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Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck

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Notes about this book

Notes about Recipes in this book

  • Leek or onion and potato soup (Potage Parmentier)

    • TrishaCP on July 01, 2013

      Delicious and simple- it really doesn't even need the butter at the end, just salt and pepper.

    • vickster on May 06, 2013

      So simple . . . so delicious. I added a little extra of both leeks and potatoes with same of amount of water, and roughly pureed with hand blender. Then added 6TBSP cream.

    • Lindacakes on August 26, 2012

      Excellent. Makes a great soup for guests, easy to make.

    • Delys77 on December 17, 2012

      Pg. 38. Basic but classic in its flavour profile. I did add chicken stock instead of water, but otherwise followed precisely. Just the right balance of allium and potato flavour. Also, very simple since the recipe doesn't call for sauteeing of the vegetables. Plus the only added fat is 4 tb of cream.

  • Cream of mushroom soup (Potage velouté aux champignons)

    • Delys77 on October 31, 2011

      A nice relatively clear soup. You purreed it without straining to make a nice rich soup which wasn't too heavy

  • Onion soup (Soupe à l'oignon)

    • Trackypup on June 05, 2012

      Fabulous. The Cognac/Brandy adds so much depth. Best I've made

  • Garlic soup (Aïgo bouïdo)

    • Delys77 on October 31, 2011

      I didn't quite follow her recipe so I can't fault her. I made the garlic base and was going to have it on its own without the crouton to save on calories but it was flat and a little boring. Spencer didn't mind it and will drink it as a simple broth.

  • White sauce (Sauce béchamel, Sauce velouté)

    • Delys77 on October 31, 2011

      Nice basic bechamel

  • Herbal white wine sauce and tarragon sauce (Sauce Chivry, Sauce à l'estragon)

    • Delys77 on October 31, 2011

      Has a nice tang frome the wine while remaining essentially a smooth bechamel. Go a bit heavier on the tarragon if you can.

  • Provençal garlic mayonnaise (Sauce aïoli)

    • mirage on January 16, 2010

      Just as it should be.

  • French dressing (Sauce vinaigrette)

    • Delys77 on October 31, 2011

      Basic french dressing but the proportioins are perfect

  • Lemon butter sauce (Beurre au citron)

    • Delys77 on October 31, 2011

      Very nice on vegetables, but make sure you don't overdue the lemon, her proportions are about right.

  • Brown butter sauce (Beurre noir, Beurre noisette)

    • Delys77 on October 31, 2011

      Delicious smell, with a velvetty richness. Make sure you go with the suggested amount of acid as it was a bit on the rich side when you made it, the acid will cut it a bit.

  • Shallot butter with white wine (Beurre Bercy)

    • Delys77 on October 31, 2011

      I had a hard time creaming the butter but once it was done this was very nice. Served it on the fish and it's subtlety complimented the white fish perfectly

  • Simple meat stock (Fonds de cuisine simple)

    • Delys77 on October 23, 2011

      Lovely and essential stock made from free range beef bones.

  • Scrambled omelette (L'omelette brouillée)

    • Delys77 on October 31, 2011

      Deliciously creamy and a truly lovely texture. Relatively difficult but not impossible, you will need some practice

    • kimslist on September 13, 2010

      The classic. Incredibly fast and simple, but not easy to master. Instead of trying to decipher the technical instructions, let Julia show you how: http://www.youtube.com/watch?v equals LWmvfUKwBrg

  • Pastry dough (Pâte brisée)

    • Delys77 on October 31, 2011

      Somewhat challenging to make but honestly the best dough ever. I was actually able to get a perfect flaky crust

  • Roquefort cheese quiche (Quiche au Roquefort)

    • Lindacakes on February 05, 2012

      The only thing better than roquefort cheese is this recipe. Very rich with the crust and can be made without. Wedges of crustless cold quiche excellent with cocktails.

  • Leek quiche (Flamiche - Quiche aux poireaux)

    • Delys77 on October 31, 2011

      Delicious, rich and creamy if very high in calories

  • Mushroom quiche (Quiche aux champignons)

    • Delys77 on October 31, 2011

      Actually combined this with the poireux version and it was amazing

  • Gratin of shredded potatoes with ham and eggs and onions (Râpée Morv Andelle)

    • Delys77 on October 31, 2011

      Just like a quiche without the crust. Absolutely delicious with a little thyme. 30 minutes in a cast iron pan is just right.

