The French Chef Cookbook

Front Cover
Alfred A. Knopf, 2002 - Cooking - 424 pages
12 Reviews
America's best-loved culinary expert brings together her most "magnifique" French recipes in a lavish new trade edition of her classic cookbook. The featured recipes are slightly simplified versions of the classic ones in Child's "Mastering the Art of French Cooking." of photos.

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Review: The French Chef Cookbook

User Review  - Ginnie Grant - Goodreads

Classic! Every cook and non-cook alike should read this book! Read full review

Review: The French Chef Cookbook

User Review  - Cheryl Scott - Goodreads

Two words: Boeuf Bourguignon. Great cookbook that altered the way millions of Americans saw food and cooking. I cherish this book! Read full review

About the author (2002)

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.

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