Details
Synopsis
Julia Child's two-volume masterwork--one of the most popular and influential cookbooks ever published--introduced French cooking to millions of home cooks during the 1960s and '70s. Among the recipes she includes, mainly traditional but occasionally moderately innovative, are Courgettes en Pistouille, Gnocchi Gratinés au Fromage, Pain Lous XV, Provençal Soup au Pistou, Cassoulet, Brussels Sprouts Braised with Chestnuts, Echalotes, Gateau a l'Orange, Paté à Choux, Raspberry Mousse, and Molded Pudding à l'Imperatrice.
| Size | | Height: | 10.5 in | | Width: | 7.3 in | | Thickness: | 1.5 in | | Weight: | 47.2 oz |
Industry Reviews
"[It] is still regarded as the definitive English-language work on classic French cuisine."
Time - Michael Demarest (04/18/1983)
"Today, when a young person asks me what cookbook is indispensable, I mention these two volumes without hesitation. They are not only great teaching guides, they are cultural guides to the cuisine that has long been considered the greatest in the world."
Detroit News - Martha Stewart (02/26/1986)
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