The French Chef Cookbook Hardcover – November 21, 2023

Fantastic book. Extremely delightful recipes and a little history of Julia Childs. I highly recommend this cook book for those of us who LOVE French cooking. I highly recommend this book and the excellent seller.

Classic Julia Child's Cookbook, a must have for the serious home cook. I purchased as a set with a second of her books and am so glad I did. Looking forward to learning some new recipes soon.

I own Julia Child's Mastering the Art of French cooking volumes 1 and 2. This book is extremely user friendly (easier to manage in the kitchen due to it's size) and the awesome collection of recipes she decided to feature are spot on. Because of the layout and simplicity of recipes, this cookbook is the perfect gift for any cook interested in exploring the basics of French cooking ~ the "ultimate cuisine of the world" in my opinion. I love this book and l love ❤️ this seller "Dog Eared Books!" As advertised the condition of my book is beautiful and I couldn't have received better excellent customer service. I will definitely be doing more business with this seller. Mahalo and Mele Kalikimaka to all of you at D.E.B!!

Like many I was inspired to make some of Julia's dishes after seeing Julie & Julia. I was unwilling to spend the bucks on Mastering the Art of French Cooking since I was unsure how many times I might actually put it to use but assumed that Julia had hit all the major highlights and "star" French recipes on her show. Also, mainly I was most interested in the Boeuf a la Bourginonne recipe, since during the movie my husband leaned over to me and whispered in my ear "Can you make that?" Can I make that? You bet your boots I can!I am a foodie and a sucker for technique as a few additional steps are often welcomed and normally speak to the overall quality of the item. When I got this little tome in my hands I quickly leafed through it & set it down. There is nothing glamorous about this little yellowed paperback except that every recipe I have made from it so far is perfection. My first foray was a few quiche for a brunch I was hosting. All I can say is trust Julia & these recipes! I prepared two of the three quiche recipes and they were magnificent. Flaky crust,not overcooked or gummy,delectible fillings - and the silkiest most custardy fillings rather than the firmer more rubbery egg concotion we've all seen too many times these days. Only three eggs in the whole quiche? A cup and a half of cream?? Top it all off with butter??? Just follow the recipe, Julia has perfected it for you. My next receipe of choice was to make the Daube since I got a good deal on a blade steak roast at the market and it is a good braising cut. Again a delicous meat was shared by all. I can honestly say I am sure I will faithfully turn to this book more often than I expected and know that I will wind up with something remarkable & delicious every time.Bon appetit!

Love this hardback reprint version of the original. A little expensive but stays true to the original.

In this day and age, when there are so many cooking shows that they have their own channel, I remember my far-away youth, when you could choose between Graham Kerr and Julia Child and not much of anyone else . . .Kerr was the one who always had a glass of wine at his elbow and looked as if he might invite a lucky member of his audience to a bottle party at the local wife-swapper's club. Julia Child was like the big goofy aunt who got all enthusiastic about things and transmitted that to you. Between them, I learned to love food (too much) and discovered that cooking, while undeniably work, was also a lot of fun.And now you too can do it at home. Lots of beef in wine and sauces with cream and dry white vermouth, many onions and scallions and mushrooms. The occasional dish you're required to set on fire. And always more butter.There are also lots of patient, common-sense instructions on such sticky subjects as folding omlettes, whipping egg whites, and, horror of horrors, making hollandaise sauce from scratch. In print, as on television, there is Child's supportive, can-do attitude--you ARE going to make mistakes along the way, but a lot of them can be corrected, and with experience, these things will become easier. Just keep doing. And follow the technical rules, which are there for a reason.And after some effort, you can fold an omlette, the egg yolks in the hollandaise don't scramble, and you can even roll up a sponge cake. The souffles even rise. Oh, and by the way, only make POT -A-FEU if you are serving an army and have a week to cook it . . .

I think I prefer this to her classic two-volume " Mastering French Cooking. Growing up my mother had the classic set and she often used it as a resource when she taught me to cook. It taught me real cooking techniques that I have used many times since.But I have recently purchased this book which was based on her PBS series. And I do prefer it.1) It is smaller. Easier to handle in a kitchen2) It's cheaper3) There hasn't been a single recipe I wanted to make that was missing from this. All the classics plus a few more!4) Her descriptions and instructions are even clearer in this publication.5) The only thing is I don't like is that it is organized by episode and not by course type.. but that is a minor issue as there are two indexes to help find what you want!

from the TV show. It's a good look back at how the show was made as well as how the dishes on the show were created. If you need absolutely every detail of every process, step, recipe, and ingredient -- be aware today's stores and ingredients will not be quite the same.