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Top 10 Ways Julia Child Changed the Way We Cook

Top 10 Ways Julia Child Changed the Way We Cook



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Top 10 Ways Julia Child Changed the Way We Cook

Julia Child occupies a permanent place in the pantheon of culinary celebrities — she was the clear favorite when we asked members of The Daily Meal Council to vote for ten key food figures in the history of food for our first annual Daily Meal Hall of Fame — leaving an indelible mark on cookery in America. These are the top 10 ways Julia Child changed the way we cook, from the obvious roast chicken to the more fundamental ideology.

Cookbooks

Mastering the Art of French Cooking, published in 1963, was revolutionary because it was one of the first cookbooks to feature step-by-step recipe instructions. Now a seminal cookbook, the manuscript, written by Child along with Louisette Bertholle and Simone Beck, was initially rejected by publishers because it was deemed too instructional. Once the cookbook was published, the reception was lukewarm at first, but sales took off after Child appeared on a book review show on Boston’s National Educational Television to demonstrate how to make an omelette. In 1971, volume II was published.

Education

Child was a pioneer in her own right when she signed up for classes at the famous French cooking school Le Cordon Bleu, being that she was both a woman and an American. Child wanted women in the professional kitchens to be commonplace, not an aberration. She went toe-to-toe with institutions like the Culinary Institute of America, strongly urging them to admit more women into their professional programs.

Fearlessness

She wasn’t a natural cook; in fact, cooking had never really occupied her time until she moved to France in 1948 at age 36. In Paris, she tasted for the first time food so inspiring that she dedicated her life to gastronomy. Child is famously quoted saying, “Cooking is like love; it should be entered into with abandon or not at all.”

Feminism

Child began her climb to fame in 1961 with the release of Mastering the Art of French Cooking. Her popularity coincided with the growing counterculture in the United States, defined by books like Betty Friedan’s The Feminine Mystique, which was published in 1963. Child became a sort of de facto feminist, paving the way for women to empower themselves through cooking. If the kitchen is your domain, own it entirely.

French Cuisine for Americans

Shutterstock / Radu Dumitrescu

Americans were aware of French food before Child, but Child made coq au vin accessible for middle-class Americans, and introduced them to ingredients like artichokes, which today seem commonplace, but in the 1960s required trips to specialty stores.

Ingredients

Post-war America was interested in quick convenience food. The 1950s ushered in the age of fast food restaurants, and industrial agriculture touted the benefits of canned, frozen, and processed foods. Child showed hungry Americans another way to eat. Before words like “locavore,” “sustainability,” and “organic” infiltrated our vocabulary, Julia Child was promoting fresh, real ingredients.

Mistakes

Child appeared on an episode of Martha Stewart’s show, where she and Stewart demonstrated how to make the towering French dessert croquembouche. Stewart’s was extraordinary (as you would expect), but Child’s leaned a little. Child didn’t believe that food had to turn out perfect, and this insistence that mistakes are OK is part of why she is so popular.

Professional Cooks

Child herself never cooked in a professional kitchen, but she encouraged more women to enter the cooking profession. Nurturing to young cooks, but no-nonsense, Child was realistic about the world around her — which was the case when she took cookbook author and chef Sara Moulton under her wing. Moulton credits much of her sucess in the industry to Child’s direction.

Television

Child wasn’t the first chef on television (Fanny Craddock in the UK and James Beard in America preceded her), but The French Chef was the first nationwide cooking show when it debuted in February of 1963. Child went on to anchor several later cooking shows with her signature style, which relied on an open bottle of wine and a relaxed atmosphere. During her show Baking with Julia, 573 pounds of butter were used.

Legacy

Child’s legacy lives on today in the organizations she supported and founded. The Julia Child Foundation, which was established in 1995, provides grants for other nonprofits, like the Heritage Radio Network, that support research and work in gastronomy and the culinary arts. Child donated the kitchen from her Cambridge, Massachusetts, home to the Smithsonian in D.C. In 2002, the exhibit opened displaying the kitchen so many Americans had grown to know watching her cook on television.


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Watch the video: The French Chef - SNL (August 2022).