 | Julia Child - 1993 - 528 pages
Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef ... | |
 | Cyrus M. Copeland - 2006 - 296 pages
The lives of the world’s greatest contributors to arts, politics, sports, and letters are celebrated with wit, humor, and reverence by their equally famous friends, relatives ... | |
 | Julia Child - 2010 - 125 pages
How many minutes should you cook green beans? Is it better to steam them or to boil them? What are the right proportions for a vinaigrette? How do you skim off fat? What is the ... | |
 | Julia Child - 2012 - 648 pages
The sequel to the classic Mastering the Art of French Cooking Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American ... | |
 | Joan Reardon - 2010 - 432 pages
With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Now ... | |
 | Julie Powell - 2005
The bestselling memoir that's "irresistible....A kind of Bridget Jones meets The French Chef" (Philadelphia Inquirer) is now a major motion picture. Audiobook read by the ... | |
 | Laura Shapiro - 2007 - 208 pages
With a swooping voice, an irrepressible sense of humor, and a passion for good food, Julia Child ushered in the nation’s culinary renaissance. In Julia Child, award-winning ... | |
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