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Julie and Julia : my year of cooking dangerously /

By: Powell, Julie
Material type: BookPublisher: New York : Back Bay Books, 2009.Description: 307 p ; 21 cm.ISBN: 9780316013260Subject(s): Powell, Julie | Child, Julia. Mastering the art of French cooking | Women cooks -- Anecdotes | Cookery, French -- AnecdotesDDC classification: . Online resources: Location Map
Summary:
Trapped in a boring job and living in a tiny apartment in New York, Julie Powell regularly finds herself weeping on the way home from work. Then one night, through her mascara-smudged eyes, Julie notices that the few items she's grabbed from the Korean grocery store are the very ingredients for Potage Parmentier, as described in Julia Childs' legendary cookbook, Mastering the Art of French Cooking. And The Project is born.Julie begins to cook ndash; every one of the 524 recipes in the book, in the space of just one year. This is Julie's story, as gradually, from oeufs en cocotte to bifstek sautegrave; au beurre, from "Bitch Rice" to preparing live lobsters, she realises that this deranged Project is changing her life. The richness of the thousands of sauces she slaves over is beginning to spread into her life, and she begins to find the joie de vivre that has been missing for too many years.
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Item type Home library Call number Status Date due Barcode Item holds
REGULAR University of Wollongong in Dubai
Main Collection 		641.5944092 PO JU (Browse shelf) Available T0037102
Total holds: 0

"Readers pick guide inside"--Cover.

Trapped in a boring job and living in a tiny apartment in New York, Julie Powell regularly finds herself weeping on the way home from work. Then one night, through her mascara-smudged eyes, Julie notices that the few items she's grabbed from the Korean grocery store are the very ingredients for Potage Parmentier, as described in Julia Childs' legendary cookbook, Mastering the Art of French Cooking. And The Project is born.Julie begins to cook ndash; every one of the 524 recipes in the book, in the space of just one year. This is Julie's story, as gradually, from oeufs en cocotte to bifstek sautegrave; au beurre, from "Bitch Rice" to preparing live lobsters, she realises that this deranged Project is changing her life. The richness of the thousands of sauces she slaves over is beginning to spread into her life, and she begins to find the joie de vivre that has been missing for too many years.

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