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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Julia Child had achieved widespread recognition, 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 changing the way that we eat today. From that success came The French Chef Cookbook, Julia's first solo cookbook, written with all the wit, wisdom, and joie de vivre...

Julia Child shows you how to wash, trim, slice, chop, flute, stew, and saute mushrooms and how to serve them under glass.

Julia Child presides over a gathering on green ideas to toss about.

Julia Child shows you how to decorate a Yule log and eat it too, including spun sugar grass, meringue mushrooms and chocolate bark.

Julia Child dishes up provocative main-course ideas for luncheons and suppers.

Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.

A flaming dessert -- authentic Crepes Suzette! Julia Child shows how to make batter for dessert crepes and how to make crepe fillings with oranges, almonds, custards.

The saga of the sea scallop and how to prepare it.

Simple to do, beautiful to look at, Julia Child shows how to make aspics and jellied stock, how to test them and how to work with them. She also decorates a cold meat pate and poaches an egg and serves it in aspic.