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French Chef Cookbook

Julia Child is America's first lady of food. Beginning with Mastering the Art of French Cooking, she has profoundly shaped the way we cook, the way we eat, and the way we see food. In The French Chef Cookbook, the beloved icon presents 119 of the delectable French recipes that first made her a household name, when she presented them on her first public television show. From Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts, here are traditional French recipes, tested and perfected for home cooks to enjoy.
Portrait
Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of
Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched
The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
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Beschreibung

Produktdetails


Einband Taschenbuch
Seitenzahl 424
Erscheinungsdatum 01.09.2003
Sprache Englisch
ISBN 978-0-375-71006-3
Verlag Random House LCC US
Maße (L/B/H) 21/13,9/3,5 cm
Gewicht 588 g
Abbildungen mit Illustrationen
Buch (Taschenbuch, Englisch)
14,49
inkl. gesetzl. MwSt.
Sofort lieferbar
Versandkostenfrei
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