From Julia Child's Kitchenby 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.
- Knopf Doubleday Publishing Group
- Publication date:
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A cookbook written with humor! 677 pages of top notch recipes for soups & appetizers, main course dishes, salads & vegetables, French breads, and desserts 'to die for'. There are sections on 'How Too ...' such as homemade sausage; as well as, fundamental French cooking of pastry dough, hollandaise, vinaigrettes, and wines. The book contains detailed information on French cooking, black and white photographs and some great historical information. A pleasure to read and gain insight into Ms. Childs' passion for cooking.