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
$15.34
FREE Shipping on orders over $25.
Condition: Used: Good
Comment: First printing of this edition. Dust jacket shows very minor wear, two tiny chips top of spine. Otherwise great shape: binding tight and square; pages clean, bright, crisp and unmarked.
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

The French Chef Cookbook Hardcover – May, 2006

4.7 out of 5 stars 98 customer reviews

See all 37 formats and editions Hide other formats and editions
Price
New from Used from
Hardcover
"Please retry"
$26.00 $4.65
Unknown Binding
"Please retry"
$4.72

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

From Library Journal

Child's TV career began in 1963 with The French Chef on WGBH-TV in New England. The show proved very popular, and this book contains all the recipes featured in the 119 installments. The text is buttressed with photographs demonstrating cooking, cutting, and serving techniques.
Copyright 2002 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

About the Author

Julia Child is a native of California and a Smith College graduate. Shortly after the appearance of the book Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which aired for many years all over the United States, and in 1978 the program Julia Child & Company was launched, followed the next year by Julia Child & More Company. In 1968 recipes from her early programs, many of which were drawn from this book, were published in The French Chef Cookbook. In 1975 From Julia Child’s Kitchen was published, followed in 1978 and 1979 by Julia Child & Company and Julia Child & More Company, based on those programs. Also based on television series were the two books—Cooking with Master Chefs and In Julia’s Kitchen with Master Chefs—she wrote in the mid-1990s, as well as Julia and Jacques Cooking at Home, with Jacques Pépin, in 1999. 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. --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: 480 pages
  • Publisher: Alfred A. Knopf (May 2006)
  • Language: English
  • ISBN-10: 0307290670
  • ISBN-13: 978-0307290458
  • ASIN: 030729045X
  • Product Dimensions: 8.4 x 5.6 x 1.6 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (98 customer reviews)
  • Amazon Best Sellers Rank: #380,516 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on February 19, 2001
Format: Paperback
If you aspire to French cooking, I cannot recommend "Mastering the Art of French Cooking" enough, and you DO need both volumes (the great breads are in the second volume.)
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.
3 Comments 198 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: Paperback Verified Purchase
In this day and age, when there are so many cooking shows that they have their own channel, I remember my far-away youth, when you could choose between Graham Kerr and Julia Child and not much of anyone else . . .

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 . . .
1 Comment 93 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
This is a very nice cookbook. In this volume, one reviews the recipes that Julia Child featured on her TV series, "The French Chef." Not all recipes are quick and easy to create; however, the full volume provides many that can be done handily by folks in their kitchens.

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.
Comment 47 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: Paperback
Though you would not want to cook like this everyday, it does produce delicious food with emphasis on proper technique presented in an informal and laid back manner that is unique to Julia Child. A new forward is written by Julia Child explaning the changes in attitudes on food between the late 1960s (when the book was originally published) and the 1990s. A must for all serious about cooking. Though it lacks the in depth explanations of her other books, it is still a great resource for serious cooks. Anyone who grew up or ever watched Julia Child as the French Chef will especially love this book ( come on, you KNOW you have made the roasting hen dance to the French Chef Theme song at least ONCE before trussing it!!).
Comment 51 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: Paperback
I came home from kindergarten every day and watched Julia while I had my cookies and milk; when this book came out my mother and I started cooking in earnest from it. Julia wrote this just for people taking the first serious plunge into the kitchen and you will need other cookbooks, but this one taught me several good things.

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.
Comment 46 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

Most Recent Customer Reviews