The ​Little Women Cookbook Tempting ​Recipes from the March Sisters and Their Friends and Family

Julia Child - Louisette Bertholle - Simone Beck - Thirty ​Recipes from Mastering The Art of French Cooking
Ehhez a könyvhöz nincs fülszöveg, de ettől függetlenül még rukkolható/happolható.

Julia Child - Julia ​Child & Company
All ​the glorious dishes she cooks for company on her new television series. Detailed recipes for everything she demonstrates or even mentions, plus priceless information on how she plans and markets. And throughout, a fresh delicious array of culinary reflections, suggestions and inspirations.

Julia Child - Julia's ​Casual Dinners
Planning ​a large buffet for the holidays? An informal dinner? A barbecue? Julia offers a Buffet for 19 (featuring oysters and Turkey Orloff), a Chafing-Dish Dinner, and an Indoor/Outdoor Barbecue of butterflied lamb on the grill and homemade pitas. These menus--and four others--are packed with instructions on planning ahead, checking out staples, drawing up a shopping list, timing the meal, varying the menu, and creatively using leftovers. Instructive color photographs serve as a guide, showing ingredients, step-by-step procedures, and the finished dishes.

Julia Child - Julia's ​Delicious Little Dinners
Straight ​from the Kitchen of Julia Child, here is a game plan for giving a perfect dinner party--in fact, six perfect little dinner parties. Whether it's a full-dress party or an old-fashioned chicken dinner, now anyone can entertain without tears or tension. The six superb menus in this book: Dinner for the Boss (featuring a standing rib roast and ending with bourbon-soaked chocolate truffles) Country Dinner (Mediterranean hors d'oeuvres, leek and rabbit pie, and ice cream-filled meringues) Butterflied Pork for a Party (preceded by celery root remoulade and finishing with a gateau Mont-Saint-Michel) Rack of Lamb for a Very Special Occasion (with artichoke scoops garnished with shellfish, and fresh strawberries and hazelnut cornucopias for a sweet ending) Summer Dinner (individual chicken liver aspics, poached salmon steaks, and a savarin au rhum) Old-Fashioned Chicken Dinner (with a chocolate bombe for dessert) Each dinner is imaginative, often playful, and beautifully orchestrated. You'll learn everything you need to know about ingredients, cooking techniques, planning ahead, and improvising leftovers so that each menu becomes a lesson in the art of preparing a small, elegant dinner that anyone can be proud of. With 119 full-color photographs This book and its companion--Julia's Menus for Special Occasions feature the finest recipes from Julia Child & Company and Julia Child & More Company

Julia Child - Julia ​Child & More Company
Here ​is Julia back again to make life easier for the hundreds of thousands of American cooks faced with the perennial problem of what to cook for company. Here are 13 more splendid menus for entertaining - simple dishes and elegant ones, thrifty meals and splurges, quickly whipped-up recipes and loving creations, something for every mood and occasion. Whether you've invited vegetarians for dinner or friends who particularly relish the extravagances to be had in a top-flight restaurant, Julia has the answers. You'll find a large, ambitious buffet, elaborate enough for a wedding feast, that can be executed single-handed. You'll find a country meal for fresh-air appetites, a hearty one-dish dinner for a crowd, and a plush picnic fit for royalty - a whole new wonderful choice of delights, from a classic summary menu to a winter supper centered around a tureen of bubbling, cheese-encrusted onion soup. Endlessly fascinated by new possibilities that make the art of cooking (and eating) ever more exciting. Julia gives her own culinary twist to such classic dishes as a cassoulet, braised beef, and 'ate en croute. Always inventive, always resourceful, Julia draws freely on the cuisines of many countries for new inspiration. As can be seen from the color photographs throughout, everything you serve will be as appetizing for your company to behold as it will be to taste and to savor.

