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Julia and Jacques Cooking at Home

The companion volume to the public television series Julia and Jacques Cooking at HomeTwo legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.

Characteristics

Published	26 November 2012
Edition	Paperback
Language	bulgarian
Translator	Любина Ковачева
Dimensions	200x285
ISBN	978-619-150-085-7
package-weight	660
Pages	304

The companion volume to the public television series Julia and Jacques Cooking at Home

Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.
What makes this book unique is the richness of information they offer on every page, as 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 in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime 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 . . .

Giulia Enders (born 1990) is a German writer. Giulia Enders is a two-time scholarship winner of the Wilhelm Undelse Heraeus Foundation and is studying medicine at the Institute for Microbiology in Frankfurt.

In 2012 she won the first prize at the Science Slam in Freiburg, Berlin and Karlsruhe with her talk Darm mit Charme (Charming Bowels). This talk was also published on YouTube. Enders received the offer to write a book about this subject that has sat atop the German paperback charts shortly after the release in March 2014. The drawings for the book were made by her older sister Jill Enders.

Jacques Pépin (born December 18, 1935) is an internationally recognized French chef, television personality, and author working in the United States. At the end of the 1980s and the start of the 1990s, he appeared on French and American television and wrote an array of cookbooks that became best sellers.

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