Revised edition of the classic cookbook, originally published in 1961. --This text refers to an out of print or unavailable edition of this title.
Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they were married they lived in Paris, where Ms. Child 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 Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Her subsequent public television shows—Julia Child & Company (1978), Julia Child & More Company (1980), Cooking with Master Chefs (1993), In Julia’s Kitchen with Master Chefs (1995), Baking with Julia (1996), and her one-on-one collaboration with Jacques Pépin, Julia and Jacques Cooking at Home (1999)—were all accompanied by books of the same names. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia’s Kitchen Wisdom, a distillation of her years of cooking experience. Her memoir, My Life in France, was published posthumously in 2006. She died in 2004.
Simply put: The French Cooking Bible. Amazing, actually teaches you.Published 2 days ago by Allen Koob Jared
saw movie Julia Julia and wanted to try a couple recipes worked out well.. also applied a couple technices to present day recipes.. I wish it had more pictures.. Read morePublished 2 days ago by dargo69
A must-have for any cook whether you are a home cook or professional chef.Published 4 days ago by Catherine Becker
Great book with good descriptions and tasty recipes. I especially liked the beginning where everything you need to know about crockery and techniques is described in great detail. Read morePublished 9 days ago by Eva