  • Gratin of creamed salmon or other fish (Gratin aux fruits de mer)

    • Bloominanglophile on October 23, 2013

      I have prepared the variation of this dish using chicken and mushrooms. It is another nice way to use up leftover chicken.

  • Crêpe batter (Pâte à crêpes)

    • Melanie on May 30, 2014

      I also use this recipe when making sweet crepes. It works well every time.

    • Bloominanglophile on October 23, 2013

      This recipe always works well for me. I once tried her dessert crepe recipe from this book, and for some reason it didn't turn out--so I use this for both sweet and savory dishes. As stated in most crepe recipe disclaimers, the first one from the pan might be a disappointment. Keep going, and soon you will pick up the rhythm!

  • Cheese wafers (Galettes au fromage)

    • Lindacakes on August 26, 2012

      The ratio of flour to butter and cheese is quite off. I would double the flour to start. Watch them carefully as it is easy to let them get too done and it shows up in the flavor. A hit with guests, but test before they arrive and have the pans ready to go in the oven -- they are time-consuming to make on the spot but delicious warm.

  • Roquefort cheese biscuits (Galettes au Roquefort)

    • Laura on December 25, 2010

      Made these for Christmas Eve dinner to accompany a Beef Short Rib dinner. They were delicious! And so easy! I was a bit nervous about them as I haven't baked much in the last few years and I had to make the dough the day before. They turned out beautifully. While they are certainly not light in fat and calories, they were very light in texture. Unfortunately, that means that one is tempted to eat more than one probably should....

  • Cream filling with chicken or turkey (Fondue de volaille)

    • Bloominanglophile on October 23, 2013

      When I have leftover chicken and some extra time, I make this and use it to fill layers of crepes (see the Pate a Crepes recipe p. 191). Rich, but delicious! Brings back memories of eating at the Magic Pan at the Houston Galleria with my mom!

  • Fish filets poached in white wine (Filets de poisson pochés au vin blanc)

    • Delys77 on October 31, 2011

      Perfect basic fish filet as the foundation for something special. Served with beurre noisette which was great, except that you should up the vinegar in the beurre noisette.

  • Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale)

    • Bloominanglophile on October 23, 2013

      Many moons ago, my mother-in-law bequeathed her baking scallop shells to me. Of course I had to try them out, and I used this recipe. I thought this was delicious. I used small scallops--easier to pile into the shells.

    • Bloominanglophile on October 23, 2013

      Many moons ago, my mother-in-law bequeathed her baking scallop shells to me. Of course, I had to try them out, and I used this recipe. I thought this was delicious. I used small scallops--easier to pile them in to the shells.

    • Delys77 on August 11, 2014

      These were just delicious. You could use smaller bay scallops and therefore not have to slice them. You also need a good sized pan to properly brown them. That said once all is done these are just scrumptious with a lovely rich savoury flavour. You can go light on the dotting with butter.

  • Roast chicken (Poulet rôti)

    • Bloominanglophile on October 23, 2013

      I have cooked more chicken parts than roasting whole chickens through the years. The time I attempted this roasting technique, I got quite frustrated. I had difficulty turning the chicken on its side without breaking the skin and gouging the meat. I would love to hear how other people manage this. I do think starting with the back-side-up first and then flipping the chicken to breast-side-up to finish roasting is an easier technique. The sauce that accompanies this recipe is fabulous.

    • Delys77 on October 31, 2011

      Such a nice simple but perfect roast chicken

  • Roast chicken steeped with port wine, cream, and mushrooms (Poulet au porto)

    • Delys77 on October 31, 2011

      The sauce for this is delicious. It isn't terribly complex or active but it is somewhat time consuming. Overall the flavours were great with a nice richness, great mouth feel and and the additional cognac gives it a tiny bit of bite.

  • Casserole-roasted chicken with tarragon (Poulet poèlé à l'estragon)

    • twoyolks on October 17, 2013

      The dark meat was rich and flavorful. The white meat was overcooked and dry. The sauce was good with a hint of sweetness from the port. There was significantly more sauce than we used.

  • Sautéed chicken (Poulet sauté)

    • twoyolks on January 31, 2012

      Omit the wine from the sauce. The chicken benefits from being salted the day before. Serve it with good bread to dip into the sauce.

