Julia and Jacques cooking at home
(DVD)

Book Cover
Average Rating
Published
[S.l.] : A La Carte Communications, 2003.
Status
Franklin Ave. Library - TV Series DVDs
641.5944 J
1 available

Description

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Copies

LocationCall NumberStatus
Franklin Ave. Library - TV Series DVDs641.5944 JOn Shelf

About the Author, Reviews, Awards, and More

More Details

Published
[S.l.] : A La Carte Communications, 2003.
Format
DVD
Physical Desc
4 videodiscs (528 min.) : sd., col. ; 1/2 in.
Language
English
UPC
829028000294

Notes

General Note
Originally produced for episodes of the public television program Cooking at home.
Participants/Performers
Julia Child, Jacques PeÌpin.
Description
Two of the world's most talented and engaging chefs, Julia Child and Jacques Pepin, gather in Julia's famous kitchen to present the essence of great home cooking. Includes all 22 episodes.
Target Audience
MPAA rating: Not rated.
System Details
DVD, region 1, full screen presentation; Dolby Digital.

Citations

APA Citation, 7th Edition (style guide)

Child, J., Drummond, G., Franchini, B., & Pépin, J. (2003). Julia and Jacques cooking at home . A La Carte Communications.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Julia. Child et al.. 2003. Julia and Jacques Cooking At Home. [S.l.]: A La Carte Communications.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Julia. Child et al.. Julia and Jacques Cooking At Home [S.l.]: A La Carte Communications, 2003.

Harvard Citation (style guide)

Child, J., Drummond, G., Franchini, B. and Pépin, J. (2003). Julia and jacques cooking at home. [S.l.]: A La Carte Communications.

MLA Citation, 9th Edition (style guide)

Child, Julia., Geoffrey Drummond, Bruce Franchini, and Jacques Pépin. Julia and Jacques Cooking At Home A La Carte Communications, 2003.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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