Child French Chef Cookbook

Julia,Child: French Chef Cookbook, Random House Inc., September 2003 ISBN: 037571006X
All the recipes that Julia Child demonstrated on her first public television series, The French Chef -- the 119 shows that made Julia a household name and changed forever the way Americans cook.

NEUBUCH! 210 mm x 139 mm x 35 mm illustrations

[SW: Englische Bücher / Kochbuch, Frankreich / Küche, Cooking / Regional & Ethnic / French]

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Child, Julia. Julia Child's Menu Cookbook. Avenel, New Jersey, U.S.A.: Outlet, 1991. ISBN: 0517064855

First edition 4to - over 9" - 12" tall. FIRST EDITION. 489 pages with index. The book is NEAR FINEwith minor wear to bottom board edges and the jacket edges. The dust jacket is NEAR FINE with minor edgewear. NOTprice-clipped. NOT Remaindered. JMVintage specializes in books, magazines, and treasures related to the Duke & Duchess of Windsor..and other curious subjects. Dust jacket notes read: "JULIA CHILD, the Most Famous Cook in the World, Presents One-Volume Hardcover Edition of Two of Her Most Popular Cookbooks JULIA CHILD &COMPANY and JULIA CHILD &MORE COMPANY This beautiful edition, illustrated with over 500 full-color photographs, contains twenty-six menus for cooking for company-gala feasts of every kind from a Holiday Lunch to Dinner For the Boss to An Old-Fashioned Chicken Dinner. The menus are all complete from appetizer to dessert, and Mrs. Child's detailed recipes with hands-on (almost!) guidance make the experience of entertaining as delightful for the host as it is for the guest. As you leaf through these pages with their handsome photographs, you will note that the "French Chef" has broken away from strictly French cooking. Mrs. Child's emphasis is now on the pleasures of the American table, on the kinds of special occasions all of us are likely to encounter and the kind of family feasting we particularly enjoy. In her inimitable fashion she gives us exciting, delicious, and utterly foolproof recipes, inspiring confidence in us as cooks and enlarging our repertoires with menus guaranteed to please. Here's an example: Suppose the boss is coming for dinner-'a formidable personage (a) whom you want to impress and (b) whose taste in food runs to the conservative.' What to serve? Julia Child contrives a menu 'For somebody like that I think immediately of roast beef.' But first perhaps something light and hot to tease the appetite? A classic consomme is her answer, with a garnish of minced vegetables 'like a scattering of jewels:' For a gold touch, native fresh com is scraped, molded, and baked, presented with a border of fresh green vegetables. For dessert, festive fruits in champagne and a luxurious chocolate 'truffle.' A chapter is devoted to each of the twenty-six menus included in the book. Here's a sampling: Informal Dinner, New England Potluck Supper, Buffet for 19, Breakfast Party, Indoor/Outdoor Barbecue, A Vegetarian Caper and Lobster Souffle for Lunch. For all of the menus, Mrs. Child provides first a checklist of staples and draws up a marketing list. Smart shopping is a good part of the game, so she shares all her accumulated wisdom-on how to buy and trim that expensive roast beef, on how to look a fish in the eye to gauge its freshness (there is a separate essay just on Fish Talk, as well as on Tomatoes and on Rice), and on how to hasten the ripening of fruit, etc., etc. With each menu she also offers alternatives, in case the bill of fare doesn't suit your palate, or the season, or your purse. Then the recipes! Every detail is carefully thought out. There are luscious photographs to show how each dish should look and to demonstrate, step by step, unfamiliar techniques. She has worked out the timing-when to get started, when you can pause, how to put it all together so that you can sit down and enjoy the occasion yourself. And, finally, she creates whole new recipes out of leftovers. The range of dishes is marvelous. From a fabulous four-star Julia Child creation of alternate layers of fillets of sole, mousse, and wine-flavored minced mushrooms, encased in a light cloak of pastry (with a smiling fish sculpted on the top) to a very old version of a simple New England classic, Indian pudding; from a fanciful chicken that is boned and stuffed and shaped like a melon to her secret for extra-light breakfast flapjacks, Mrs. Child's answers to every kind of challenge are imaginative, varied, as much fun to make as they are delicious to eat, which is the secret of all good cooking. You'll find old favorites tasting as they've never tasted before, and there is a splendid assortment of unusual dishes to bring along for those happy occasions when everyone contributes something -for a bake sale, a weekend, a cooking-club get together. With JULIA CHILD'S MENU COOKBOOK cooking for company is certain to be a delicious pleasure! Illustrated with over 500 color photographs by James Scherer." Hard Back condition: Near Fine in Near Fine dj

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Prud'homme, Alex;Child, Julia: My Life in France, ANCHOR BOOKS, Juni 2009 ISBN: 0307475018
Julia Child single handedly awakened America to the pleasures of good cooking with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she didn't know the first thing about cooking when she landed in France. Indeed, when she first arrived in 1948 with her husband, Paul, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever. Julia's unforgettable story unfolds with the spirit so key to her success as as a cook and teacher and writer, brilliantly capturing one of the most endearing American personalities of the last fifty years. p From the Trade Paperback edition.

NEUBUCH! 2009. 414 p. 17,5 cm 175 mm x 107 mm x 33 mm

[SW: Koch / Köchin; Biografien/Erinnerungen, Frankreich; Berichte/Erinnerungen, Englisch; Biografien/Erinnerungen]

Details

Child, Julia: The French Chef Cookbook. 1968. Cloth with dustjacket.

New York: Alfred A. Knopf / Borzoi Books. 1968. First edition. Octavo. Illustrated red cloth. Top edge stain has a bit of mottling. Edges have a trace of soiling else near fine in faintly soiled dustjacket with a few short closed edge tears else very good. A nice copy of this excellent Julia Child title. Uncommon in any condition.

[SW: Culinary]

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