THE FRENCH CHEF COOKBOOK

by Julia Child ‧ RELEASE DATE: April 15, 1968

Child's TV coterie is apt to adulate to the point of frenzy--a devotion soundly based and well deserved, and this compendium of cookery which evolved from several seasons of one-half hour shows does nothing to dispel the common conviction that the diva of the dishcloth apron is the only one who can guide our trembling hands through a successful Boeuf Bourguignon. Following a completely disarming and often hilarious confidence on the trials of early TV work (""there was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove""), Miss Child settles down (or rather, strides joyfully through) to sauces, stews, meats, appetizers, cakes, etc. A warning--Miss Child's adaptations of her TV procedure yield interesting if perhaps unsettling results. Due to the time harassment, simultaneous operations are carefully coordinated, which might lead the novitiate to the dizzying feeling that she is racing a time clock with many pans and only two hands. However, careful, calm consideration before stove time will eliminate anxiety. Much material has been adapted from Miss Child's earlier Vols. I and II of Mastering the Art of French Cookery. Expect a large rush for this from her TV following, especially. Julia jubilee.

Pub Date: April 15, 1968

ISBN: 037571006X

Page Count: -

Publisher: Knopf

Review Posted Online: N/A

Kirkus Reviews Issue: April 1, 1968

Categories: NONFICTION