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Julia and Jacques Cooking at Home Julia Child Author

(*)

Julia and Jacques Cooking at Home Julia Child Author - nouveau livre

ISBN: 9780375404313

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 d… Plus…

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 pâté• 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. Trade Books>Hardcover>Cookbooks>Regional World>French, Knopf Doubleday Publishing Group Core >2<

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Julia and Jacques Cooking at Home : A Cookbook by Jacques, Child, Julia Pepin - Jacques, Child, Julia Pepin

(*)

Jacques, Child, Julia Pepin:
Julia and Jacques Cooking at Home : A Cookbook by Jacques, Child, Julia Pepin - livre d'occasion

ISBN: 9780375404313

The companion volume to the public television series "Julia and Jacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the ba… Plus…

The companion volume to the public television series "Julia and Jacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the basics of good home cooking. What makes this book unique is the richness of information they offer on every page, as 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 in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime 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 grav-lax to your own sausage in brioche and a country pate *--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-Nioise 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 enpapillote, grilled, seared, roasted, and poached, plus a classic sole meuniere 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--creme 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, joshing with each other, 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. Media > Book, [PU: Random House]<

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Julia and Jacques Cooking at Home: A Cookbook - Child, Julia, Pepin, Jacques

(*)

Child, Julia, Pepin, Jacques:
Julia and Jacques Cooking at Home: A Cookbook - Première édition

1999, ISBN: 9780375404313

Edition reliée

Knopf, Gebundene Ausgabe, Auflage: 1, 448 Seiten, Publiziert: 1999-09-14T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780375404313, 1.83 kg, Verkaufsrang: 287095, Freizeit, Haus & Gar… Plus…

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Julia and Jacques Cooking at Home: A Cookbook - Child, Julia, Pepin, Jacques

(*)

Child, Julia, Pepin, Jacques:
Julia and Jacques Cooking at Home: A Cookbook - Première édition

1999, ISBN: 9780375404313

Edition reliée

Knopf, Gebundene Ausgabe, Auflage: 1, 448 Seiten, Publiziert: 1999-09-14T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780375404313, 1.83 kg, Verkaufsrang: 337027, Freizeit, Haus & Gar… Plus…

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Julia and Jacques Cooking at Home: A Cookbook - Child, Julia

EXEMPLE

(*)

Child, Julia:
Julia and Jacques Cooking at Home: A Cookbook - livre d'occasion

ISBN: 9780375404313

UsedGood. Condition Good: Book is used and in good condition with some wear from use. This may include stickers on cover, wear to dustcover/missing dustcover, inside cover, spine, sligh… Plus…

Biblio.co.uk

Goodwill Industries of the Inland Northwest
Frais d'envoi EUR 15.91
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1

Julia and Jacques Cooking at Home Julia Child Author

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Julia and Jacques Cooking at Home Julia Child Author - nouveau livre

ISBN: 9780375404313

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 d… Plus…

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 pâté• 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. Trade Books>Hardcover>Cookbooks>Regional World>French, Knopf Doubleday Publishing Group Core >2<

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2

Julia and Jacques Cooking at Home : A Cookbook by Jacques, Child, Julia Pepin - Jacques, Child, Julia Pepin

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Jacques, Child, Julia Pepin:

Julia and Jacques Cooking at Home : A Cookbook by Jacques, Child, Julia Pepin - livre d'occasion

ISBN: 9780375404313

The companion volume to the public television series "Julia and Jacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the ba… Plus…

The companion volume to the public television series "Julia and Jacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the basics of good home cooking. What makes this book unique is the richness of information they offer on every page, as 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 in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime 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 grav-lax to your own sausage in brioche and a country pate *--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-Nioise 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 enpapillote, grilled, seared, roasted, and poached, plus a classic sole meuniere 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--creme 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, joshing with each other, 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. Media > Book, [PU: Random House]<

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3

Julia and Jacques Cooking at Home: A Cookbook - Child, Julia, Pepin, Jacques

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Child, Julia, Pepin, Jacques:
Julia and Jacques Cooking at Home: A Cookbook - Première édition

1999

ISBN: 9780375404313

Edition reliée

Knopf, Gebundene Ausgabe, Auflage: 1, 448 Seiten, Publiziert: 1999-09-14T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780375404313, 1.83 kg, Verkaufsrang: 287095, Freizeit, Haus & Gar… Plus…

Frais d'envoiGewöhnlich versandfertig in 5 bis 6 Tagen. Die angegebenen Versandkosten können von den tatsächlichen Kosten abweichen. (EUR 3.00) Red Pebble Products

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4

Julia and Jacques Cooking at Home: A Cookbook - Child, Julia, Pepin, Jacques

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€ 38,69

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Lien sponsorisé

Child, Julia, Pepin, Jacques:
Julia and Jacques Cooking at Home: A Cookbook - Première édition

1999, ISBN: 9780375404313

Edition reliée

Knopf, Gebundene Ausgabe, Auflage: 1, 448 Seiten, Publiziert: 1999-09-14T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780375404313, 1.83 kg, Verkaufsrang: 337027, Freizeit, Haus & Gar… Plus…

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5

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Child, Julia:
Julia and Jacques Cooking at Home: A Cookbook - livre d'occasion

ISBN: 9780375404313

UsedGood. Condition Good: Book is used and in good condition with some wear from use. This may include stickers on cover, wear to dustcover/missing dustcover, inside cover, spine, sligh… Plus…

Frais d'envoi EUR 15.91 Goodwill Industries of the Inland Northwest

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Détails sur le livre

Julia and Jacques Cooking at Home: A Cookbook

Auteur:	Child, Julia
Titre:	Julia and Jacques Cooking at Home: A Cookbook
ISBN:	9780375404313

The companion volume to the public television series "Julia and Jacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the basics of good home cooking. What makes this book unique is the richness of information they offer on every page, as 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 in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime 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 grav-lax to your own sausage in brioche and a country pate *--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-Nioise 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 enpapillote, grilled, seared, roasted, and poached, plus a classic sole meuniere 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 approache

Informations détaillées sur le livre - Julia and Jacques Cooking at Home: A Cookbook

EAN (ISBN-13): 9780375404313
ISBN (ISBN-10): 0375404317
Version reliée
Livre de poche
Date de parution: 1999
Editeur: Knopf
448 Pages
Poids: 1,851 kg
Langue: eng/Englisch

Livre dans la base de données depuis 2007-03-26T11:47:44+02:00 (Paris)
Page de détail modifiée en dernier sur 2024-01-24T12:25:52+01:00 (Paris)
ISBN/EAN: 9780375404313

ISBN - Autres types d'écriture:
0-375-40431-7, 978-0-375-40431-3
Autres types d'écriture et termes associés:
Auteur du livre: julia child jacques pepin, nussbaum, stone, cook, christopher, julia knopf, lee child, jacq, glass julia, jacques pépin, hamburger, lamb, jaques pepin, bourguignon, solé jacques
Titre du livre: cooking home, julia child, jacques, being julia, everybody please home, nussbaum

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Julia and Jacques Cooking at Home (Child, Julia & Jacques Pepin with David Nussbaum)

Julia and Jacques Cooking at Home (Child, Julia & Jacques Pepin with David Nussbaum)

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