From Library Journal
What a treat! For her new PBS series, Child invited 26 chefs into her own kitchen in her Cambridge home to show their stuff while she cooked with them and asked questions. Although this is the companion volume to the series, it stands on its own as a collaboration between some of our best chefs and our longtime favorite chef of all. Child's guests include not only talented restaurant chefs but also such luminaries as cookbook author and authority Carol Field (The Italian Baker, LJ 11/15/85). Menus are quite complicated, with Child often emphasizing that a particular dish is for those who "love to cook," but she and her staff have made the recipes accessible to home cooks. There are ahead-of-time notes, suggestions for less-complicated substitutions, and lots of boxes on techniques and ingredients. Throughout it all, Child's inimitable voice and indomitable enthusiasm comes through, whether she is describing how to make a particularly complicated dish-"rapidly prepare the following, juggling pans and spoons and cooking everything all at once"-or explaining an unusual technique for pastry dough that fascinated her. An essential purchase, of course. [HomeStyle main selection and BOMC selection; previewed in Prepub Alert, LJ 12/94.]
Copyright 1995 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
From Booklist
Twenty-six chefs from America's top restaurants came to Julia Child's Cambridge, Massachusetts, home in the summer of 1994 to prepare their specialty dishes, film a television series (to be aired this spring), and contribute to this extraordinary cookbook. Chapters open with a short biography of the featured chef and detailed instructions for a few of his or her favorite concoctions. For example, Charlie Trotter offers seared scallops with curried carrot broth, George Germon and Johanne Killeen (of Al Forno Restaurant) share their "dirty steak," and Zarela Marti{¡}nez (of Zarela in New York) offers
poblanos rellenos and "the perfect margarita." Julia has added sidebar notes on adapting these 150 restaurant recipes for the home cook (i.e., how to cook green beans, how to freeze bread dough). More than 100 high-quality color photographs document the artistry of these fine chefs, and the author's introduction explains how they pulled the whole project off. Julia Child has outdone herself here, and all cookery collections will need her latest effort.
Kathy Broderick
--This text refers to an out of print or unavailable edition of this title.
