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)

  • mirage 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.

  • 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.

• 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. Make sure you dry it super well

  • twoyolks on May 07, 2013

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

• 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.

• 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.

• Onion soup (Soupe à l'oignon)

  • Trackypup on June 05, 2012

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

• 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.

• Leek or onion and potato soup (Potage Parmentier)

  • 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.

  • 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.

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

  • ellenklutz on September 25, 2012

    Took all together about an hour.

• 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.

• 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.

Reviews about this book

Reviews about Recipes in this Book

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

  • FineCooking.com

    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)

  • FineCooking.com

    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
  • 9780140461190 Paperback (United Kingdom) 5/28/1970
  • 9780394533995 Hardcover (United States) 12/31/1999
  • 9780375413407 Hardcover (United States) 10/28/2001
  • 9780394401553 Hardcover (United States) 1/1/1974
  • 9780140467864 Paperback (United Kingdom) 4/30/1987
  • 9780141048284 Paperback (United Kingdom) 10/13/2009
  • 9780241956465 Paperback (United Kingdom) 11/24/2011
  • 9780141048413 Paperback (United Kingdom) 11/26/2009
  • 9780241953396 Hardcover (United Kingdom) 3/3/2011
  • 9780307958174 eBook (United States) 10/5/2011
• Published Jun 01 1991
• Format Paperback
• Language English
• Edition Revised edition
• Countries United States
• Publisher Alfred A. Knopf
• Imprint Alfred A. Knopf

Publishers Text

Other cookbooks by this author

• An American Feast: A Celebration of Cooking on Public Television
• An American Feast: A Celebration of Cooking on Public Television
• Baking with Julia: Savor the Joys of Baking with America's Best Bakers
• Cooking With Master Chefs
• Cooking With Master Chefs
• Food & Friends: Recipes and Memories from Simca's Cuisine
• Food and Friends
• The French Chef Cookbook
• The French Chef Cookbook
• The French Chef Cookbook
• The French Chef Cookbook
• The French Chef Cookbook
• The French Chef Cookbook
• The French Chef Cookbook
• The French Chef Cookbook
• The French Chef Cookbook
• French Cooking for All
• French Cuisine for All
• French Cuisine for All
• From Julia Child's Kitchen
• From Julia Child's Kitchen
• From Julia Child's Kitchen
• From Julia Child's Kitchen
• From Julia Child's Kitchen (Penguin handbooks)
• In Julia's Kitchen with Master Chefs
• In Julia's Kitchen with Master Chefs
• James Beard's Hors D'oeuvre and Canapés
• Julia and Jacques Cooking at Home
• Julia and Jacques Cooking at Home
• Julia Child & Company
• Julia Child & Company
• Julia Child & Company
• Julia Child and More Company
• Julia Child and More Company
• Julia Child and More Company
• Julia Child's Menu Cookbook
• Julia's Breakfasts, Lunches and Suppers
• Julia's Casual Dinners
• Julia's Delicious Little Dinners
• Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking (Large Print)
• Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
• Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
• Julia's Kitchen Wisdom
• Julia's Menus For Special Occasions
• Mastering the Art of French Cooking: Boxed set - Vols I and II
• Mastering the Art of French Cooking (2 Volume Set)
• Mastering the Art of French Cooking 2-Volume Boxed Set: Deluxe Edition
• Mastering the Art of French Cooking Box Set (2 Volume Set)
• Mastering the Art of French Cooking Volumes 1 & 2. (Two Volume Slipcase)
• Mastering the Art of French Cooking, Volume 2
• Mastering the Art of French Cooking, Volume 2
• Mastering the Art of French Cooking, Volume One
• Mastering the Art of French Cooking, Volume One
• Mastering the Art of French Cooking, Volume One
• Mastering the Art of French Cooking, Volume One
• Mastering the Art of French Cooking, Volume One
• Mastering the Art of French Cooking, Volume One
• Mastering the Art of French Cooking, Volume One
• Mastering the Art of French Cooking, Volume One
• Mastering the Art of French Cooking, Volume One
• Mastering the Art of French Cooking, Volume One 40th Anniversary
• Mastering the Art of French Cooking, Volume Two
• Mastering the Art of French Cooking, Volume Two
• Mastering the Art of French Cooking, Volume Two
• Mastering the Art of French Cooking, Volume Two
• Mastering the Art of French Cooking, Volume Two
• Mastering the Art of French Cooking, Volume Two
• Mastering the Art of French Cooking, Volume Two
• Mastering the Art of French Cooking, Volume Two
• Mastering the Art of French Cooking, Volumes I & II
• Mastering the Art of French Cooking, Volumes I & II
• Mastering the Art of French Cooking, Volumes I & II
• My Life in France
• My Life in France
• My Life in France
• My Life in France (Movie Tie-In Edition)
• My Life in France (Movie Tie-In Edition)
• New Menus from Simca's Cuisine
• New Menus from Simca's Cuisine
• New Menus from Simca's Cuisine
• Recettes Secretes Des Meilleurs Restaurants de France (Les)
• Secrets of the Great French Restaurants
• Secrets of the Great French Restaurants
• Secrets of the Great French Restaurants: Nearly 400 Recipes from famous Restaurants Starred in the Michelin Guide
• Simca's Cuisine
• Simca's Cuisine
• Simca's Cuisine
• Simca's Cuisine
• The Way to Cook
• The Way To Cook
• The Way To Cook
• The Way to Cook DVD (Revised)
• The Way to Cook Fish and Eggs
• The Way to Cook Vegetables