In Julia's Kitchen with Master Chefs

by Julia Child

With more than 100 color photographs by Micheal McLaughlin

Genres: Cookbooks, Cooking, Food, Food and Wine

302 pages, Hardcover

First published April 11, 1995

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

[Sarah · Rating 4 out of 5]

Incredible 1990s nostalgia with a large dose of Julia personality! “In this series they came to visit us here, in my kitchen. Fortunately I live in a large gray Cantibridgian mansion…”

[Mary · Rating 3 out of 5]

Julia Child brings together 26 chefs to share their recipes and cooking tips (based on her tv show at the time). Generally, these are complex and long recipes that showcase the given chef’s talents. Some ingredients are difficult to come by like chestnut flour. This is a cookbook for those interested in developing more complex cooking techniques.
Chefs are introduced and then their recipes which include very detailed instructions from technique, what to do ahead of time, what tools are needed. Full page pictures are included but not of every recipe. General tip boxes include useful information about a technique or type of recipe, like boxes on freezing doughs or how to deep fry. Though I do wish for a bit more information sometimes. In the freezing dough box, it isn’t clear if there is a temperature one should thaw the dough to or even how long freezing is okay.
Recipes are quite diverse with almost nothing that would be considered simple. There are Mexican recipes (like a red jalapeño Caesar salad), dressed up traditional (like a gremolada mashed potatoes), a few Asian (including crab spring rolls)and fancy French dishes (parnassienne au chocolate). Some of the dishes are works of art like the chocolate centerpiece. The appendix includes techniques.
This is a good introduction to a variety of chef’s 20th century cooking techniques

[Chris Brimmer · Rating 4 out of 5]

Good stuff, eclectic selection.

[Cindy · Rating 4 out of 5]

Nice stuff, a little complicated sometimes. I only tried one recipe, Pralines, and it was incredibly good. Very simple too.