The French Chef Cookbook Child, Julia

Child, Julia

ISBN 10: 030729045X / ISBN 13: 9780307290458

Published by Alfred A. Knopf, 2006

About this Item

First Edition - Hardcover with dust jacket. Book is in nice condition, text is unmarked and pages are tight. Dust jacket is price clipped and has a few small closed tears on edge. Rear panel has a small chip on top and bottom edge. Dust jacket now nicely protected in mylar cover.

Seller Inventory # 25777xx

Bibliographic Details

• Title: The French Chef Cookbook Child, Julia
• Publisher: Alfred A. Knopf
• Publication Date: 2006
• Language: English
• ISBN 10: 030729045X
• ISBN 13: 9780307290458
• Binding: Hardcover
• Condition: Very Good
• Weight: 25 ounces

About this title

Synopsis

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.

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