Julia's Breakfasts, Lunches, and Suppers: Seven menus for the three main meals [Hardcover]

Julia Child (Author)

Book Description

Publication Date: May 11, 1999

Here are seven menus to make any meal a treat--morning, noon, or evening. From a breezy Holiday Lunch featuring a melon-sized pate of chicken and a salad of skewered vegetables to a homey Sunday Night Supper of corned beef and pork with a fresh tomato fondue, Julia shows you how to plan ahead and cook without trepidation. Her incomparable step-by-step recipes, shopping lists, variations, and suggestions for leftovers are complemented by more than 100 photographs and ensure success with every meal.

Editorial Reviews

From the Inside Flap

Here are seven menus to make any meal a treat--morning, noon, or evening. From a breezy Holiday Lunch featuring a melon-sized pate of chicken and a salad of skewered vegetables to a homey Sunday Night Supper of corned beef and pork with a fresh tomato fondue, Julia shows you how to plan ahead and cook without trepidation. Her incomparable step-by-step recipes, shopping lists, variations, and suggestions for leftovers are complemented by more than 100 photographs and ensure success with every meal.

About the Author

Julia Child, the grande dame of American cooking, was born in Pasadena, California. She lives in Cambridge, Massachusetts, and Santa Barbara, California.

Product Details

• Hardcover: 113 pages
• Publisher: Knopf; 1 edition (May 11, 1999)
• Language: English
• ISBN-10: 0375403396
• ISBN-13: 978-0375403392
• Product Dimensions: 11.1 x 8.5 x 0.6 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,161,627 in Books (See Top 100 in Books)

More About the Author

Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

(Photo credit: (C) Michael P. McLaughlin)

Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful:

5.0 out of 5 stars Basic cooking from a true gourmet, May 22, 2000

By A Customer

This review is from: Julia's Breakfasts, Lunches, and Suppers: Seven menus for the three main meals (Hardcover)

Loved this book! Nothing very complicated - just lot's of simple twists and extras that make basic cooking turn out great. Adds a lot of polish to basic techniques w/an occasional smirking remark about American culture. A nice section on salads and soups. A very detailed section about vegetable preparation. Many things that I can do (a few that I can't, but can aspire to like how to flambe). My family has noticed the difference- they don't dread when my turn for cooking comes up: Nicoise salad, stuffed artichokes, and "properly" roasted chicken. Really a nice book of how to cook rather than just reciepes.