Stock Image

Cooking With Master Chefs

Child, Julia

134 ratings by Goodreads
ISBN 10: 067942993X / ISBN 13: 9780679429937
Published by Alfred A. Knopf, New York, NY, 1993
Hardcover
From Optical Insights, IOBA (Murrieta, CA, U.S.A.)

Heritage Bookseller
AbeBooks Member Since 1996

Quantity Available: 1

About this Item

Fine in a fine DJ; 10 X 9 X 0.70 inches; 146 p. Bookseller Inventory # 37048

Ask Seller a Question

Bibliographic Details

Title: Cooking With Master Chefs

Publisher: Alfred A. Knopf, New York, NY

Publication Date: 1993

Binding: Hardcover

Dust Jacket Condition: Dust Jacket Included

Edition: Stated First Edition

About this title

Synopsis:

A companion volume to a fall PBS series features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable. TV tie-in. 10,000 first printing. $20,000 ad/promo. Tour.

Review:

A companion to the PBS series of the same name, Julia Child's classic Cooking with Master Chefs introduces readers to sixteen of America's top chefs, then presents their signature dishes to make at home. With the relaxed precision cooks expect of Child's recipes, and aided by more than 80 color photos, the dishes are as accessible as they are delicious. Child's fans, as well as those of chefs including Emeril Lagasse (Emeril's, New Orleans), André Soltner (formerly of Lutèce, New York), Alice Waters (Chez Panisse, Berkeley) and Michel Richard (Citrus, Los Angeles), among others, will be delighted.

The recipes, arranged in mini-menus of three to five dishes each, run the gamut of (mostly) American-inspired specialties. The aforementioned Lagasse provides an authentic Louisiana Crab Broil and savory Shrimp &Eacutetoufée; Mary Sue Milligan and Susan Feninger (Border Grill, Santa Monica), present a spicy vegetarian feast; and Charles Palmer (Auriole, New York), reveals his methods for making perfectly seared Venison and Tender Butternut Squash Timbales. The Italian table is represented by Lidia Bastianich (Felidia, New York), who shares her Pasta Ears with Brocolli di Rape and Sausages. And for dessert, chef Richard produces an extraordinary Chocolate Dome and pulse-quickening Hot Chocolate Truffles. Other chefs provide equally mouth-watering dishes.

Useful notes on techniques and ingredients are given throughout and in an appendix. As lively as it is instructive, Cooking with Master Chefs should provide a gratifying encounter with a remarkable culinary crew, conducted by an esteemed interpreter of the world's table. --Arthur Boehm

"About this title" may belong to another edition of this title.

Store Description

Quality out-of-print and antiquarian books offered to readers and collectors. Specialities in children's books, cookbooks, fine press books, art and reference books.

Visit Seller's Storefront

Terms of Sale:

(310)753-3174 for inquiries. Shipping: US$5.50 for the first book of a shipment, $1.50 each additional book.
Shipments in US, by USPS Media Mail. International shipments billed at actual cost, sent via USPS. Priority Mail and Fedex Express shipping available, inquire for cost. Linda Strike 23811 Washington Avenue #275 Murrieta CA 92562 (lestrike@dablx.com)

MasterCard and Visa accepted.

CA sales tax will be applied on orders shipped within California, unless valid reseller information is provided...

More Information
Shipping Terms:

Orders shipped promptly.

List this Seller's Books

Payment Methods
accepted by seller

Visa Mastercard American Express

Check Money Order PayPal