Julia and Jacques Cooking at Home
Language: English
Published by Alfred A. Knopf, 1999
- First Edition
- Hardcover
- Used
Seller: Papa Duck Homeschool, Gresham, OR, U.S.A.Papa Duck Homeschool
AbeBooks seller since August 30, 2026
Condition: Used - Very good
£ 19.31
Quantity: 1 available
Add to basketItem description from seller
Very Good, and this is a FIRST EDITION WITH THE DUST JACKET PRESENT - the two things that matter most on this title. The jacket shows some surface wear and mild scuffing but no major creases or tears. Three things to disclose. There is a personal Ex Libris bookplate affixed to the front paste-down endpaper; the owner's name is not reproduced in this listing. There is a blue circular resale sticker with a QR code on the back of the dust jacket. And the boards and jacket show ordinary handling wear. The interior is clean with no writing and no highlighting found in the pages examined, and the binding is intact and solid. No library stamps, call-number labels, card pockets or date-due slips are present, so this is not an ex-library copy.
Seller Inventory # PD-2560
- Title
- Julia and Jacques Cooking at Home
- Author
- Child, Julia; Pepin, Jacques
- Publisher
- Alfred A. Knopf
- Publication year
- 1999
- Condition
- Very Good
- Dust jacket
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0375404317
- ISBN 13
- 9780375404313
- Edition
- 1st Edition
- Item weight
- 5 pounds
Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia's and Jacques's comments--the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.
So sharpen your knives and join in the fun as you learn to make:
- Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country pâté
- Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
- Eggs: omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés
- Salads and Sandwiches: basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
- Potatoes: baked, mashed, hash-browned, scalloped, souffléd, and French-fried
- Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
- Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery
- Poultry: the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck
- Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
- Desserts: crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
- And much, much more . . .
Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
"Synopsis" may belong to another edition of this title.
About the Author
Jacques Pépin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pepin Celebrates and Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state.
"About the title" may belong to another edition of this title.
Papa Duck Homeschool
Gresham, OR, U.S.A.
AbeBooks seller since August 30, 2026
Shipping rates within U.S.A.
| Item | 5 to 14 business days | 3 to 6 business days |
|---|---|---|
| First item | £ 5.24 | £ 10.13 |
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For 15 years I've been an Oregon CPA, and for 10 of those I taught tax and accounting at the college level. But my proudest work has nothing to do with numbers: I homeschooled my daughter from preschool through freshman year and in September she will be starting the 10th grade - homeschooling. This season taught me a good book can shape how a child sees the world. Every title I choose has to engage young minds to think critically and navigate this world with real understanding. Every book has a story — but it only means something when a child lives it. Why Papa Duck? I was "Uncle Duck" to my nieces and nephews for years — duck pictures fill my office, Mallards are my favorite. When my grandson arrived last year, the family asked what he'd call me. There was only one answer. CPA by training, teacher by calling, homeschool dad by experience, Papa Duck by love.…
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Used Homeschool curriculum and other rare booksSeller's business information
Papa Duck Homeschool
OR, U.S.A.
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