MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Identifiers
PublisherKnopf Doubleday Publishing Group
ISBN-100679748296
ISBN-139780679748298
eBay Product ID (ePID)173981
Product Key Features
Book TitleCooking with Master Chefs
Number of Pages160 Pages
LanguageEnglish
Publication Year1993
TopicRegional & Ethnic / International, General
IllustratorYes
GenreCooking
AuthorJulia Child
FormatTrade Paperback
Dimensions
Item Height0.3 in
Item Weight17.8 Oz
Item Length10 in
Item Width8.9 in
Additional Product Features
Intended AudienceTrade
LCCN93-020241
SynopsisIn this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example: -- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks -- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast -- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee -- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace -- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken -- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto -- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish -- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles -- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono -- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles -- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves -- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb -- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace -- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads -- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.
LC Classification NumberTX652.C495 1993
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 07. Feb. 2019
Great book
A great glimpse on a collection of well known chefsBestätigter Kauf: JaArtikelzustand: Gebraucht
- 26. Dez. 2020
Great book!
A book with a receipe of every chef mentioned in the book. With a brief history.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 16. Mai. 2016
Please, take care with the packing!
The book arrived okay, but all bended, because the packing was too soft. Thank you anyway. Alberto.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 15. Mär. 2016
Book
Very niceBestätigter Kauf: JaArtikelzustand: Gebraucht
- 05. Sep. 2022
descriptive
Oldie but a goodieBestätigter Kauf: JaArtikelzustand: Gebraucht
