CART

(0) items

Mastering the Art of French Cooking: The Essential Cooking Classics,9780307593528
This item qualifies for
FREE SHIPPING!

FREE SHIPPING OVER $59!

Your order must be $59 or more, you must select US Postal Service Shipping as your shipping preference, and the "Group my items into as few shipments as possible" option when you place your order.

Bulk sales, PO's, Marketplace Items, eBooks, Apparel, and DVDs not included.

Mastering the Art of French Cooking: The Essential Cooking Classics

by
ISBN13:

9780307593528

ISBN10:
0307593525
Format:
Hardcover
Pub. Date:
12/1/2009
Publisher(s):
Random House Inc
List Price: $99.95

Buy New Book

In Stock Usually Ships in 24 Hours
N9780307593528
$74.62

Rent Book

We're Sorry
Sold Out

Used Book

We're Sorry
Sold Out

eBook

We're Sorry
Not Available

More New and Used
from Private Sellers
Starting at $50.59
See Prices

Questions About This Book?

What version or edition is this?
This is the edition with a publication date of 12/1/2009.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.

Summary

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its final creation.

Author Biography

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they were married they lived in Paris, where Ms. Child 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 Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Her subsequent public television shows—Julia Child & Company (1978), Julia Child & More Company (1980), Cooking with Master Chefs (1993), In Julia’s Kitchen with Master Chefs (1995), Baking with Julia (1996), and her one-on-one collaboration with Jacques Pépin, Julia and Jacques Cooking at Home (1999)—were all accompanied by books of the same names. 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. Her memoir, My Life in France, was published posthumously in 2006. She died in 2004.


Please wait while the item is added to your cart...