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The French Chef Cookbook by Julia Child
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The French Chef Cookbook

By Julia Child

By Julia Child

By Julia Child

By Julia Child

Best Seller
Hardcover $35.00

Nov 21, 2023 | ISBN 9780593537473

Ebook $12.99

May 25, 2022 | ISBN 9780593536681

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    The French Chef Cookbook by Julia Child
    Hardcover $35.00
    Nov 21, 2023 | ISBN 9780593537473

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    • $35.00

      Nov 21, 2023 | ISBN 9780593537473

      Buy from Other Retailers:

    • May 25, 2022 | ISBN 9780593536681

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    Buy the Ebook:

    About The French Chef Cookbook

    A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child’s debut TV show, which made her a star and is now featured as the centerpiece of Max’s Julia.

    The French Chef Cookbook     is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes.
     
    By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966.
     
    From that success came The French Chef Cookbook, Julia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse.
     
    The definitive companion to Julia’s groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.

    About The French Chef Cookbook

    A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child’s debut TV show, which made her a star and is now featured as the centerpiece of Max’s Julia.

    The French Chef Cookbook     is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes.

    By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966.
     
    From that success came The French Chef Cookbook, Julia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse.
     
    The definitive companion to Julia’s groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.

    Also by Julia Child

    People Who Love to Eat Are Always the Best People
    Mastering the Art of French Cooking (2 Volume Box Set)
    Julia's Kitchen Wisdom
    My Life in France
    Mastering the Art of French Cooking, Volume I
    See all books by Julia Child

    Also by Julia Child

    People Who Love to Eat Are Always the Best People
    Mastering the Art of French Cooking (2 Volume Box Set)
    Julia's Kitchen Wisdom
    My Life in France
    Mastering the Art of French Cooking, Volume I
    See all books by Julia Child

    About Julia Child

    JULIA CHILD was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle,… More about Julia Child

    About Julia Child

    JULIA CHILD was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle,… More about Julia Child

    Product Details

    Category: International Cuisine | Cooking Methods

    Hardcover | $35.00
    Published by Knopf
    Nov 21, 2023 | 496 Pages | 7 x 9 | ISBN 9780593537473

    Category: International Cuisine | Cooking Methods

    Ebook | $12.99
    Published by Knopf
    May 25, 2022 | 496 Pages | ISBN 9780593536681

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    Praise

    “Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor.” —Alice Waters, Chez Panisse

    “Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.” —Emeril Lagasse, Emeril’s Restaurant

    “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all.” —Thomas Keller, The French Laundry

    “Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit.” —Mimi Sheraton

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