Julia Child - Julia's ​Menus For Special Occasions
Here ​are Julia's six exceptional menus for special or hard-to-plan-for occasions Everything you need to know to make a potentially intimidating social occasion as easy as pie. You can pacify the hungry hordes at a cocktail party with a fabulous spread, painlessly feed a crowd with a wonderful cassoulet, or dazzle dieting guests with a genuinely low-calorie feast. It's all here. The six menus vary from light, summery fare to luscious banquets: Birthday Dinner (featuring roast duck with cracklings and ending with an apricor-filled torte) Lo-Cal Banquet (including Angosoda cocktail, chicken bouillabaisse with rouille, and caramel-crowned steam-baked apples) Cocktail Party (puff pastry tarts, Peking wings, oysters, clams, buttered radishes, and more) Cassoulet for a Crowd (a consomme au Porto and a cassoulet of beans baked with goose, lamb, and sausages, followed by cool pineapple slices) A Vegetarian Caper (spaghetti squash tossed with eggplant persillade and a gateau of crepes layered with veggies and cheese) Buffet Dinner (savory appetizers followed by potato gnocchi, old-fashioned country ham, and fresh vegetables a la Grecque, and as a finale an orange Bavarian torte and sliced strawberries with orange liqueur) Julia's inimitable voice guides the home cook through recipes step-by-step, helping compile shopping lists and making suggestions for leftovers after the party's done. With 120 full-color photographs This book and its companion--Julia's Delicious Little Dinners feature the finest recipes from Julia Child & Company and Julia Child & More Company

Julia Child - The ​Way to Cook
From ​Publishers Weekly: Child's new magnum opus reminds us that she has almost single-handedly inspired the superb quality of modern larders. Without her unflagging commitment to good eating, it is doubtful that fresh duck foie gras would have been available for the saute included here. However, this wonderful book is hardly a paean to elitist fare, maintaining Child's unique perspective while reflecting attitudes about food that "have changed through these last years" and sharing much new knowledge. Recipes, divided into a master formula and variations, are grouped by technique; French classics stand fin-to-wing with American offerings (roast turkey). Dietary concerns are addressed with low-fat soups and a cottage cheese-enriched chicken liver mousse. Nevertheless, the author of Mastering the Art of French Cooking, who would "rather swoon over . . . one small serving of chocolate mousse . . . than indulge one . . . fat-free gelatin puddings," has not gone light. Six hundred handsome photographs underscore Child's technical genius. 110,000 first printing; BOMC main selection.

Julia Child - Julia's ​Kitchen Wisdom
From ​Publishers Weekly This slender book from the doyenne of gourmet cooking is a boon for those who need a refresher course in, or a handy source for, basics. These notes come from Child's own kitchen notebook, years in the making. Generally, each recipe is included in "master" form with numerous variations; for example, a section on potatoes explains the ins and outs of Mashed Potatoes, as well as provides a recipe for Garlic Mashed Potatoes. Child's voice is always welcome, and never more so than when she is providing no-muss-no-fuss advice like this. A quick section on dried beans covers soaking as well as cooking in a pressure cooker or Crock-Pot, and some more esoteric treats, such as homemade bread and souffl?s, have their place here. Helpful tips proliferate throughout: Sea Scallops Saut?ed with Garlic and Herbs are followed by a paragraph on scallops that exude too much juice, and a section on tarts explains how to prebake a shell. Even Hamburgers (plain and flavored) are covered here.

Julia Child - Julia ​and Jacques Cooking at Home
The ​companion volume to the public television series Julia and Jacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking. What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make . . . *--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi *--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery *--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings And much, much more . . . Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

Julia Child - Cooking ​With Master Chefs
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: -- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks -- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast -- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee -- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace -- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken -- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto -- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish -- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles -- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono -- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles -- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves -- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb -- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace -- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads -- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle Julia 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, appetit, and enjoy the adventures that this wonderful book provides.

Julia Child - Julia ​Child's Menu Cookbook
This ​beautiful edition, illustrated with over 500 full-color photographs, contains 26 menus for cooking for company-gala feasts of every kind from Holiday Lunch to Dinner for the Boss to an Old-Fashioned Chicken Dinner. The menus are all complete from appetizer to dessert, and Julia Child's detailed recipes with hands-on guidance make the experience of entertaining as delightful for the host as it is for the guest. As you leaf through these pages, you will note that Julia's new emphasis is on the pleasures of the American table. In her inimitable fashion she gives us exciting, delicious, and utterly foolproof recipes, inspiring confidence in us as cooks and enlarging our repertoires with menus guaranteed to please. A chapter is devoted to each of the twenty-six menus included in the book. For all of the menus, Child provides first a checklist of staples and draws up a marketing list. Every detail is carefully thought out. There are luscious photographs to show how each dish should look and to demonstrate, step by step, unfamiliar techniques.

