Cooking with Master Chefs

New York: Alfred A. Knopf, 1993. 9.25" wide by 10.25" tall. Bright, clean, square, tight, unmarked copy. Sharp corners. Not a book club edition. Not price clipped (30.00). No chips or tears. No owner's name or bookplate. No remainder mark. Illustrated with more than 80 full-color photos. Featured are chefs Emeril Lagasse, Charles Palmer, Alice Waters, Susan Feniger, et al. From the Dust Jacket: "Julia Child introduces sixteen of America's great professional cooks and the dishes that they make in their own kitchens, and she edits their recipes for the home cook... We see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious - and so workable. For example: from Charles Palmer (Aureole, New York), how to sear peppery venison steaks; from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast; from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee; from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace; from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken; from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto; from Patrick Clark (Hay-Adams Hotel, Washington, D.C. ), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish; from Michel Richard (Citrus, Los Angeles), how to work with chocolate - a mousse-filled dome, deep-fried chocolate truffles; from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce - breadfruit, ti leaves, green papayas, wok-seared ono; from Robert Del Grande (Cafe Annie, Houston), how to cook with chilies; from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves; from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb; from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C. ), the technique of roasting duck breasts in a fireplace; from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads; from Jacques Pepin (chef-at-large), making puff pastry and a freestanding soufflé. Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: 'Every day I learn something new!'" . First Printing of the First Edition. Oversize Hardcover. Near Fine condition/Near Fine dust jacket. xii, 148pp. Great Packaging, Fast Shipping.