Cooking with Master Chefs-Prem

by Julia Child

A companion to the PBS series of the same name, Julia Child's classic Cooking with Master Chefs introduces readers to sixteen of America's top chefs, then presents their signature dishes to make at home. With the relaxed precision cooks expect of Child's recipes, and aided by more than 80 color photos, the dishes are as accessible as they are delicious. Child's fans, as well as those of chefs including Emeril Lagasse (Emeril's, New Orleans), André Soltner , Alice Waters and Michel Richard among others, will be delighted.The recipes, arranged in mini-menus of three to five dishes each, run the gamut of mostly American-inspired specialties. The aforementioned Lagasse provides an authentic Louisiana Crab Broil and savory Shrimp, Mary Sue Milligan and Susan Feninger (Border Grill, Santa Monica), present a spicy vegetarian feast; and Charles Palmer , reveals his methods for making perfectly seared Venison and Tender Butternut Squash Timbales. The Italian table is represented by Lidia Bastianich , who shares her Pasta Ears with Brocolli di Rape and Sausages. And for dessert, chef Richard produces an extraordinary Chocolate Dome and pulse-quickening Hot Chocolate Truffles. Other chefs provide equally mouth-watering dishes. Useful notes on techniques and ingredients are given throughout and in an appendix. As lively as it is instructive, Cooking with Master Chefs should provide a gratifying encounter with a remarkable culinary crew, conducted by an esteemed interpreter of the world's table.

Genres: Cookbooks, Cooking, Reference, Food, France, Food and Wine, Nonfiction

Hardcover

First published September 28, 1993

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

[Lbaker · Rating 3 out of 5]

I will probably never make any of these recipes, the guest master chefs all seem to have been showing off for Julia Child. I love Jacques Pepin recipes normally, but have a hard time imagining making puff pastry from scratch.

[Kelli · Rating 5 out of 5]

My husband took me to meet Julia at the Harvard Coop when she was on tour for this book. Such a great memory and Robert Del Grande's recipe for beef with pasilla chile sauce is tasty!