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  • Published: 15 July 2009
  • ISBN: 9780375710063
  • Imprint: Knopf US
  • Format: Trade Paperback
  • Pages: 480
  • RRP: $45.00

The French Chef Cookbook



The beloved icon and author of best-selling classic Mastering the Art of French Cooking presents an array of delectable French recipes that first made her a household name.

Originally debuted on her first public television show, here are 119 traditional French recipes, tested and perfected for home cooks to enjoy—from Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts. America’s first lady of food continues to profoundly shaped the way we cook, the way we eat, and the way we see food.

  • Published: 15 July 2009
  • ISBN: 9780375710063
  • Imprint: Knopf US
  • Format: Trade Paperback
  • Pages: 480
  • RRP: $45.00

About the author

Julia Child


Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she 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 her 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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