By the author of "Mastering the Art of French Cooking", this book presents a guide to modern home cooking. Blending the essentials of formal ...Show synopsisBy the author of "Mastering the Art of French Cooking", this book presents a guide to modern home cooking. Blending the essentials of formal techniques with an understanding of the new demands for simplicity and healthiness, it is designed both to teach the beginner and to inspire the expert.Hide synopsis
Description:Fine. Full color promotional poster measuring 21 x 30 inches ...Fine. Full color promotional poster measuring 21 x 30 inches (53.3 x 76.2 cm. ) depicting Her Highness in the Kitchen promoting her six hour video course on cooking. Boldly signed by the author with her trademark "Bon Appetite." A unique piece in perfect condition. Image available on request.
Description:New York: Alfred A. Knopf. 1989. Stated first edition. Large...New York: Alfred A. Knopf. 1989. Stated first edition. Large thick quarto. Decorated white paper illustrated boards. Fine in fine dustjacket. This copy has been inscribed and signed to the former owner on the half title in black ink by author Julia Child "To-/Bon Appetit! /Julia Child". From the front panel "She takes you into her kitchen and tells you and shows you everything she knows". A spectacular copy of the scarce first edition of this marvelous and massive book which is even more scarce when signed by Julia Child. Profusely illustrated. A great copy of a great book.
Description:First edition. Photographs by Brian Leatart and Jim Scherer....First edition. Photographs by Brian Leatart and Jim Scherer. Quarto. Light foxing on the first few pages else near fine in fine dustwrapper. Signed by the author.
Description:First edition. Quarto, original boards. Signed by Julia Child on...First edition. Quarto, original boards. Signed by Julia Child on the half-title page. Near fine in a fine dust jacket. Ln what is called Julia Child's second magnum opus (after Mastering the Art of French Cooking) in The Way To Cook there are more than 800 recipes, including the variations--from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.
Description:Good in good dust jacket. Signed by author. INSCRIPTION AND...Good in good dust jacket. Signed by author. INSCRIPTION AND SIGNED BY AUTHOR (JULIA CHILD) to MAYNARD AMERINE (Enologist) on 1/2 title page. Minor ripplings on some pages. Lower back corner bumped. US MAILINGS ONLY. Sewn binding. Cloth over boards. 528 p. Contains: Illustrations. Audience: General/trade.
Description:Very Good. New York: Alfred A. Knopf, 1989. First edition....Very Good. New York: Alfred A. Knopf, 1989. First edition. Hardcover. 511 pp. Very good, in near fine unclipped jacket. Slight waviness to the pages from improper storage (will self-correct over time if volume laid flat as is best for book of this size and weight). Prior owner name and date on front free endpaper. A food stylist for the Chicago Sun-Times, she was invited as part of the Chicago Culinary Guild to a private session with Julia Child and Ann Willan (invitation laid in). Inscribed on the half-title page by Julia Child.
Description:Fine. 0679747656 Signed by the author Julia Child, AB52 and...Fine. 0679747656 Signed by the author Julia Child, AB52 and another person involved in the book creation, possibly, the photographer (but, we can't say for sure who it is) Brand NEW Softcover, First Paperback Edition Knopf 1993,  great gift, all books are meticulously inspected, automatic 1st class upgrade for books under 14 ounces, packed securely, with care and extra padding, shipped promptly, we have quick responsive customer service, we also accept returns, and your purchase is satisfaction guaranteed, just email via contact seller link, if you have a question, or need a gift note with your personal message enclosed ~ we accept returns, and GUARANTEE YOUR SATISFACTION!
Description:photos by Brian Leatart & Jim Scherer. Fine in fine dust jacket....photos by Brian Leatart & Jim Scherer. Fine in fine dust jacket. Sewn binding. Cloth over boards. 510 p. Contains: Illustrations. Audience: General/trade.
Description:Very Good. New York: Alfred A. Knopf, 1989. Sixth printing....Very Good. New York: Alfred A. Knopf, 1989. Sixth printing. Hardcover. 511 pp. Near fine, in very good unclipped jacket. Just a touch of bumping at head of spine. Dust jacket has two small closed tears at bottom of rear panel. Signed by author Julia Child on tipped in nameplate after front pastedown.
I like this book better than her classic on french cookery. Many of the recipes are simpler and can be made in a reasonable time with available ingredients. I especially like her method of a master recipe, then adding variations. And I like her hints on substitutions -- if you don't have this, you can use that.
But the point of the book is in the HOW to cook, not what to cook. Her section on the basic vegetables taught me a lot, and she explodes a number of modern myths. And no longer do I sauté meat without drying it (she's right). I'm not much of a baker, but now i feel confident enough to start making my own french bread and rolls. I began cooking before the advent of the food processor, and she has also convinced me it's a must, -- well almost. There goes another 200+ bucks.
In reading this, I became aware that she is really a traditionalist cook, not much into the 'nouvelle cuisine'. Definitely not a food fadist.
A good gift for a young couple -- but be careful here :).
You may be a good cook now but this book will show you techniques that will take you from home cook to resident chef! Many recipes look simple but if you follow the directions exactly you come out with a sublime dish. I recommend Julia's pork chops in mustard sauce.
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