Boeuf Bourguignon. Crepes Suzette. Brioche. French Onion Soup. Quiche Lorraine. Coq au Vin. These and so many other mouthwatering classics of French cuisine owe their presence in Americas kitchens to one extraordinary chef: Julia Child. The ultimate authority on fine French cooking in America, Child awakened the American palate to this cuisine, and was devoted to making it accessible to home cooks.
In 1963, Julia Childs remarkable personality came to life in American kitchens with her groundbreaking public television show, The French Chef. Designed to teach the basics of classical French cuisine through a series of recipes, the show was a tremendous success and made Julia Child a household name and a culinary celebrity.
In The French Chef Cookbook, cooks will find all of the classic French recipes presented on The French Chef. With her signature devotion to culinary education, Julia Child takes the reader through the essential techniques of her cuisine, from how to fry an egg to how to make the most luscious and elaborate desserts. Her valuable notes on ingredients and equipment and her step-by-step directions place even the most complicated dishes within reach of home cooks. Equally useful for novices and experienced chefs, this book is an essential in every kitchen.