Free Download The French Chef Cookbook, by Julia Child
Free Download The French Chef Cookbook, by Julia Child
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The French Chef Cookbook, by Julia Child
Free Download The French Chef Cookbook, by Julia Child
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From Library Journal
Child's TV career began in 1963 with The French Chef on WGBH-TV in New England. The show proved very popular, and this book contains all the recipes featured in the 119 installments. The text is buttressed with photographs demonstrating cooking, cutting, and serving techniques. Copyright 2002 Reed Business Information, Inc.
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From the Inside Flap
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.
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Product details
Paperback: 480 pages
Publisher: Knopf; 1 edition (August 6, 2002)
Language: English
ISBN-10: 9780375710063
ISBN-13: 978-0375710063
ASIN: 037571006X
Product Dimensions:
5.5 x 1.3 x 8.3 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
110 customer reviews
Amazon Best Sellers Rank:
#243,124 in Books (See Top 100 in Books)
I have both this book and Mastering the Art of French Cooking, Volume I. Comparing the two books, I think Julia simplified some of her recipes due to the time constraints of the television series. On the other hand, this cookbook includes recipes not addressed in the latter. I find both books invaluable; I'm happy to have both.
Wonderful cookbook that accompanies the iconic French Chef series from the '60s & '70s. The episodes are not listed in the same order that they appear on video. That's minor, as there is an index. There are a few pages with pictures from the show, but there are no illustrations or photos to go with specific recipes. Some of the recipes are rather odd; I can't see myself making a stuffing out of prunes stuffed with goose livers...but there are many recipes worth trying. The chocolate souffle is delicious. I recommend getting some of the seasons of the French Chef on Amazon Instant Video and using this cookbook for more specific recipe info. After all these years we still love Julia!!!!
Although I've bought, use, and revere BOTH 'Mastering...' Vol. 1and 2, I've found this book to be an extremely useful one as well. Unlike the 'Mastering...' volumes, this is a rather eclectic collection of first-rate Fench recipes, all excellent, drawn from the original French Chef television series on PBS. They are uniformly superb--I STILL use the Mousse au chocolat recipe after all these (almost 50!) years. It made me a Julia Child fan, which I foolishly hadn't been previously. This is THE book for would-be hostesses, cooks, etc. who want to cook French recipes. Thank God the Knopf people had the common sense to republish this fine book relatively intact. Buy it--you'll never regret it!
Julia Child's The French Chef Cookbook contains every episode of recipes from her PBS Shows. It includes the origin of her "show on a shoestring budget" - She & her husband and a few friends bought the food, brought it to a variety of austere "kitchens" made available on an ad hoc basis, wrote the "script" and "directed" the show. The recipes include just about anything French, from plain to fancy and simple to complex most folks have ever heard of. It's a much cheaper and less daunting set of recipes than her encyclopedic masterwork on French cuisine the 734-page Mastering the Art of French Cooking. It's a "should have" for any set of basic cookbooks.
My copy of this book is missing several recipes and about 60 pages. Besides THAT, it's fine.
In this day and age, when there are so many cooking shows that they have their own channel, I remember my far-away youth, when you could choose between Graham Kerr and Julia Child and not much of anyone else . . .Kerr was the one who always had a glass of wine at his elbow and looked as if he might invite a lucky member of his audience to a bottle party at the local wife-swapper's club. Julia Child was like the big goofy aunt who got all enthusiastic about things and transmitted that to you. Between them, I learned to love food (too much) and discovered that cooking, while undeniably work, was also a lot of fun.And now you too can do it at home. Lots of beef in wine and sauces with cream and dry white vermouth, many onions and scallions and mushrooms. The occasional dish you're required to set on fire. And always more butter.There are also lots of patient, common-sense instructions on such sticky subjects as folding omlettes, whipping egg whites, and, horror of horrors, making hollandaise sauce from scratch. In print, as on television, there is Child's supportive, can-do attitude--you ARE going to make mistakes along the way, but a lot of them can be corrected, and with experience, these things will become easier. Just keep doing. And follow the technical rules, which are there for a reason.And after some effort, you can fold an omlette, the egg yolks in the hollandaise don't scramble, and you can even roll up a sponge cake. The souffles even rise. Oh, and by the way, only make POT -A-FEU if you are serving an army and have a week to cook it . . .
With some hesitation, I gave this book to my wife as one of her Christmas presents. She had always hated cook books without photos, but she was eager to try some Julia Child recipes. She gobbled up this book - she loved the way it was written, and immediately began trying some of the dishes. We ate really well the first couple of weeks! Of the first 6 things she made, all were very good, and half were outstanding. Who knew it would be a present for me as well?
My gosh, who could have a cookbook collection without Julia Child? I have her whole collection and I wouldn'tshare her books with anyone.She has been proved as a Cooking Genius and boy was she tagged correctly.Her books give me joy. Buy them if you can still find them.
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