French Chef Cookbook - Softcover

Child, Julia

Softcover

ISBN 10: 0345425421 ISBN 13: 9780345425423

Publisher: Ballantine Books, 1998

Synopsis

The seminal cooking program that made Julia Child a household name--and forever changed the face of America's dinner table

For the millions of cooking enthusiasts who loved the "The French Chef," and for the millions more who never had the opportunity to see this groundbreaking TV series when it first aired more than three decades ago, here is the complete thirtieth anniversary collection of all the recipes from the show that revolutionized American cuisine.

These beloved recipes--slightly simplified selections from Julia Child's classic Mastering the Art of French Cooking--have been fine-tuned to perfection. Filled with sumptuous and timeless French favorites such as Cassoulet, Lobster Thermidor, and Chocolate Soufflé, The French Chef Cookbook puts in print, session by session, dish by dish, the most widely attended and enthusiastically admired cooking course ever given in America.

Enlivened with quintessential photographs from the set of "The French Chef," this book captures the wit, acumen, and accessibility that have made Julia Child an American treasure.

About this title

From the Publisher

Over a ten years ago I was working at a posh restaurant in New York, The China Grill as a waitress. I was told that I would have a table of fifteen in my section that night, and that they were serious foodies. Little did I expect Julia Child to be at the center of the table! I was terrified, having revered her for so many years expected her to be some sort of Olympian goddess. To my delight, she was incredibly down to earth, and extraordinarily appreciative of my service. After every plate of food and every new bottle of wine, she'd tell me how lovely everything was. At the end of the night, she told me I was lovely as well. It was one of the greatest tables of my lengthy career. Now, many years later, I'm the editor for this book. I doubt if she remembers the younger me, but I'll never forget her generosity, which she still has in abundance.
A. Scheibe, Editor

About the Author

Julia Child is a native of California and a Smith College graduate. Shortly after the appearance of the book Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which aired for many years all over the United States, and in 1978 the program Julia Child & Company was launched, followed the next year by Julia Child & More Company. In 1968 recipes from her early programs, many of which were drawn from this book, were published in The French Chef Cookbook. In 1975 From Julia Child’s Kitchen was published, followed in 1978 and 1979 by Julia Child & Company and Julia Child & More Company, based on those programs. Also based on television series were the two books—Cooking with Master Chefs and In Julia’s Kitchen with Master Chefs—she wrote in the mid-1990s, as well as Julia and Jacques Cooking at Home, with Jacques Pépin, in 1999. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia’s Kitchen Wisdom, a distillation of her years of cooking experience.
From the Trade Paperback edition.

Edition details

• Publisher: Ballantine Books
• Publication date: 1998
• ISBN 10: 0345425421
• ISBN 13: 9780345425423
• Binding: Paperback
• Language: English
• Number of pages: 480