Julia Child Knihy

Julia Childová a Simone Becková přicházejí s pokračováním svého klasického díla, které v Americe prodalo více než milion výtisků. Po úspěchu první knihy se věnovaly dalším receptům klasických jídel a francouzských regionálních specialit. Svoje objevy sepsaly do druhého svazku, brilantní sbírky receptů, která rozšíří váš kulinářský repertoár a posune vás na vyšší úroveň ve studiu umění francouzské kuchyně. Tato kniha je určena těm, kteří chtějí za použití běžných surovin a v obyčejně vybavené kuchyni okusit jedinečné příchutě a vůně Francie, jako je oběd v provensálské hospůdce nebo večer v pařížské restauraci. Naleznete zde: • autentický recept na výrobu francouzského chleba, • polévky, včetně rybích a bisque, • masitá jídla od venkovské kuchyně po haute cuisine, • třináct receptů na pošírované kuře s omáčkou, • lákavé zeleninové pokrmy, • dezerty od jednoduchých po velkolepé. Kniha obsahuje jasné a prověřené návody, které vám umožní připravit speciality, jež byly dříve dostupné pouze u francouzských šéfkuchařů. Každý recept je podrobně zpracován krok za krokem a doplněn četnými kresbami.

Světoznámá bible kulinářského umění, základní příručka všech milovníků francouzské kuchyně podle, které byl natočen film Julia a Julia.

Julia Childová, ikonická kuchařská legenda, ve svých bestsellerových memoárech odhaluje, že její cesta k vaření nebyla přímočará. Po přestěhování do Francie v roce 1948, kdy nemluvila francouzsky a o zemi nevěděla téměř nic, se zamilovala do Paříže a francouzské kuchyně. Její nadšení ji zavedlo do proslulých kurzů Cordon Bleu, které změnily její život. Studium v Cordon Bleu bylo náročné, ale díky jejímu zápalu a pracovitosti získala tolik znalostí, že mohla začít vést vlastní kurzy vaření. Brzy se spojila s nadšenými gourmettes, Simone Beckovou a Louisette Bertholleovou, a společně napsaly přelomovou kuchařku Umění francouzské kuchyně. Memoáry jsou plné příběhů o francouzské kuchyni a pozoruhodných osobnostech, které Julia potkala. Jsou také jejím vyznáním lásky k Francii, Paříži, Francouzům a francouzskému životnímu stylu, stejně jako velkou „lovestory“ s Paulem Childem, s nímž prožila téměř padesát let harmonického manželství. „Tato kniha pojednává o věcech, které jsem ve svém životě milovala nejvíce: o mém muži Paulu Childovi; la belle France a nekonečné radosti z vaření a jídla.“

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its final creation.

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its final creation.

The beloved icon and author of best-selling classic Mastering the Art of French Cooking presents an array of delectable French recipes that first made her a household name. Originally debuted on her first public television show, here are 119 traditional French recipes, tested and perfected for home cooks to enjoy—from Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts. America’s first lady of food continues to profoundly shaped the way we cook, the way we eat, and the way we see food.

Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef" features eight hundred master recipes and variations

Nothing promises pleasure more readily than "freshly baked." This book offers dedicated home cooks, whether novices or seasoned veterans, a unique distillation of the baker's art. It is filled with glorious recipes and continues Julia's teaching tradition, making basic techniques comprehensible through recipes that showcase various methods for raising dough, glazing cakes, and decorating crusts. With this resource, you can become a master baker, and now is the perfect time to bake. Quality baking today is more varied, exciting, and authentic than ever, celebrated through enticing recipes that blend sophisticated European techniques with American tastes and ingredients. Creative flair shines through as napoleons are layered with tropical fruits, and pumpkin and cranberries are kneaded into bread doughs. Step-by-step photographs illustrate the essential building blocks of pastry and bread baking, allowing fancy creations to take flight. The book features contributions from today's master bakers, including Flo Braker, Steve Sullivan, and Martha Stewart, among others. With nearly two hundred recipes and extensive illustrated reference sections defining basic terms and techniques, this kitchen companion goes beyond typical cookbooks. Whether you're making flaky pie crust or baking bread, this cookbook immerses you in the wonder of home baking, offering recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake an

Julia Child and Jacques Pepin demonstrate different cooking techniques, offer advice on creating the most delicious dishes, and describe how to create different recipes

Bursting with Child's adventurous and humorous spirit, My Life in France captures post-war Paris with wonderful vividness and charm.

