In Julia's Kitchen with Master Chefs

In Julia's Kitchen with Master Chefs by Julia Child gives you 150 recipes from Julia Child and 26 amazing chefs from across the country. This over 300-page coffee-table-worthy cookbook is an absolute treasure and should not be missed. 


Format: Hardcover with dust jacket, 302 pages. 

Copyright: 1995, First Edition 

Publisher: Knopf 

Author: Julia Child 

ISBN: 9780679438960

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Description: Cooking with the twenty-six chefs who, one by one, performed in her kitchen in Cambridge, Massachusetts, for her new television series, Julia was able to sample the wonderful variety of flavors they brought to her and to analyze and question everything that went into each dish. 

Now she brings us all those recipes (and many more), carefully translated for the home cook so that we can reproduce for friends and family the exciting diversity that is American cooking today. 

A sampling of the wonderful fare from: 

  • Roberto Donna (Galileo, I Matti, etc., Washington, D.C.), pizzas and chestnut pasta 
  • Madhur Jaffrey (food journalist, New York), shrimp curry and basmati rice 
  • Daniel Boulud (Daniel, New York), green pea soup and veal chop with sweetbreads 
  • Jim Dodge (New England Culinary Institute, Montpelier, Vermont), chocolate fudge cake and apple pie 
  • Zarela Martinez (Zarela, New York), poblanos rellenos and simmered pork butt 
  • Charlie Trotter (Charlie Trotter's, Chicago), smoked salmon Napoleon and peach soup with sorbets 
  • George Germon and Johanne Killeen (Al Forno, Providence), dirty steak and citrus tart 
  • Jean-Georges Vongerichten (J0J0 and Vong, New York), Thai beef and crab spring rolls 
  • Jody Adams (Rialto, Boston), Sardinian wafer-thin bread and stuffed veal breast 
  • Michael Lomonaco (The '21' Club, New York), mixed game grill and home fries 
  • Christopher Gross (Christopher's, Phoenix), smoked beef loin and chocolate towers 
  • Alfred Portale (Gotham Bar and Grill, New York), foie gras ravioli and duck breast with Chinese spices 
  • Gordon Hamersley (Hamersleys Bistro, Boston), garlic roast chicken and warm peach tarts 
  • Jacques Torres (Le Cirque, New York), chocolate soup and chocolate centerpiece 
  • Reed Hearon (Lulu and Cafe Marimba, San Francisco), iron skillet mussels and salt-encrusted cod 
  • Lynne Rossetto Kasper (cookbook author, St. Paul), Renaissance-style roasted lamb and Sunday night pasta 
  • Dean Fearing (The Mansion on Turtle Creek, Dallas), tamale of shrimp diablo and duck salad 
  • Leah Chase (Dooky Chase, New Orleans), fried chicken and sweet potato pie 
  • Julian Serrano (Masa's, San Francisco), paella and creme fraiche ice cream 
  • Carol Field (cookbook author, San Francisco), Italian breadsticks, focaccia, and country bread 
  • Jasper White (Jasper's, Boston), New England fish chowder and pan-roasted lobster 
  • Mark Militello (Mark's Place, Miami), Jamaican-spiced pork tenderloin and sauteed yellowtail 
  • Jimmy Sneed (The Frog and the Redneck, Richmond, Virginia), stuffed turkey legs and soft-shell crabs 
  • Rick Bayless (Frontera Grill and Topolobampo, Chicago), country ribs and black bean tortilla casserole 
  • Monique Barbeau (Fullers, Seattle), tequila and lime gravlox and eggplant falafel 
  • Joachim Splichal {Patina and Pinot, Los Angeles), potato-chanterelle lasagna and lamb shanks 

Reminding us in her introduction that "while we are here on this earth we should not only be nourished by our food, we should also enjoy the infinite pleasures of the table -- as well as enjoying the cooking of what goes upon it," Julia gives us in this splendid book all the tools we need to create those pleasures. 


Condition: Good condition. 

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