A companion volume (and so much more) to the new 22-part PBS television series coming in October, "Julia and Jacques: Cooking at Home" is bursting with fresh ideas, proving again and again that cooking is endlessly fascinating and ultimately personal. Recipes & color photos throughout.A companion volume (and so much more) to the new 22-part PBS television series coming in October, "Julia and Jacques: Cooking at Home" is bursting with fresh ideas, proving again and again that cooking is endlessly fascinating and ultimately personal. Recipes & color photos throughout.Read Less
Good. Very minimal damage to the cover no holes or tears, only minimal scuff marks minimal wear binding majority of pages undamaged minimal creases or tears. Book may have writing, underlining, highlighting, wear to cover and corners, notes in margins, writing CD INCLUDED.
Acceptable. 9780440212560 ecial Notes} Book is in Acceptable condition: The item is fairly worn but continues to work perfectly. Signs of wear can include aesthetic issues such as scratches, dents, and worn corners. The item may have identifying markings on it or show signs of previous use.
Publishers Weekly, 1999-08-16 Culinary grande dame Child and master chef Pépin define "the basics of fine food that looks good, tastes the way it should and is a total pleasure to eat." Chapters are organized into appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats and desserts. Based on the vast experience of these chefs, the book takes a she says/he says approach to home-style French cooking: While Julia finds the dark digestive vein in shrimp "ugly" and automatically removes it, Jacques considers it "perfectly good protein to eat"; Julia prefers seasoning food with white pepper, but Jacques uses black pepper, and so forth. Child and Pépin recycle familiar Franco-American classics, like Omelets, Soufflés, French Fries, Sole Meunière, Roast Chicken, Steak Au Poivre and Crème Brûlée, with a contemporary sleight-of-hand (e.g., stocks that can be made within an hour; a microwave method for clarified butter). Eschewing today's trendy global pantry, recipes emphasize fresh, seasonal ingredients. There is also no shortage of shopping, preparation and technique tips from the pros, such as Jacques's perspective on buying a good steak: "it's more useful to have knowledge about cuts of meat than a lot of money." A charismatic tag team, veterans Child and Pépin illuminate novice and seasoned home cooks alike, gently reminding readers that "eating, as well as cooking, should be pleasurable and guiltless." First serial to Gourmet; Good Cook Book Club main selection; author tour. (Sept.) FYI: Cooking at Home is based on a forthcoming 22-part PBS series. (c) Copyright PWxyz, LLC. All rights reserved
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