| Product Summary | | Format: Paperback | | ISBN: 9780394721774 | | Publisher: A. A. Knopf | | Publish Date: 9/1/1983 | | Buy.com Sku: 30059638 | | Item#: R9Q7SJ | | Buy.com Sales Rank: 58279 | | Dimensions (in Inches) 10.25H x 7.25L x 1.5T |
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| | | In all of our recipes, and especially in those for desserts and cakes, we have taken full advantage of modern mechanical aids wherever we have found them effective. While Volume I reflects France in the 1950s and the old traditions of French cooking, Volume II, like France herself, has stepped into contemporary life.
Annotation:
Julia Child's two-volume masterwork--one of the most popular and influential cookbooks ever published--introduced French cooking to millions of home cooks during the 1960s and '70s. Among the recipes she includes, mainly traditional but occasionally moderately innovative, are Courgettes en Pistouille, Gnocchi Gratin?s au Fromage, Pain Lous XV, Proven?al Soup au Pistou, Cassoulet, Brussels Sprouts Braised with Chestnuts, Echalotes, Gateau a l'Orange, Pat? ? Choux, Raspberry Mousse, and Molded Pudding ? l'Imperatrice.
| PraiseTime
"[It] is still regarded as the definitive English-language work on classic French cuisine." - Michael Demarest 04/18/83Detroit News
"Today, when a young person asks me what cookbook is indispensable, I mention these two volumes without hesitation. They are not only great teaching guides, they are cultural guides to the cuisine that has long been considered the greatest in the world." - Martha Stewart 02/26/1986 |
| Author Bio| Julia Child | | The world-renowned chef Julia Child did not start cooking until she was in her 30s, discovering French cuisine several years later, when her husband Paul Child, a foreign service officer, was reassigned to Paris, where she began taking classes at the Cordon Bleu cooking school. "I'd been looking for my life's work all along," she said of this experience. "And when I got into cooking I found it." During her Paris years, she met Simone Beck and Louisette Bertholle, her future collaborators on the influential two-volume MASTERING THE ART OF FRENCH COOKING. In the 1960s and '70s, Child launched the American craze for good cooking, primarily through her TV program, THE FRENCH CHEF. She was 6'2", hefty, and famously messy in the kitchen; her droll, comfortable persona, and the casualness with which she imparted the techniques of French cuisine, took the mystery out of the subject, and her admirers numbered in the millions. She was the author of numerous books on all aspects of cooking; she also hosted many other television shows, collaborated with celebrated chefs, and over a long career held onto her position as America's favorite cook. In 2000, she was awarded a medal of the Legion of Honor by the French government. In 2001, she moved from Cambridge, her longtime home, to California--for the weather, she said. Julia Child died in her sleep at the age of 92, in an assisted living facility north of Los Angeles. A posthumously published autobiography, MY LIFE IN FRANCE, shared how her love of French food transformed into a trend-setting career. |
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