Julia Child
15 August 1912 – 13 August 2004
Julia Carolyn Child was an American chef, author, and television personality. She is recognized for bringing 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. (Wikipedia, Julia Child)
Books
- Grand livre de cuisine d'Alain Ducasse
- Receipts
- Le foie gras
- U.S.S. Yorktown CV-10 "The Fighting Lady" cookbook
- Complete dinners from The French chef cookbook
- Chepina Peralta en tv
- Notre table
- Eating in Mexico
- Cape Cod's Night at the Chef's Table Cookbook
- The Cordon Bleu cookery school
- Compliments to the chef
- Le guide culinaire
- La véritable cuisine provençale et niçoise
- Summer splurges
- Boucher de Paris
- Robert & Margrit Mondavi
- Le livre des confitures et des confiseries
- Trésors de la cuisine provençale
- La charcuterie crue et les produits saumurés
- The Chef prefers
- Comme chez soi
- Le cuisinier parisien, ou, L'art de la cuisine française au dix-neuvième siècle
- La vraie cuisine du Bourbonnais
- Meat cuts in O.E.E.C. member countries
- Le ketchup et le gratin
- Manuel théorique et pratique du vigneron franc̜ais, ou, L'art de cultiver la vigne, de faire les vins, les eaux-de-vie et vinaigres ...
- The Great cooks' guide to appetizers
- Les meilleures recettes culinaires pour poissons et crustacés
- La cuisine fine et les bons plats de famille
- Boulangerie d'aujourd'hui
- Food and life
- Das grosse kochbuch
- Meat Board Meat Book
- Pastario, ovvero, Atlante delle paste alimentari italiane
- La boulangerie moderne
- The Great cook's guide to clay cookery
- La cuisine du pays
- Sarajevo's home cooking
- Lunch & party dishes from The French chef cookbook
- La pêche en mer
- Nouvelle cuisine
- Textured lives
- James Beard's Beard on Birds
- Culpeper's complete herbal
- Delights and Prejudices (On Food)
- Beard on Pasta (James Beard Library of Great American Cooking)
- Fishes of the Middle West
- Hors d'ouvres and canapés
- Les poissons, crustacés, coquillages, les oeufs
- Sauces
Author data: Open Library