Julia Childs Cookbooks

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Product description

For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

This is the classic cookbook, in its entirety—all 524 recipes.

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;

• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;

• it adapts classical techniques, wherever possible, to modern American conveniences;

• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;

• it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

Julie & Julia
is now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on Julia Child's memoir, My Life in France. Enjoy these images from the film, and click the thumbnails to see larger images.



For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.



Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking

by Knopf
List price: $15.95 Price: $8.31 Buy Now

Features:
  • Knopf Publishing Group

Product description

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing kitchen questions. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is packed with essential information about soups, vegetables, and eggs, for baking breads and tarts, and more, making it a perfect compendium of a lifetime spent cooking.

What would you give to see the notes Julia Child keeps in her handwritten loose-leaf kitchen reference guide? Your wish is granted! This clever little volume was inspired by Child's notebook, compiled from her own "trials, remedies, and errors."

Organized by large category and technique, it's a very handy reference guide for anyone reasonably comfortable in the kitchen. Each section contains a master recipe followed by variations. The emphasis is on technique, so if you occasionally find yourself trying to remember at what temperature to best roast a duck, the best way to cook green beans and keep them green, or how to save your hollandaise, then this is the book for you. And what good is a reference guide without an index? As always, Child comes to our rescue with a fantastic, comprehensive index, 19 pages long for 107 pages of text, so we can find the answers to life's burning questions in a flash.

Part of what makes Julia Child such an icon is that she can describe a complicated dish, and in the next breath convince us to make it. Classic Chocolate Mousse, Sabayon, Scalloped Potatoes Savoyarde, and Butterflied Leg of Lamb sound manageable when they follow recipes for Roast Chicken, Mashed Potatoes, and Scrambled Eggs. And with Child's help, they are. "Quick, snappy answers" for both basic and complicated cooking questions make this a work we'll never outgrow. And if Julia can use a cheat sheet, so can we! Fans of Child will love that her personality shows through in comments like, "Don't crowd the pan... or you'll be sorry," and, to introduce her Basic Vinaigrette Dressing, "I use the proportions of a very dry martini." Eight pages of photos taken by her husband, Paul, including one of Child with the famous dancing goose, make this even more of a treasure.

If there is anyone qualified to offer kitchen wisdom, it must be Julia Child. After a lifetime of cooking and teaching, her knowledge is a perfect gift for fans, novices, or anyone responsible for putting dinner on the table every night. --Leora Y. Bloom









Julia Progeny on first cookbooks - Michael Lawrence Films/Krainin Productions

http://www.youtube.com/watch?v=5tBy-Mx1GLM&feature=youtube_gdata

com/productions/m_and_i - BACH & friends http://www. com/productions/bach_calculate - A New two-hour Documentary with Joshua Bell, Bo.

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MY MOTHER’S Caboose KINGDOM

Some years ago, I understand a new author’s book titled “White Oleander” – and so I was immediately captivated to find this author, Janet Fitch, the author of a Los Angeles Times Sustenance section in their December 22, 2011 issue. The title of Janet’s article was My Mother’s Kitchen Kingdom and I was immediately hooked. Janet’s description of her parents disorganized old home in Wilshire Park filled me with longing. Her parents bought the house—already an old house—in 1961. She says it was an old fashioned house** with a dining extent and a library, and closets you could walk into, “a million hiding places,” she writes, with even a tiny door for Janet’s... That summer, in 2011, her mother moved into a chief residence near the Beverly Center and it was Janet’s job to help her mother fold up her tent, packing and clearing and giving away the remains of her long residence. “Nowhere in the legislative body was my mother more in evidence than in the kitchen. Part of that bittersweet summer was clearing its Mondrian-inspired linoleum counters and cabinets, finding good homes for an astonishing omnium gatherum of pots and pans, knives and woks, and gizmos for pitting cherries and serving escargot, zesting... “My mother” writes Janet “conditions met a gadget she didn’t like. There were tube pans for baking the angel food cakes my father could have after his first heart attack and Bundt pans and noddle pans and baking pans and grilling pans. She says she gave away most of the cookbooks from her mother’s vast library. Janet goes on to write in greater comprehensively about her mother’s kitchen—but what struck me, first and foremost—and everyone out there who knows me personally will testify to it—is that Janet’s mother’s kitchen could have been MY kitchen until Bob & I... I gave away sets of bowls (out of the thirty something sets of bowls I had before I downsized). I gave my sister one of my sets of china leaving myself with only two sets of china extra my Fiesta Ware dishes for every day—I still have far more kitchen gadgets in the kitchen than anyone can imagine—and Bob and I bought these Rubbermaid... I have a collection of Wilton shaped coagulate pans that anyone can make as long as you have the color directions and some Wilton decorating tips in different sized flower shapes. My collection of cookie cutters, divided by holidays or events and kept in pliant baskets—fills an entire Rubbermaid cupboard. Janet writes about brandied fruit that we were making in the 1970s – you used a cup and then replaced it with more fruit and sugar every just the same from time to time you used it. when we drove to Ohio one summer in the 1970s, I took a container of the brandied fruit to... As for cookbooks—I began actively collecting cookbooks in 1965. Over the years I gave away hundreds of booklets and cookbooks, especially when we moved and I was downsizing – now the hoard of cookbooks overflows the house and extends into the... (I no longer have any idea how many cookbooks there are but I have the Julia Childs Mastering the Art of French Cooking although I gave most of my French cookbooks to my niece who lives in Seattle and loves French cooking. My chrestomathy of foreign cookbooks overflows two bookcases. I sighed heavily reading about Janet’s mother’s collection of leather-and-gilt bound issues of Gourmet—I had a ample collection of early Gourmet magazines that I gave to a used book store before we moved to Florida—and had to start all over again. The “Love and Knishes” cookbook that Janet kept—is one I have with my Jewish cookbooks. I could go on and on—I horror that my vast collections of kitchen culinary gadgets and other odds and ends – may end up in a yard sale when I am no longer around.

