Home use only. Found insideI am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. Found insideSelection of recipes from noted food writers from the editors of the quarterly Cherry bombe. A new edition of one of the beloved chef's earliest cookbooks presents an American approach to classic French cookery, along with a host of delectable recipes and cooking techniqes for both novice and experienced cooks. In Julia Child, award-winning food writer Laura Shapiro tells the story of Child’s unlikely career path, from California party girl to coolheaded chief clerk in a World War II spy station to bewildered amateur cook and finally to the ... Draws on the iconic culinary figure's personal diaries and letters to present a one-hundredth birthday commemoration that offers insight into her role in shaping women's views and influencing American approaches to cooking. This collection of nearly 100 recipes from the village bakers of France, Italy, Germany, and regional America is full of healthful and delicious departures from the usual array of baked goods. In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong. Furnishing the latest interdisciplinary information on the most important and frequently the only investigational system available for discovery programs that address the effects of small molecules on newly discovered enzyme and receptor ... Dana Polan considers what made Julia Childs TV show, The French Chef, so popular during its original broadcast and such enduring influences on American cooking, American television, and American culture since then. Features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable The bestselling story of Julia’s years in France in her own words—and the basis for the film Julie & Julia, starring Meryl Streep and Amy Adams. Describes the life and career of the French chef and television personality, from her wealthy childhood in California and married years in France to her successful cooking show in the United States. A picture book biography of Julia Child, the famous chef First published in 1988. This volume brings diagnostic order, a comprehensible theory, and a clinical approach out of the confusion surrounding the "borderline" concept. Found insideFor both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae ... Found insideChild knew that Americans would love French food as much as she did, so she wrote Mastering the Art of French Cooking in 1961. The book was a success and the public wanted more. America fell in love with Julia Child. This is the resource you'll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker. And there's no better time to be baking than now. This delightful collection of interviews with 'The French Chef' Julia Child traces her life from her first stab at a writing career; to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to ... Bestselling author Jennet Conant brings us a stunning account of Julia and Paul Child’s experiences as members of the Office of Strategic Services (OSS) in the Far East during World War II and the tumultuous years when they were caught up ... With commentary by food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these letters show America on the verge of political, social, and gastronomic ... This sequel to Julia Child & Co. is a menu cook book which considers all of the components of cooking for company. Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef" features eight hundred master recipes and variations Richard Grausman has written a remarkable book because it is so consistently wise when it is so easy to be faddish." -Paula Wolfert No one has done more to make French cooking accessible to Americans than Richard Grausman. This book will guide you through learning how to receive critical feedback, developing skills for self-talk, understanding how to give constructive feedback effectively, and handling special problems. Two culinary masters join their talents in a cookbook that demonstrates the best in traditional French home cookery, with an assortment of recipes that ranges from soups to desserts Found insideHer recipes have been featured on numerous websites, magazines, and television programs. Fans of Chrissy Teigen, Skinnytaste, Pioneer Woman, Oh She Glows, Magnolia Table, and Smitten Kitchen will love Once Upon a Chef, the Cookbook. Describes the life and career of the French chef and television personality, from her wealthy childhood in California and married years in France to her successful cooking show in the United States Found insideThis delightful volume of quotations compiles some of Julia's most memorable lines on eating--"The only time to eat diet food is while you're waiting for the steak to cook"--on drinking, on life--"I think every woman should have a blowtorch ... Found insideRethinking Youth challenges the conventional wisdoms surrounding the position and opportunities of young people today and provides a systematic overview of the major perspectives in youth studies. From the coauthor of My Life in France, a revealing collection of photographs taken by Paul Child that document his and Julia Child's years in France Found insideThe 4th edition of Iron Metabolism is written in a lively style by one of the leaders in the field, presented in colour and covers the latest discoveries in this exciting area. This book explains in simple terms how plants are classified and named. Features recipes that will be shown on Child's new series in addition to presenting dishes and alternate selections for thirteen meals she has matched up with different types of guests Nearing 30 and trapped in a dead-end secretarial job, Julie Powell reclaims her life by cooking every single recipe in Julia Child's legendary Mastering the Art of French Cooking in the span of one year. A guide for parents, clinicians, and policy makers connects everyday moments and relationships in a child's life with their developing sense of values and meaning, demonstrating how children can be best positioned to become morally strong ... From Julia’s and Paul’s letters and original interviews with those who knew her best, Patricia Barey and Therese Burson have gathered fresh stories and images that offer a delightfully intimate view of a beloved icon. “It’s clear ... Although the book is organized in chapters from soups to sweets, many main-course recipes are offered with one or two accompaniments that are an i Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. This volume should prove to be an invaluable source for those who seek to know more about the history and heritage of the Church of Ireland in Clogher, and also a reference for students of ecclesiastical, local, and family history. A richly evocative memoir from the man whom the New York Times dubbed the “dean of American cookery,” recalling the flavors of his past In this delightful culinary journey, James Beard takes us back to the earliest days of his childhood ... 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 ... Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ... 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