(Paperback)

First published in 1961, this book is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi.

(Paperback)

Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.

(Hardback)

(Hardback)

Quality baking is more varied, more exciting, and simply more authentic. This title celebrates this tremendous range with recipes that marry sophisticated European techniques to American tastes and ingredients. It features photographs that demonstrate the basic building blocks of the pastry and bread baker's repertoire.

(Paperback)

A delightful collection of interviews with the beloved Julia Child''The French Chef,' author, and television personality who revolutionized home cooking in 20th century America.

(Paperback)

Offering solutions, techniques, and recipes, this indispensable little volume is the delicious, comforting, essential compendium of Julia Child's kitchen wisdom--a book no kitchen should be without.

(Hardback)

A guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette.

(Hardback)

Helps cooks master the full repertoire of classic French dishes. This title includes recipes that range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours.

(Hardback)

"This is a Borzoi book"--Copyright page.

(Paperback)

All the recipes that Julia Child demonstrated on her first public television series, The French Chef -- the 119 shows that made Julia a household name and changed forever the way Americans cook.