The French Chef Cookbook

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Bantam Books, 1971 - Cooking, French - 467 pages
22 Reviews

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Review: The French Chef Cookbook

User Review  - Mary - Goodreads

Such a great cookbook. Lots of visual diagrams (like for deboning a chicken), step by step directions and recipes for the middle-advanced cook. The book is arranged around Julia Child's cooking show ... Read full review

Review: The French Chef Cookbook

User Review  - Goodreads

Such a great cookbook. Lots of visual diagrams (like for deboning a chicken), step by step directions and recipes for the middle-advanced cook. The book is arranged around Julia Child's cooking show ... Read full review

Contents

Subject Guide
xxi
Notes on Wine
xxix
A Note on the Importance of Flour Measuring
xxxii
Copyright

122 other sections not shown

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About the author (1971)

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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