The French Chef Cookbook - Couverture souple

Child, Julia

Couverture souple

ISBN 10 : 037571006X ISBN 13 : 9780375710063

Editeur : Knopf, 2002

Synopsis

America's best-loved culinary expert brings together her most "magnifique" French recipes in a lavish new trade edition of her classic cookbook. The featured recipes are slightly simplified versions of the classic ones in Child's "Mastering the Art of French Cooking." of photos.

A propos du livre

Biographie de l'auteur

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, 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 Julia Child 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.

Présentation de l'éditeur

Julia Child is America’s first lady of food. Beginning with Mastering the Art of French Cooking, she has profoundly shaped the way we cook, the way we eat, and the way we see food. In The French Chef Cookbook, the beloved icon presents 119 of the delectable French recipes that first made her a household name, when she presented them on her first public television show. From Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts, here are traditional French recipes, tested and perfected for home cooks to enjoy.

Détails de l'édition

• Éditeur: Knopf
• Date d'édition: 2002
• ISBN 10: 037571006X
• ISBN 13: 9780375710063
• Reliure: Broché
• Langue: anglais
• Nombre de pages: 480