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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.
Over a ten years ago I was working at a posh restaurant in New York, The China Grill as a waitress. I was told that I would have a table of fifteen in my section that night, and that they were serious foodies. Little did I expect Julia Child to be at the center of the table! I was terrified, having revered her for so many years expected her to be some sort of Olympian goddess. To my delight, she was incredibly down to earth, and extraordinarily appreciative of my service. After every plate of food and every new bottle of wine, she'd tell me how lovely everything was. At the end of the night, she told me I was lovely as well. It was one of the greatest tables of my lengthy career. Now, many years later, I'm the editor for this book. I doubt if she remembers the younger me, but I'll never forget her generosity, which she still has in abundance.
A. Scheibe, Editor --This text refers to an out of print or unavailable edition of this title.
We need one of these books every 2-3 years due to over-use. Can't do without Julia!Published 12 days ago by Dale McLellan
A lot of the recipes are the same in the Master the Art of French CookingPublished 27 days ago by Paul K.
Some of the foods she cooks are not what Americans eat. Still, her methods are valid and well presented.Published 3 months ago by vicky
Was a wedding present for a couple who like to cook together. Figured they might not have this oldie but goodie. It also was not as complete as the original, so easier to use. Read morePublished 4 months ago by NAMI NYC