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From Barnes & NobleCooking with Two Culinary Masters
As any dedicated cook will tell you, the same recipe can yield startlingly different results in different hands. Sometimes it happens because of the quality of ingredients used, sometimes it's due to technical issues like humidity or oven temperature, but more often than not, it's because different cooks have different tricks, shortcuts, techniques, and tastes that make their influence felt even when they stick close to a recipe's directions. Julia Child and Jacques Pépin do something wonderful in the beautiful new companion volume to their PBS series, Julia and Jacques Cooking at Home. They highlight and play with these differences, showing the reader exactly how and why they make the same dish differently and explaining the results. Charmingly, they do it in their own voices, and they're not afraid to disagree with each other. The book brings the personalities of these two legends, as they improvise, joke, and argue, to vivid life. It's also beautifully put together, with simple sidebars color-coded to each chef's comments, step-by-step photos illustrating techniques like beating egg whites or cleaning an artichoke, and candid black-and-white shots of the chefs on and off the TV set. The recipes included cover the basics of great casual French cuisine, from perfect roast chicken to classic omelettes, from Niçoise salad to crème brûlée. For a beginning cook, Julia and Jacques Cooking at Home offers not just the expert advice of two culinary masters but a unique insight into the thought processes that go into putting a dish together. And for more experienced home chefs, the book is simply a pleasure, both to read and to cook from.
—Kate Murphy Zeman