Child, Julia

My life in France by Julia Child ( Book )
66 editions published between 2006 and 2010 in 5 languages and held by 2,602 libraries worldwide
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 she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, 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. She teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book on French cooking for Americans. Filled with her husband's beautiful black-and-white photographs as well as family snapshots, 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. Bon appétit!--From publisher description.

The way to cook by Julia Child ( Book )
19 editions published between 1985 and 2009 in English and Danish and held by 1,973 libraries worldwide
A one-of-a-kind, brilliant cookbook which has sold half a million copies. Julia blends classic techniques with free-style American cooking, emphasizing lightness, freshness and simpler preparations. More than 800 recipes and 600 color photographs.

Julia Child & company by Julia Child ( Book )
15 editions published between 1978 and 2004 in English and Undetermined and held by 1,659 libraries worldwide
Features recipes that will be shown on Child's new series in addition to presenting dishes and alternate selections for thirteen meals she has matched up with different types of guests.

Mastering the art of French cooking by Julia Child ( Book )
43 editions published between 1961 and 2010 in English and Dutch and held by 1,655 libraries worldwide
Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

Julia's kitchen wisdom : essential techniques and recipes from a lifetime of cooking by Julia Child ( Book )
9 editions published between 2000 and 2009 in English and held by 1,550 libraries worldwide
Julia Child presents several cooking techniques and example recipes; all are arranged by food type and cross-referenced. Covers soups and sauces, salads and dressings, vegetables, meats, poultry, fish, egg cookery, breads, crepes, tarts, cakes, and cookies.

The French chef cookbook by Julia Child ( Book )
20 editions published between 1961 and 2010 in English and Spanish and held by 1,366 libraries worldwide
A complete collection of all the recipes which the author has used on her national TV series, "The French Chef".

Mastering the art of French cooking by Simone Beck ( Book )
18 editions published between 1963 and 2009 in English and Swedish and held by 1,319 libraries worldwide
Illustrates the ways in which classic French dishes may be created with American foodstuffs and appliances.

Julia and Jacques cooking at home by Julia Child ( Book )
6 editions published between 1999 and 2003 in English and held by 1,294 libraries worldwide
Julia Child and Jacques Pepin demonstrate different cooking techniques, offer advice on creating the most delicious dishes, and describe how to create different recipes.

Baking with Julia : based on the PBS series hosted by Julia Child by Dorie Greenspan ( Book )
1 edition published in 1996 in English and held by 1,224 libraries worldwide
"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."--BOOK JACKET.

From Julia Child's kitchen by Julia Child ( Book )
10 editions published between 1975 and 1999 in English and held by 1,217 libraries worldwide
Diverse and detailed recipes from the French and other cuisines comprise the famous chef's informal and comprehensive guide to cooking, with commentaries on the principles, economics, equipment, and time-savers of first-class cooking.