  • Chicken in red wine with onions, mushrooms, and bacon (Coq au vin)

    • Delys77 on October 31, 2011

      This is a little quicker than bourdains version but just as flavorful. No need to blanch the bacon.

  • Chicken breasts with mushrooms and cream (Suprèmes de volaille aux champignons)

    • Delys77 on October 29, 2012

      Pg 269 I was a bit worried about this recipe because the instructions seemed a little odd to me. She suggests that you simply roll the breasts in the melted butter and then roast in the oven. For bone off chicken breasts I was worried this would lead to tough dry meat, but also the lack of browning would likely yield a less flavourful breast. Plus she only has you sauté the mushrooms for a few minutes, which usually result in mushy mushrooms that haven't had the benefit of browning. All my worries aside this dish was great, it just goes to show that there is more than one way of doing things. The breasts themselves were simple due to the lack of browning, but the sauce was so flavourful it didn't matter. The mushrooms pick up some colour in the oven and then they brown a bit at the end as well when you are reducing the liquid over high heat. My only quibble is that she has you check the breasts for doneness after 6 minutes, mine took about 20.

  • Chicken breasts rolled in Parmesan and fresh bread crumbs (Suprèmes de volaille à la Milanaise)

    • lauries1000 on June 29, 2014

      P 271

    • Delys77 on October 31, 2011

      This is super savoury from the pram and the bread crumbs make a really nice little crust. Very quick but might take closer to 8 mins, you could consider pounding the breasts to thin a bit

  • Pan-broiled steak, with shallot and white wine sauce (Bifteck sauté Bercy)

    • Delys77 on May 14, 2012

      Pg 294 Overall this dish was good but it was a bit on the rich side. Firstly, she suggests going with a rib steak, which is relatively fatty, so when it is combined with a buttery pan sauce it is all a little too much. That being said, I think this preparation would be very good with a less fatty cut, like a filet mignon. Also I might add a squeeze of acid or a touch of wine at the end so that there is some acidity to cut the richness of the butter.

  • Ground beef with onions and herbs (Bifteck haché à la Lyonnaise)

    • Delys77 on October 31, 2011

      Simple but good. The addition of thyme is nice but you go a bit heavier on all the seasonings and a bit lighter on the butter. Overall pretty good.

  • Beef braised in red wine (Boeuf à la mode)

    • adrienneyoung on September 26, 2011

      quite good. Used roux to thicken sauce. Bill prefers Yankee Pot Roast from Molly Stevens' Braise book. So do I.

  • Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon - Boeuf à la Bourguignonne)

    • Delys77 on October 31, 2011

      Delicious and not actually that difficult. It is relatively involved but not complicated and the end result is very very nice. 3 Lbs of beef makes 6 good sized servings

  • Beef and onions braised in beer (Carbonnades à la Flamande)

    • Delys77 on October 31, 2011

      Super simple but extremely nice flavour. The onion and the beer make for a sweet stew with a nice rich mellow flavour.

  • Casserole of beef with wine and vegetables -- hot or cold (Daube de boeuf - Estouffade de boeuf - Terrine de boeuf)

    • Delys77 on October 31, 2011

      This is a bit different. The overall flavour is pretty good but I think the dish should be modified. You should take half the bacon and fry and then crumble as a garnish for flavour and texture. Also, I added a bit of corn starch to thicken the sauce as it was super watery and contained a lot of the flavour, this helps quite a bit. The beef ended up being a little dry but I think that might be because you salted the marinade, maybe you should just salt at the end. Overall it would likely be pretty good with all these changes but the bourguinon and the carbonnade are much better, even if a bit more work.

  • Beef sauté with red wine, mushrooms, bacon, and onions (Sauté de boeuf à la Bourguignonne)

    • Delys77 on October 31, 2011

      This has that luscious flavour of classic boeuf bourguignon stew but is actually much quicker and might actually have a nicer flavour. Delicious!

