover. Book Condition: BRAND NEW HARDCOVER. \N. 8.69 by 7 inches. (00144 pages) [ships from USA takes 8-14 days to Europe] illustrated Lang=English accessory:NO ACCESSORY (Hardcover ). Bookseller Inventory # AF0375411518

[Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question]

Book Description: Alfred A. Knopf - Borzoi Book, New York, NY, 2000. Hard Cover. Book Condition: As New. Dust Jacket Condition: Fine. First Edition. 7 x 8.75 in., 127 Pages. Dustjacket now protected by a new Brodart Mylar Cover. Scarce, Out Of Print, Book. "Once you have mastered a technique, you hardly need look at a recipe again. The perfect vinaigrette is so easy to make that I see no reason whatsoever for bottled dressings. Meats, poultry, and fish - each is unique, but so many of them cook in almost the same way. When you serve fine, fresh green vegetables, you want them to show off their color. It behooves us to choose eggs carefully and to treat them right. When you have mastered a number of frostings and fillings, cake making becomes just an assembly job. For each technique she offers a brief master recipe, succinctly spelling out all the necessary details.". Bookseller Inventory # 004990

[Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question]

Book Description: Alfred A. Knopf Incorporated, New York, New York, U.S.A., 2000. Hard Cover. Book Condition: Fine. Dust Jacket Condition: Fine. First Edition. 8vo - over 7¾" - 9¾" tall. Essential techniques and recipes from a lifetime of cooking. Julia Child has given extensive answers to questions in the books she has published. Information is arranged according to type of food and technique, with ample cross-referencing. 127 pgs. with index and photographs. Bookseller Inventory # 5879

[Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question]