The French chef in America: Julia Child's second act
(Book)
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More Details
Published:
New York : Alfred A. Knopf, 2016.
Format:
Book
Edition:
First edition.
Physical Desc:
318 pages : illustrations ; 25 cm
Language:
English
ISBN:
9780385351751, 0385351755, 9780385351751 (hbk.), 0385351755 (hbk.), 9780804168793 (pbk.), 0804168792 (pbk.)
Notes
Bibliography
Includes filmography and bibliographical references (pages 303-304) and index.
Description
"Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor ... recounts the myriad ways in which she ... shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle"--Amazon.com.
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Citations
APA Citation (style guide)
Prud'homme, A. (2016). The French chef in America: Julia Child's second act. First edition. New York, Alfred A. Knopf.
Chicago / Turabian - Author Date Citation (style guide)Prud'homme, Alex. 2016. The French Chef in America: Julia Child's Second Act. New York, Alfred A. Knopf.
Chicago / Turabian - Humanities Citation (style guide)Prud'homme, Alex, The French Chef in America: Julia Child's Second Act. New York, Alfred A. Knopf, 2016.
MLA Citation (style guide)Prud'homme, Alex. The French Chef in America: Julia Child's Second Act. First edition. New York, Alfred A. Knopf, 2016.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
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