Julia's Menus for Special Occasions

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Alfred Knopf, 1998 - Cooking - 114 pages
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"Here are Julia's six exceptional menus for special or hard-to-plan-for occasions
Everything you need to know to make a potentially intimidating social occasion as easy as pie. You can pacify the hungry hordes at a cocktail party with a fabulous spread, painlessly feed a crowd with a wonderful cassoulet, or dazzle dieting guests with a genuinely low-calorie feast. It's all here.
The six menus vary from light, summery fare to luscious banquets:
Birthday Dinner (featuring roast duck with cracklings and ending with an apricor-filled torte)
Lo-Cal Banquet (including Angosoda cocktail, chicken bouillabaisse with rouille, and caramel-crowned steam-baked apples)
Cocktail Party (puff pastry tarts, Peking wings, oysters, clams, buttered radishes, and more)
Cassoulet for a Crowd (a consomme au Porto and a cassoulet of beans baked with goose, lamb, and sausages, followed by cool pineapple slices)
A Vegetarian Caper (spaghetti squash tossed with eggplant persillade and a gateau of crepes layered with veggies and cheese)
Buffet Dinner (savory appetizers followed by potato gnocchi, old-fashioned country ham, and fresh vegetables a la Grecque, and as a finale an orange Bavarian torte and sliced strawberries with orange liqueur)
Julia's inimitable voice guides the home cook through recipes step-by-step, helping compile shopping lists and making suggestions for leftovers after the party's done.
With 120 full-color photographs
This book and its companion--"Julia's Delicious Little Dinners feature the finest recipes from "Julia Child & Company and "Julia Child & More Company

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About the author (1998)

Julia Child was born in Pasadena, California on August 15, 1912. She received a Bachelor of Arts degree in history from Smith College in 1934 and served with the Office of Strategic Services in East Asia during World War II. After the war, Child lived in Paris for six years, attending the famous Cordon Bleu cooking school. After graduating from cooking school, Child opened her own culinary institute called, L'Ecole des Trois Gourmandes with her friends Simone Bech and Louisette Bertholle. She achieved critical acclaim with her first cookbook Mastering the Art of French Cooking which was first published in 1961 and is still in print today and helped to popularized French cuisine in America. Starting in 1963, Child hosted the first of many award winning cooking series on PBS, where she was best known for her exuberant personality and flamboyant cooking style. Her other books include The French Chef Cookbook; From Julia Child's Kitchen; and The Way to Cook. She also filmed an instructional video series on cooking and wrote columns for various magazines and newspapers. She died of kidney failure on August 13, 2004 at the age of 91.

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