Child, Julia

The autobiography of chef Julia Child recounting her years in France where she first discovered her passion and talent for cooking. Describes her learning experiences at the Cordon Bleu and discusses how she teamed up with fellow chefs Simone Beck and Louisette Bertholle to write a book on French cooking for Americans.

A guide to French cuisine that contains information on how to choose and prepare raw ingredients, what the different types of French cuisine are, how classic techniques can be adapted for American convenience, and where Americans can find unusual products and ingredients.

Julia Child presents several cooking techniques and example recipes; all are arranged by food type and cross-referenced. Covers soups and sauces, salads and dressings, vegetables, meats, poultry, fish, egg cookery, breads, crepes, tarts, cakes, and cookies.

Julia Child and Jacques Pepin demonstrate different cooking techniques, offer advice on creating the most delicious dishes, and describe how to create different recipes.