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Rating: 
Summary: FINE FARE FOR FOODIES
Review: 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
Rating:
Summary: FINE FARE FOR FOODIES
Review: 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
Rating:
Summary: one of the best cookbooks
Review: 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.
Rating:
Summary: Great cookbook to keep on hand
Review: 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.
Rating: 
Summary: Fun, not especially practical
Review: This is a beautiful book--gorgeous photos--but not one that I find especially practical. I've owned it for a while now and seldom reach for it. There are little bios of each chef (Michael Lomonaco used to drive a cab--who knew?) and the occasional story. There are occasional boxes throughout that are fun (Julia tells you how to make your own truffle oil, how to select apples). The recipes range from the easy and practical (a very nice recipe for peach tarts) to the obscure (fareki) to the out-of-most-of-our-league (a Jacques Torres chocolate structure). Because it's a collection by *chef* not by cuisine, there is not a lot of coherence. So all in all if you like cookbooks, it's great fun to browse, and you'll likely find something you want to try. If you want a practical cookbook, it is not useful.
Rating:
Summary: recipes that work
Review: 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.
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