Cooking with Master Chefs by Julia Child 1993

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In Cooking with Master Chefs Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty colour photographs, we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so workable. For example:

Charles Palmer peppery venison steaks
Emeril Lagasse  crab boil and shrimp étouffée 
Lidia Bastianich secrets of pasta and risotto
Alice Waters  vegetable dishes and salads
Jacques Pepin puff pastry and freestanding soufflé 

Julia Child writes in her introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new!" "That point of view turns home cooking and the pleasures of the table into a wonderful adventure." So, Bon Appétit, and enjoy the adventures that this wonderful book provides.

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Publishing Details
Paperback: 160 pages
Publisher: Knopf; 1st edition (Sept. 28, 1993)
ISBN-10: 0679748296
Dimensions: 22.7 x 0.9 x 25.4 cm
Shipping Weight: 508 g