Julia Child - In ​Julia's Kitchen with Master Chefs
Unearthing ​the secrets of 26 great cooks from across the country, Julia Child translates them for the home cook and provides 150 splendid recipes which take full advantage of the exciting new flavors of American cooking today. A companion to the popular PBS series. 110 color photos.

Julia Child - The ​French Chef Cookbook
From ​Library Journal: Child's TV career began in 1963 with The French Chef on WGBH-TV in New England. The show proved very popular, and this book contains all the recipes featured in the 119 installments. The text is buttressed with photographs demonstrating cooking, cutting, and serving techniques.

Julia Child - Julia's ​Breakfasts, Lunches & Suppers
Here ​are seven menus to make any meal a treat--morning, noon, or evening. From a breezy Holiday Lunch featuring a melon-sized pate of chicken and a salad of skewered vegetables to a homey Sunday Night Supper of corned beef and pork with a fresh tomato fondue, Julia shows you how to plan ahead and cook without trepidation. Her incomparable step-by-step recipes, shopping lists, variations, and suggestions for leftovers are complemented by more than 100 photographs and ensure success with every meal.

Julia Child - Simone Beck - Mastering ​the Art of French Cooking - Volume Two
Here ​is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.

Julia Child - From ​Julia Child's kitchen
"Be ​a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and--toujours bon appetit!" Introduction - Julia Child

Julia Child - Louisette Bertholle - Simone Beck - Mastering ​the Art of French Cooking - Volume One
For ​over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.

Jack London - The ​Call of the Wild
In ​this quintessential adventure story, Jack London takes readers on an arduous journey through the forbidding Alaskan landscape during the gold rush of the 1890s. Buck, a rangy mixed breed used to a comfortable, sun-filled life as a family dog, is stolen by a greedy opportunist and sold to dog traffickers. In no time, Buck finds himself on a team of sled dogs run ragged in the harsh winter of the Klondike. In a climate where every day is a savage struggle for survival, the last traces of Buck's soft, pampered existence are erased as his dormant primordial urges — deeply embedded for generations — are brutally awakened. The superb detail, taken from London's firsthand knowledge of Alaskan frontier life, makes this classic tale as gripping today as it was almost a hundred years ago. No other novel has so clearly shown the fragile separation between tame and wild, between man and beast. Now, paired with master illustrator Wendell Minor's exquisite paintings, this timeless story is available in a handsome new addition to the Scribner Illustrated Classics collection.

Joe Wicks - Cooking ​for Family and Friends
Do ​you find it tricky to balance being healthy with cooking for a crowd? Bestselling author Joe Wicks, aka The Body Coach, presents this gorgeous book featuring more than 100 delicious and nutritious recipes that are perfect for sharing with the special people in your life. Joe has helped hundreds of thousands of people to transform their bodies and feel amazing with his effective workouts and simple recipes. All of the recipes in Cooking for Family and Friends are organised into reduced-carb and post workout chapters, just like Joe's first three Lean in 15 cookbooks. This makes it a brilliant addition for those already familiar with Joe's eating structure (carbs following workouts or on active days) but the meals are also enjoyable and tasty for all, whether you are following Joe's plan or not. Cooking for Family and Friends is a beautifully photographed collection of Joe's easy favourites and crowd-pleasers, such as Roast Chicken with Celeriac Mash and Bacon Greens, BBQ Ribs with Dirty Corn, and Tandoori Chicken Thighs with Chapattis. All the recipes are big on flavour and packed with the hero ingredients you need to impress your mates, fuel your workout and burn fat.

Ismeretlen szerző - The ​Great War
In ​a powerful collection, eleven internationally acclaimed writers draw on personal objects to bring the First World War to life for readers young and old. A toy soldier. A butter dish. A compass. Mundane objects, perhaps, but to the remarkable authors in this collection, artifacts such as these have inspired stories that go to the heart of the human experience of World War I. Each author was invited to choose an object that had a connection to the war—a writing kit for David Almond, a helmet for Michael Morpurgo—and use it as the inspiration for an original short story. What results is an extraordinary collection, illustrated throughout by award-winning Jim Kay and featuring photographs of the objects with accounts of their history and the authors’ reasons for selecting them. This unique anthology provides young readers with a personal window into the Great War and the people affected by it, and serves as an invaluable resource for families and teachers alike.