  • Lamb stew with spring vegetables (Navarin printanier)

    • Delys77 on November 12, 2014

      Pg. 345 Made with lamb shoulder that was already trimmed to about 1X1 inch, 3 tb tomato paste, 2 large yukon golds, 3 large carrots, 2 large turnips, 12 cipolini, and about 3 cups of stock. Did the meat in two cups and then had to add another cup when I added all the vegetables. I should have had far fewer vegetables than she called for but I assume the vegetables she was calling for were the tiny spring babies, and mine were full sized. The only step I didn't follow is I didn't drain the meat after an hour and then skim the sauce. It didn't look particularly fatty so I skipped this step. I'm also not sure I would use cipolini next time as they essentially dissolve into the sauce so regular onions would be less hassle. Overall this was delicious. I found that the medley of vegetables and the super flavourful lamb were enough to make this great. I did up my herbs to 1/2 tsp of rosemary and 1/2 tsp of thyme, and would do so again. Clean and simple flavours but very tasty.

  • Lamb or mutton stew with rice, onions, and tomatoes (Pilaf de mouton à la Catalane)

    • Delys77 on January 27, 2014

      Pg. 321 This recipe was dead easy, especially by Julia's standards, and very flavourful. It almost makes me think of a French Biryani with it's lusciously lamb infused rice, but the flavour profile is definitely mediterranean, with the saffron, vermouth, thyme, and touch of garlic. I did modify the recipe in the sense that I used a braising pan and essentially cooked all the components in the pan and then removed to a separate instead of a casserole, which then went into the oven. This way I was able to build a lovely fond which was a major contributor to the finished dish. I would go a bit heavier on the thyme next time, and possibly leave out the saffron if I didn't have any handy. Great dish!

  • Casserole-roasted pork (Rôti de porc poelé)

    • Delys77 on October 31, 2011

      The marinade was very nice. I used a very small roast that I cooked to about 165 which was just right for us. The marinade really got in there, so the pork's natural flavour was well accentuated, especially by the lemon.

  • Casserole-roasted pork with potatoes and onions (Rôti de porc grand' mère)

    • Delys77 on November 17, 2014

      Overall this was quite good, but I do think that the pork does dry out a bit at the recommended heat and timing. I would go a bit shorter. Potatoes and onions were delicious though.

  • Pork chops with mustard, cream, and tomato sauce (Côtes de porc sauce Nénette)

    • wester on November 10, 2012

      This was good and not too complicated. It does look like a lot of mustard, but it only was a subtle background kick, nothing too fiery.

  • Pork chops braised in fresh tomato sauce (Côtes de porc Robert - Côtes de porc charcutière)

    • Delys77 on October 31, 2011

      I used loin chops and theybwerevhustbflavourless despite the browning. The cooking ties Julia suggests, even for bone in meat, is way too long. The sauce also turns out under seasoned tasting pretty much only of tomato.

  • Whole boiled artichokes—hot or cold (Artichauts au naturel)

    • Melanie on May 30, 2014

      These were a revelation - I wasn't expecting to enjoy these as much as I did. Great served with hollandaise (lovely with melted butter alone but the lemon tang helps).

  • Boiled asparagus—hot or cold (Asperges au naturel)

    • Melanie on May 30, 2014

      Good. Served with warmed butter and seeded mustard.

  • Buttered green beans (Haricots verts à l'Anglaise)

    • Delys77 on October 31, 2011

      I have to admit I put less butter than she suggested which might have impacted the results. I'm not sure thought since I found them buttery enough, but not necessarily enough acidity since she suggests you go light on the lemon juice. Overall it is a good dish, but nothing spectacular. I do suggest you cook the beans far less than she suggest, maybe check after 6 minutes.

  • Cauliflower gratinéed with cheese and tomatoes (Chou-fleur aux tomates fraîche)

    • ellenklutz on September 25, 2012

      Took all together about an hour.

  • Spinach braised in stock (Épinards au jus)

    • twoyolks on May 07, 2013

      I used vegetable stock in the recipe which worked well with the spinach. It rounded out the vegetal flavor of the spinach.

    • Delys77 on October 31, 2011

      The flavour is quite nice with the definite note of spinach the forefront. Make sure you dry it super well

  • Brown-braised onions (Oignons glacés à brun)

  • Ratatouille (Eggplant casserole)

    • adrienneyoung on August 24, 2011

      fiddly, but really great. I've made it a couple of times now and it's as soothing to eat as it is to cook. Not diet food, though: best made with a shocking amount of good olive oil.

    • veronicafrance on December 05, 2011

      The method may look like too much work compared to other recipes for ratatouille, but it is worth it. The result is superb. I always make lots, because it improves with keeping, and freezes well too. Good hot or cold, with lots of good bread. Note, I always use red peppers rather than green.

