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About this product
- DescriptionIn 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. In the years that have passed, as their book has found its way into almost 700,000 American families, and as Julia Child has been seen across the country on her French Chef programs broadcast by Public Television, a whole generation has been inspired to new standards of culinary accomplishment. The classic Volume One, ackwledged to be one of the great cookbooks of our time, is w joined with its sequel, published in 1970 -- a new collection of recipes from the country kitchens and haute cuisine of France, carefully chosen and adapted to American requirements by Julia Child and Simone Beck, and designed both to enlarge the repertoire and bring the reader to a new level of mastering the art of French cooking.A gift-boxed set of these classics on French cooking in the hardcover version.
- Author BiographyJulia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they were married they lived in Paris, where Ms. Child studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963 Boston s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Her subsequent public television shows Julia Child & Company (1978), Julia Child & More Company (1980), Cooking with Master Chefs (1993), In Julia s Kitchen with Master Chefs (1995), Baking with Julia (1996), and her one-on-one collaboration with Jacques Pepin, Julia and Jacques Cooking at Home (1999) were all accompanied by books of the same names. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia s Kitchen Wisdom, a distillation of her years of cooking experience. Her memoir, My Life in France, was published posthumously in 2006. She died in 2004.
- Author(s)Julia Child,Louisette Bertholle,Simone Beck
- PublisherRandom House USA Inc
- SubjectNational & Regional Cuisine
- Place of PublicationNew York
- Country of PublicationUnited States
- ImprintRandom House Inc
- Content Noteillustrations
- Weight2971 g
- Width188 mm
- Height267 mm
- Spine91 mm
- Contained items statementContains 2 Hardbacks
- Format DetailsUnsewn / adhesive bound,Paper over boards
Most relevant reviews
- a_shopper_12306 Jun, 2015by
An excellent book that is hard to find
For foodies and cooking enthusiasts this book is a must. It is a timeless classic, but also easy to use.
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Thanks, we'll look into this.