For this special edition, Julia Child has written a new Introduction that recalls the nascent food scene in America at the time of the book's original publication. Forty years ago, "Mastering the Art of French Cooking" ignited America's passion for good food, and brought that food into our homes. This new edition promises to continue the ...
The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.
Based on Julia Child's original television program from the 1960s, the recipes in this cookbook illustrate her simple and commonsense approach to French cuisine that made it accessible to millions of home cooks.
Julia Child's two-volume masterwork--one of the most popular and influential cookbooks ever published--introduced French cooking to millions of home cooks during the 1960s and '70s. Among the recipes she includes, mainly traditional but occasionally moderately innovative, are Courgettes en Pistouille, Gnocchi Gratinés au Fromage, Pain Lous XV, ...
In 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. In the years that have passed, as their book has found its way into almost 700,000 American families, and as Julia Child has been seen across the country on her French ...
One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones!
Ina Garten, TV's "Barefoot Contessa," who's renowned for creating simple, sophisticated dishes, brings her special touch to the foods of France, in this collection of recipes for hearty main courses, delicate and delicious desserts, spectacular vegetable dishes, and more. 140 color photos.
Using an accessible approach to French cooking from an American point of view, this classic cookbook offers recipes and techniques for the beginner as well as the more advanced cook.
Julia Child and Jacques Pépin get together and cook, with educational and entertaining results, bringing modern techniques and shortcuts to traditional French recipes, including Savory-Stuffed Roast Chicken, Chateaubriand, Julia's Lemon-Oil Dressing, Jacques's Salmon Fillet, Sabayon with Strawberries, and Pôt de Crème.
Robuchon's restaurant empire stretches from Paris to New York, London to Hong Kong. Now this great master offers his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.
In the late 1940s and 1950s, Elizabeth David, after living in France for many years, brought the recipes she encountered home to English and American cooks. FRENCH PROVINCIAL COOKING is one of her finest works--a classic collection of basic recipes from the French countryside.
It's not surprising that Joanne Harris's novels -- Chocolat , Blackberry Wine , and Five Quarters of the Orange -- celebrate the pleasure and magic of food, since her fondest childhood memories are of making pancakes with her great-grandmother Mémée, picking blackberries with her grandfather in Yorkshire, and exploring the early ...
Chestnut Flour Crepes with Figs and Goat Cheese; Roasted Garlic, Tomato, and Pesto Crepes; Buckwheat Galettes with Smoked Salmon and Red Onions... These are just a few of the 40+ flavorsome recipes in this beautiful cookbook.
In this long-awaited cookbook, the bestselling author of "Kitchen Confidential" reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe.
A celebration of Provence cuisine features more than two hundred recipes complemented by a guide to local markets, profiles of farmers and vendors, wine-pairing suggestions, and descriptions of regional vineyards.
A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris to Gourmet . Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When ...
"Chez Jacques" is a visual autobiography of one of America's most beloved cooking teachers, cookbook authors, and television personalities. Here, Jacques Pepin presents 100 of his favorite recipes culled from a lifetime of cooking professionally. The book highlights the food rituals that have shaped Pepin's life, from picking the first dandelion ...
If you are interested in good food and cooking, this book--treasured by thousands in the culinary profession throughout the past two decades--will prove of great value and be constantly in use.
Skillfully adapting her French methods to American needs, Simone "Simca" Beck presents over one hundred recipes in thirty-one alluring menus -- including specific wines and cheeses -- from the informal Menu for All Seasons of pork braised with bourbon, sauteed broccoli, and frozen chocolate mousse with meringue, to the more formal Gala Sunday ...
Samuel Chamberlain was the pseudonym of an American writer who lived in France in the 1930s. This is his endearing memoir of his family's very French cook, Clémentine, who went with them back to American when World War II broke out, along with a selection of her incomparable recipes.
Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels, steak frites, confit of duck, country-style p t s, and gigot d'agneau.
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Kitchen Confidential: Adventures in the Culinary Underbelly
