Cooking With Master Chefs [Signed First Edition]

Child, Juliia

ISBN 10: 067942993X / ISBN 13: 9780679429937

Editore: Alfred A. Knopf, New York, 1993

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Stated First Edition at copyright. Beautifully signed by Julia Child at half-title page, "Julia Child". Also signed by Jan Birnbaum below Julia's signature: "Jan Birnbaum." Jan is one of Julia's contributing chefs to this volume. Includes event flyer: "Macy's Downtown Sacramento Welcomes Jan Birnbaum, owner/chef of the soon to open Catahoula Restaurant & Saloon in the Mount View Hotel in Calistoga, Saturday October 23. Julia Child's new book 'Cooking with the Master Chefs' will be available." Below this is wonderful recipe for the event served meal of House Smoked Salmon and Scrambled Egg Torte also in this volume as one of Birnbaum's recipes. Smooth pastel colored boards, fine. Heavy stock smooth coated pages, fine. Bind fine; hinges intact. Dust wrapper, near fine; unclipped 30.00, protected in new, clear sleeve. Very attractive. Large, unique 9.25" x 10.25" design. Rare signed near fine first edition in same wrapper. Julia Child introduces sixteen of America's great professional cooks, the dishes they prepare in their own kitchens, and she edits their recipes for the home cook. This handsomely designed book brings acclaimed chefs out of the restaurant and into their home kitchens with characteristic dishes and singular stylishness. As Child observes, though readers may not be equipped to mimic these achievements exactly, we can indeed "gather ideas" from the recipes and apply them as we're able with the aid and inspiration of eighty photographs. The lineup is brilliant, including Jacques Pepin, Alice Waters, Patrick Clark, Andre Soltner and twelve others; covers as much geographic as gastronomic ground, from Hawaii (one recipe by chef Amy Ferguson-Ota) to New Orleans. Reading soon becomes voyeurism, possibly even better than dining, particularly when one turns to a Provencal tapenade, courtesy of Chez Panisse's proprietor, or to Michel Richard's "Chocolate Dome" with raspberry sauce. Of course, coming from Child, the book is well and warmly written. About a pasta dish by Lida Bastianich, incorporating broccoli de rape, she comments, "This lovely dish shows what can happen to tough old greens if you treat them right." Printed and bound by R. R. Donnelley & Sons, Willard, Ohio, USA. 148 pages. Insured post Size: 4to - over 9¾" - 12" tall.

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Dati bibliografici

• Titolo: Cooking With Master Chefs [Signed First Edition]
• Editore: Alfred A. Knopf, New York
• Data di pubblicazione: 1993
• Lingua: Inglese
• ISBN 10: 067942993X
• ISBN 13: 9780679429937
• Rilegatura: Hardcover
• Edizione: First Edition.
• Condizione: Fine
• Condizione della sovraccoperta: Fine
• Firmato: Signed by Author
• Tipo di libro: Book

Descrizione articolo

Riassunto

A companion volume to a fall PBS series features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable. TV tie-in. 10,000 first printing. $20,000 ad/promo. Tour.

Product Description

Book by Child Julia