In Julia's Kitchen with Master Chefs

As if Julia Child, the pragmatic, industrious doyenne of the kitchen, weren't enough, she joined forces with 26 chefs who prepared dishes in her kitchen for her television series. She presents these plus many more recipes in this beautifully illustrated volume, which is a tribute to American cooking at its best. Among the 150 prize recipes are a Mixed Game Grill with a tangy berry relish contributed by Michael Lomonaco, former Executive Chef at New York City's "21" Club. He suggests serving the game with home fries and a fresh green vegetable. Carol Field's Rustic Country Bread is a marvelous surprise with a slightly chewy texture and the actual taste of grain. A personal favorite, Chef Joachim Splichal of the famed Los Angeles restaurant, Patina, and his French bistro, Pinot, offers an unparalleled Potato Lasagna - wafer thin slices of potato layered with sauteed mushrooms. Bon Appetit! - Gail Cooke

This is a wonderful book to use for special ocasions. It does not give you everyday meals but instead you find selected recipes that are surely going to turn out fantastic. The recipe for paella is not only authentic but quite easy, as well as the pan fried fish. Every single dessert I've tried was superb, the best apple pie, the best chocolate cake ever and the most beautiful mousse towers. I am not an experienced cook and this is the book I use when I have to cook for guests.

This book is a must in any kitchen. It covers many of the basic recipies and even some of wonderful deserts that compliment any meal, such as Baking Powder Biscuits, Fried Chicken, Peach Tart, Buttermilk Fudge Cake, and so on. The lists of ingredients are the kind that you should be able to find just about anywhere. And yes, it does have recipies included that are more complex, and elaborate as well as variations for many of he recipes. She has included several sorbet, custards, herbed butters, to name a few.She has very descriptive and precise with her directions to accomplish even the more complicated dishes that are included in this book.It keeps with Julia's normal format of telling you exactly what equipment is needed to complete the dish, to wonderful photo's of almost each dish, without going overboard on the number of pictures. I have found the tips that are included on so many of the subjects/recipes, quite helpful and informative. The book also does not get overly wordy when she tells you about each of the cooks that are included in this book.I have found this book a great asset to my kitchen, and it has taught me quite a bit.

This is by far one of the best and easy to follow cookbooks. The recepies can be complex, but the execution is very easy after reading some of the tips and techniques that are embedded throughout (something very few other cookbooks do). Julia Child at once strips the mystery of gormet cooking away through easy to follow directions and helpful hints while at the same time demonstrating respect for each of the chef's talents. Jim Dodge's buttermilk chocoate cake is the best cake recepie--it is light, moist and airy. I've successfully made it many times and have also altered it slightly by brushing each layer with gran marnier and then fill each layer with chocolate mousse and topping it with chocolate ganache and candied oranges (instead of the chocolate fudge frosting).

I loved this book! I got it out from the library after browsing one day and had to have it. I've read and own a couple of her other books and had to have this one too. (And I don't buy books very often.) When I first started cooking, I quickly learned that just because something's a recipe or in a book does NOT mean it will be successful or good. But everything I've ever made from her books has come out great! I know that these are not necessarily her own recipes but it's been my experience she does not endorse recipes or chefs that are no good. The recipes in this book taste great and you can make your item with confidence because they come from the experts. Like the fried chicken and biscuit recipes from Leah Chase. Chase is a mother and grandmother and owns and runs her own restaurant in New Orleans. She's been making Fried Chicken longer than I've been alive! And you better believe she knows what she's doing. I feel priveledged to have these Masters impart their wisdom to us everyday artists.