{"product_id":"signed-julia-child-cooking-with-master-chefs-first-edition","title":"Signed - Julia Child - Cooking with Master Chefs - First Edition","description":"\u003cp data-legacy-thread-id=\"188dafad43b16857\" data-thread-perm-id=\"thread-f:1769263387326376023\" class=\"hP\" tabindex=\"-1\"\u003e\u003cstrong\u003eCooking with Master Chefs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSigned by Julia Child\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst Edition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePre-Owned Hardcover\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e160 Pages\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCondition: Very Fine\/Fine\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"text--medium overview-content p-lg-4 p-sm-0 bookseller-cont\"\u003e\n\u003cdiv class=\"bs-content\"\u003e\n\u003cdiv class=\"overview-cntnt\" itemprop=\"description\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" style=\"padding-bottom: 20px;\" data-mce-fragment=\"1\"\u003e\n\u003cdiv style=\"padding-bottom: 20px;\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" aria-expanded=\"true\"\u003e\n\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this companion volume to the PBS series \"Cooking with Master Chefs,\" Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example:\u003cbr data-mce-fragment=\"1\"\u003e-- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks\u003cbr data-mce-fragment=\"1\"\u003e-- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast\u003cbr data-mce-fragment=\"1\"\u003e-- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee\u003cbr data-mce-fragment=\"1\"\u003e-- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace\u003cbr data-mce-fragment=\"1\"\u003e-- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken\u003cbr data-mce-fragment=\"1\"\u003e-- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto\u003cbr data-mce-fragment=\"1\"\u003e-- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish\u003cbr data-mce-fragment=\"1\"\u003e-- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles\u003cbr data-mce-fragment=\"1\"\u003e-- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono\u003cbr data-mce-fragment=\"1\"\u003e-- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles\u003cbr data-mce-fragment=\"1\"\u003e-- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves\u003cbr data-mce-fragment=\"1\"\u003e-- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb\u003cbr data-mce-fragment=\"1\"\u003e-- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace\u003cbr data-mce-fragment=\"1\"\u003e-- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads\u003cbr data-mce-fragment=\"1\"\u003e-- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eJulia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: \"Every day I learn something new!\" \"That point of view,\" she says, \"turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"truecooks","offers":[{"title":"Default Title","offer_id":42804989165664,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2779\/6604\/files\/5A1A39C6-15AB-49C4-BB4B-8DDA0D438620.jpg?v=1780795262","url":"https:\/\/truecooks.com\/products\/signed-julia-child-cooking-with-master-chefs-first-edition","provider":"TrueCooks","version":"1.0","type":"link"}