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Julia and Jacques Cooking at Home by Jacques Pépin and Julia Child

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    Notes about this Book

    • judiu on August 28, 2010

      Good stuff, two ways

    Notes about Recipes in this Book

    • Julia's quick gravlax

      • Lindsay on August 14, 2009

        So easy, feeds alot, and looks elegant. Only problem is it takes up a lot of refrigerator space for several days.

    • Jacques's poached chicken

      • smtucker on March 16, 2012

        I use this recipe as the basis of my weekly "Western" chicken stock. I use regular onions and omit the mushrooms. I poach the chicken as instructed, remove the chicken from the pot, strip it from the bone and throw the bones back into the pot and simmer for another 60-90 minutes. Strain the stock and use fresh vegetables if making a pot pie or soup.

    • Fish stock and seafood stocks

      • smtucker on March 16, 2012

        Though good, I still prefer Rick Moonan's FISH Without a Doubt stock.

    • Julia's basic leek and potato soup

      • smtucker on March 16, 2012

        Simple but good recipe. Needed a tad more salt (I used kosher) at the table.

      • smtucker on March 16, 2012

        For my personal war against "store-cupboard ingredients", this recipe also calls for 1 1/2 cups sliced white onion, butter, flour, salt, white pepper and water.

    • Moules Marinière

      • mfto on January 13, 2011

        p 11

    • Jacques's salmon fillet sautéed on its skin

      • mfto on January 13, 2011

        p 222

    • Salmon in potato case

      • mfto on January 13, 2011

        p 225

    • Braised lamb shanks

      • smccandless on April 09, 2012

        Made with 4 c mirepoix, 4c chicken stock; added grains of paradise to flour and morels (cooked in juices at end). Cooked for 1-1/2 hours. Try extra 30 minutes or slow cooker.

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    • ISBN 10 0375404317
    • ISBN 13 9780375404313
    • Linked ISBNs
    • Published Mar 09 2000
    • Format Hardcover
    • Language English
    • Countries United States
    • Publisher Alfred A. Knopf
    • Imprint Alfred A. Knopf

    Publishers Text

    Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the basics of good home cooking.

    What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.

    So sharpen your knives and join in the fun as you learn to make...

    • Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté
    • Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels
    • Eggs--omelets and tortillas; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés
    • Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
    • Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried
    • Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
    • Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery
    • Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck
    • Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
    • Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
    • And much, much more...

    Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and while ultimately personal, it is a joy to be shared.

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    Julia and Jacques Cooking at Home

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