Source: Sandy's Chatter
Julia and Jacques Cooking at Home
Julia and Jacques Cooking at Home

Books


Two legendary culinary masters join their talents in a creative cookbook that demonstrates the best in traditional French home cookery, with a delectable assortment of recipes that range from soups to desserts, in a companion volume to the new PBS-TV series. 300,000 first printing. Good Cook Main. First serial, Gourmet. *Author: Child, Julia/ Pepin, Jacques/ Nussbaum, David *Publication Date: 1999/09/01 *Number of Pages: 430 *Binding Type: Hardcover *Language: English *Depth: 1.25 *Width: 9.50 *Height: 11.50

$58.44

Goldy's Kitchen Cookbook
Goldy's Kitchen Cookbook

Books


The beloved New York Times bestselling culinary mystery writer delivers a cookbook packed with more than 160 mouthwatering recipes and charming anecdotes about her writing and cooking life. Diane Mott Davidson is the author of seventeen bestselling mysteries featuring caterer/sleuth Goldy Schulz, a woman who? took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies and Lemon Meringue Pie. Each Goldy novel includes recipes for scrumptious dishes from the adored character?s kitchen. Now, Davidson has collected these treasured recipes and some brand-new dishes in one volume for the first time. Here are recipes for Appetizers and Soups, Eggs and Cheese, Salads and Starches, Meat, Poultry, and Fish, Breads, Desserts, and finally Low-Carb Recipes (how Davidson lost thirty pounds and kept them off). Most of the dishes came from? playing around with dishes tasted in restaurants. Others are family favorites, some came from friends, and a few are? happy accidents. At last, fans can enjoy delicious fare such as Bacon-Wrapped Artichokes with Dijon Cream Sauce, Diamond Lovers? Hot Crab Dip, Sweethearts? Swedish Meatballs in Burgundy Sauce, Andr?s Coq au Vin, Ice-Capped Gingersnaps, Damson-in-Distress Plum Tart, and Dad?s Bread. Part memoir, part writing manual, part cookbook, Goldy?s Kitchen Cookbook combines the author?s gift for storytelling with her skills in the kitchen. She introduces the recipes with stories about how she came to create them, anecdotes from her experiences as a writer and home cook, and includes her joy at receiving a fan letter from the legendary French Chef herself, Julia Child. Full of irresistible food, Goldy?s Kitchen Cookbook is a must-have book for Davidson fans, food lovers, and cooks everywhere.

$9.26

Bing news feed

In Our Pantry: Recipe for mouth-watering Caramel Pork Ribs - 03/16/15, via Tampa Bay Times

Danny and I daydreamed a bit while flipping thoroughly cookbooks: cassoulet with a shortcut duck confit from David Lebovitz's My Paris Kitchen? Julia Child's Moules a la Mariniere? Onion Tart or Gateau Basque from My Larder in France? We landed on another ...

More on the dean of American cuisine and James Beard's 1978 New Orleans come to see - 03/16/15, via The Times-Picayune

One of his 20 cookbooks, published in 1976 ... Jaques Pepin and Andre Soltner. Julia Juvenile also endorsed it. The Cuisinart was so hot for that Christmas season that retailers had to sell empty boxes as a promise for future delivery. The States-Item ...

Southern Grub: What it is, why it still matters - 03/14/15, via Statesboro Herald

He is the framer of eight critically acclaimed cookbooks: “Classical Southern Cooking: A Celebration of the Cuisine of the Old South,” which was nominated for two Julia Child cookbook awards and a James Beard Basis award; “Beans, Greens ...

Directory

  1. Julia Neonate - Wikipedia, the free encyclopedia Julia Adolescent's kitchen, designed by her husband, was the setting for three of her television shows. It is now on display at the National Museum of American History in ...
  2. Julia Babe - Biography - Chef, Television Personality ... Biography.com shows how TV chef and creator Julia Child adapted complex French cooking for everyday Americans with her groundbreaking cookbooks and TV shows.
  3. Julia Youngster Baking - YouTube Highlights from Julia Foetus's Baking series on PBS,
books for my birthday!
books for my birthday!
I don't over you can have too many cookbooks. And I love the card. Looking forward to exceptionally detailed descriptions of how to add butter to everything. ;)
Photo by Max_au on Flickr
Julie and Julia was an terrifying movie. Barnes and Noble sold out of Julia Childs Cookbook #fb
Julie and Julia was an terrifying movie. Barnes and Noble sold out of Julia Childs Cookbook #fb
Photo by Jeff Sandquist on Flickr
Julia Nipper Cookbook - Mastering the Art of French Cooking
Julia Nipper Cookbook - Mastering the Art of French Cooking
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julia childs
julia childs cookbooks
julia childs cookbooks
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  • shocklidge @campbellist I got bought the Julia Childs cookbooks because I paramour that film so much