The French chef cookbook
by Julia Child
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Her TV cooking shows, according to the Time magazine cover story, "have made her a cult from coast to coast and put her on a first-name basis with her fans.: No one is better equipped than she to shoulder the awesome responsibility of introducing America to French cuisine. Mrs. Child was trained at the famous Cordon Bleu school under Master Chef Max Bugnard. Together with two French women, Simone Beck and Louisette Bertholle, Mrs. Child opened a cooking school, L'Ecole des Trois Gourmandes. In addition, the three of them spent seven years compiling Mastering the Art of French Cooking, plublished in 1961. All this plus her irresistible, down-to-earth personality make it clear why Julia Child's "The French Chef" is the most widely attended cooking course ever given in America.
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Cookery, French, French Cookery, French Cooking, Cooking, frenchShowing 2 featured editions. View all 11 editions?
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Book Details
Edition Notes
Originally published: New York : Knopf, 1968.
Includes index.
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