Features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable

Julia Child has given us answers to these and other questions in the ten masterful volumes she has published over the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fastest way. And once you've mastered this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.

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" Julia Child traces her life from her first stab at a writing career fresh out of college; to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, Child catapulted to fame--first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, "The French Chef" in 1963. In this volume of carefully selected interviews, Child's charm, guile, and no-nonsense advice are on full, irresistibly delicious display. Includes an Introduction from Helen Rosner, food critic for the New Yorker.

A charming, giftable collection of the beloved, best-selling author's inimitable quotes--her words of wisdom on love, life, and, of course, food."If you're afraid of butter, use cream." So decrees Julia Child, the legendary culinary authority and cookbook author who taught America how to cook--and how to eat. This delightful volume of quotations compiles some of Julia's most memorable lines on eating--"The only time to eat diet food is while you're waiting for the steak to cook"--on drinking, on life--"I think every woman should have a blowtorch"--on love, travel, France, and much more. Perfect for Julia fans, home cooks, and anyone who simply loves to eat and drink.

Julia Child lernte die französische Küche kennen, als sie mit ihrem Mann, dem Diplomaten Paul Child, in den 1950er Jahren in Frankreich lebte. Zurück in den USA, verfasste sie zusammen mit Simone Beck und Louisette Bertholle das Standardwerk «Mastering the Art of French Cooking». Es wurde ein Bestseller und bescherte der Autorin sogar eine eigene Sendung im Fernsehen, mit der sie ein Millionenpublikum erreichte. Das Buch gilt seitdem als Klassiker und hatte wesentlichen Einfluss auf zahlreiche Köchinnen und Köche der nächsten Generation. Längst fällig, erscheint es jetzt zum ersten Mal auf Deutsch, übersetzt von Ulrike Becker.

Julia Child entdeckte die französische Küche in Paris und absolvierte die «Ecole du Cordon Bleu». Gemeinsam mit Louisette Bertholle und Simone Beck veröffentlichte sie 1961 «Mastering the Art of French Cooking», ein zeitloses Standardwerk. Der 1. Band erschien nun erstmals auf Deutsch, der 2. Band folgt im Sommer 2022.

The perfect gift for any follower of Julia Child and lover of French cuisine, this boxed set includes the complete Mastering the Art of French Cooking and its sequel. Volume One features 524 classic recipes, emphasizing that “anyone can cook in the French manner anywhere” with proper guidance. It serves both seasoned cooks and beginners eager to recreate the savory delights of traditional French cooking, from iconic dishes to simple spring-green peas. With over one hundred instructive illustrations, the techniques learned can be applied to other French cookbooks, enhancing their usability. Compiled from the expertise of renowned Cordon Bleu chefs, this volume remains a staple in American kitchens. Volume Two offers 257 additional recipes, showcasing the continued exploration by Julia Child and Simone Beck of classic dishes and regional specialties in France. Each recipe is presented step-by-step, maintaining the clarity and precision of the first volume, but with five times as many illustrations for enhanced understanding. Notably, this volume empowers Americans to excel in baking and charcuterie, areas where they often must rely on their own skills rather than local bakeries or charcuteries. Bon appétit!

Книга состоит из 119 серий, в которых автор в прямом эфире, на глазах не только зрителей, но и своей телевизионной команды, готовила знаменитые французские блюда