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Julia Child könyvei a rukkolán


Julia Child - Louisette Bertholle - Simone Beck - Mastering the art of French Cooking
Ehhez a könyvhöz nincs fülszöveg, de ettől függetlenül még rukkolható/happolható.

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 - 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 - 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'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 - 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 ​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 ​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 ​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 - 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 - 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 - Baking ​with Julia
Nothing ​promises pleasure more readily than the words "freshly baked." And nothing says magnum opus as definitively as Baking with Julia, which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art. Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker. With nearly two hundred recipes, and half as many pages of tantalizing full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you've never made flaky pie crust, your first no-fail experience is at hand. If you've never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces—this cookbook is a total immersion experience in the wonder of home baking.

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 - Mastering ​the Art of French Cooking
Mastering ​the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: • it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; 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; • it adapts classical techniques, wherever possible, to modern American conveniences; • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; • it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

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 - Simone Beck - Mastering ​the Art of French Cooking Vol. 2.
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 - Életem ​Franciaországban
Julia ​Child 1948-ban érkezett diplomata férje oldalán először Franciaországba. Egy szót sem tudott franciául, soha addig nem kóstolt egyetlen francia ételt sem, ráadásul főzni sem tudott. Ám ahogy kezdett elmélyedni a nyelv tanulásában, ahogy kezdte megismerni a franciák életmódját és konyháját, szenvedélyes érdeklődés gyúlt benne az ország és lakói iránt, a főzés pedig életre szóló hivatásává vált. Ebben a könyvben Julia Child elsősorban franciaországi kalandjait meséli el: feltárul előttünk a háború utáni Párizs a híres Cordon Bleu főzőiskolával, az eldugott kisvendéglőkkel és a külföldiek pénztárcájához mért elegáns éttermekkel. Juliával együtt kilátogatunk Marseille nyüzsgő halpiacaira, végigjárjuk Provence kisvárosait, megcsodáljuk a kiépülőben levő francia Riviérát, megismerünk híres séfeket és a helyi konyha minden csínját-bínját értő egyszerű parasztasszonyokat. A szeretett férjével Európa más országaiba tett közös utazásaikról szóló tudósításokból kiderül az is, milyennek látta kontinensünket akkoriban egy érdeklődő amerikai. Az emlékirat egyben beszámoló arról, milyen hányattatások után sikerült kiadni a francia szerzőtársnőivel közösen írt, ma már alapműnek számító, kétkötetes angol nyelvű nagy francia szakácskönyvet, és hogyan lett Juliából Amerika első televíziós sztárszakácsa.

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 - 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 - Alex Prud'homme - My ​Life in France
In ​her own words, here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling". From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the well-muscled stevedores unloading the cargo to the first perfectly soigne meal that she and her husband, Paul, savored in Rouen en route to Paris, where he was to work for the USIS, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu. After managing to get her degree despite the machinations of the disagreeable directrice of the school, Julia started teaching cooking classes herself, then teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book they were trying to write on French cooking for Americans. Throwing herself heart and soul into making it a unique and thorough teaching book, only to suffer several rounds of painful rejection, is part of the behind-the-scenes drama that Julia reveals with her inimitable gusto and disarming honesty. This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became. Le voici. Et bon appetit!

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