By 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.By 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.Read Less
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.
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.
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.
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.
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.
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, meticulously inspected, packed securely, with care and extra padding, and shipped ASAP, we have quick responsive customer service, and our feedback score speaks louder than this text, we also ship internationally, and your purchase is always satisfaction guaranteed,
Book of the Month Club printing. Square 4to. 511pp. More than 800 recipes and 600 color photographs. INSCRIBED by the author. A fine copy in fine dustjacket, as new. 'She takes you into her kitchen and tells you-and shows you-everthing she knows about the essentials of good cooking today.'.
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.
I bought this book for my daughter before it went out of production as I thought she should have it.
Apr 14, 2011
This book is great. If you want to take the time and make really delicious food from scratch - this is the book for you!
Sep 30, 2010
Great service, great value
I was very pleased to be able to find a new version of this book to give as a gift. It was accurately described and I felt that the price was a good value.
Sep 16, 2010
wish i had this when i was younger
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 :).
Dec 4, 2009
A lesson in technique
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.
Publishers Weekly, 1989-09-08 Child's new magnum opus reminds us that she has almost single-handedly inspired the superb quality of modern larders. Without her unflagging commitment to good eating, it is doubtful that fresh duck foie gras would have been available for the saute included here. However, this wonderful book is hardly a paean to elitist fare, maintaining Child's unique perspective while reflecting attitudes about food that ``have changed through these last years'' and sharing much new knowledge. Recipes, divided into a master formula and variations, are grouped by technique; French classics stand fin-to-wing with American offerings (roast turkey). Dietary concerns are addressed with low-fat soups and a cottage cheese-enriched chicken liver mousse. Nevertheless, the author of Mastering the Art of French Cooking, who would ``rather swoon over . . . one small serving of chocolate mousse . . . than indulge one . . . fat-free gelatin puddings,'' has not gone light. Six hundred handsome photographs underscore Child's technical genius. 110,000 first printing; BOMC main selection. (Oct.)
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