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Julia and Jacques Cooking at Home : A Cookbook by Jacques Pepin and Julia...
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“Good Condition.”
- Buy It NowJulia and Jacques Cooking at Home : A Cookbook by Jacques Pepin and Julia...
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Located in: Palm Desert, California, United States
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eBay item number:135147821211
Item specifics
- Condition
- Good
- Seller Notes
- “Good Condition.”
- Signed By
- Not Signed
- Signed
- No
- Book Series
- Julia Child
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Intended Audience
- Adults
- Inscribed
- No
- Edition
- First Edition
- Vintage
- Yes
- Personalize
- No
- Type
- Cook Book
- Era
- 1990s
- Personalized
- No
- Features
- Dust Jacket, Illustrated
- Country/Region of Manufacture
- United States
- ISBN
- 9780375404313
- Book Title
- Julia and Jacques Cooking at Home : a Cookbook
- Publisher
- Knopf Doubleday Publishing Group
- Item Length
- 11.1 in
- Publication Year
- 1999
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Individual Chefs & Restaurants, Regional & Ethnic / French, Courses & Dishes / General
- Item Weight
- 64.1 Oz
- Item Width
- 9.3 in
- Number of Pages
- 448 Pages
About this product
Product Identifiers
Publisher
Knopf Doubleday Publishing Group
ISBN-10
0375404317
ISBN-13
9780375404313
eBay Product ID (ePID)
646034
Product Key Features
Book Title
Julia and Jacques Cooking at Home : a Cookbook
Number of Pages
448 Pages
Language
English
Topic
Individual Chefs & Restaurants, Regional & Ethnic / French, Courses & Dishes / General
Publication Year
1999
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
64.1 Oz
Item Length
11.1 in
Item Width
9.3 in
Additional Product Features
Intended Audience
Trade
LCCN
98-032418
Reviews
"Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor." --Alice Waters, Chez Panisse "Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine." --Emeril Lagasse, Emeril's Restaurant "Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all." --Thomas Keller, The French Laundry "Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit." --Mimi Sheraton
Dewey Edition
21
Dewey Decimal
641.5944
Synopsis
In Julia and Jacques Cooking at Home , two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques P pin are synonymous with good food, and in these pages they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia's and Jacques's comments--the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make: - Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country p t - Soups: from New England chicken chowder and onion soup gratin e to Mediterranean seafood stew and that creamy essence of mussels, billi-bi - Eggs: omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for souffl s - Salads and Sandwiches: basic green and near-Ni oise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat - Potatoes: baked, mashed, hash-browned, scalloped, souffl d, and French-fried - Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, saut ed, braised, glazed, and gratin ed - Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meuni re and the essentials of lobster cookery - Poultry: the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck - Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb - Desserts: cr me caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings - And much, much more . . . Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared., Two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia's and Jacques's comments--the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make: - Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country p'té - Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi - Eggs: omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés - Salads and Sandwiches: basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat - Potatoes: baked, mashed, hash-browned, scalloped, souffléd, and French-fried - Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed - Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery - Poultry: the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck - Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb - Desserts: crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings - And much, much more . . . Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared., Two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques Pepin are synonymous with good food, and in these pages they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia's and Jacques's comments-the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make- . Appetizers- from traditional and instant gravlax to your own sausage in brioche and a country p te . Soups- from New England chicken chowder and onion soup gratinee to Mediterranean seafood stew and that creamy essence of mussels, billi-bi .Eggs- omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for souffles .Salads and Sandwiches- basic green and near-Ni oise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat .Potatoes- baked, mashed, hash-browned, scalloped, souffled, and French-fried .Vegetables- the favorites from artichokes to tomatoes, blanched, steamed, sauteed, braised, glazed, and gratineed .Fish- familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meuni re and the essentials of lobster cookery .Poultry- the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck .Meat- the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb .Desserts- cr me caramel, profiteroles, chocolate roulade, free-form apple tart-as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings .And much, much more . . . Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
LC Classification Number
TX719.C373 1999
Item description from the seller
Seller feedback (3,107)
- r***f (46)- Feedback left by buyer.Past yearVerified purchaseItem as described - though listed as used, but it really appeared like a new item that I could find at a retail bookstore. Item packed without issue upon arriving, it was mailed quickly and it arrived much sooner than expected. The transaction went well. I'm happy with the item, and I would definitely purchase from this seller again.Eight Inches by Sean Wolfe (2009, Trade Paperback) (#145931092771)
- s***d (2952)- Feedback left by buyer.Past monthVerified purchaseExcellent service. Fast extremely careful packaging. Prettier than described. Terrific value. All around perfect transaction. Thank you.
- b***y (102)- Feedback left by buyer.Past yearVerified purchaseI would say it was as described, but it was actually even better than expected, really lovely item and came very well-packed for shipping. Lots of care taken in the handling for shipping. Price for both item and shipping cost were more than fair. I have a recipe book that came out two years after this one by the same publisher. My grandmother used it as a regular go-to cookbook her whole life & then it came to me & I still use it too. Very excited to now have this companion volume to go with it!Reply from: psmike1230- Feedback replied by seller psmike1230.- Feedback replied by seller psmike1230.Thank you and enjoy the book.The Household Searchlight Homemaking Guide, Hardcover, 1937 (#135643964389)
Product ratings and reviews
Most relevant reviews
- Apr 01, 2017Top favorable review
Cooking with Julia Child and Jacques Pepin at home
Verified purchase: YesCondition: Pre-OwnedSold by: goodwillbookworksaustin
- Jan 22, 2020
A Superb Cooking Duo.
Verified purchase: YesCondition: Pre-OwnedSold by: mtwyouth
- Sep 30, 2017
Best of both
Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books
- Feb 10, 2021
Great find!
Verified purchase: YesCondition: Pre-OwnedSold by: discover-books
- Apr 13, 2020
Wonderful Cookbook! Great explanation on how to prepare dishes.
Verified purchase: YesCondition: Pre-OwnedSold by: jacksonkam0
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