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

Notes about this Book

Notes about Recipes in this Book

• Provençal garlic mayonnaise (Sauce aïoli)

  • cjb on January 16, 2010

    Just as it should be.

• Scrambled omelette (L'omelette brouillée)

  • 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

  • Delys77 on October 31, 2011

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

• 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....

• 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.

• 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 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.

• Simple meat stock (Fonds de cuisine simple)

  • Delys77 on October 23, 2011

    Lovely and essential stock made from free range beef bones.

• 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

• 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.

• 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

• 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

• 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.

• 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.

• Roast chicken (Poulet rôti)

  • 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.

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

  • 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

• 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 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!

• 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.

• 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.

• 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.

• 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.

• Spinach braised in stock (Épinards au jus)

  • Delys77 on October 31, 2011

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

• Brown-braised onions (Oignons glacés à brun)

  • Delys77 on October 31, 2011

    Simple and delicious

• Sautéed mushrooms (Champignons sautés au beurre)

  • Delys77 on October 31, 2011

    Delicious

• 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.

• 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

• 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.

• 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.

• 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.

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Reviews about this Book

Reviews about Recipes in this Book

• 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
  • 9780394533995 Hardcover (United States) 12/31/1999
  • 9780375413407 Hardcover (United States) 10/28/2001
  • 9780140461190 Paperback (United Kingdom) 5/28/1970
  • 9780141048284 Paperback (United Kingdom) 10/13/2009
  • 9780241956465 Paperback (United Kingdom) 11/24/2011
  • 9780394401553 Hardcover (United States) 1/1/1974
  • 9780140467864 Paperback (United Kingdom) 4/30/1987
  • 9780141048413 Paperback (United Kingdom) 11/26/2009
  • 9780241953396 Hardcover (United Kingdom) 3/3/2011
• Published Jun 01 1991
• Format Paperback
• Language English
• Edition Revised edition
• Countries United States
• Publisher Alfred A. Knopf
• Imprint Alfred A. Knopf

Publishers Text

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