Chef, food writer and broadcaster
I used both volumes of this book as part of the training schedule for trainee chefs while I was working at the Taj Hotel in Delhi. We spent hours simmering demi glace, getting the bouillabaisse and rouille just-so - often starting again when we missed the mark. The pages from this book soon fell out from overuse (and from getting too close to the stockpot) and had to be rebound in utilitarian hardback cover. But all the recipes have stood the test of time, the yellowing pages a recognition of our teamwork, the successes, occasional failures, and fond memories of my five years at the hotel.
Cook, food writer and food stylist
This is the first cookbook I read like a novel - from cover to cover. In addition to learning so many basic techniques that helped me in every aspect of my cooking life, I loved the way Julia wrote her methods - she didn't mince words, but she knew exactly when to delve deeper. In fact, it was even better than a novel, because every recipe was a whole story - and I wasn't sad when it ended, because I then needed to go back and start cooking.
Baker and food writer
Arguably taught generations of cooks how to appreciate the detail and skills found in traditional French cooking, explained in outrageous detail with recipes that ran for many pages. It was the first recipe book I bought in 1991 when I started cooking, and it both fascinated and alarmed me about what preparation of good traditional French food involves. Still charming and inspiring cooks today.
Author and celebrity cook
These days I find this food too rich and too fiddly, but these two volumes were the first cookbooks I owned, gifted to me by my mother when I was just 14. She knew I was a cook well before I did. The lobster thermidor is a well-marked page from my days as a lobster fisher – I think it has 23 ingredients and seven different steps, and about as many calories as you need in a whole week!
Blogger and cookbook author
A predictable choice, I know, but Child’s instructions are precise, detailed and foolproof. The book is so clearly a labour of love; meticulously tested, and such a brilliant manual for learning the basics of French cuisine. I have learnt so much from it over the years.
Founder and Director, Food+City
What can be said about this classic? This is the foundational book for anyone who wants to learn the fundamentals for classic cuisine. Who else would describe an omelette as “a smooth, gently swelling, golden oval that is tender and creamy inside.” ?
As a young caterer, I relied heavily on her - and she came to my rescue often, knowing it was me when I called as I was always in tears. The Charlotte Malakov au chocolat was a crowd pleaser. She was the real deal.
Editor-in-Chief, Fine Cooking Magazine
As newlyweds in the 60’s, my parents basically taught themselves how to cook by working their way through this book. If not for Julia Child and her co-authors, I would have grown up a lot less well fed.
This is the ultimate 'how to', no other cookbook seeking to instruct comes close to the meticulous and methodical approach. It is a lifetime achievement. I am forever referring back to this book.
Julia Child (and television) clearly completely changed American cooking and entertaining. Julia was witty, gracious, very generous and professional. We all owe her a debt of gratitude.
This tome taught my Mom to venture beyond boiling water, making toast and baking frozen chicken pot pies. Julia's book inspired me many years and another career later to become a chef.
Quite apart from the in-depth recipes that make the book a classic, I turn to it for inspiration from the leisurely in-between thoughts about balancing flavours and combining dishes.
Chef, recipe tester and author
We all bow to the throne of JC. Her easy approach to French cooking inspired me to go to culinary school and learn how to cook professionally. I make her Quiche Lorraine monthy!
Blogger of Just Hungry and Just Bento
This really is the ultimate French cookbook for American cooks. I have tons of other books on French cuisine, but still go back to Julia for her clear, intelligent directions.
The very detailed, precise methods can seem old-fashioned now, but the recipes are fail-proof and authentic.
A model of translating the highest professional techniques into terms a home cook can do and want to do.
A classic that you can re-read over and over and never tire of cooking from.
Food writer and critic
A masterpiece, not least for the the lucid elegance of its instructions.
A real gem of a cookery book as it hooked me on French food and cooking.
Nothing else needs to be said about this book. Julia ws one of the best.
Author and columnist
The absolute classic with more detail on technique than any other book.
Founder of SoFAB
The book that is so full of technique that can be duplicated at home.
Food and travel writer, photographer and stylist
Demystifying classic French cooking, old school and fabulous
Beef at Flat Iron
A fantastic reference.
Food & travel writer, broadcaster and author
Cookbook author and restaurateur
Producer and host of Eat This Podcast
Author and lecturer
Writer and broadcaster
Whole Foods Market Global Cheese Buyer
Author and Chef
Proprietress of Omnivore Books
Publisher of Appetite
Co-founder of School of Artisan Food
Medieval food historian
Former chef and owner of wd-50 and Alder restaurants
Executive Chef Patron, Quo Vadis, Soho
Writer, Photographer and Recipe Developer
American born British Chef who owns and runs the Michelin Star Italian restaurant, The River Cafe
Chef, restaurateur, food writer
Author of the food blog Mrs. Wheelbarrow's Kitchen
Co-founder of Edible Communities
Fermentation blogger and educator
Founder of Cocoa Box
Food columnist of LA Times
Writer, editor and photographer
Co-owner of ScandiKitchen
Author and food historian
President Corti Brothers
Blogger of dobbyssignature
Chief Pastry Officer Big Night Restaurant Group
Culinary Consultant, Route to Market LLC
Author, Hungry for Paris
Food Columnist, The New York Times
Director Bibendum Wine
Writer, former editor-in-chief of Gourmet Magazine
Oenophile and Home Cook
Restaurateur, chef and author
Owner and Founder of Pascale’s Kitchen
Consultant and writer
Academic, food activist and author
Blogger, Life’s a Feast and Plated Stories
Chef, cookbook author and television personality
Director, Fales Library and Special Collections
Executive Chef and Partner
Assistant Professor at Penn State Abington
Chef/Patron of Theo Randall at the InterContinental
Photographer and blogger
Cookbook author and food journalist
Chef and farmer
Medical Director, Creator of the Clean Program
Writer and composer
Cookbook Author and Host of the TV show Stress Free Cooking
Owner and Founder of the Ballymaloe Cookery School
Food writer, stylist and photographer
Professor of American Literature & Culture