The Way to Cook [Signed First Edition]

Child, Julia; Manell, Rosemary (Food Designer)

ISBN 10: 0394532643 / ISBN 13: 9780394532646

Editore: Alfred A. Knopf, New York, 1989

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Beautifully signed by Julia Child at half-title page: "Bon Appetit! Julia Child." Very attractive. Includes original 6" x 8" b&w semi-gloss photograph from book promotion of Julia signing "The Way to Cook" with back of photo dated Sept. 12, 1990. According to the original owner, the photo is from an appearance of Julia Child at a luncheon held on this date in 1990 in "Governor's Mansion," The Inn at Essex, Vermont. Stated "First Edition" at copyright page; 1989 at title page and copyright. Very substantial oversize volume with 9 1/2" x 11 1/4" design weighing nearly six lbs. Semi-gloss, white patterned boards, light shelf wear, bump. Heavy stock, coated pages, near fine. Bind fine, square; hinges intact. Bright and elegant dust wrapper, light shelf wear; unclipped 50.00, protected in new clear sleeve. Rare near fine signed first edition in same wrapper with original photo from event. Julia takes you into her kitchen and tells you - and shows you - everything she knows about the essentials of good cooking. A one-of-a-kind, brilliant cookbook. She blends classic technique with free-style American cooking, emphasizing lightness, freshness and simpler preparations. More than eight hundred recipes and profusely illustrated with six hundred color photographs. Printed in the United States of America. 511 pages with a Note on the Author and the Type. Insured post. Size: 4to - over 9¾" - 12" tall.

Codice articolo 022196

Dati bibliografici

• Titolo: The Way to Cook [Signed First Edition]
• Editore: Alfred A. Knopf, New York
• Data di pubblicazione: 1989
• Lingua: Inglese
• ISBN 10: 0394532643
• ISBN 13: 9780394532646
• Rilegatura: Hardcover
• Disegnatore: Leatart, Brian; Scherer, Jim (Photography)
• Edizione: First Edition.
• Condizione: Fine
• Condizione della sovraccoperta: Fine
• Firmato: Signed by Author
• Tipo di libro: Book

Descrizione articolo

Riassunto

In her most creative and instructive cookbook, Julia Child distills a lifetime of cooking into 800 recipes emphasizing lightness, freshness, and simplicity. Chapters are structured around master recipes, followed by innumerable variations that are easily made once the basics are understood. For example, make Julia’s simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and you’ll soon be including Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese on your menu. Here home cooks will find a treasure trove of poultry and fish recipes, as well as a vast array of fresh vegetables prepared in new ways, along with bread doughs and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on a cake, there are more than 600 color photographs to entice and instruct you along the way. A brilliant, inspiring, one-of-a-kind, book from the incomparable Julia Child, The Way to Cook is a testament to the satisfactions of good home cooking.

Informazioni sull?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.