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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  • ISBN 10 030729045X
  • ISBN 13 9780307290458
  • Published May 01 2006
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

The French Chef Cookbook

From The French Chef, the PBS series that began it all, here are all the recipes that introduced Julia Child to an American public hungry for more sophisticated cooking techniques. In this handsome new hardcover edition, home cooks will rediscover the recipes that made Julia Child America’s undisputed expert on fine French cooking. With her signature devotion to culinary education, Julia Child takes her reader—from novice to experienced chef—through the essential techniques of her cuisine, from how to fry an egg to success with the most luscious and elaborate desserts. Julia Child remains the ultimate authority on French cooking in this country, and with this beautiful and accessible volume, her wisdom is available to all.

The French Chef Cookbook features: *16 pages of photos illustrating Child’s techniques *Bound-in ribbon marker for easy reference *Child’s valuable notes on equipment and ingredients *Step-by-step recipes for such classic favorites as Coquilles Saint-Jacques, Boeuf Bourguignon, Hollandaise and Béarnaise sauces, Pots de Crème, and Chocolate Soufflé

This classic edition deserves a place in the collection of every serious home cook.

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