Cooking With Master Chefs: Hosted By Julia Child
Books
Julia's first cookbook, the groundbreaking Mastering the Art of French Cooking, was published in 1961, after nine years of researching, writing, recipe testing and editing with her co-authors Simone Beck and Louisette Bertholle. In the years that followed, Julia wrote numerous other cookbooks, including Mastering the Art of French Cooking, Volume II and The French Chef Cookbook, based on her successful public television show. She also co-authored a cookbook with friend and co-host Jaques Pépin and, along with her grandnephew Alex Prud'homme, wrote her memoir, My Life in France. In 2020, Knopf, Julia's longtime publisher, released People Who Love to Eat are Always the Best People, a collection of Julia's quotations.
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1961
Mastering the Art of French Cooking, Volume One (co-authored with Simone Beck and Louisette Bertholle)1961
Mastering the Art of French Cooking, Volume One
Julia's legendary first cookbook, co-authored with Simone Beck and Louisette Bertholle, launched her career and changed America. Born from Julia's discovery of her love for cooking and eating while living in France, Mastering the Art of French Cooking is a comprehensive guide to the fundamentals of French cuisine. Considered by many to be one of the best and most important cookbooks of all time, it's an essential part of every cook's library.
1968
The French Chef Cookbook1968
The French Chef Cookbook
For the millions of cooking enthusiasts who loved the "The French Chef," and for the millions more who have yet to see Julia Child's groundbreaking television series, this book contains the complete collection of recipes from the cooking show that revolutionized American cuisine.
1970
Mastering the Art of French Cooking, Volume Two (co-authored with Simone Beck)1970
Mastering the Art of French Cooking, Volume Two
co-authored with Simone Beck
The sequel to Julia's classic first cookbook, Mastering the Art of French Cooking, Volume Two contains many of the recipes that didn't make the cut into the first book, but which Julia felt were just as important to share. Together, both volumes offer a complete and authoritative guide to becoming proficient in French cooking and mastering classic French techniques, the accepted foundation of traditional culinary training.
1975
From Julia Child's Kitchen1975
From Julia Child's Kitchen
More personal and informal than her previous work, Julia called this book a "summation of her 25 years in the kitchen." She also considered it a private cooking school, as it was packed with the kind of detailed recipes that teach us how to cook. While French technique would always be the foundation of Julia's cooking, in this book, she branches out and explores a wide range of cuisines and cooking styles.
1978
Julia Child & Company1978
Julia Child & Company
The cookbook complement to "Julia Child & Company," which aired in the late 1970s, this book features the cooking-for-company recipes Julia made on the show. Organized by menu, it's a practical guide to year-round entertaining, featuring casual everyday dinners, special occasion party spreads, and everything in between. Throughout, Julia shares her expertise on shopping, planning, and hosting.
1979
Julia Child & More Company1979
Julia Child & More Company
A follow-up to Julia's previous book on entertaining, Julia Child & More Company features the recipes and expert advice from the television show of the same name. With 13 complete menus, this book offers a year's worth of recipes and ideas for casual and more formal entertaining. Plus, Julia provides recommendations for what to make ahead, helping take the stress out of cooking for company.
1989
The Way to Cook1989
The Way to Cook
Considered to be Julia's magnum opus, a distillation of her lifetime of learning about food and cooking, The Way to Cook blends classic techniques with more than 800 recipes, representing the wide array of dishes that constitute American cooking.
1991
Julia Child's Menu Cookbook1991
Julia Child's Menu Cookbook
Illustrated with more than 500 full-color photographs, this book contains 26 menus for cooking for company and making feasts of all kinds, from Holiday Lunch to Dinner for the Boss. The menus are complete, from appetizer to dessert, and Julia's detailed recipes make entertaining a snap.
1993
Cooking with Master Chefs1993
Cooking with Master Chefs
The companion volume to Julia's PBS television series "Cooking with Master Chefs," this book features 16 of America's most renowned chefs, and interprets their recipes for the home cook. Through more than 80 color photographs, we learn how to apply each chef's techniques in our own kitchen.
1995
In Julia's Kitchen with Master Chefs1995
In Julia's Kitchen with Master Chefs
With 150 recipes from 26 of the country's top culinary talent, this book is the companion volume to Julia's PBS television series, "In Julia's Kitchen with Master Chefs." While the chefs share the secrets to their most popular dishes, it's Julia who brings them to life and translates the recipes for the home cook.
1996
Baking with Julia1996
Baking with Julia
Written by Dorie Greenspan, to accompany Julia's PBS television show of the same name, Baking with Julia features nearly 200 recipes, including contributions from master bakers, along with step-by-step photography and an illustrated reference section that demystifies essential pastry terms and techniques.
1998
Julia's Delicious Little Dinners1998
Julia's Delicious Little Dinners
This slim volume features six dynamite menus, plus Julia's expert advice on hosting stylish, stress-free dinner parties. Whether you choose Rack of Lamb for a Very Special Occasion or Butterflied Pork for a Party, each menu is a lesson in the art of entertaining.
1998
Julia's Menus for Special Occasions1998
Julia's Menus for Special Occasions
This book features six menus for special or hard-to-plan-for occasions, and like its companion, Julia's Delicious Little Dinners, the recipes are taken from Julia Child & Company and Julia Child & More Company. The menus include a Birthday Dinner, Buffet, Cocktail Party and Vegetarian Spread, and are illustrated with 120 full-color photographs.
1999
Julia's Breakfasts, Lunches and Suppers1999
Julia's Breakfasts, Lunches and Suppers
In this bite-sized book, Julia offers seven menus to enliven everyday meals, and includes step-by-step recipes, shopping lists, variations and suggestions for leftovers, all complemented by more than 100 photographs. Menus range from a Holiday Lunch to a Sunday Night Supper.
1999
Julia's Casual Dinners1999
Julia's Casual Dinners
The fourth in Julia's menu series, this book features five dinners, ranging from intimate to crowd-pleasing. Packed with guidance on how to plan, organize and cook the meals, how to vary the menu and how to make creative use of leftovers, its color photographs guide you through, step-by-step, to the finished dishes.
1999
Julia and Jacques Cooking at Home (co-authored with Jacques Pépin)1999
Julia and Jacques Cooking at Home
Co-authored with Jacques Pépin, this is the companion volume to the legendary duo's Emmy-nominated public television show of the same name. It boasts 150 recipes and 328 color photographs, but even better, each dish comes with Julia and Jacques' commentary—and as anyone who watched the show knows, they didn't always agree.
2000
Julia's Kitchen Wisdom2000
Julia's Kitchen Wisdom
In this book, Julia shares the essential techniques and recipes she developed—and perfected—over a lifetime of cooking. When you have a kitchen question, make this your go-to resource, as Julia will guide you to the solution, sharing her wisdom and handy variations along the way.
2006
My Life in France (co-authored with Alex Prud'homme)2006
My Life in France
In this much-admired memoir, written with her grandnephew Alex Prud'homme, Julia shares the story of her years in France, from when she first docked in Le Havre and had the most memorable meal of her life, to when she lived in Paris, attending culinary school and writing her first cookbook, up to her final visit to Provence.
2020
People Who Love to Eat Are Always the Best People And Other Wisdom2020
People Who Love to Eat Are Always the Best People And Other Wisdom
People love to quote Julia. In fact, Julia was even known to quote herself. This charming volume is the first-ever authoritative collection of Julia quotations and compiles her most memorable lines on eating, drinking, life, love, travel, France and much more.
Cooking With Master Chefs: Hosted By Julia Child
Source: https://juliachildfoundation.org/books/
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