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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.5 CHI | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example: -- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks -- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast -- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee -- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace -- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken -- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto -- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish -- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles -- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono -- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles -- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves -- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb -- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace -- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads -- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.
Author Notes
Julia Child was born in Pasadena, California on August 15, 1912. She received a Bachelor of Arts degree in history from Smith College in 1934 and served with the Office of Strategic Services in East Asia during World War II. After the war, Child lived in Paris for six years, attending the famous Cordon Bleu cooking school.
After graduating from cooking school, Child opened her own culinary institute called, L'Ecole des Trois Gourmandes with her friends Simone Bech and Louisette Bertholle. She achieved critical acclaim with her first cookbook Mastering the Art of French Cooking which was first published in 1961 and is still in print today and helped to popularized French cuisine in America. Starting in 1963, Child hosted the first of many award winning cooking series on PBS, where she was best known for her exuberant personality and flamboyant cooking style.
Her other books include The French Chef Cookbook; From Julia Child's Kitchen; and The Way to Cook. She also filmed an instructional video series on cooking and wrote columns for various magazines and newspapers. She died of kidney failure on August 13, 2004 at the age of 91.
(Bowker Author Biography)
Reviews (2)
Publisher's Weekly Review
This handsomely designed book, a companion to the new PBS television series, brings acclaimed chefs out of the restaurant and into their own home kitchens with characteristic dishes and singular stylishness. And as Child ( The Way to Cook ) observes, though readers may not be equipped to mimic these achievements exactly, we can indeed ``gather ideas'' from the recipes and apply them as we're able, with the aid and inspiration of 80 photographs. The lineup is brilliant, including Jacques Pepin, Alice Waters, Patrick Clark, Andre Soltner and 12 others; and it covers as much geographic as gastronomic ground, from Hawaii (one recipe by chef Amy Ferguson-Ota incorporates ``ti'' leaves, which grow wild there) to New Orleans. Reading soon enough becomes a form of voyeurism, possibly even better than dining, particularly when one turns to a Provencal tapenade, courtesy of Chez Panisse's proprietor, or to Michel Richard's ``Chocolate Dome'' with raspberry sauce. And of course, coming from Child, the book is well and warmly written. About a pasta dish by Lida Bastianich, incorporating broccoli de rape , she comments, ``This lovely dish shows what can happen to tough old greens if you treat them right.'' Author tour. Illustrated. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved
Library Journal Review
Childs's companion volume to her new PBS series has just been published. Most collections could use at least one copy of the book form of Julia's latest endeavors. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.