    • vickster on August 19, 2012

      This recipe is a bit fussy, but the ingredients are basic and it is worth the effort. Sauteeing each vegetable separately helps them keep their distinct identities and flavors. Next time I am going to use a better olive oil instead of my every day cooking olive oil. As "adrienneyoung" states, it will benefit from the flavor.

  • Sautéed mushrooms (Champignons sautés au beurre)

    • Delys77 on October 31, 2011

      Delicious

    • Melanie on May 30, 2014

      Delicious. Perfect instructions.

    • adrienneyoung on November 05, 2013

      Simple, but perfect.

  • Garlic mashed potatoes (Purée de pommes de terre à l'ail)

    • Delys77 on October 31, 2011

      These are significantly more complicated than your regular roasted garlic mashed potatoes. The creamy consistency is great, and the garlic is a wonderful note that is potent without being overpowering.

  • Scalloped potatoes with milk, cheese, and a pinch of garlic (Gratin dauphinois)

    • Bloominanglophile on January 01, 2014

      Julia, my dear Julia, this did not turn out as well as I had hoped. I made this to go with my Christmas dinner of spiral ham, roasted Brussel sprouts and scallion & cheddar drop biscuits. Because I was juggling dinner and greeting my parents from out of town, I should have noted that the potatoes needed a bit longer in the oven--maybe 10-15 minutes? The potatoes were a bit firm and there was a lot of liquid when they were scooped out of the serving dish. I guess that the milk solids coagulate, leaving mainly water behind?!? Or was it because I put my potato slices in water before assembling the dish (I did dry them off quite well)?!? The cheese curdled in rubbery chunks throughout the dish, and even though I did season each layer of potatoes, the dish was a bit bland. Oh well, I hope for better luck with another recipe in the future!

  • Buttered rice with mushrooms (Riz duxelles)

    • Delys77 on October 31, 2011

      Not bad but not up to Julia's standards. There is no real seasoning so I added some salt to the final dish. Overall the flavours are nice but far too muted.

  • Aromatic broth (Court bouillon)

    • Delys77 on October 31, 2011

      Makes a quick and tasty broth with very little but go easier on the lemon a bit

  • Mushrooms à la Grecque (Champignons à la Grecque)

    • Delys77 on October 31, 2011

      Good but perhaps better with a little less lemon as it sort of overpowered the other flavours, maybe up the rest and drop the lemon a bit. As for the overall flavour it isn't something you would eat a lot of, so maybe best to serve in a salad or in a platter wtih lots of other veggies in Court Bouillon

  • Orange Bavarian cream (Bavarois à l'orange)

    • Queezle_Sister on January 17, 2014

      Excellent instructions take you through this many-step recipe, and yields a very light, delicious, and refreshing dessert. First you cook a custard (with yolks, orange zest, etc), add softened gelatin, cool and fold in beaten egg whites, and finally fold in some barely thickened cream. The metal mold released the dessert well, and it ended up just perfect! I prepared this prior to my cookbook club, so I will hopefully not make too many mistakes. Looking at the variations, might go with raspberry and almond for the Saturday party.

  • Chocolate mousse (Mousseline au chocolat - Mayonnaise au chocolat - Fondant au chocolat)

    • Delys77 on October 31, 2011

      Fabulous. The Cointreau give it a really nice lift. Made about 6 very rich good sized servings.

  • Cherry flan (Clafouti)

    • veronicafrance on June 20, 2014

      I used this as a variation from my usual recipe. It's fine, but didn't rise as well as usual.

  • Cherry flan with liqueur (Clafouti à la liqueur)

    • Bloominanglophile on October 23, 2013

      I haven't made this recipe in awhile, but I used to make it every cherry season for quite a few years. I always pit the cherries, but someday I will leave them in to see if I can detect a difference in flavor! This is an easy recipe--it just takes time to pit the cherries.

    • TrishaCP on July 01, 2013

      I had execution issues with this dish that are entirely my own fault, and not Julia's! (I think my CSA eggs are smaller than large eggs, and I also should have used a pie dish to bake the clafouti.) But I love any type of boozy cherry dessert and this definitely fits the bill- use the variation without any type of liquor if you want a more pure cherry taste.

  • Rolled omelette (L'omelette roulée)

    • Melanie on May 30, 2014

      The recipe that taught me to make omelettes. Works well with some simple herbs and cheese.

