In Julia's Kitchen with Master Chefs (ISBN 0679438963)

Great cookbook to keep on hand:
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.

recipes that work:
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.

Great cookbook to keep on hand:
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.

FINE FARE FOR FOODIES:
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

Julia at Her Best:
Another wonderful cookbook from Julia Child. She invites Master Chefs to cook with her using their own wonderful recipes. I have been watching (and taping) her series on Public TV that goes along with this book. It's great to have the exact recipe and view it with Julia and the guest chef as they prepair these great foods.