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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, a native of California and a Smith College graduate; Simone Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Mrs. Child studied at Paris s famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L Ecole des Trois Gourmandes, at the same time that this book was taking shape. Shortly after the appearance of Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which made her a national celebrity, earning her a Peabody Award in 1965 and an Emmy in 1966. Several public television programs and numerous cookbooks followed, including Julia and Jacques Cooking at Home, with Jacques Pepin, in 1999. 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. Julia Child died in 2004, and her memoir, My Life in France, was completed by Alex Prud homme and published two years later.
- Author(s)Julia Child
- PublisherAlfred A. Knopf
- Date of Publication01/06/1991
- SubjectNational & Regional Cuisine
- Place of PublicationNew York
- Country of PublicationUnited States
- ImprintAlfred A. Knopf
- Content Noteillustrations
- Weight1247 g
- Width171 mm
- Height248 mm
- Spine38 mm
- Edition StatementRevised edition
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