Most Popular Books by Julia Child

One of the first and most important—and most successful—cookbooks by America''s beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white line art and photographs throughout.

This sequel to Julia Child & Co. is a menu cook book which considers all of the components of cooking for company.

An instructive cookbook with more than eight hundred recipes in which Julia Child blends classic techniques with American cooking and emphasizes freshness and simpler preparation.

A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child''s debut TV show, which made her a star and is now featured as the centerpiece of Max''s Julia. The French Chef Cookbook is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes. By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966. From that success came The French Chef Cookbook, Julia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse. The definitive companion to Julia''s groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.

NATIONAL BESTSELLER • Julia''s story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.

A delightful collection of interviews with the beloved Julia Child--"The French Chef," author, and television personality who revolutionized home cooking in 20th century America This delightful collection of interviews with "The French Chef" Julia Child traces her life from her first stab at a writing career fresh out of college; to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, Child catapulted to fame--first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, "The French Chef" in 1963. In this volume of carefully selected interviews, Child''s charm, guile, and no-nonsense advice are on full, irresistibly delicious display. Includes an Introduction from Helen Rosner, food critic for the New Yorker.

Features recipes that will be shown on Child''s new series in addition to presenting dishes and alternate selections for thirteen meals she has matched up with different types of guests.

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more. 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 a perfect compendium of a lifetime spent cooking.

Perfect for home cooks, Julia fans, and anyone who simply loves to eat and drink—a delightful collection of the beloved chef and bestselling author’s words of wisdom on love, life, and, of course, food. "If you''re afraid of butter, use cream." So decrees Julia Child, the legendary culinary authority and cookbook author who taught America how to cook—and how to eat. This delightful volume of quotations compiles some of Julia''s most memorable lines on eating—"The only time to eat diet food is while you''re waiting for the steak to cook"—on drinking, on life—"I think every woman should have a blowtorch"—on love, travel, France, and much more.

Unearthing the secrets of 26 great cooks from across the country, Julia Child translates them for the home cook and provides 150 splendid recipes which take full advantage of the exciting new flavors of American cooking today. A companion to the popular PBS series. 110 color photos.

Features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable.

"Straight from the Kitchen of Julia Child, here is a game plan for giving a perfect dinner party--in fact, "six" perfect little dinner parties Whether it''s a full-dress party or an old-fashioned chicken dinner, now anyone can entertain without tears or tension. The six superb menus in this book: Dinner for the Boss (featuring a standing rib roast and ending with bourbon-soaked chocolate truffles) Country Dinner (Mediterranean hors d''oeuvres, leek and rabbit pie, and ice cream-filled meringues) Butterflied Pork for a Party (preceded by celery root remoulade and finishing with a gateau Mont-Saint-Michel) Rack of Lamb for a Very Special Occasion (with artichoke scoops garnished with shellfish, and fresh strawberries and hazelnut cornucopias for a sweet ending) Summer Dinner (individual chicken liver aspics, poached salmon steaks, and a savarin au rhum) Old-Fashioned Chicken Dinner (with a chocolate bombe for dessert) Each dinner is imaginative, often playful, and beautifully orchestrated. You''ll learn everything you need to know about ingredients, cooking techniques, planning ahead, and improvising leftovers so that each menu becomes a lesson in the art of preparing a small, elegant dinner that anyone can be proud of. With 119 full-color photographs This book and its companion--"Julia''s Menus for Special Occasions feature the finest recipes from "Julia Child & Company and "Julia Child & More Company

This dishy and delightful, never-before-published correspondence between America''s queen of food, Julia Child, and her mentor Avis DeVoto, shows not only the blossoming of a lifelong friendship, but also an America on the verge of transformation.

Two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don’t always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia’s and Jacques’s comments—the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make: • Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country pâté • Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi • Eggs: omelets and “tortillas”; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés • Salads and Sandwiches: basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat • Potatoes: baked, mashed, hash-browned, scalloped, souffléd, and French-fried • Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed • Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery • Poultry: the perfect roast chicken (Julia’s way and Jacques’s way); holiday turkey, Julia’s deconstructed and Jacques’s galantine; their two novel approaches to duck • Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb • Desserts: crème caramel, profiteroles, chocolate roulade, free-form apple tart—as you make them you’ll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings • And much, much more . . . Throughout this richly illustrated book you’ll see Julia’s and Jacques’s hands at work, and you’ll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, ''If you can read, you can cook.''" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. 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—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. 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. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

Offering seven glorious menus for special occasions, the incomparable Julia Child has packed this cookbook with instructions on planning ahead, checking out staples, drawing up a shopping list, and varying the menu. Full color.

Presents menus for six special occasions, each with a shopping list, complete recipes, and tips and hints from Julia Child.

Shopping lists, step-by-step recipes, and suggestions for leftovers round out this collection of seven menus for breakfast, lunch or supper. Full color.

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

America''s most esteemed culinary instructor, the great James Beard, shares his winning ways with chicken, turkey, goose, duck, and wild game. An essential for home cooks of all levels, this classic guide contains tips, preparation, and cooking techniques for a delicious variety of poultry and game, from basic roasts to unique and challenging dishes for those with more experience in the kitchen. James Beard''s recipes are elegant, simple, and timeless; sure to resonate with a whole new generation of cooks.

NEW YORK TIMES BEST SELLER • For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, ''If you can read, you can cook.''" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. 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—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. 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. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its final creation.

Based on Beard''s 30 years of teaching experience, this volume is an authoritative kitchen reference featuring in-depth information on basic cooking techniques-from boiling, roasting, sautéing, and grilling to chilling and freezing. With recipes grouped according to their method of preparation, this practical cookbook is the definitive resource for all levels of culinary expertise.

This fabulous slipcase contains books 1 & 2. ''This isn''t just any cookery book. This is Mastering the Art of French Cooking 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 and a little je ne sais quoi. Julia Child''s books are a triumph, and also a trophy.'' AA GILL, The Times This is the classic guide to French cooking with over 2000 clear authentic and delicious recipes for everything from Bouef Bourguignon to the perfect croissant. Bon appetit!

The first book written by the "Dean of American Gastronomy contains recipes and tips for all levels of entertainment--from simple cocktail parties to extravagant receptions. 2-color illustrations.

This classic armchair read is the sixth volume in our James Beard Library of Great American Cooking and is considered by many to be the best of the collection. The closest the "Dean of American Cooking" ever came to writing an autobiography, Delights and Prejudices is full of insightful, entertaining stories that chronicle the development of one of America''s most discerning palates. Along the way, Beard shares more than 150 recipes for sumptuous treats like scalloped clams, potato gnocchi, and much more, including many recipes from his own mother''s kitchen. In the words of Julia Child, "It is a wonderful event for all lovers of good cooks and good food that Delights and Prejudices is with us again."

This kitchen classic from James Beard-a name synonymous with culinary excellence-is back in print in a handsome edition featuring 100 of Beard''s favorite international recipes and in-depth information on pasta''s origins. An indispensable resource from the dean of American cooking.

Features recipes that will be shown on Child''s new series in addition to presenting dishes and alternate selections for thirteen meals she has matched up with different types of guests