Conejos Library District

"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection...

By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award...

Set of 7

Contains 120 recipes with step-by-step instructions based on the work of a French cooking school--L'Ecole de Cuisine Francaise Sabine de Mirbeck.

A collection of recipes from France, plus cultural and nutritional information.

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

"Quick and easy recipes show how to make real French omelets and crepes, as well as delicious desserts, such as chocolate mousse and cherry tarts"--p. [4] of cover.

Four segments from shows broadcast on The Food Network. Patton Oswalt, the voice of Remy, looks on as Emeril Lagasse prepares ratatouille, Robert Irvine teaches kids that it's possible to be a chef at any age, and provides pointers about how to make cr©®pes at home; Rachel Ray and a young friend create chicken fingers; and Alton Brown shares the secrets and science behind mastering macaroni and cheese.