Julia’s Cats: Julia Child’s Life in the Company of Cats

Julia's Cats: Julia Child's Life in the Company of Cats

The world knows Julia Child as the charismatic woman who brought French cuisine to America and became a TV sensation, but there’s one aspect of her life that’s not so familiar. Soon after the Childs arrived in Paris in 1948, a French cat appeared on their doorstep, and Julia recalled, “Our domestic circle was completed.” Minette captured Julia’s heart, igniting a lifelong passion for cats equaled only by her love of food and her husband, Paul. All the cherished feline companions who shared Julia’s life—in Paris, Provence, and finally California—reminded her of that magical time in Paris when her life changed forever.
From Julia’s and Paul’s letters and original interviews with those who knew her best, Patricia Barey and Therese Burson have gathered fresh stories and images that offer a delightfully intimate view of a beloved icon.

Praise for Julia’s Cats:

“A cat-centric biography of Julia Child? Why not? The back book jacket quotes Child herself as saying, ‘Really, the more I cook, the more I like to cook. To think that it has taken me 40 yrs. to find my true creative hobby and passion (cat and husb. excepted).’ This book ably braids these three strands of Child’s life. The many feline fanciers out there will surely enjoy the photographs of the cats, many taken by her husband, Paul Child.” —Chicago Tribune

“It’s clear that all the cats that passed through her life gave her joy and comfort, probably in ways that food and even Paul could not. Having that perspective of this grande dame makes her seem all the more human and wonderfully admirable to me.” —Epicurious
“This compact, entertaining read is filled with personal photos and letters that document the role cats played in Julia’s life as she moved from Paris to Provence, Cambridge to California.” —Shelf Awareness

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Mastering the Art of French Cooking, Volume I: 40th Anniversary Edition

Mastering the Art of French Cooking, Volume I: 40th Anniversary Edition

  • Classical French cooking techniques adapted to modern American conveniences

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.

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French Shopping Bag “Paris Carte Postale ” 17″ X 13.5″ X 7″

French Shopping Bag

  • Retro French Design “Paris Carte Postale” with Eiffel Tower
  • 13.5″ x 17″ x 7″
  • Tote bag, perfect for Shopping but also Beach, or Laundry Bag
  • French gift
  • A perfect French Souvenir

Go shopping this cute French reusable shopping bag. The Vintage design will be perfect to go shopping and also to go to the beach, to pack the toys

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List Price: $ 14.90

Price: $ 14.90

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Sauces: Classical and Contemporary Sauce Making, 3rd Edition

Sauces: Classical and Contemporary Sauce Making, 3rd Edition

Sauces: Classical and Contemporary Sauce Making, 3rd Edition

The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, “the single contemporary reference on the subject that is both comprehensive and comprehensible.” Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook.

James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately related—and demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime.

Now, with this new edition, Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You’ll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold-Plated Chicken with Ginger, Saffron, and Almonds. There are intriguing historical recipes from medieval and seventeenth-century Europe as well as broth-based classics such as Pot au Feu and Bollito Misto. And, by popular request, Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy.

This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you’re a fan of the book’s previous editions, you should note that Peterson has not cut any recipes for this edition, and that he has reinstated the popular sauce charts that appeared in the first edition.

Lively, erudite, and authoritative, Sauces remains the definitive modern work on the subject. And with this edition’s additional recipes—there are now a total of 440—it is now even more valuable as a general cookbook. You’ll find all the techniques and know-how you need to master the art of sauce making, and you’ll also discover how sauces can take your cooking to a whole new level.

Exclusive Recipe Excerpts from Sauces: Classical and Contemporary Sauce Making


Béarnaise and Hollandaise

Coq Au Vin

Pear-Butterscotch Sauce

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Len Deighton’s French Cooking for Men: 50 Classic Cookstrips for Today’s Action Men

Len Deighton's French Cooking for Men: 50 Classic Cookstrips for Today's Action Men

Revised and updated edition of the celebrated cookery classic, featuring 50 cookstrips that will solve the mysteries of French cuisine and unlock the key to 500 memorable dishes. Includes a new introduction by the author.

No one has more logically or appealingly cracked the code to French cookery than Len Deighton. Now, in this redesigned and updated edition, his culinary classic is looking better than ever.

Through the minefield of menus and cartes des vins he steers a reassuring course, outlining:

• 50 celebrated cookstrips that ingeniously reveal techniques and vital food facts at a glance

• a lexique of French/English culinary terms plus a guide to the French menu and wine list

• a comprehensive and easy-to-follow chart of sauces

• French cheese, charcuterie, butchery and ways with the vegetable!

Len Deighton’s French Cooking for Men solves the mysteries of French cuisine, while retaining its mystique. Here is everything you want to know about French home cooking presented in a form so usable and appealing you will wonder how you ever got along without it.

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Jacques Pepin: A French Chef Cooks at Home (A Fireside book)

Jacques Pepin: A French Chef Cooks at Home (A Fireside book)

  • Used Book in Good Condition

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin’s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.

