“In Julia’s Kitchen With Master Chefs” cookbook by Julia Child. A Borzoi Book published by Alfred A. Knopf in April of 1995, this is a third printing from May 1995, so stated. The book is a hard cover with a dust jacket measuring 9 x 10¼ inches with 302 pages, it is in very excellent gently used condition, it pretty much looks new except the dust jacket has one small tear along the top edge. I took pictures using different lighting effects to give you a good idea of what it looks like.
Twenty-six chefs from America’s top restaurants came to Julia Child’s Cambridge, Massachusetts home in the summer of 1994 to prepare their specialty dishes, film a television series for PBS, and contribute to this extraordinary cookbook. Chapters open with a short biography of the featured chef and detailed instructions for a few of his or her favorite recipes. Charlie Trotter offers seared scallops with curried carrot broth, George Germon and Johanne Killeen (of Al Forno Restaurant) share their “dirty steak,” and Zarela Martinez (of Zarela in New York) offers poblanos rellenos and “the perfect margarita.” Julia has added sidebar notes on adapting these 150 restaurant recipes for the home cook (i.e., how to cook green beans, how to freeze bread dough). More than 100 high-quality color photographs document the artistry of these fine chefs, and the author’s introduction explains how they pulled the whole project off.
Please note: At Checkout the first shipping selection is always priority mail. Cheaper media mail shipping is also available for this book, just select media mail as your shipping option.