Julia Child 'Cooking with Master Chefs' 1993 First Edition, PBS Series, Television, American Cooking, Alice Waters, Emeril Lagasse, Jacques Pepin, Lidia Bastianich, Andre Soltner, Charles Palmer, RestaurantsJulia Child 'Cooking with Master Chefs' 1993 First Edition, PBS Series, Television, American Cooking, Alice Waters, Emeril Lagasse, Jacques Pepin, Lidia Bastianich, Andre Soltner, Charles Palmer, RestaurantsJulia Child 'Cooking with Master Chefs' 1993 First Edition, PBS Series, Television, American Cooking, Alice Waters, Emeril Lagasse, Jacques Pepin, Lidia Bastianich, Andre Soltner, Charles Palmer, RestaurantsJulia Child 'Cooking with Master Chefs' 1993 First Edition, PBS Series, Television, American Cooking, Alice Waters, Emeril Lagasse, Jacques Pepin, Lidia Bastianich, Andre Soltner, Charles Palmer, Restaurants

Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.

COLLECTOR’S 1993 stated first edition, first printing softcover cookbook - Cooking with Master Chefs by Julia Child. Original $17.95 price on back cover.

In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable.

Brilliant color photos throughout by several accomplished photographers. Publisher: Alfred A. Knopf, New York. Copyright: 1993 stated first edition, first printing. ISBN 0679748296. Pages MINT, never used in a kitchen. Not ex-library.

There are 16 Master Chefs, their world renowned Restaurants, arranged in mini-menus of three to five dishes each, run the gamut of (mostly) American-inspired specialties, some of their signature recipes listed below:

-- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks, reveals his methods for making perfectly seared Venison and Tender Butternut Squash Timbales. -- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast

-- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee; -- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace; -- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken

-- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto, Pasta Ears with Brocolli di Rape and Sausages; -- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish

-- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads-- from Michel Richard (Citrus, Los Angeles), how to work with chocolate - extraordinary Mousse-filled Chocolate Dome and pulse-quickening deep-fried Hot Chocolate Truffles; -- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono

-- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles; -- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves -- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb

-- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace; -- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding soufflé and for dessert, chef Richard produces an extraordinary Chocolate Dome and pulse-quickening Hot Chocolate Truffles. Other chefs provide equally mouth-watering dishes.

Useful notes on techniques and ingredients are given throughout and in an appendix. As lively as it is instructive, Cooking with Master Chefs should provide a gratifying encounter with a remarkable culinary crew, conducted by an esteemed interpreter of the world's table.

Glossy pictorial softover. Measures approx 9.3" x 9". Binding tight. Pages MINT. Fine vintage condition. Pages fine/bright/clean/no wear that we see. Cover near fine/bright/clean/minimal shelfwear includes bottom left corner crease and soft right edge lift.

Do not pass up this must have collector’s gem, no home or professional kitchen should be without it; will make a FABULOUS gift!!

ITEM ID
BK2334
ITEM TYPE
Vintage

Julia Child 'Cooking with Master Chefs' 1993 First Edition, PBS Series, Television, American Cooking, Alice Waters, Emeril Lagasse, Jacques Pepin, Lidia Bastianich, Andre Soltner, Charles Palmer, Restaurants

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