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    Broschiertes Buch

Provides basic recipes for soups, sauces, salads, dressings, vegetables, main dishes, eggs, and baked goods, along with variations and tips on kitchen techniques for each type of dish.

Produktbeschreibung
Provides basic recipes for soups, sauces, salads, dressings, vegetables, main dishes, eggs, and baked goods, along with variations and tips on kitchen techniques for each type of dish.
  • Produktdetails
  • Verlag: Alfred A. Knopf
  • Seitenzahl: 135
  • Erscheinungstermin: Juni 2009
  • Englisch
  • Abmessung: 213mm x 176mm x 15mm
  • Gewicht: 272g
  • ISBN-13: 9780375711855
  • ISBN-10: 0375711856
  • Artikelnr.: 25932814
Autorenporträt
JULIA CHILD was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.