{"product_id":"cooking-master-chefs-cookbook","title":"Julia Child's Cooking With Master Chefs Cookbook","description":"\u003cp\u003eSixteen of America's top chefs' recipes are re-interpreted by Julia Child in her Cooking with Master Chefs cookbook. You'll find dishes from Border Grill's Mary Sue Milliken and Susan Feniger to Michel Richard of Cintronelle, Alice Waters of Chez Panisse and more. \u003c\/p\u003e\u003cp\u003e---- \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover with dust jacket, 147 pages \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCopyright: \u003c\/strong\u003e1993, First Edition \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePublisher: \u003c\/strong\u003eAlfred A. Knopf, Publisher \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAuthor: \u003c\/strong\u003eJulia Child \u003c\/p\u003e\u003c!-- split --\u003e\u003cp\u003e\u003cstrong\u003eDescription: \u003c\/strong\u003eJulia Child introduces sixteen of America's great professional cooks and the dishes that they make in their own kitchens. In this companion volume to the PBS series \"Cooking with Master Chefs,\" Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious, and so workable. For example: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003efrom Charles Palmer (Aureole, New York), how to sear peppery venison steaks\u003c\/li\u003e\n\u003cli\u003efrom Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast\u003c\/li\u003e\n\u003cli\u003efrom Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee\u003c\/li\u003e\n\u003cli\u003efrom Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace\u003c\/li\u003e\n\u003cli\u003efrom Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken\u003c\/li\u003e\n\u003cli\u003efrom Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto\u003c\/li\u003e\n\u003cli\u003efrom Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish\u003c\/li\u003e\n\u003cli\u003efrom Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles\u003c\/li\u003e\n\u003cli\u003efrom Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono\u003c\/li\u003e\n\u003cli\u003efrom Robert Del Grande (Cafe Annie, Houston), how to cook with chiles\u003c\/li\u003e\n\u003cli\u003efrom Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves\u003c\/li\u003e\n\u003cli\u003efrom Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb\u003c\/li\u003e\n\u003cli\u003efrom Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace\u003c\/li\u003e\n\u003cli\u003efrom Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads\u003c\/li\u003e\n\u003cli\u003efrom Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eJulia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: \"Every day I learn something new!\" \"That point of view,\" she says, \"turns home cooking and the pleasures of the table into a wonderful adventure.\" So, bon appetit, and enjoy the adventures that this wonderful book provides. \u003c\/p\u003e\u003cp\u003e---- \u003c\/p\u003e\u003cp\u003e\u003cb\u003eCondition:\u003c\/b\u003e Good condition. Back dust jacket cover has some long light creases. \u003c\/p\u003e","brand":"All Occasion Cookbooks","offers":[{"title":"SC \/ 9780679748298","offer_id":35553647984792,"sku":"","price":8.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/4374\/4920\/products\/CookingMasterChefsJuliaChild_ce4833fb-591c-4746-bf1b-a0bbdd064620.jpg?v=1596191070","url":"https:\/\/cookbookvillage93939-com.myshopify.com\/products\/cooking-master-chefs-cookbook","provider":"cookbookvillage93939.com","version":"1.0","type":"link"}