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Mastering the Art of French Cooking

Mastering the Art of French Cooking Author Julia Child
ISBN-10 9780394721781
Release 1983
Pages 752
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Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured



Mastering the Art of French Cooking

Mastering the Art of French Cooking Author Julia Child
ISBN-10 9780307958181
Release 2012-04-03
Pages 648
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The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.



Mastering the Art of French Cooking

Mastering the Art of French Cooking Author Julia Child
ISBN-10 9780307958174
Release 2011-10-05
Pages 684
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For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.



Barefoot in Paris

Barefoot in Paris Author Ina Garten
ISBN-10 9780307956071
Release 2012-11-26
Pages 240
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Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home. What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family. Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet. From the Hardcover edition.



The French Chef Cookbook

The French Chef Cookbook Author Julia Child
ISBN-10 0345425421
Release 1998
Pages 424
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The recipes and techniques demonstrated on Julia Child's television program are presented in chronological order



Julia s Kitchen Wisdom

Julia s Kitchen Wisdom Author Julia Child
ISBN-10 9780307593535
Release 2010-01-19
Pages 160
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In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing kitchen questions. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is packed with essential information about soups, vegetables, and eggs, for baking breads and tarts, and more, making it a perfect compendium of a lifetime spent cooking.



Julie and Julia

Julie and Julia Author Julie Powell
ISBN-10 9780759514577
Release 2005-09-01
Pages 320
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The bestselling memoir that's "irresistible....A kind of Bridget Jones meets The French Chef" (Philadelphia Inquirer) is now a major motion picture. Audiobook read by the author and value-priced! Directed by Nora Ephron, starring Amy Adams as Julie and Meryl Streep as Julia, the film Julie & Julia will be released by Sony Pictures on April 19, 2009. The film is based on this bestselling memoir in which Julie Powell, nearing thirty and trapped in a dead-end secretarial job, resolves to reclaim her life by cooking in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life-lived with gusto.



Mastering the Art of French Eating

Mastering the Art of French Eating Author Ann Mah
ISBN-10 9781101638156
Release 2013-09-26
Pages 288
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The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.



Simca s Cuisine

Simca s Cuisine Author Simone Beck
ISBN-10 9780804150477
Release 2013-11-06
Pages 328
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Simone (“Simca”) Beck is known to millions of Americans as Julia Child’s French partner in the creation of the two classic volumes of Mastering the Art of French Cooking. Now, she gives us her own delectable recipes—the ones she most treasures out of a lifetime of cooking creativity that has made her one of the great cuisinières of her day. Here are recipes that were inspired by old French family specialties found in her mother’s and grandmother’s well-thumbed notebooks; recipes that grew out of Simca’s life in the provinces (particularly Normandy, Alsace, and Provence) where she has gardened, cooked, dined out, and entertained; simple delights and fabulous concoctions all set down with a beautiful French clarity. Skillfully adapting her French ways to American needs, she presents over 100 recipes in 31 alluring menus designed for every sort of occasion—a warming dinner after a winter walk in the woods, a feast to dazzle your friends, a buffet for winter and one for summer, even an elegant picnic. For each menu Simca has written a charming, altogether personal introduction filled with nuggets of useful information, like what can be cooked ahead of time or how long last-minute preparations will take. Specific wines are always suggested with the menus, along with specific cheeses when called for. In addition, this volume features a small collection of other favorite dishes that did not fit into the menus but were simply too good to leave out. All in all, Simca’s Cuisine is a lasting treasure for everyone in search of new delicacies to serve, new menus that will enchant, new aromas and flavors in the French tradition, and new ways to find expertise in the kitchen and joy at the table.



Cooking at Home with Bridget and Julia

Cooking at Home with Bridget and Julia Author Bridget Lancaster
ISBN-10 9781945256165
Release 2017
Pages 320
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Lancaster and Davidson share Test Kitchen recipes and personal narratives. You'll learn secrets and shortcuts, get up-dated classics and adventurous dishes, and discover at least one recipe that will leave you breathless and your guests speechless. So get a copy, get into your kitchen, and start cooking!



From Julia Child s Kitchen

From Julia Child s Kitchen Author Julia Child
ISBN-10 0517207125
Release 1999
Pages 677
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A new edition of one of the beloved chef's earliest cookbooks presents an American approach to classic French cookery, along with a host of delectable recipes and cooking techniqes for both novice and experienced cooks.



French Cooking

French Cooking Author Vincent Boue
ISBN-10 2080301462
Release 2010
Pages 511
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Over 200 culinary techniques are demystified in this fully-illustrated and comprehensive guide to French gastronomy. Essentials of French Cooking offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. Each method is explained in text and photographs; 24 are further clarified on the 90-minute DVD that accompanies the book. Organized into courses, 125 classic recipesquiche Lorraine, onion soup, tarte Tatinare simplified for the home chef and provide ample inspiration for mealtime. Each recipe is graded with a three-star rating so that the home chef can gauge its complexityand gradually expand their cooking abilities through experience. Eight recipes from Frances Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy. The volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by the legendary French chef Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike.



My Life in France

My Life in France Author Julia Child
ISBN-10 9780715639924
Release 2009-03-12
Pages 364
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When Julia Child arrived in Paris in 1948, a 'six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian', she spoke barely a few words of French, and didn't know the first thing about cooking. 'What's a shallot?' she asked her husband Paul, as they waited for their sole meunière during their very first lunch in France, which she was to describe later as 'the most exciting meal of my life'. As she fell in love with French culture, buying food at local markets, sampling the local bistros and taking classes at the Cordon Bleu, her life began to change forever, and we follow her extraordinary transformation from kitchen ingénue to internationally renowned (and internationally loved) expert in French cuisine. Bursting with Child's adventurous and humorous spirit, My Life in France captures post-war Paris with wonderful vividness and charm.



Who Was Julia Child

Who Was Julia Child Author Geoff Edgers
ISBN-10 9780448482972
Release 2015
Pages 112
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Born in California in 1912, Julia Child enlisted in the Army and met her future husband, Paul, during World War II. She discovered her love of French food while stationed in Paris and enrolled in Le Cordon Bleu cooking school after her service. Child knew that Americans would love French food as much as she did, so she wrote Mastering the Art of French Cooking in 1961. The book was a success and the public wanted more. America fell in love with Julia Child. Her TV show, The French Chef, premiered in 1963 and brought the bubbling and lovable chef into millions of homes. Find out more about this beloved chef, author, and TV personality in Who Was Julia Child?



As Always Julia

As Always  Julia Author Joan Reardon
ISBN-10 9780547504834
Release 2010-12-01
Pages 432
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With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.



If You Can Read You Can Cook

If You Can Read  You Can Cook Author Edward Antrobus
ISBN-10
Release 2011-03-28
Pages 108
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This is a cookbook designed for readers who assume they can't cook because they've never tried. Cooking is a big, scary world filled with weird terms. What exactly is a skillet? What's the difference between a steak and a fillet? If the directions say 350 degrees for 60 minutes, can I do 700 degrees for 30? If you've ever asked one of these questions, this book is for you. Not only does it contain 70 recipes for everything from breakfast to desert, but also several pages of definitions, ingredient substitutions, conversion factors (not as scary as it sounds), and a list of the 15 tools you need to get started making delicious meals. The recipes assume no prior knowledge. Things, like hard-boiling an egg, are explained right in the recipes. Every recipe is easy to follow so its easy to cook. That's why I say: If you can read, you can cook



Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking Author Marcella Hazan
ISBN-10 0307958302
Release 2011-07-20
Pages 704
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The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.