"This is a Borzoi book"--Copyright page.
First you make a fine brown sauce, using the duck neck, gizzard, carcass bones, and vegetables . . . These are all browned, then you make your brown roux, then you add a good stock and some wine, and simmer it for about 2 and 1⁄2 hours.
NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle).
Draws on the iconic culinary figure's personal diaries and letters to present a one-hundredth birthday commemoration that offers insight into her role in shaping women's views and influencing American approaches to cooking.
Bestselling author Jennet Conant brings us a stunning account of Julia and Paul Child’s experiences as members of the Office of Strategic Services (OSS) in the Far East during World War II and the tumultuous years when they were caught up ...
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
A new edition of one of the beloved chef's earliest cookbooks presents an American approach to classic French cookery, along with a host of delectable recipes and cooking techniqes for both novice and experienced cooks.
James Beard Award–winning chef, Michael Schwartz now shares the approachable, sought-after recipes that garnered national praise for his Miami restaurant with home cooks everywhere.
A delightful collection of interviews with the beloved Julia Child--"The French Chef," author, and television personality who revolutionized home cooking in 20th century America This delightful collection of interviews with "The French Chef ...
Well Fed 2: More Paleo Recipes For People Who Love To Eat is the follow-up to the deliciously popular Well Fed — by “The Clothes Make The Girl” blogger Melissa Joulwan — and it's packed with even more internationally-inspired ...
A picture book biography of Julia Child, the famous chef