From Julia Child's Kitchen by Julia Child 1982 Edition with photographs by Paul Child

What is this book? This fourth book? Well, it started out as a record of the 72 French Chef television shows in our color series  - our second series, which was a continuation of our 119 black and white programs. But, as I went along in a leisurely manner, I found that almost every recipe gave rise to variations and other ideas, or to tangents, comments, anecdotes, personal traits and discoveries, and the result is this rather large and rambling book  - a summation really of my 25 years in the kitchen... Julia Child

{HISTORY}

Oh Julia. How thorough and sincere and dedicated she was! The quote above is the opening paragraph to her fourth cookbook, From Julia Child's Kitchen, based off her immensely popular television show, The French Chef, which aired from 1963 to 1973. 

In this cookbook, she delves into recipes beyond her traditional French repertoire including many international delights as well as favorites from her American homeland. In typical Julia fashion, she teaches home cooks the most approachable way to handle a food, a recipe, a dish so that they could recreate a successful meal confidently each time thdey opened her cookbook. Julia called this book "large and rambling" and indeed it is - 687 pages not including the index - but its full of interesting tidbits only Julia could honestly and authentically offer courtesy of her decades of hands-on experience. 

Enhanced with photographs taken by Julia's husband, Paul, this book is gorgeously intimate and inviting. With her practical, authoritative voice, her charming side note stories, and her humorous expressions, it's a book about cooking but also it's a touching memoir of a woman's fun love affair with all things food.

Interesting recipes include her famous Boeuf Bourguignon, Mushroom and Olive Stuffing from Provence, Tomato Fondue, Ham Slices in Heavenly Sauce, Puree of White Beans with Garlic and Herbs, French Bread, Upside-Down Apple Tart, Strawberry Souffle, Walnut Wafers, Hard Boiled Eggs Stuffed with Pureed Asparagus, Eggplant and Cheese Quiche, Royal Custard, White Bean Soup with Herbs and Lemon and so many more! 

{SPECIAL FEATURES}

- 1982 Edition (hardback) published by Knopf

- 687 pages 

- There's a wonderful dedication to Ruth Lockwood at the beginning of the book which was actually written by Paul 

- Throughout, Julia offers advice on wine and food pairings, as well as an extensive glossary in the back which she calls a "Culinary Gazaetteer," featuring not-to-miss advice and stories on a range of cooking topics

{CONDITION}

In lovely vintage condition. There are no marks, spots or stains. There is a slight lean to to the overall shape of the book, most likely caused by its position on a kitchen shelf for quite a bit of time, but otherwise, the spine is tight, the pages clean and bright and all intact. 

{SIZE}

Measures 9.5" inches (length) x 7" inches (width) x 1.75" inches (thickness) and weighs 3lbs.

{FOR THE LOVE OF JULIA}

Find more Julia Child cookbooks and culinary joie de vivre here.