In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

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Notes about Recipes in this book

  • Great baking-powder biscuits

    • gstaples on September 28, 2011

      These are the best biscuits, my family has tasted, close to Knott's Berry Farm biscuits, from long ago. In other words not as much sugar as they now use.

  • Monique Barbeau's pita bread

    • Bloominanglophile on September 15, 2013

      When I made these in 1998, I thought they weren't very flavorful. Of course, I'm sure I didn't have any Dukka spice back then. Maybe this "makes" the breads?!?

  • Pickled red peppers

    • sherrib on February 09, 2016

      Easy and delicious. Went wonderfully with the Sweet-and-sour sole, Venetian style. I'm sure it won't last long as I foresee that it will be used as a garnish/accompaniment for many meals.

  • Sweet-and-sour sole, Venetian style (Sfoglii saor)

    • sherrib on February 09, 2016

      Loved this. The sauce is unusual but very tasty. Delicate flavor that doesn't overpower the fish. Made the pickled red pepper garnish to go with it as suggested. Excellent.

    • sherrib on February 13, 2016

      I forgot to mention that I doubled the sauce recipe for the amount of fish specified. You can never have too much sauce, but I definitely felt that it needed it.

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  • ISBN 10 0679760059
  • ISBN 13 9780679760054
  • Published Aug 20 1996
  • Format Paperback
  • Page Count 302
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf

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