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American Feast: A Celebration of Cooking on Public Televisionby Julia Child
Synopses & Reviews
A celebration of cooking on public television, An American Feast is the companion cookbook to the PBS special that brings together the country's top public television chefs to create one fabulous feast.
An American Feast includes all of the recipes featured on the show, as well as dozens of others. The book is divided into five chapters (Starters; First Courses and Side Dishes; Main Courses?Fish; Main Courses?Meat and Poultry; and Desserts and Breads), each featuring one of the five chefs from the program: Martin Yan, Lidia Matticchio Bastianich, Paul Prudhomme, Jacques Pépin, and Nathalie Dupree. The book includes a foreword by Julia Child, who, along with Burt Wolf, hosts the show.
The book also features recipes from other household names. Readers will find Rick Stein's Mussels with Tomato, Celery, and Saffron Butter, Vertamae Grosvenor's Corn and Shrimp Chowder, Two Fat Ladies' Lobster with Latkas, Graham Kerr's Roasted Chicken with Curry Pineapple Sauce, and Todd English's Double Chocolate Pudding, among dozens of other mouthwatering dishes.
An American Feast has something for every reader's palette. It's a historic meeting of chefs, a delight for the taste buds, and just plain fun.
A culinary event: America's top chefs--including Paul Prudhomme, Martin Yan, Lidia Bastianich, Jacques Pepin, and Nathalie Dupree--share their favorite recipes in this companion book to the public television special, to air live on December 4. Illustrations.
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