The French Chef Cookbook - Couverture souple

Child, Julia

Couverture souple

ISBN 10 : 0553264346 ISBN 13 : 9780553264340

Editeur : Bantam Books, 1986

Synopsis

Book by Child Julia

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: Bantam Books
• Date d'édition: 1986
• ISBN 10: 0553264346
• ISBN 13: 9780553264340
• Reliure: Poche
• Langue: anglais