From Julia Child's Kitchen

by Julia Child, Paul Child (Illustrator), Albie Walton (Photographer)

One of the first and most important—and most successful—cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white line art and photographs throughout.

Genres: Cookbooks, Cooking, Food, Nonfiction, Food and Drink, Food and Wine, Culinary

687 pages, Hardcover

First published January 1, 1975

About the author

Julia Carolyn Child was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.

Reviews

[Negin · Rating 3 out of 5]

This cookbook is a delightful read, but I can’t really recommend it, since I don’t care for the layout as far as cookbooks go. I like recipes to be easy to read – line-by-line, short, and user-friendly, as opposed to long paragraphs. I got my copy used and I didn’t pay much for it, so I’m happy that I have it and I know that I’ll refer to it from time to time. I love Julia Child and all her stories, but I can’t imagine that I’ll use it much as a cookbook.

My favorite quote:
“I like to cook for 2, or for 4 or 6 at the most 8 people. Beyond that you get into quantity cooking and that is just not my field at all. The last time we had 12 for a sit-down dinner and I did all the cooking, and Paul and I did all the setting up, serving, and washing up afterwards, I said never again. I’ll do a buffet, but I don’t consider that civilized dining; it is feeding, and I like to sit down at a well-set table.”

Julia and Paul having breakfast at La Pitchoune, their home in Provence, 1969

[Karen Witzler · Rating 4 out of 5]

Will leave it on the kitchen counter to mark up and glean inspiration from the remainder of the year.

[Marguerite Hargreaves · Rating 5 out of 5]

Of the three shelves of cookbooks I own/hoard, this volume is the most bespattered. I got this book around the time I became a stay-at-home mom, and I'm indebted to Julia Child for whatever food chops I possess. I'd been interested in cooking since I got my Girl Scout cooking badge at age 10 or 11. It helped that Dad was stationed in Texas, Germany, California and the Philippines and my parents were gastronomic adventurers. Then, I had to take over cooking/cleaning duties when Mom was hospitalized for several weeks in the early '70s. In college, I seldom had to buy food -- as long as I cooked for the roommates and friends. Then I started dating and married someone in the high-end food business. We started hanging out with serious foodies. I felt inadequate. This book made me comfortable entertaining accomplished cooks, even chefs. I became skilled at improvising and learned to trust my instincts. I also mastered pie crust, thanks to the food processor. I went to the hardware store for new tools and made my own wavy, two-chocolate dessert garnishes. I decorated corned beef with vegetable flowers and covered the whole thing in aspic. I grew nasturtiums for salads. I even molded an aubergine turban (from another Julia Child book, I think). Eventually I found my way to Bridge Kitchenware in New York. One fine day, when I'd gone back to work and made food my business as a restaurant reviewer/food editor, I even had the pleasure of inadvertently waking Julia Child when I phoned her office, which also was her home. I wish I'd told her what an inspiration she was -- and is -- to me.

[Rachael · Rating 5 out of 5]

One of her most readable works--I love this because not only are the recipes classically fabulously Julia Child, but it's also one that I can sit down and read for pleasure. Recipes are not only given, but she goes into what makes the recipe actually work, and what will happen if you leave out thus-and-such, or you can stop here and freeze what you've made thus far and serve it another day, etc. Fabulous illustrations (from the cook's point of view), and much more approachable for the general cook than Mastering vols. I and II--i.e. less technical and perhaps more American in its approach. I still love Mastering, but this is truly a classic. And I appreciate the fact that the French bread recipe is scaled down from 30 pages and an all-day endeavor.

[Linda · Rating 3 out of 5]

I’ve had this book since 1981 and have read through it numerous times but seldom tried any of the recipes. It was recommended to me when I was taking gourmet cooking lessons. One of the teachers was enamored with Julia and her TV show. I liked Julia well enough, but her cookbooks never thrilled me. I’ll finally pass this on to the library bookstore where someone who appreciates it more can enjoy it.

[Lorraine Sulick-Morecraft · Rating 5 out of 5]

Found an older copy in The Book Exchange and relaxed Sunday afternoon reading each of Julia's chapter introductions and reveled in her advice and guidance along with Paul Child's sketches and photography.

[Nancy Errebo · Rating 5 out of 5]

I began to cook from this book the minute it arrived. It is more accessible and more personal than Mastering the Art of French Cooking.

[Charles · Rating 5 out of 5]

Such a great cookbook. Julia is the best!

[Karen · Rating 5 out of 5]

Pure Julia. Great advice as always.

[Anna · Rating 5 out of 5]

I must own this book. I've got the biggest girl crush ever on Julia Child. I think maybe it is good I just now discovered her since I'm pretty far into my own food revolution and discovery, I was ready for her.

[Lisa Hope · Rating 5 out of 5]

This, I believe, was Mrs. Child's favorites of her books. Full of good suggestions on how to serve the dishes for which recipes are given, plus infinite variations on the basic themes, an element that I have always liked about her presentations. I am eager to try her French lasagne recipe

[Catherine Woodman · Rating 4 out of 5]

Julia Childs was the first cook to take a serious approach to trying to bring what was spectacular about French food into an American woman's kitchen after WWII. Her cookbooks represent monumental efforts at a time when no one was recognizing it as such

[Carol · Rating 4 out of 5]

I loved reading through her recipes which included lots of little stories intertwined with the explantion on how to make her delicious, butter laced recipes. I must admit that I skipped the chapter on pate's as I couldn't see that I would ever make one.

[Barbara VA · Rating 5 out of 5]

This is a book to read and savor (or is it salivate?). I tried copying recipes into my computer from the library copy but decided that I just have to buy the book. I want all the stories and I would be typing the whole book, even the things I don't eat!

[Mrinalini Majumdar]

Julia Child is fantastic! Reading this book of hers, made me want to experiment with food too. Not only food, it has given me a reason of why I should cook more - To become Julia Child :) Glad to have read this book!

[Chadwick · Rating 5 out of 5]

Essential. Every time I want to cook something in a classical vein that I've never tried, I consult Julia. Always a jackpot of sage, gentle advice.

[Amy]

Trying to educate myself on french cooking one recipe at a time

[Laura · Rating 4 out of 5]

A cookbook that reads like a novel. Just a cottage read which doesn't belong to me, but asking for it for Christmas this year!

[Janevstar · Rating 5 out of 5]

Great recipes nicely organized and can be read for pleasure

[Trish Lefner]

found this old book at half price books today.