Based on Pépin’s 1978 and 1979 archetypal works La Méthode and La Technique, Jacques Pépin’s Complete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).

The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.

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Price: $ 25.95

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Crepe Making Kit 2-Piece Set (7-inch Crepe Spreader and 14-inch Spatula) Convenient Size to Fit Large Crepe Pan Maker | All Natural Beechwood Construction From Indigo True Company

Crepe Making Kit 2-Piece Set (7-inch Crepe Spreader and 14-inch Spatula) Convenient Size to Fit Large Crepe Pan Maker | All Natural Beechwood Construction From Indigo True Company

  • Make Gourmet Crepes In No Time: Large 7″ wide spreader works with practically any large sized pan; no need to buy additional cookware. Family and friends will be truly impressed with your culinary skills!
  • Foolproof Flipping: The included wooden spatula makes turning crepes a breeze. The thin edges are crafted to delicately lift crepes, and the one-piece design is even perfect for your largest crepes.
  • All Natural Beechwood: Seasoned with food-grade mineral oil for a smooth finish and easy cleanup. Cookware-safe wood means you can use them with confidence in all your non-stick pans.
  • Recipe And Care Tips Included: Whether you’re new to crepe making or you’ve eaten them for years, the included card will help improve your technique and give you delicious recipe ideas.
  • BONUS – Waterproof Smoothing Pad: Keep your crepe tools looking and working their best by gently smoothing out the rough wood fibers that can emerge with time and use.

Your family and friends will wonder if you’ve secretly attended cooking school! Show off your culinary skills with these top-quality beechwood spreaders and spatula. Your crepes will come out irresistibly thin and tear-free every time.

Create a beautiful and delicious crepe any day of the week with this 2-piece set of crepe spreader and spatula. Crafted from 100% natural beechwood and seasoned with food-grade mineral oil for a smooth finish, this set makes crepe making as easy as they are delicious. Plus, the 7″ spreader size mean you’ll always have the right tool for your favorite large crepe pan.

No more disappointing, less-than-perfect crepes! From luscious strawberries & cream to hearty prosciutto & gruyere and everything in between, you can create an endless variety of sweet treats or savory creations. Master the art of crepes with this professional-quality, easy-to-use crepe-making set. Perfect for gift giving, too, and you’ll save when you order more than one set.

• 100% beechwood construction
• Smoothing pad included
• Bonus tips and recipe card
• Gift-ready packaging
• Food-safe mineral oil finish
• 7″ wide spreader
• 14″ long solid wood spatula
• Safe for use on non-stick pans
• Money-back guarantee

Click the “Add to Cart” button, don your chef’s hat and get ready to make elegant crepes at home!

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Price: $ 18.97

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Deluxe Heavyweight French Beechwood Spoon, 15.5-Inches

Deluxe Heavyweight French Beechwood Spoon, 15.5-Inches

  • Deluxe Heavyweight French Beechwood Spoon brings a touch of old world charm to any kitchen for stirring, mixing, cooking, and serving denser foods
  • Made in France from solid beechwood; sturdy and durable; will not scratch delicate surfaces; strong and sturdy
  • Thicker handle and heavier weight makes cooking denser foods a breeze; longer handle easily reaches to the bottom of deeper pots and pans
  • Safe for use on metal and nonstick cookware; safe for everyone to use, even budding young chefs just learning to cook
  • Displays beautifully on the counter, always at the ready; hand wash only; occasionally coat with mineral oil to keep wood looking its best

This Heavyweight Deluxe 15.5-inch Wooden Spoon brings a touch of old world charm to any kitchen. Crafted in France from solid beechwood, the thicker handle and heavier weight makes mixing, cooking, baking and serving denser foods a breeze! It’s strong, sturdy, and safe for everyone to use, even budding young chefs just learning to cook. And, it won’t scratch surfaces, so it’s safe for use on all pots and pans, including delicate nonstick cookware. The longer handle makes reaching the bottom of deeper pots and pans easy. This attractive cooking utensil displays beautifully on the counter, always at the ready. Hand wash only. Occasionally coat with mineral oil to keep wood looking its best.

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List Price: $ 7.89

Price: $ 5.08

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The Food of France

The Food of France

A celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdain arrived on the scene.

Traveling through the provinces, cities, and remote country towns that make up France, Waverley Root discovers not only the Calvados and Camembert cheese of Normandy, the haute cuisine of Paris, and the hearty bouillabaisse of Marseilles, but also the local histories, customs, and geographies that shape the French national character. 

Here are the origins of the Plantagenet kings and Rabelais’s favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose, with maps and line drawings throughout.While this might sound like a cookbook, it’s actually a travelogue focusing on the foods of various regions in France. Instead of providing information on what visitors should see during their travels, Waverly Root reveals what they should eat. Root, who made his living as a foreign correspondent and has written several volumes on his penchant for food, is an excellent guide whose descriptions will convince globetrotters that there’s much more to travel than sightseeing. The book, along with Root’s The Food of Italy won the 1990 James Beard Cookbook Award.

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List Price: $ 18.00

Price: $ 5.99

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