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Title: In Julia's Kitchen with Master Chefs by Julia Child ISBN: 0-679-76005-9 Publisher: Knopf Pub. Date: 20 August, 1996 Format: Paperback Volumes: 1 List Price(USD): $27.50 |
Average Customer Rating: 4.5 (4 reviews)
Rating: 3
Summary: Fun, not especially practical
Comment: This is a beautiful book--gorgeous photos--but not one that I find especially practical. I've owned it for a while now and seldom reach for it.
There are little bios of each chef (Michael Lomonaco used to drive a cab--who knew?) and the occasional story. There are occasional boxes throughout that are fun (Julia tells you how to make your own truffle oil, how to select apples).
The recipes range from the easy and practical (a very nice recipe for peach tarts) to the obscure (fareki) to the out-of-most-of-our-league (a Jacques Torres chocolate structure).
Because it's a collection by *chef* not by cuisine, there is not a lot of coherence.
So all in all if you like cookbooks, it's great fun to browse, and you'll likely find something you want to try. If you want a practical cookbook, it is not useful.
Rating: 5
Summary: Great cookbook to keep on hand
Comment: This book is a must in any kitchen. It covers many of the basic recipies and even some of wonderful deserts that compliment any meal, such as Baking Powder Biscuits, Fried Chicken, Peach Tart, Buttermilk Fudge Cake, and so on. The lists of ingredients are the kind that you should be able to find just about anywhere. And yes, it does have recipies included that are more complex, and elaborate as well as variations for many of he recipes. She has included several sorbet, custards, herbed butters, to name a few.
She has very descriptive and precise with her directions to accomplish even the more complicated dishes that are included in this book.
It keeps with Julia's normal format of telling you exactly what equipment is needed to complete the dish, to wonderful photo's of almost each dish, without going overboard on the number of pictures.
I have found the tips that are included on so many of the subjects/recipes, quite helpful and informative.
The book also does not get overly wordy when she tells you about each of the cooks that are included in this book.
I have found this book a great asset to my kitchen, and it has taught me quite a bit.
Rating: 5
Summary: one of the best cookbooks
Comment: This is by far one of the best and easy to follow cookbooks. The recepies can be complex, but the execution is very easy after reading some of the tips and techniques that are embedded throughout (something very few other cookbooks do). Julia Child at once strips the mystery of gormet cooking away through easy to follow directions and helpful hints while at the same time demonstrating respect for each of the chef's talents. Jim Dodge's buttermilk chocoate cake is the best cake recepie--it is light, moist and airy. I've successfully made it many times and have also altered it slightly by brushing each layer with gran marnier and then fill each layer with chocolate mousse and topping it with chocolate ganache and candied oranges (instead of the chocolate fudge frosting).
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Title: Cooking with Master Chefs by Julia Child ISBN: 0679748296 Publisher: Knopf Pub. Date: 28 September, 1993 List Price(USD): $21.95 |
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Title: Baking with Julia : Sift, Knead, Flute, Flour, And Savor... by Dorie Greenspan ISBN: 0688146570 Publisher: Morrow Cookbooks Pub. Date: 04 November, 1996 List Price(USD): $40.00 |
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Title: Julia and Jacques Cooking at Home by Jacques Pepin, Julia Child ISBN: 0375404317 Publisher: Knopf Pub. Date: 14 September, 1999 List Price(USD): $40.00 |
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Title: Julia's Kitchen Wisdom : Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child ISBN: 0375411518 Publisher: Knopf Pub. Date: 14 November, 2000 List Price(USD): $19.95 |
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Title: Mastering the Art of French Cooking, Volume One by Julia Child, Louisette Bertholle, Simone Beck ISBN: 0375413405 Publisher: Knopf Pub. Date: 16 October, 2001 List Price(USD): $40.00 |
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