In a companion volume to the forthcoming PBS series that will air in the fall of 1993, Julia Child introduces 16 of America's most talented chefs, and edits their recipes for home use. Eighty full-color photographs show the chefs at work in their own kitchens, demonstrating the individual techniques that make their signature dishes so memorable.In a companion volume to the forthcoming PBS series that will air in the fall of 1993, Julia Child introduces 16 of America's most talented chefs, and edits their recipes for home use. Eighty full-color photographs show the chefs at work in their own kitchens, demonstrating the individual techniques that make their signature dishes so memorable.Read Less
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I actually ordered this on a whim while ordering other books for my son. It was a small book but filled with some great stories and wonderful recipes! I would definitely recommend it to anyone who enjoys Julia Child and wants to add to their collection of good, solid cookbooks!
Dec 27, 2007
The book was exactly as described, and the transacion was exactly right. It's a cookbook only if you're a serious cook, with skills, but even an everyday cook could enjoy the read.
Publishers Weekly, 1993-10-04 This handsomely designed book, a companion to the new PBS television series, brings acclaimed chefs out of the restaurant and into their own home kitchens with characteristic dishes and singular stylishness. And as Child ( The Way to Cook ) observes, though readers may not be equipped to mimic these achievements exactly, we can indeed ``gather ideas'' from the recipes and apply them as we're able, with the aid and inspiration of 80 photographs. The lineup is brilliant, including Jacques Pepin, Alice Waters, Patrick Clark, Andre Soltner and 12 others; and it covers as much geographic as gastronomic ground, from Hawaii (one recipe by chef Amy Ferguson-Ota incorporates ``ti'' leaves, which grow wild there) to New Orleans. Reading soon enough becomes a form of voyeurism, possibly even better than dining, particularly when one turns to a Provencal tapenade, courtesy of Chez Panisse's proprietor, or to Michel Richard's ``Chocolate Dome'' with raspberry sauce. And of course, coming from Child, the book is well and warmly written. About a pasta dish by Lida Bastianich, incorporating broccoli de rape , she comments, ``This lovely dish shows what can happen to tough old greens if you treat them right.'' Author tour. Illustrated. (Oct.)
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