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From Julia Child's kitchen

Author: Julia Child
Publisher: New York : Knopf, 1975.
Edition/Format:   Print book : English : 1st edView all editions and formats
Database:WorldCat
Summary:
Diverse and detailed recipes comprise the famous chef's informal and comprehensive guide to cooking, with commentaries on the principles, economics, equipment, and time-savers of first-class cooking.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Julia Child
ISBN: 0394480716 9780394480718 0394710274 9780394710273
OCLC Number: 1366101
Notes: Includes index.
Description: xvi, 687, xxvi pages : illustrations ; 25 cm
Contents: Soupes du jour --
Entrees and appetizers --
Egg dishes --
The fish course --
Poultry --
The meat course --
Other main course dishes: the earthy alternatives --
Charcuterie maison --
Fresh from the garden --
Salads, aspics, and summer fare --
French breads --
Grand finales: Part 1, desserts --
Grand finales: Part 2, cakes and petits fours secs --
Fundaments.
Responsibility: by Julia Child ; photos. and drawings by Paul Child ; additional technical photos. by Albie Walton.
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Abstract:

Diverse and detailed recipes comprise the famous chef's informal and comprehensive guide to cooking, with commentaries on the principles, economics, equipment, and time-savers of first-class cooking.

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