Julia s Kitchen Wisdom

Julia s Kitchen Wisdom Author Julia Child
ISBN-10 9780307593535
Release 2010-01-19
Pages 160
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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.



Julia s Kitchen Wisdom

Julia s Kitchen Wisdom Author Julia Child
ISBN-10 9780375711855
Release 2009
Pages 135
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Provides basic recipes for soups, sauces, salads, dressings, vegetables, main dishes, eggs, and baked goods, along with variations and tips on kitchen techniques for each type of dish.



Julia s Kitchen Wisdom

Julia s Kitchen Wisdom Author Julia Child
ISBN-10 9780375411519
Release 2000
Pages 127
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Provides basic recipes for soups, sauces, salads, dressings, vegetables, main dishes, eggs, and baked goods, along with variations and tips on kitchen techniques for each type of dish.



From Julia Child s Kitchen

From Julia Child s Kitchen Author Julia Child
ISBN-10 0517207125
Release 1999
Pages 677
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A new edition of one of the beloved chef's earliest cookbooks presents an American approach to classic French cookery, along with a host of delectable recipes and cooking techniqes for both novice and experienced cooks.



Mastering the Art of French Cooking

Mastering the Art of French Cooking Author Julia Child
ISBN-10 9785879620764
Release
Pages
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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 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 one hundred 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.



The French Chef Cookbook

The French Chef Cookbook Author Julia Child
ISBN-10 037571006X
Release 2002
Pages 424
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Presents recipes and techniques demonstrated on Julia Child's television program in chronological order.



Julia and Jacques Cooking at Home

Julia and Jacques Cooking at Home Author Julia Child
ISBN-10 0375404317
Release 1999
Pages 430
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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.



As Always Julia

As Always  Julia Author Joan Reardon
ISBN-10 9780547504834
Release 2010-12-01
Pages 432
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With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.



Cooking with Master Chefs

Cooking with Master Chefs Author Julia Child
ISBN-10 0679748296
Release 1993
Pages 146
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Features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable



In Julia s Kitchen with Master Chefs

In Julia s Kitchen with Master Chefs Author Julia Child
ISBN-10 0679760059
Release 1995
Pages 302
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The popular television chef joins forces with twenty-six master cooks from across the country to present a collection of 150 recipes representing a variety of American and ethnic cuisine



Julia Child s Menu Cookbook

Julia Child s Menu Cookbook Author Julia Child
ISBN-10 0517064855
Release 1978
Pages 489
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Presents complete menus from "Julia Child & Company" and "Julia Child & More Company" for every occasion, from picnics to dinner parties



Baking with Julia

Baking with Julia Author Julia Child
ISBN-10 0688146570
Release 1996-11-04
Pages 512
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Baking with Julia Nothing promises pleasure more readily than the words "freshly baked." And nothing says magnum opus as definitively as Baking with Julia, which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art. Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker. And there's no better time to be baking than now. Quality baking today is more varied, more exciting, and simply more authentic than ever before. Baking with Julia celebrates this tremendous range with enticing recipes that marry sophisticated European techniques to American tastes and ingredients. With creative flair, napoleons are layered with tropical fruits, pumpkin and cranberries are kneaded into bread doughs, and a tart is topped with sweet stewed onions. Along the way, step-by-step photographs demonstrate the basic building blocks of the pastry and bread baker's repertoire, and from this firm foundation fancy takes flight. Baking with Julia presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers, including Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid. With nearly two hundred recipes, and half as many pages of tantalizing full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you've never made flaky pie crust, your first no-fail experience is at hand. If you've never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces—this cookbook is a total immersion experience in the wonder of home baking.



Dearie

Dearie Author Bob Spitz
ISBN-10 9780307473417
Release 2013
Pages 557
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Draws on the iconic culinary figure's personal diaries and letters to present a one-hundredth birthday commemoration that offers insight into her role in shaping women's views and influencing American approaches to cooking.



Julia Child more company

Julia Child   more company Author Julia Child
ISBN-10 UCSC:32106012419534
Release 1979-11-12
Pages 248
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This sequel to Julia Child & Co. is a menu cook book which considers all of the components of cooking for company.



Icons of American Cooking

Icons of American Cooking Author Elizabeth S. Demers Ph.D.
ISBN-10 9780313381331
Release 2011-03-08
Pages 314
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Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. • Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions • Includes contributions from 18 distinguished scholars, librarians, and journalists • Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy • Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings • Suggestions for further reading follow each profile



Eggs in Cookery

Eggs in Cookery Author Richard Hosking
ISBN-10 9781903018545
Release 2007
Pages 336
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The 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan.



Eating Well Living Better

Eating Well  Living Better Author Michael S. Fenster
ISBN-10 9781442213418
Release 2012-06-16
Pages 336
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Everyone loves to eat. And everyone wants to be healthy. But how do we navigate between today’s extremes—between those offering us gastronomic gluttony and the siren song of convenient junk food and those preaching salvation only through deprivation and boring food choices? Dr. Michael Fenster draws upon his expertise and training as an interventional cardiologist and as a chef to forge a path through this wilderness to offer readers a middle path that endorses both fine dining and health eating. As a chef and foodie, and someone who has battled the bulge himself, he knows that if the food doesn’t taste great, no one will sustain any program for a lifetime. Here, Dr. Mike introduces the idea of becoming a Grassroots Gourmet. Being a Grassroots Gourmet is all about using fresh, wholesome ingredients, from local sources when you can get them. It is about the judicious use of salt, sugars, and fat to create wonderfully appealing and tasty, restaurant-worthy dishes. You do not need to be a trained chef; a few simple techniques, described here, go along way. As a physician, chef, and martial arts expert, Fenster combines knowledge from all three fields to present a cooking and dining program that recognizes our desire to eat great food without gaining weight and without sacrificing our health along the way. Revealing the latest data on previously forbidden foods like red meat and foie gras, Dr. Mike describes why these can be delicious AND healthy choices. He guides the reader step by step through a philosophy of eating and living that is sustainable and enjoyable once the commitment is made, and offers original, kitchen-tested recipes, and information about various food choices. Recipes include: Oven Roasted Mushroom Stuffed Quail with Blueberry Chimichuri Chicken Yakitori Saffron Risotto with Mushrooms, Peas, and Pearl Onions French Omelet with Truffle Butter and Brie Butternut Squash Ravioli with Sage Brown Butter Porcini Mushroom and Artichoke Heart Ragu Grilled Pork Loin Margarita Blood Orange Curry Sauce