Books 2017-03-30T14:28:25+00:00

Books

1961

Mastering the Art of French Cooking, Volume One (co-authored with Simone Beck and Louisette Bertholle)

1961

Mastering the Art of French Cooking, Volume One

Julia’s legendary first cookbook, co-authored with Simone Beck and Louisette Bertholle, launched her career and changed America. Born from Julia’s discovery of her love for cooking and eating while living in France, Mastering the Art of French Cooking is a comprehensive guide to the fundamentals of French cuisine. Considered by many to be one of the best and most important cookbooks of all time, it’s an essential part of every cook’s library.

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1968

The French Chef Cookbook

1968

The French Chef Cookbook

For the millions of cooking enthusiasts who loved the “The French Chef,” and for the millions more who have yet to see Julia Child’s groundbreaking television series, this book contains the complete collection of recipes from the cooking show that revolutionized American cuisine.

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1970

Mastering the Art of French Cooking, Volume Two (co-authored with Simone Beck)

1970

Mastering the Art of French Cooking, Volume Two

co-authored with Simone Beck

The sequel to Julia’s classic first cookbook, Mastering the Art of French Cooking, Volume Two contains many of the recipes that didn’t make the cut into the first book, but which Julia felt were just as important to share. Together, both volumes offer a complete and authoritative guide to becoming proficient in French cooking and mastering classic French techniques, the accepted foundation of traditional culinary training.

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1975

From Julia Child's Kitchen

1975

From Julia Child’s Kitchen

More personal and informal than her previous work, Julia called this book a “summation of her 25 years in the kitchen.” She also considered it a private cooking school, as it was packed with the kind of detailed recipes that teach us how to cook. While French technique would always be the foundation of Julia’s cooking, in this book, she branches out and explores a wide range of cuisines and cooking styles.

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1978

Julia Child & Company

1978

Julia Child & Company

The cookbook complement to “Julia Child & Company,” which aired in the late 1970s, this book features the cooking-for-company recipes Julia made on the show. Organized by menu, it’s a practical guide to year-round entertaining, featuring casual everyday dinners, special occasion party spreads, and everything in between. Throughout, Julia shares her expertise on shopping, planning, and hosting.

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1979

Julia Child & More Company

1979

Julia Child & More Company

A follow-up to Julia’s previous book on entertaining, Julia Child & More Company features the recipes and expert advice from the television show of the same name. With 13 complete menus, this book offers a year’s worth of recipes and ideas for casual and more formal entertaining. Plus, Julia provides recommendations for what to make ahead, helping take the stress out of cooking for company.

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1989

The Way to Cook

1989

The Way to Cook

Considered to be Julia’s magnum opus, a distillation of her lifetime of learning about food and cooking, The Way to Cook blends classic techniques with more than 800 recipes, representing the wide array of dishes that constitute American cooking.

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1991

Julia Child's Menu Cookbook

1991

Julia Child’s Menu Cookbook

Illustrated with more than 500 full-color photographs, this book contains 26 menus for cooking for company and making feasts of all kinds, from Holiday Lunch to Dinner for the Boss. The menus are complete, from appetizer to dessert, and Julia’s detailed recipes make entertaining a snap.

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1993

Cooking with Master Chefs

1993

Cooking with Master Chefs

The companion volume to Julia’s PBS television series “Cooking with Master Chefs,” this book features 16 of America’s most renowned chefs, and interprets their recipes for the home cook. Through more than 80 color photographs, we learn how to apply each chef’s techniques in our own kitchen.

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1995

In Julia's Kitchen with Master Chefs

1995

In Julia’s Kitchen with Master Chefs

With 150 recipes from 26 of the country’s top culinary talent, this book is the companion volume to Julia’s PBS television series, “In Julia’s Kitchen with Master Chefs.” While the chefs share the secrets to their most popular dishes, it’s Julia who brings them to life and translates the recipes for the home cook.

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1996

Baking with Julia

1996

Baking with Julia

Written by Dorie Greenspan, to accompany Julia’s PBS television show of the same name, Baking with Julia features nearly 200 recipes, including contributions from master bakers, along with step-by-step photography and an illustrated reference section that demystifies essential pastry terms and techniques.

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1998

Julia's Delicious Little Dinners

1998

Julia’s Delicious Little Dinners

This slim volume features six dynamite menus, plus Julia’s expert advice on hosting stylish, stress-free dinner parties. Whether you choose Rack of Lamb for a Very Special Occasion or Butterflied Pork for a Party, each menu is a lesson in the art of entertaining.

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1998

Julia's Menus for Special Occasions

1998

Julia’s Menus for Special Occasions

This book features six menus for special or hard-to-plan-for occasions, and like its companion, Julia’s Delicious Little Dinners, the recipes are taken from Julia Child & Company and Julia Child & More Company. The menus include a Birthday Dinner, Buffet, Cocktail Party and Vegetarian Spread, and are illustrated with 120 full-color photographs.

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1999

Julia's Breakfasts, Lunches and Suppers

1999

Julia’s Breakfasts, Lunches and Suppers

In this bite-sized book, Julia offers seven menus to enliven everyday meals, and includes step-by-step recipes, shopping lists, variations and suggestions for leftovers, all complemented by more than 100 photographs. Menus range from a Holiday Lunch to a Sunday Night Supper.

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1999

Julia's Casual Dinners

1999

Julia’s Casual Dinners

The fourth in Julia’s menu series, this book features five dinners, ranging from intimate to crowd-pleasing. Packed with guidance on how to plan, organize and cook the meals, how to vary the menu and how to make creative use of leftovers, its color photographs guide you through, step-by-step, to the finished dishes.

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1999

Julia and Jacques Cooking at Home (co-authored with Jacques Pépin)

1999

Julia and Jacques Cooking at Home

Co-authored with Jacques Pépin, this is the companion volume to the legendary duo’s Emmy-nominated public television show of the same name. It boasts 150 recipes and 328 color photographs, but even better, each dish comes with Julia and Jacques’ commentary—and as anyone who watched the show knows, they didn’t always agree.

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2000

Julia's Kitchen Wisdom

2000

Julia’s Kitchen Wisdom

In this book, Julia shares the essential techniques and recipes she developed—and perfected—over a lifetime of cooking. When you have a kitchen question, make this your go-to resource, as Julia will guide you to the solution, sharing her wisdom and handy variations along the way.

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2006

My Life in France (co-authored with Alex Prud'homme)

2006

My Life in France

In this much-admired memoir, written with her grandnephew Alex Prud’homme, Julia shares the story of her years in France, from when she first docked in Le Havre and had the most memorable meal of her life, to when she lived in Paris, attending culinary school and writing her first cookbook, up to her final visit to Provence.

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Learn about Alex’s experiences writing the book with Julia