French Chef Cookbook by Julia Child - PDF free download eBook

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  • Published: Oct 11, 2015
  • Reviews: 602

Brief introduction:

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...

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Details of French Chef Cookbook

ISBN
9780307290670
Publisher
Knopf Doubleday Publishing Group
Publication date
Age range
18+ Years
Book language
GB
Pages
480
Format
PDF, EPUB, FB2, RTF
Quality
Low quality scanned pages
Dimensions
5.80 (w) x 8.40 (h) x 1.30 (d)
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Some brief overview of this book

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.

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A few words about book author

Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After there were married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Bostons WGBH launched The French Chef television series, which made her a national celeroundbreaking 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.

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PDF

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