Julia Child

This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite...

Trapped in a boring job and living in a tiny apartment in New York, Julie Powell regularly finds herself weeping on the way home from work. Then one night, through her mascara-smudged eyes, Julie notices that the few items she's grabbed from the Korean grocery store are the very ingredients for Pota...

In 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. In the years that have passed, as their book has found its way into almost 700,000 American families, and as Julia Chil...

The sequel to the classic Mastering the Art of French Cooking. It has a brilliant selection of recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. Among its many treasures: the first authentic, successful...

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

How many minutes should you cook green beans- Is it better to steam them or to boil them- What are the right proportions for a vinaigrette- How do you skim off fat- What is the perfect way to roast a chicken- Julia Child gave us extensive answers to all these questions-and so many ...

A delightful treasure trove of the baking wisdom of Julia Child, America's foremost culinary authority, covering everything from breads and pastries (both sweet and savory) to cakes and cookies. Review Whatever the objectives of the television series may have been, the book, written by Dorie G...

An authorized look at the life of one of the world's best-loved gourmets. Review Julia McWilliams was always adventurously hunting for food to fill her 6'2" frame. When, in her late 20s, the Smith College-educated Californian took a wartime job with the OSS that sent her to Ceylon (Sri La...

Julia Child singlehandedly created a new approach to American cuisine with her cookbook "Mastering the Art of French Cooking" and her television show "The French Chef," but as she reveals in this bestselling memoir, she was not always a master chef. Indeed, when she first arrived...

"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 forty years, has been teaching Americans how. "Mastering the Art of French Cooking" is for both seasoned cooks and be...

Trapped in a boring job and living in a tiny apartment in New York, Julie Powell regularly finds herself weeping on the way home from work. Then one night, through her mascara-smudged eyes, Julie notices that the few items she's grabbed from the Korean grocery store are the very ingredients for Pota...

When Julia Child arrived in Paris in 1948, a 'six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian', she spoke barely a few words of French, and didn't know the first thing about cooking. 'What's a shallot?' she asked her husband Paul, as they waited for their sole meuniere ...