Amazon.com Review

What would you give to see the notes Julia Child keeps in her handwritten loose-leaf kitchen reference guide? Your wish is granted! This clever little volume was inspired by Child’s notebook, compiled from her own “trials, remedies, and errors.” Organized by large category and technique, it’s a very handy reference guide for anyone reasonably comfortable in the kitchen. Each section contains a master recipe followed by variations. The emphasis is on techni (more…)

Julie & Julia is the story of Julie Powell’s attempt to revitalize her marriage, restore her ambition, and save her soul by cooking all 524 recipes in Julia Child’s Mastering the Art of French Cooking, Volume I, in a period of 365 days. The result is a masterful medley of Bridget Jones’ Diary meets Like Water for Chocolate, mixed with a healthy dose of original wit, warmth, and inspiration that sets this memoir apart from most tales of personal redemption.

Amazon.com Review

Julia and Jacques Cooking at Home is the companion volume to Julia Child and Jacques Pepin’s PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way. What’s most important here–and it shows up in the cookbook–is that there is no one way to cook. The point of the boo (more…)

Amazon.com

A regular program on WGBH Boston from 1963 to 1972, The French Chef is perhaps best known for its down-to-earth hostess Julia Child with her dry wit and practical approach to “fancy” French cooking. Eighteen classic programs, in black and white and color, feature the ever-practical Julia Child educating viewers in everything from starters and side dishes like braised spinach, shirred eggs, and hollandaise sauce, to main courses like seafood crêpes and braised goose (more…)

In her own words, here is the captivating story of Julia Child (more…)

From Publishers Weekly

This British import, a survey of influential children’s books (part of the 1001 series and edited by the Guardian’s children’s books editor), offers a comprehensive and diverse compendium of more than a century’s worth of essential reads. The compact and encyclopedia-thick format is divided into five age ranges. A review of each book is accompanied by original publication information (readers will have to research current availability, especially as some ti (more…)

Review

“‘An approachable and practical edition that will be welcomed by parents and carers alike. I know how hard it can be to find “How to” resources for parents. Well here is a gem.’ – Children, Young People and Families”

Praise for the first edition:`An approachable and practical edition that will be welcomed by parents and carers alike. I know how hard it can be to find “How to” resources for parents. Well here is a gem.’- Children, Young People and Fam (more…)

Review

“Shows enormous grace and food savvy…Reading Shapiro reminds us how Julia Child taught us not just how to cook but how to think about food.” –New York Times Book Review “Laura Shapiro’s biography of Julia Child is as bright, smart, funny, charming, and companionable as Julia herself.” -Dorie Greenspan, author of Baking with Julia “Shapiro’s graceful little book should be seen as the definitive analysis of Julia Child’s long career.” -Pittsburgh Post- Gazette

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From Publishers Weekly

Barr (We Called It Macaroni) worked with culinary icon Julia Child for 24 years, starting in 1980 as an assistant to Child’s monthly live segment on Good Morning America and remaining until Child’s death in 2004. This delightful and sprightly backstage look at life with Child (a “Lucille Ball-with-a-rolling-pin character in the kitchen”) describes Barr’s work as an integral member of “the Julia team” that supported Child’s “mind-boggling” schedule of demons (more…)Free WP Autoposter Plugins

From Library Journal

Child’s TV career began in 1963 with The French Chef on WGBH-TV in New England. The show proved very popular, and this book contains all the recipes featured in the 119 installments. The text is buttressed with photographs demonstrating cooking, cutting, and serving techniques. Copyright 2002 Reed Business Information, Inc.

All the recipes that Julia Child demonstrated on her first public television series, The French Chef — the (more…)