Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Buy Used
$4.52
FREE Shipping on orders over $25.
Condition: Used: Acceptable
Comment: This is a ex library book, stickers and markings accordingly.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Cooking With Master Chefs Hardcover – September 28, 1993

4.1 out of 5 stars 9 customer reviews

See all 2 formats and editions Hide other formats and editions
Price
New from Used from
Hardcover
"Please retry"
$6.65 $0.01

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
click to open popover

Editorial Reviews

Amazon.com Review

A companion to the PBS series of the same name, Julia Child's classic Cooking with Master Chefs introduces readers to sixteen of America's top chefs, then presents their signature dishes to make at home. With the relaxed precision cooks expect of Child's recipes, and aided by more than 80 color photos, the dishes are as accessible as they are delicious. Child's fans, as well as those of chefs including Emeril Lagasse (Emeril's, New Orleans), André Soltner (formerly of Lutèce, New York), Alice Waters (Chez Panisse, Berkeley) and Michel Richard (Citrus, Los Angeles), among others, will be delighted.

The recipes, arranged in mini-menus of three to five dishes each, run the gamut of (mostly) American-inspired specialties. The aforementioned Lagasse provides an authentic Louisiana Crab Broil and savory Shrimp Étoufée; Mary Sue Milligan and Susan Feninger (Border Grill, Santa Monica), present a spicy vegetarian feast; and Charles Palmer (Auriole, New York), reveals his methods for making perfectly seared Venison and Tender Butternut Squash Timbales. The Italian table is represented by Lidia Bastianich (Felidia, New York), who shares her Pasta Ears with Brocolli di Rape and Sausages. And for dessert, chef Richard produces an extraordinary Chocolate Dome and pulse-quickening Hot Chocolate Truffles. Other chefs provide equally mouth-watering dishes.

Useful notes on techniques and ingredients are given throughout and in an appendix. As lively as it is instructive, Cooking with Master Chefs should provide a gratifying encounter with a remarkable culinary crew, conducted by an esteemed interpreter of the world's table. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

This handsomely designed book, a companion to the new PBS television series, brings acclaimed chefs out of the restaurant and into their own home kitchens with characteristic dishes and singular stylishness. And as Child ( The Way to Cook ) observes, though readers may not be equipped to mimic these achievements exactly, we can indeed "gather ideas" from the recipes and apply them as we're able, with the aid and inspiration of 80 photographs. The lineup is brilliant, including Jacques Pepin, Alice Waters, Patrick Clark, Andre Soltner and 12 others; and it covers as much geographic as gastronomic ground, from Hawaii (one recipe by chef Amy Ferguson-Ota incorporates "ti" leaves, which grow wild there) to New Orleans. Reading soon enough becomes a form of voyeurism, possibly even better than dining, particularly when one turns to a Provencal tapenade, courtesy of Chez Panisse's proprietor, or to Michel Richard's "Chocolate Dome" with raspberry sauce. And of course, coming from Child, the book is well and warmly written. About a pasta dish by Lida Bastianich, incorporating broccoli de rape , she comments, "This lovely dish shows what can happen to tough old greens if you treat them right." Author tour. Illustrated.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Hardcover: 146 pages
  • Publisher: Knopf; First Edition edition (September 28, 1993)
  • Language: English
  • ISBN-10: 067942993X
  • ISBN-13: 978-0679429937
  • Product Dimensions: 0.8 x 9.5 x 10.2 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #572,169 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I never miss any of Julia Child's television programs or any of her books. In Cooking With Master Chefs, other wonderful chefs share their culinary secrets with Julia Child and with us. Like all cookbooks by Julia Child, this book contains recipes that are easy to understand and very easy to follow.
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
Julia Child has written a cookbook with her chef friends such as Susan Feniger, Emeril LaGasse, Jacques Pepin, and others in this collection. She writes her books with great affection as the meals that she prepares and cooks on her shows and in real life. The celebrity chefs are really Julia's friends. In this book, she takes a few of their recipes along with adding biographical information on how they started their careers as chefs. Child treats each of her fellow chefs with great encouragement, delight, and affection in this book.

If you will be reading and possibly using the recipes, please follow the instructions carefully. By looking at the meals and the recipes, you would think it's easy but it's not. These chefs have proven to masters of their crafts. Julia Child fans like myself appreciate not just her skills in the kitchen or as an author but as a friend to viewers and to her guests.

Julia and her master chefs each teach about the culinary arts, friendship, and sharing recipes with your friends.
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
A simple book with simple techniques and ingredients to make incredible food. I'm a huge fan of the spinach and eggplant curry, which is a tasty vegan dish if you take out the butter (but of course insane with it), and the deep fried truffles are sublime.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
This is a wonderful book to use for special occasions. It does not give you everyday meals but instead you find selected recipes that are surely going to turn out fantastic. I am not an experienced cook and this is the book I use when I have to cook for guests.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
over rated. Bought it as I wanted a recipe from Jacques Pepin who is a far better chef in my opinion than Julia as his recipes are so much easier and far more tasty. Check out a cookbook from Pepin. You will love him.
1 Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse