Julia Child
Author
Language
English
Appears on these lists
Medfield Memoirs for Adults - Cooking
Medfield Memoirs for Adults - Memoir Book Club Picks
Non-Fiction Books about Chefs/Cooks
STO: Local Authors
Medfield Memoirs for Adults - Memoir Book Club Picks
Non-Fiction Books about Chefs/Cooks
STO: Local Authors
Description
In her own words, here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting...
Author
Language
English
Description
"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...
Author
Series
French Chef volume 17
Language
English
Description
Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.
Author
Series
French Chef volume 12
Language
English
Description
Julia Child prepares sauteed chicken livers and hot and cold mousse of chicken livers, and illustrates how to prepare chicken livers for sauteeing, how to saute, how to make a Madeira sauce for chicken livers or other meats, how to make a chicken liver mousse, how to unmold a mousse and how to serve a mousse.
Author
Series
French Chef volume 8
Language
English
Description
Julia Child presides over a gathering on green ideas to toss about.
Author
Series
French Chef volume 10
Language
English
Description
Julia Child makes a magnificent French dessert -- Charlotte Malakoff -- that is a party in itself.
Author
Series
French Chef volume 20
Language
English
Description
Julia Child shows you the elegant French way to roast and serve squab and small game birds.
Author
Series
French Chef volume 11
Language
English
Description
Julia Child focuses on tossed salads and French dressings, preparing mixed green salads, mixed vegetable salads and French dressing. She also demonstrates how to dress and serve salad the French way.
Author
Series
French Chef volume 18
Language
English
Description
Julia Child dishes up provocative main-course ideas for luncheons and suppers.
Author
Series
French Chef volume 6
Language
English
Description
Julia Child shows you how to wash, trim, slice, chop, flute, stew, and saute mushrooms and how to serve them under glass.
Author
Series
French Chef volume 18
Language
English
Description
Julia Child makes Daube and Carbonade de Beouf -- a classic Mediterranean duo. Each stew is easy to make, and each stew offers something new.
Author
Series
French Chef volume 19
Language
English
Description
There comes a time when you have no time, yet it's company time. That's the time for this chic three course meal.
Author
Series
French Chef volume 3
Language
English
Description
Webster says: "a fancy light yeast dough rich with eggs and butter." But the proof of the Brioche is in the eating.
Author
Series
French Chef volume 23
Language
English
Description
Julia Child demonstrates how to make a perfect souffle -- a spectacular example baked on a platter -- and a delicious new recipe for Hollandaise sauce.
Author
Series
French Chef volume 3
Language
English
Description
Julia Child makes a great French meal -- an all-in-one casserole, and demonstrates how to truss and brown a whole chicken, how to roast it the French way in a casserole with various vegetables and how to carve a whole chicken. These tips work for all meats prepared this way, including veal, pork, duck, turkey and game hens.