French Chef Cookbook

A beloved cookbook capturing the spirit of Julia Child's debut TV show, The French Chef Cookbook is a comprehensive collection of more than 300 classic French recipes. By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn't until her television debut with The French Chef that she became the superstar we know and love today. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966.

This beautiful new edition of The French Chef Cookbook is now available, sixty years after Julia first took to the airwaves. Organized by episode—"Dinner in a Pot," "Caramel Desserts," "Beef Gets Stewed Two Ways"—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse. The definitive companion to Julia's groundbreaking television series, this comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of recipes offers all the wit, wisdom, and joie de vivre for which she is rightly remembered.

Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. From that success came The French Chef Cookbook, Julia's first solo cookbook, written with all the charm and expertise that made her a household name. This beautiful new edition of the beloved cookbook captures the spirit of Julia's debut TV show, which made her a star and is now featured as the centerpiece of Max's Julia.

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