In Julia's Kitchen with Master Chefs [Hardcover]

Julia Child (Author)

Book Description

Publication Date: April 11, 1995

With more than 100 color photographs by Micheal McLaughlin

Editorial Reviews

From Library Journal

What a treat! For her new PBS series, Child invited 26 chefs into her own kitchen in her Cambridge home to show their stuff while she cooked with them and asked questions. Although this is the companion volume to the series, it stands on its own as a collaboration between some of our best chefs and our longtime favorite chef of all. Child's guests include not only talented restaurant chefs but also such luminaries as cookbook author and authority Carol Field (The Italian Baker, LJ 11/15/85). Menus are quite complicated, with Child often emphasizing that a particular dish is for those who "love to cook," but she and her staff have made the recipes accessible to home cooks. There are ahead-of-time notes, suggestions for less-complicated substitutions, and lots of boxes on techniques and ingredients. Throughout it all, Child's inimitable voice and indomitable enthusiasm comes through, whether she is describing how to make a particularly complicated dish-"rapidly prepare the following, juggling pans and spoons and cooking everything all at once"-or explaining an unusual technique for pastry dough that fascinated her. An essential purchase, of course. [HomeStyle main selection and BOMC selection; previewed in Prepub Alert, LJ 12/94.]
Copyright 1995 Reed Business Information, Inc.

From Booklist

Twenty-six chefs from America's top restaurants came to Julia Child's Cambridge, Massachusetts, home in the summer of 1994 to prepare their specialty dishes, film a television series (to be aired this spring), and contribute to this extraordinary cookbook. Chapters open with a short biography of the featured chef and detailed instructions for a few of his or her favorite concoctions. For example, Charlie Trotter offers seared scallops with curried carrot broth, George Germon and Johanne Killeen (of Al Forno Restaurant) share their "dirty steak," and Zarela Marti{¡}nez (of Zarela in New York) offers poblanos rellenos and "the perfect margarita." Julia has added sidebar notes on adapting these 150 restaurant recipes for the home cook (i.e., how to cook green beans, how to freeze bread dough). More than 100 high-quality color photographs document the artistry of these fine chefs, and the author's introduction explains how they pulled the whole project off. Julia Child has outdone herself here, and all cookery collections will need her latest effort. Kathy Broderick

See all Editorial Reviews

Product Details

• Hardcover: 302 pages
• Publisher: Knopf; 1st edition (April 11, 1995)
• Language: English
• ISBN-10: 0679438963
• ISBN-13: 978-0679438960
• Product Dimensions: 10.3 x 9.4 x 1 inches
• Shipping Weight: 3.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (11 customer reviews)
• Amazon Best Sellers Rank: #415,765 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

14 of 15 people found the following review helpful:

5.0 out of 5 stars Great cookbook to keep on hand, October 19, 2001

By 

Mary K. Johnson (Apollo, PA United States) - See all my reviews

This review is from: In Julia's Kitchen with Master Chefs (Paperback)

This book is a must in any kitchen. It covers many of the basic recipies and even some of wonderful deserts that compliment any meal, such as Baking Powder Biscuits, Fried Chicken, Peach Tart, Buttermilk Fudge Cake, and so on. The lists of ingredients are the kind that you should be able to find just about anywhere. And yes, it does have recipies included that are more complex, and elaborate as well as variations for many of he recipes. She has included several sorbet, custards, herbed butters, to name a few.
She has very descriptive and precise with her directions to accomplish even the more complicated dishes that are included in this book.
It keeps with Julia's normal format of telling you exactly what equipment is needed to complete the dish, to wonderful photo's of almost each dish, without going overboard on the number of pictures.
I have found the tips that are included on so many of the subjects/recipes, quite helpful and informative.
The book also does not get overly wordy when she tells you about each of the cooks that are included in this book.
I have found this book a great asset to my kitchen, and it has taught me quite a bit.

8 of 8 people found the following review helpful:

5.0 out of 5 stars Julia- Always a Winner, May 21, 2000

By 

"lizrdqueen" (Philadelphia, Pennsylvania) - See all my reviews

This review is from: In Julia's Kitchen with Master Chefs (Paperback)

I loved this book! I got it out from the library after browsing one day and had to have it. I've read and own a couple of her other books and had to have this one too. (And I don't buy books very often.) When I first started cooking, I quickly learned that just because something's a recipe or in a book does NOT mean it will be successful or good. But everything I've ever made from her books has come out great! I know that these are not necessarily her own recipes but it's been my experience she does not endorse recipes or chefs that are no good. The recipes in this book taste great and you can make your item with confidence because they come from the experts. Like the fried chicken and biscuit recipes from Leah Chase. Chase is a mother and grandmother and owns and runs her own restaurant in New Orleans. She's been making Fried Chicken longer than I've been alive! And you better believe she knows what she's doing. I feel priveledged to have these Masters impart their wisdom to us everyday artists.

6 of 6 people found the following review helpful:

5.0 out of 5 stars recipes that work, February 12, 2004

By A Customer

This review is from: In Julia's Kitchen with Master Chefs (Paperback)

This is a wonderful book to use for special ocasions. It does not give you everyday meals but instead you find selected recipes that are surely going to turn out fantastic. The recipe for paella is not only authentic but quite easy, as well as the pan fried fish. Every single dessert I've tried was superb, the best apple pie, the best chocolate cake ever and the most beautiful mousse towers. I am not an experienced cook and this is the book I use when I have to cook for guests.