Articoli correlati a The French Chef Cookbook
Sinossi
Julia Child is America’s first lady of food. Beginning with Mastering the Art of French Cooking, she has profoundly shaped the way we cook, the way we eat, and the way we see food. In The French Chef Cookbook, the beloved icon presents 119 of the delectable French recipes that first made her a household name, when she presented them on her first public television show. From Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts, here are traditional French recipes, tested and perfected for home cooks to enjoy.
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L'autore
Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
Product Description
Book by Child Julia
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- EditoreKnopf
- Data di pubblicazione2002
- ISBN 10 037571006X
- ISBN 13 9780375710063
- RilegaturaCopertina flessibile
- LinguaInglese
- Numero di pagine480
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The French Chef Cookbook
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The French Chef Cookbook
Editore:
Knopf Doubleday Publishing Group, 2002
ISBN 10: 037571006X
ISBN 13: 9780375710063
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Da: Better World Books, Mishawaka, IN, U.S.A.
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