Synopses & Reviews
Boeuf Bourguignon. Crepes Suzette. Brioche. French Onion Soup. Quiche Lorraine. Coq au Vin. These and so many other mouthwatering classics of French cuisine owe their presence in America's kitchens to one extraordinary chef: Julia Child. The ultimate authority on fine French cooking in America, Child awakened the American palate to this cuisine, and was devoted to making it accessible to home cooks.
In 1963, Julia Child's remarkable personality came to life in American kitchens with her groundbreaking public television show, The French Chef. Designed to teach the basics of classical French cuisine through a series of recipes, the show was a tremendous success and made Julia Child a household name and a culinary celebrity.
In The French Chef Cookbook, cooks will find all of the classic French recipes presented on The French Chef. With her signature devotion to culinary education, Julia Child takes the reader through the essential techniques of her cuisine, from how to fry an egg to how to make the most luscious and elaborate desserts. Her valuable notes on ingredients and equipment and her step-by-step directions place even the most complicated dishes within reach of home cooks. Equally useful for novices and experienced chefs, this book is an essential in every kitchen.
For the millions of cooking enthusiasts who loved the The French Chef
, and for the millions more who never had the opportunity to see this groundbreaking TV series when it first aired more than three decades ago, here is the complete thirtieth anniversary collection of all the recipes from the show that revolutionized American cuisine.
These beloved recipes — slightly simplified selections from Julia Child's classic Mastering the Art of French Cooking — have been fine-tuned to perfection. Filled with sumptuous and timeless French favorites such as Cassoulet, Lobster Thermidor, and Chocolate Souffle, The French Chef Cookbook puts in print, session by session, dish by dish, the most widely attended and enthusiastically admired cooking course ever given in America.
Enlivened with quintessential photographs from the set of The French Chef, this book captures the wit, acumen, and accessibility that have made Julia Child an American treasure.
Julia Child is America's first lady of food. Beginning with Mastering the Art of French Cooking, she has profoundly shaped the way we cook, the way we eat, and the way we see food. In The French Chef Cookbook, the beloved icon presents 119 of the delectable French recipes that first made her a household name, when she presented them on her first public television show. From Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts, here are traditional French recipes, tested and perfected for home cooks to enjoy.
All the recipes that Julia Child demonstrated on her first public television series, The French Chef -- the 119 shows that made Julia a household name and changed forever the way Americans cook.
About the Author
Julia Child is a native of California and a Smith College graduate. Shortly after the appearance of the book Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which aired for many years all over the United States, and in 1978 the program Julia Child and Company was launched, followed the next year by Julia Child and More Company. In 1968 recipes from her early programs, many of which were drawn from this book, were published in The French Chef Cookbook. In 1975 From Julia Child's Kitchen was published, followed in 1978 and 1979 by Julia Child and Company and Julia Child and More Company, based on those programs. Also based on television series were the two books — Cooking with Master Chefs and In Julia's Kitchen with Master Chefs — she wrote in the mid-1990s, as well as Julia and Jacques Cooking at Home, with Jacques Pepin, in 1999. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia's Kitchen Wisdom, a distillation of her years of cooking experience.