Julia Child

Dzhulija Chajld - legenda, kotoraja proslavila frantsuzskuju kukhnju bolshe, chem vse frantsuzskie povara vmeste vzjatye. Ona obozhaet schedro sdabrivat bljuda slivochnym maslom, zapekat kuritsu, nogu barashka ili molochnogo porosenka, sozdavat pashtety-terriny, oblizyvat lozhku posle prigotovlennykh karamelnogo krema ili shokoladnogo sufle, azartno pech blinchiki i tarty, varit nastojaschie bujabes i lukovyj sup... Ona voskhischaet i vdokhnovljaet odnovremenno. Svoej otkrytostju i ljubovju k gotovke ona pokorila ves mir, kotoryj vsled za nej prinjalsja postigat osnovy samoj izyskannoj kukhni na svete.Kniga, napisannaja po sledam znamenitogo shou "Frantsuzskij shef-povar", pereizdaetsja uzhe bolee 40 let, i ona vse tak zhe sovremenna, kak byla pri pervom izdanii: klassicheskie frantsuzskie retsepty, okazavshiesja srodni veselomu nravu Dzhulii, pokorjajut serdtsa i kukhni. Davajte zhe gotovit vmeste s Dzhuliej!

A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of HBO Max's Julia, The French Chef Cookbook is a comprehensive (A oli to Velout , Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes. By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn't until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966. From that success came The French Chef Cookbook, Julia's first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode--"Dinner in a Pot," "Caramel Desserts," "Beef Gets Stewed Two Ways"--the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes--including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse. The definitive companion to Julia's groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.

Ranskalaisen keittotaidon klassikko.Julia Childin maailmankuulu keittokirja sisältää yli 800 ruokaohjetta. Tutustu tästä lukunäytteeseen Ranskalaisen keittiön salaisuudet on jokaisen hyvää ruokaa ja makua arvostavan kotikokin perusteos. Tämän klassikon 800 yksityiskohtaista ruokaohjetta on jaoteltu selkeisiin osioihin: keittoihin, kastikkeisiin, kaloihin, lihoihin, kasviksiin jne, Kirjan selkärangan muodostavat muunneltavat ydinreseptit ja ruoanlaiton lainalaisuuksien opettelu. Kirja on säilyttänyt asemansa ranskalaisen keittotaidon perusteoksena yli kuudenkymmenen vuoden ajan, ja se ansaitsee yhä kunniapaikan keittiössä.”Juuri tällainen keittokirjan tulee olla: täynnä herkullisia reseptejä, yksityiskohtaisia ohjeita ja tarkkoja piirroksia. Jotkut ohjeista tuntuvat ottavan luulot pois, mutta kuten Julia Child sanoo: 'Jos osaat lukea, osaat laittaa ruokaa.'" - Entertainment Weekly

Bursting with Child's adventurous and humorous spirit, My Life in France captures post-war Paris with wonderful vividness and charm.

I Julia Childs vid det här laget klassiska, för att inte säga ikoniska Det goda franska köket finns ALLT för den som vill lära sig laga mat på riktigt, ryggraden i fransk matlagning. Det är noggrant, passionerat och helt befriat från genvägar. Både vad gäller tid, råvaror och tillvägagångssätt. Vill man till exempel baka bröd, förklaras processen i inte mindre än 34 steg. Trodde du att en omelett var lätt ihopvispad? Efter 12 sidors omelettläsning inser man att det bara är att börja om helt från början. Det är långsamt, det är extremt detaljerat, och det ligger helt rätt i tiden! Det goda franska köket gavs ut för första gången 1960-talet. Den första svenska utgåvan kom 1980 och följdes sedan av flera utgåvor i olika format – alla är idag eftertraktade antikvariatsböcker. Lotta Lundgren har skrivit förordet till den nya utgåvan.

A charming, giftable collection of the beloved, best-selling author's inimitable quotes--her words of wisdom on love, life, and, of course, food. "If you're afraid of butter, use cream." So decrees Julia Child, the legendary culinary authority and cookbook author who taught America how to cook--and how to eat. This delightful volume of quotations compiles some of Julia's most memorable lines on eating--"The only time to eat diet food is while you're waiting for the steak to cook"--on drinking, on life--"I think every woman should have a blowtorch"--on love, travel, France, and much more. Perfect for Julia fans, home cooks, and anyone who simply loves to eat and drink.

A delightful collection of interviews with the beloved Julia Child--"The French Chef," author, and television personality who revolutionized home cooking in 20th century America This delightful collection of interviews with "The French Chef" Julia Child traces her life from her first stab at a writing career fresh out of college; to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, Child catapulted to fame--first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, "The French Chef" in 1963. In this volume of carefully selected interviews, Child's charm, guile, and no-nonsense advice are on full, irresistibly delicious display.

Millions know Simone "Simca" Beck as Julia Child's French partner in creating the two unforgettable volumes of Mastering the Art of French Cooking. Simca's Cuisine offers the delectable recipes that Beck personally treasured most. She presents family specialties from the well-thumbed notebooks of her mother and grandmother as well as recipes from her life in Normandy, Alsace, and Provence where she gardened, cooked, and entertained. Skillfully adapting French ways to American needs, Simca's Cuisine gives us both simple delights and fabulous concoctions presented with elegant clarity and delightful illustrations. Menus range from informal dinners that include a beef, lamb, and pork stew from "After a winter walk in the woods" and a baked apple dessert from "Autumn in Normandy" to more formal lunches and dinners that include "A gala Sunday lunch" with its sautéed trout with an almond cream sauce and "A spectacular dinner with champagne" that begins with salmon in brioche. With a charming foreword by Julia Child—her student, co-author, collaborator, and friend for forty years—here is a cookbook truly for every occasion.

Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.

'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy' A. A. Gill, The Times

'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GILL, The TimesThis is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!

'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GILL, The Times'Mastering any art is a continuing process ...' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations.

The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970. Volume One is the classic cookbook, in its entirety—524 recipes. “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens. Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking. Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so. Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves. Bon appétit!

Nothing promises pleasure more readily than the words freshly baked. And nothing says magnum opus as definitively as "Baking with Julia", which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art. "Baking with Julia" is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. With "Baking with Julia" in your cookbook library, you can become a master baker. And there's no better time to be baking than now. Quality baking today is more varied, more exciting, and simply more authentic than ever before. "Baking with Julia" celebrates this tremendous range with enticing recipes that marry sophisticated European techniques to American tastes and ingredients. With creative flair, napoleons are layered with tropical fruits, pumpkin and cranberries are kneaded into bread doughs, and a tart is topped with sweet stewed onions. Along the way, step-by-step photographs demonstrate the basic building blocks of the pastry and bread baker's repertoire, and from this firm foundation fancy takes flight. "Baking with Julia" presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers, including Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid. With nearly two hundred recipes, and half as many pages of tantalising full-colour photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you've never made flaky pie crust, your first no-fail experience is at hand. If you've never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes - from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces - this cookbook is a total immersion experience in the wonder of home baking.

How many minutes should you cook green beans? Is it better to steam them or to boil them? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Julia Child gave us extensive answers to all these questions–and so many more–in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings? All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia’s kitchen wisdom–a book you can’t do without.

A memoir begun just months before Child's death describes the legendary food expert's years in Paris, Marseille, and Provence and her journey from a young woman from Pasadena who cannot cook or speak any French to the publication of her legendary Mastering cookbooks and her winning the hearts of America as "The French Chef." Reprint. 175,000 first printing.

For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

The companion volume to the public television series Julia and Jacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking. What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make . . . *--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi *--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery *--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings And much, much more . . . Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.