Cooking With Master Chefs by Julia Child

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Notes about this book

  • nadiam1000 on January 20, 2018

    I received this as a gift from my sister who went to JC book signing, so it is autographed. I think if it wasn't signed I would have gotten rid of it, the recipes just do not appeal that much and are very "cheffy".

  • Smokeydoke on November 11, 2016

    This is an enjoyable book to read but the recipes are incredibly hard. I have yet to attempt one.

Notes about Recipes in this book

  • Shrimp étouffée

    • JKDLady on October 31, 2012

      This was a different recipe for our family, but we all enjoyed it. I added 1T red wine vinegar and 1tsp sugar. For the spices, I cut the salt from 1T to 1t because we prefer less salty dishes. Also, I cut the hot sauce because of the amount of cayenne, but could have easily added it. I think it would have been good, but I worried about my 13 & 15 yo boys being able to eat it. I will definitely make this again.

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  • ISBN 10 067942993X
  • ISBN 13 9780679429937
  • Linked ISBNs
  • Published Sep 28 1993
  • Format Hardcover
  • Page Count 146
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

In this companion volume to the PBS series Cooking with Master Chefs, Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs, we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious - and so workable.


Chefs include: Charles Palmer, Mary Sue Milliken and Susan Feniger, Emeril Lagasse, Andre Soltner, Jeremiah Tower, Lidia Bastianich, Patrick Clark, Michel Richard, Amy Ferguson-Ota, Robert Del Grande, Nancy Silverton, Jan Birnbaum, Jean-Louis Palladin, Alice Waters and Jacques Pepin.



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