The French Chef Cookbook

The French Chef Cookbook

Book - 1998
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The seminal cooking program that made Julia Child a household name--and forever changed the face of America's dinner table For the millions of cooking enthusiasts who loved the "The French Chef," and for the millions more who never had the opportunity to see this groundbreaking TV series when it first aired more than three decades ago, here is the complete thirtieth anniversary collection of all the recipes from the show that revolutionized American cuisine. These beloved recipes--slightly simplified selections from Julia Child's classic Mastering the Art of French Cooking--have been fine-tuned to perfection. Filled with sumptuous and timeless French favorites such as Cassoulet, Lobster Thermidor, and Chocolate Soufflé, The French Chef Cookbook puts in print, session by session, dish by dish, the most widely attended and enthusiastically admired cooking course ever given in America. Enlivened with quintessential photographs from the set of "The French Chef," this book captures the wit, acumen, and accessibility that have made Julia Child an American treasure.
Publisher: New York : Ballantine, 1998
Edition: 30th anniversary ed., 1st Ballantine Books trade pbk. ed
ISBN: 9780345425423
Characteristics: xxxiii, 424, xvii p. : ill. ; 21 cm


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Jun 20, 2016

A classic for a reason - the food is wonderful!

erasmus1466 Nov 22, 2013

This is my favorite cookbook. The recipe for boeuf bourginon is the recipe we all try first, and it becomes a staple in the repetoire. Always guaranteed to please.
The French onion soup is a super soup for those cold and rainy days. And it is always better the next day.
I'll be making the turkey soup from this cookbook next weekend. It is called, "Veloute de volaille a la Senegalaise." The stock takes care of the turkey carcass, and the curry soup the leftovers. My mother always added leftover stuffing to her clear turkey noodle soup, so I even add the stuffing to the curry soup. Delicious!

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