Requirements: ePUB Reader | 30.3 MB | Version: Retail (2023 Version)
Overview: 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 centrepiece of HBO 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.
Genre: Non-Fiction > Food & Drink
Many of the recipes in this book were taken from or were based on Mastering the Art of French Cooking, Volume One, and were reprinted with the permission of Alfred A. Knopf and of my colleagues, Simone Beck and Louisette Bertholle. Many other recipes, techniques, and culinary ideas were inspired by Simone Beck, and were freely used with her permission. —j.c.
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