The French Chef Cookbook by Julia Child

  • Chicken breasts poached in butter, with wine cream sauce (Suprêmes de volaille à blanc)

    from The French Chef Cookbook The French Chef Cookbook by Julia Child

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: chicken breasts; Port wine; heavy cream; parsley
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Notes about this book

  • bocaboy on April 03, 2022

    This hardcover mimics the paperback (which I have and is unindexed by EYB)

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Publishers Text

All the recipes that Julia Child demonstrated on her first public television series, The French Chef--the 119 shows that made Julia a household name and changed forever the way Americans cook.


Julia Child is a native of California and a Smith College graduate. Shortly after the appearance of the book Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which aired for many years all over the United States, and in 1978 the program Julia Child & Company was launched, followed the next year by Julia Child & More Company. In 1968 recipes from her early programs, many of which were drawn from this book, were published in The French Chef Cookbook. In 1975 From Julia Child's Kitchen was published, followed in 1978 and 1979 by Julia Child & Company and Julia Child & More Company, based on those programs. Also based on television series were the two books - Cooking with Master Chefs and In Julia's Kitchen with Master Chefs - she wrote in the mid-1990s, as well as Julia and Jacques Cooking at Home, with Jacques Pépin, in 1999. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia's Kitchen Wisdom, a distillation of her years of cooking experience.

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