{"product_id":"in-julia-child-kitchen-with-master-chefs-cookbook","title":"In Julia's Kitchen with Master Chefs","description":"\u003cp\u003eIn Julia's Kitchen with Master Chefs by Julia Child gives you 150 recipes from Julia Child and 26 amazing chefs from across the country. This over 300-page coffee-table-worthy cookbook is an absolute treasure and should not be missed. \u003c\/p\u003e\u003cp\u003e---- \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover with dust jacket, 302 pages. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCopyright:\u003c\/strong\u003e 1995, First Edition \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePublisher: \u003c\/strong\u003eKnopf \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAuthor: \u003c\/strong\u003eJulia Child \u003c\/p\u003e\u003c!-- split --\u003e\u003cp\u003e\u003cstrong\u003eDescription: \u003c\/strong\u003e Cooking with the twenty-six chefs who, one by one, performed in her kitchen in Cambridge, Massachusetts, for her new television series, Julia was able to sample the wonderful variety of flavors they brought to her and to analyze and question everything that went into each dish. \u003c\/p\u003e\u003cp\u003eNow she brings us all those recipes (and many more), carefully translated for the home cook so that we can reproduce for friends and family the exciting diversity that is American cooking today. \u003c\/p\u003e\u003cp\u003eA sampling of the wonderful fare from: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRoberto Donna (Galileo, I Matti, etc., Washington, D.C.), pizzas and chestnut pasta \u003c\/li\u003e\n\u003cli\u003eMadhur Jaffrey (food journalist, New York), shrimp curry and basmati rice \u003c\/li\u003e\n\u003cli\u003eDaniel Boulud (Daniel, New York), green pea soup and veal chop with sweetbreads \u003c\/li\u003e\n\u003cli\u003eJim Dodge (New England Culinary Institute, Montpelier, Vermont), chocolate fudge cake and apple pie \u003c\/li\u003e\n\u003cli\u003eZarela Martinez (Zarela, New York), poblanos rellenos and simmered pork butt \u003c\/li\u003e\n\u003cli\u003eCharlie Trotter (Charlie Trotter's, Chicago), smoked salmon Napoleon and peach soup with sorbets \u003c\/li\u003e\n\u003cli\u003eGeorge Germon and Johanne Killeen (Al Forno, Providence), dirty steak and citrus tart \u003c\/li\u003e\n\u003cli\u003eJean-Georges Vongerichten (J0J0 and Vong, New York), Thai beef and crab spring rolls \u003c\/li\u003e\n\u003cli\u003eJody Adams (Rialto, Boston), Sardinian wafer-thin bread and stuffed veal breast \u003c\/li\u003e\n\u003cli\u003eMichael Lomonaco (The '21' Club, New York), mixed game grill and home fries \u003c\/li\u003e\n\u003cli\u003eChristopher Gross (Christopher's, Phoenix), smoked beef loin and chocolate towers \u003c\/li\u003e\n\u003cli\u003eAlfred Portale (Gotham Bar and Grill, New York), foie gras ravioli and duck breast with Chinese spices \u003c\/li\u003e\n\u003cli\u003eGordon Hamersley (Hamersleys Bistro, Boston), garlic roast chicken and warm peach tarts \u003c\/li\u003e\n\u003cli\u003eJacques Torres (Le Cirque, New York), chocolate soup and chocolate centerpiece \u003c\/li\u003e\n\u003cli\u003eReed Hearon (Lulu and Cafe Marimba, San Francisco), iron skillet mussels and salt-encrusted cod \u003c\/li\u003e\n\u003cli\u003eLynne Rossetto Kasper (cookbook author, St. Paul), Renaissance-style roasted lamb and Sunday night pasta \u003c\/li\u003e\n\u003cli\u003eDean Fearing (The Mansion on Turtle Creek, Dallas), tamale of shrimp diablo and duck salad \u003c\/li\u003e\n\u003cli\u003eLeah Chase (Dooky Chase, New Orleans), fried chicken and sweet potato pie \u003c\/li\u003e\n\u003cli\u003eJulian Serrano (Masa's, San Francisco), paella and creme fraiche ice cream \u003c\/li\u003e\n\u003cli\u003eCarol Field (cookbook author, San Francisco), Italian breadsticks, focaccia, and country bread \u003c\/li\u003e\n\u003cli\u003eJasper White (Jasper's, Boston), New England fish chowder and pan-roasted lobster \u003c\/li\u003e\n\u003cli\u003eMark Militello (Mark's Place, Miami), Jamaican-spiced pork tenderloin and sauteed yellowtail \u003c\/li\u003e\n\u003cli\u003eJimmy Sneed (The Frog and the Redneck, Richmond, Virginia), stuffed turkey legs and soft-shell crabs \u003c\/li\u003e\n\u003cli\u003eRick Bayless (Frontera Grill and Topolobampo, Chicago), country ribs and black bean tortilla casserole \u003c\/li\u003e\n\u003cli\u003eMonique Barbeau (Fullers, Seattle), tequila and lime gravlox and eggplant falafel \u003c\/li\u003e\n\u003cli\u003eJoachim Splichal {Patina and Pinot, Los Angeles), potato-chanterelle lasagna and lamb shanks \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eReminding us in her introduction that \"while we are here on this earth we should not only be nourished by our food, we should also enjoy the infinite pleasures of the table -- as well as enjoying the cooking of what goes upon it,\" Julia gives us in this splendid book all the tools we need to create those pleasures. \u003c\/p\u003e\u003cp\u003e---- \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCondition: \u003c\/strong\u003eGood condition. \u003c\/p\u003e","brand":"Sold Out Cookbooks","offers":[{"title":"HC \/ 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