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

Julia and Jacques Cooking at Home - new book

ISBN: 9780375404313

ID: 978037540431

The companion volume to the public television series Julia and Jacques Cooking at HomeTwo legendary cooks, Julia Child and Jacques Pépin, 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 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, joshing with Julia Child, Jacques Pepin, Books, Food and Drink, International, Julia and Jacques Cooking at Home Books>Food and Drink>International, Knopf Doubleday Publishing Group

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Julia and Jacques Cooking at Home - Child, Julia; Pepin, Jacques
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Child, Julia; Pepin, Jacques:

Julia and Jacques Cooking at Home - hardcover

1999, ISBN: 9780375404313

ID: 478126762

New York: Alfred A. Knopf. Near Fine in Near Fine dust jacket. 1999. First Edition; First Printing. Hardcover. 0375404317 . Price-clipped d j ; lightly bumped upper back corner ; Oversize; 448 pages; The companion volume to the public television series <I>Julia and Jacques Cooking at Home</I> Two legendary cooks, Julia Child and Jacques Pépin, 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 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, 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. ., Alfred A. Knopf, 1999

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Julia and Jacques Cooking at Home - Child, Julia / Pepin, Jacques / Hirsheimer, Christopher
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Child, Julia / Pepin, Jacques / Hirsheimer, Christopher:
Julia and Jacques Cooking at Home - used book

ISBN: 9780375404313

ID: 1110464

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-Nicoise 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 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. Julia and Jacques Cooking at Home Child, Julia / Pepin, Jacques / Hirsheimer, Christopher, Alfred A. Knopf

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Julia and Jacques Cooking at Home - Julia Child#Jacques Pepin
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Julia Child#Jacques Pepin:
Julia and Jacques Cooking at Home - new book

ISBN: 9780375404313

ID: 491862044

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 Julia and Jacques Cooking at Home Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher>Ratgeber & Freizeit>Kochen & Genießen, Alfred A Knopf

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Julia and Jacques Cooking at Home - Jacques Pepin#Julia Child
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Jacques Pepin#Julia Child:
Julia and Jacques Cooking at Home - new book

ISBN: 9780375404313

ID: 751707700

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 Julia and Jacques Cooking at Home Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher>Ratgeber & Freizeit>Kochen & Genießen, Alfred A Knopf

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Details of the book
Julia and Jacques Cooking at Home
Author:

Child, Julia; Pepin, Jacques

Title:

Julia and Jacques Cooking at Home

ISBN:

0375404317

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

Details of the book - Julia and Jacques Cooking at Home


EAN (ISBN-13): 9780375404313
ISBN (ISBN-10): 0375404317
Hardcover
Publishing year: 1999
Publisher: Random House Inc.
448 Pages
Weight: 1,851 kg
Language: eng/Englisch

Book in our database since 26.03.2007 11:47:44
Book found last time on 11.02.2017 18:09:33
ISBN/EAN: 0375404317

ISBN - alternate spelling:
0-375-40431-7, 978-0-375-40431-3

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