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:Very Good. Very Good + FREE BONUSES (see below) A copy that has...Very Good. Very Good + FREE BONUSES (see below) A copy that has been read vg condition. Note pages 167-174 has tear damage on upper top of pages, all information for the recipes are intact though. Otherwise the remaining 504 pages are intact and are not marred by notes or highlighting. The spine remains undamaged. ***** SYNOPSIS ***** In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed--in shorthand form--by innumerable variations that are easily made once the basics are understood. **** 2 FREE BONUSES: Recipes: The Cooking of Provincial France by Foods of the Work Time/Life (spiral bound), The Beginning...and the End of Cooking by Louise Ferguson (sofback) *****MY SHIPPING PLEDGE ***** Orders placed by 4pm CST will be shipped same day. Shipments are packaged by ex-shipping dept., head inside fluted and/or box board. Any other requirements from you, please contact us immediately.
Description:Very Good. New York: Knopf, 1989. First Edition. Hardcover. 511...Very Good. New York: Knopf, 1989. First Edition. Hardcover. 511 pp. Very good, in a very good unclipped jacket. Gift inscription to previous owner on front free endpaper. Jacket lightly edge-worn. Clean, unmarked text, with numerous full-color photographs throughout.
Description:Fine in fine dust jacket. Near New-"Best Buy" Nice Xlg Hardcover...Fine in fine dust jacket. Near New-"Best Buy" Nice Xlg Hardcover Book, With a Dustcover, Some Shelfwear, Tight Binding, Crisp, Clean Unmarked Text. This Stored Almost Unused Cook Book has a Few Minor Notation/Marks But NOW Price Reduced for a Quick... Sewn binding. Cloth over boards. 528 p. Contains: Illustrations. Audience: General/trade.
Edition: Possibly a first edition, no ISBN in book
Publisher: Alfred A. Knopf,
Description:Very good. No dust jacket. tight copy, clean on inside, some...Very good. No dust jacket. tight copy, clean on inside, some wear to cover, especially corners. Paper over boards, sewn binding, 11 by 9 1/2 inch., 512 pgs., illustrations, index. Audience: General/trade.
Description:Very Good. Very Good 1st Edition PLUS GREAT THEME BONUSES (see...Very Good. Very Good 1st Edition PLUS GREAT THEME BONUSES (see below, you won't be disappointed. ) A copy that has been read, but remains in very good ++ condition. Only dust jacket has a few wrinkles (it can be ironed out if need be) Pages are intact and are not marred by notes or highlighting. The spine remains undamaged. ***** SYNOPSIS ***** 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. ***** BONUSES: The Professional Chef's Art of Garde Manager by Frederick Sonnenschmidte (hardback); "Le CORDON BLEU Quick Classics" by Jeni Wright and Le Cordon Bleu Chefs (large softcover): "The New French Cooking ~ Minceur Cuisine Extraordinaire by Armond Aulicino (hardback); and another way to appreciate those years in France "Enchantment of the World FRANCE by Peter Moss a pictorial synopsis of France (ex-library) *****MY SHIPPING PLEDGE ***** Orders placed by 4pm CST will be shipped same day. Shipments are packaged by ex-shipping dept., head inside fluted and/or box board. Any other requirements from you, please contact us immediately.
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.
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: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.
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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