Available:*
Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.5944 | 1:E-BOOK | 1 | 1:ON-DEMAND | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of Max's Julia.
The French Chef Cookbook is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes.
By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking , but it wasn't until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966.
From that success came The French Chef Cookbook, Julia's first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode--"Dinner in a Pot," "Caramel Desserts," "Beef Gets Stewed Two Ways"--the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes--including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse.
The definitive companion to Julia's groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.
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 (1)
Library Journal Review
Child's TV career began in 1963 with The French Chef on WGBH-TV in New England. The show proved very popular, and this book contains all the recipes featured in the 119 installments. The text is buttressed with photographs demonstrating cooking, cutting, and serving techniques. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.