Julia Child

NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly

“I only wish that I had written it myself.” —James Beard
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"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 (Aoli 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,...

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more.
How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken?
Here Julia provides solutions for these and...

"A collection of Julia Child's quotations"--

Julia Child shows how to stuff and roast it and gives a useful home technique for making a 9 pound bird serve 20 people.

Julia Child makes a great French meal -- an all-in-one casserole, and demonstrates how to truss and brown a whole chicken, how to roast it the French way in a casserole with various vegetables and how to carve a whole chicken. These tips work for all meats prepared this way, including veal, pork, duck, turkey and game hens.

Webster says: "a fancy light yeast dough rich with eggs and butter." But the proof of the Brioche is in the eating.

Julia Child makes a whole main course cooked together in one pot, a sumptuous and savory peasant recipe.

Julia Child demonstrates a souffle that stands on its own and won't fall.

Julia Child showcases ten-minute wonder dishes, fit for a king, including Veal Scallops. Julia shows you how to choose tender veal, how to cut your own veal scallops, the principles of sauteing and how to make quick and delicious sauces for sauteed veal or chicken. She also demonstrates the French method of cooking green vegetables, including green beans.