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The French Chef Cookbook Paperback – August 6, 2002
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From Library Journal
Copyright 2002 Reed Business Information, Inc.
From the Publisher
A. Scheibe, Editor --This text refers to an out of print or unavailable edition of this title.
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(Photo credit: (C) Michael P. McLaughlin)
Top Customer Reviews
But...if you want the most often asked-for French classics like Lobster Thermidor, Cassoulet and the classic desserts to use for your elegant dinner parties, this is a BETTER choice. It is slimmed-down, modernized, has photos and is the best of the best.
So it's easy to choose; want to learn and read about French cooking, I like the Mastering series better (even better than Jacques Pepin's book.) Want a handy reference for classic dishes for occasional forays into French cuisine? Choose this one.
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 . . .
Some examples of recipes that are delicious and doable:
1. Coquilles Saint-Jacques. The nice thing about this recipe is that Julia Child provides variations on the main recipe. It takes considerable preparation, but this dish, featuring scallops, is well worth it. If one prepare the variation she mentions of serving in separate dishes, one can get a very nice response from dinner guests.
2. Boeuf Bourguignon. Beef burgundy. Easy to make--but delicious to eat. And this dish can serve many people if one wishes to serve dinner for a multitude of people. The beef, cut into small pieces, becomes tender after slow cooking over time with a wine sauce. Throw in onions, mushrooms, and so on, serve with rice, potatoes, or noodles. Delicious!
3. Quenelles. A wonderful fish dish which, if done well, is exquisite! What is nice about this recipe is that it is pretty straightforward. The fish used in France is normally pike; options beyond that include halibut, flounder, cod, sole, etc. The recipe details nicely the development of the dish and its poaching. Several different serving methods are also provided.
And so on.
All in all, a nice work for different reasons: (1) It nicely summarizes the essence of a wonderful TV program by Julia Child; (2) It provides cooks with a nice set of recipes. Some of the recipes ion this book are not so simple to make at home. However, otherts are quite doable.
All in all, a worthy work to add to one's cookbook collection.
First, the basics of serious cooking at the age of ten.
Second, how to read instructions and follow them. I have overhauled tractor engines because Julia Child taught me basic cooking as a small child. It's a lot of the same critical thinking and ability to read an instruction manual. It's still a simple enough cook book though.
So that's where this book really shines, as a great start for novice cooks and a good reference for a lot of classic recipes. I still think it's good for the kids too. Mine are experimenting with it at ages ten and twelve. Why waste time on underpowered kiddy cookbooks when a pared down classic will do the job so much better? I still grab it for quick and easy dinner and I highly recommend it for anyone taking the first plunge into the kitchen.
Most Recent Customer Reviews
I have missed this ever since I lost most of my library in Hurricane Katrina. Great condition. Will add some wine and sauce stains to make it feel at home. Thank you!Published 14 hours ago by Cuz Nelson
Perfect! The nice thing about this Julia Child cookbook is you can watch her make all of the recipes on "The French Chef" on YouTube. Read morePublished 1 month ago by Jeff H.
Amazing cook book! Julia gives such great direction and writes in such a wonderful conversational way. A pleasure to read and cook with!Published 2 months ago by Kelly
We need one of these books every 2-3 years due to over-use. Can't do without Julia!Published 5 months ago by Dale McLellan
A lot of the recipes are the same in the Master the Art of French CookingPublished 6 months ago by Paul K.