Random House: Bringing You the Best in Fiction, Nonfiction, and Children's Books
Authors
Books
Features
Newletters and Alerts

Buy now from Random House

  • Mastering the Art of French Cooking: Selected Recipes
  • Written by Julia Child
  • Format: iPad App | ISBN: 9780307962720
  • Our Price: $
  • Quantity:
See more online stores - Mastering the Art of French Cooking: Selected Recipes

Buy now from Random House

  • Mastering the Art of French Cooking: Selected Recipes
  • Written by Julia Child
  • Format: Nook App | ISBN: 9780307962737
  • Our Price: $
  • Quantity:
See more online stores - Mastering the Art of French Cooking: Selected Recipes

Mastering the Art of French Cooking: Selected Recipes

Written by Julia ChildAuthor Alerts:  Random House will alert you to new works by Julia Child

eBook

List Price $

On Sale: July 18, 2012
Pages: 94 | ISBN: 978-0-307-96273-7
List Price $

On Sale: July 18, 2012
Pages: 716 | ISBN: 978-0-307-96272-0
Mastering the Art of French Cooking: Selected Recipes Cover

Bookmark,
Share & Shelve:

  • Add This - Mastering the Art of French Cooking: Selected Recipes
  • Email this page - Mastering the Art of French Cooking: Selected Recipes
  • Print this page - Mastering the Art of French Cooking: Selected Recipes
ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
Categories for this book
This book has no tags.
You can add some at Library Thing.
Synopsis
Click thumbnails to enlarge

Promo Images

Synopsis

The extraordinary Julia Child, who revolutionized home cooking in America by bringing us the essential French repertoire of classic dishes, comes alive for the first time on the NOOK.
 
The 32 recipes selected here include not only the most often prepared and best-loved dishes from Mastering the Art of French Cooking, Volume 1, but they also contain all the careful explanations of technique that make the difference between ordinary home cooking and putting together a ravishing French meal. Buying the right ingredients (or finding substitutes), planning ahead, understanding the whys and wherefores of what we are doing‹these are what make the difference. And they are all here and more.
 
Now for the first time there are luscious color photographs of each finished dish to instruct and inspire us. The voice of Julia's longtime editor, Judith Jones, shares insightful anecdotes about Julia's life and guides us in the pronunciation of French terms. Most valuable is the selection of video clips from The Way to Cook video series that was made in 1985, which reveal Julia at her best as a beloved teacher.
 
Enjoy and bon appétit!
 
What's Included:
-- 32 recipes from Mastering the Art of French Cooking, Volume 1
-- Color photographs of each finished dish
-- 30 video clips from The Way to Cook video series
-- Audio anecdotes from Judith Jones, Julia Child's longtime editor
-- Audio pronunciations of the names of French dishes
-- Facebook sharing
-- Grocery lists
-- Rare photographs of Julia Child
-- Resource Information (kitchen equipment, cutting, wines, stocks,
definitions)
Julia Child

About Julia Child

Julia Child - Mastering the Art of French Cooking: Selected Recipes

Photo © Christopher Hirsheimer

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.


  • Mastering the Art of French Cooking: Selected Recipes by Julia Child
  • July 18, 2012
  • Knopf
  • $
  • 9780307962720

Your E-Mail Address
send me a copy

Recipient's E-Mail Address
(multiple addresses may be separated by commas)

A personal message: