- Paperback: 480 pages
- Publisher: Ballantine Books; 30 Anv edition (April 28 1998)
- Language: English
- ISBN-10: 0345425421
- ISBN-13: 978-0345425423
- Product Dimensions: 20.8 x 14 x 1.8 cm
- Shipping Weight: 454 g
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #834,253 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Library Journal
Child's TV career began in 1963 with The French Chef on WGBH-TV in New England. The show proved very popular, and this book contains all the recipes featured in the 119 installments. The text is buttressed with photographs demonstrating cooking, cutting, and serving techniques.
Copyright 2002 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.
Copyright 2002 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.
Book Description
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.
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.
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Most helpful customer reviews
5 of 5 people found the following review helpful
4.0 out of 5 stars
The essentials of classic French cooking, but not mastery,
By
This review is from: French Chef Cookbook (Paperback)
If you aspire to French cooking, I cannot recommend "Mastering the Art of French Cooking" enough, and you DO need both volumes (the great breads are in the second volume.)But...if you want the most often asked-for French classics like Lobster Thermidor, Cassoulet and the classic desserts to use for your elegant dinner parties, this is a BETTER choice. It is slimmed-down, modernized, has photos and is the best of the best. So it's easy to choose; want to learn and read about French cooking, I like the Mastering series better (even better than Jacques Pepin's book.) Want a handy reference for classic dishes for occasional forays into French cuisine? Choose this one.
2 of 2 people found the following review helpful
5.0 out of 5 stars
A good book to use when you want to splurge.,
By A Customer
This review is from: French Chef Cookbook (Paperback)
Though you would not want to cook like this everyday, it does produce delicious food with emphasis on proper technique presented in an informal and laid back manner that is unique to Julia Child. A new forward is written by Julia Child explaning the changes in attitudes on food between the late 1960s (when the book was originally published) and the 1990s. A must for all serious about cooking. Though it lacks the in depth explanations of her other books, it is still a great resource for serious cooks. Anyone who grew up or ever watched Julia Child as the French Chef will especially love this book ( come on, you KNOW you have made the roasting hen dance to the French Chef Theme song at least ONCE before trussing it!!).
4.0 out of 5 stars
Old friend re-issued,
By A Customer
This review is from: French Chef Cookbook (Paperback)
My 30-something son stole my old, old hardcover edition so-o-o I bought a mass market paperback since I couldn't be without it. Now the trade paperback is out and much easier to handle in the kitchen. I've just transferred the notes made in my original copy. Obviously I highly prize this title just as I prize all of Julia Child's EARLY books, i.e. "Mastering the Art ...", Vols. I & II and "From Julia's Kitchen".
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