Status
Call number
Call number
Individual Chef -- CHI
Publication
Gramercy (1999), Hardcover, 736 pages
Description
One of the first and most important—and most successful—cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white line art and photographs throughout.
Subjects
Physical description
736 p.; 9.3 inches
Similar in this library
Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas by Julia Child