  • Tomato and mushroom sauce (Poulet sauté chasseur)

    • Delys77 on October 31, 2011

      Tried it with Chicken which was one of the variations and it was a good match. The sauce is rich and tasty with a good tang without being super high in calories. Great simple weeknight entrée.

  • Beef sauté with cream and mushroom sauce (Sauté de boeuf à la Parisienne)

    • Delys77 on October 15, 2011

      This came together in about 35 minutes and was very tasty. Make sure not to overdue the cornstarch and you might want to brown the beef for the recommended time as this time you went a tiny bit short. Spencer quite liked this.

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Reviews about this book

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Reviews about Recipes in this Book

  • Almond cream with fresh strawberries (Charlotte Malakoff aux fraises)

    • Fine Cooking

      The recipe was easy enough to execute, although I found some of the yields off... But after chilling overnight in the fridge to set up, the dessert...unmolded beautifully. And it was delicious.

      Full review
  • Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon - Boeuf à la Bourguignonne)

    • Fine Cooking

      The recipe is not difficult, but it does fill the sink with a plethora of pans, skillets, bowls and sieves... All of which was forgotten with the first taste of this magnificently complex sauce.

      Full review
  • Rolled omelette (L'omelette roulée)

    • Noshing With the Nolands

      Amber said it was the best omelette she has ever had. She had a second but just had the plain omelette since I was practising the technique. Plain or filled you will love them.

      Full review
    • Baked by Rachel

      Seriously, 2-3 minutes! That’s all you need. I’m your guinea pig. Trust me. This works, and is delicious!

      Full review
    • Bran Appetit!

      ...as intimidating as it might look with all the movement – was one of the easiest things I’ve ever made. It literally took just over a minute to cook and was the most tender omelette I’ve ever had.

      Full review
    • Epicurious

      ...Julia kind of scrambled the eggs in her omelette pan before doing the pan flip that gives the eggs their beautiful shape. I copied her TV moves. Et voilà! The omelette was perfect on the first try.

      Full review
  • Chocolate mousse (Mousseline au chocolat - Mayonnaise au chocolat - Fondant au chocolat)

    • Noshing With the Nolands

      This is an unbelievably rich and decadent dessert and has been one of my favourite for many many years.

      Full review
    • Only From Scratch

      ...a favorite dessert in my husband's family, so it was only appropriate that my in-laws are in town this week and can sample this decadent delight.

      Full review
    • Baked by Rachel

      If you’ve never made homemade mousse, do it. Now. Remember, I’m your guinea pig and this is both easy and tasty! Light and decadent homemade chocolate mousse. What more could you ask for?

      Full review
    • Bran Appetit!

      Among all the recipes for chocolate mousse this is one of the best, we think; it uses egg yolks, sugar, and butter, and instead of cream, beaten egg whites.

      Full review
    • Knit and Nosh

      I can not imagine eating a bowl of this for dessert. So rich. Maybe even a little too rich. A couple of spoonfuls was enough for me.

      Full review
    • Epicurious

      I didn't taste it right away but when I did, I was surprised by the fact that it tasted like... mousse! Its airy texture was still there a day later... I was impressed with my first effort.

      Full review
    • Nomsense

      With a little whipped topping and some of my candied orange rind, you will really impress anyone you make this for! I think Julia would have been proud.

      Full review
    • Uneducated Palate

      Julia’s Mousseline au Chocolat is worthy of a special occasion...

      Full review
  • Chicken in red wine with onions, mushrooms, and bacon (Coq au vin)

    • Nomsense

      The dish came out beautifully. Though time consuming, (like many of Julia's recipes) the chicken is tender from simmering for a long time and the wine adds a great deal of flavor.

      Full review
  • Butter spongecake (Biscuit au beurre)

    • Lisa Is Cooking

      Like so many recipes in this book it’s simple, classic, versatile, and most importantly really good-tasting. Why did I wait so long to start cooking from this book?

      Full review
  • Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale)

    • Lisa Is Cooking

      Delicious. It was somewhat rich, but I kept the portions small and served a simple salad on the side.

      Full review
  • ISBN 10 0394721780
  • ISBN 13 9780394721781
  • Linked ISBNs
  • Published Jun 01 1991
  • Format Paperback
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

Other cookbooks by this author

Mastering the Art of French Cooking, Volume One

Member Rating

Average rating of 4.5 by 42 people

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