• AtOurTable on December 04, 2022

  HOW do I correct this entry on my shelf? The EYB staff incorrectly made my entry "volume 1" when mine is the original and NOT labeled vol 1. And the authors are in a different order--they are alphabetical.

• ingriddeheer on June 15, 2022

  I find it very difficult to actually fine the recipes from the index in the book. It is a shame the pages were not noted yet when this was indexed.

• featherbooks on April 18, 2013

  Notable Recipes per 101 Classic Cookbooks (2012): Boeuf Bourguignon, p. 400, Cassoulet, p. 397, Souffle au Fromage, p. 387, Goose, p. 492, La Tarte des Demoiselles Tatin, p. 596, Omelettes, p. 461.

• ceecooks on January 15, 2010

  I have the 40th edition (signed) of this book as well as a fist edition...!

Notes about Recipes in this book

• Chocolate and almond cake (Reine de saba)

  • Jane on May 14, 2022

    I was watching 'Julia' on HBO and Julia Child made a wonderful looking cake, Queen of Sheba, to help her convince WGBH to make the French Chef TV show. I wanted a quick, g-f cake (that didn't require a trip to the store) for dinner with friends so decided to make this one. I don't know why this cake has never been on my radar before - what a great cake. Lovely flavor and texture, light yet rich, looks pretty. On my favorites list it goes.

  • anya_sf on April 09, 2023

    Delicious, moist cake with plenty of chocolate flavor without being overwhelmingly rich. The cake looked small, but served 8 perfectly at a dinner party. Note that the online recipe on Bon Appetit only makes half the icing, but I thought the full amount was just right.

• Provençal garlic mayonnaise (Sauce aïoli)

  • mirage on January 16, 2010

    Just as it should be.

• 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....

• Onion soup (Soupe à l'oignon)

  • Lee on February 14, 2016

    Search no further.

  • DKennedy on May 16, 2024

    I think this may have been the recipe Eric used when he made us dinner.

  • Trackypup on June 05, 2012

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

  • Rachaelsb on January 07, 2024

    My first time using my JC cookbook and what better way than to make the onion soup. I was uncertain as it seemed as though not a lot of onions but….oh my. We were so happy with the full rich flavor. It was a dish that made you feel proud!

  • gillsil on May 06, 2017

    The first recipe I have tried from this great book - you certainly need to allow plenty of time but the recipe is actually very easy and was quite delicious. I was even inspired to make my own stock for it! I didn't have any cognac so added a little dark soy sauce and red wine vinegar at the end to give it the little lift it needed. Served this with the baked French bread croutons which are an addition to the recipe and some grated Gruyere cheese - lovely!!

  • deboChicago on March 31, 2020

    We don’t make this often, but whenever we do, we are very happy. Beautiful flavor.

  • Beebopalulu on December 02, 2019

    A classic for a reason

• Roast chicken (Poulet rôti)

  • Lee on January 04, 2015

    I use long tongs to turn the bird. Easy to maneuver, without breaking the skin.

  • vickster on August 21, 2017

    A very good roast chicken recipe with minimal ingredients. The method of turning the chicken from side to side makes for even browning. I did increase the temperature from 350 to 375 degrees. Very moist, delicious chicken!

  • Delys77 on October 31, 2011

    Such a nice simple but perfect roast chicken

  • 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.

  • ashallen on October 14, 2019

    This recipe makes a great roast chicken. Skin doesn't get very crispy but it does brown nicely and the chicken's moist and flavorful. I don't know that it's one of the better recipes available - but I stopped trying new ones once I started using this one and focused instead on tweaking it to my liking :). My preferred implements for turning the chicken during roasting are two forks with relatively short tines. I spear the chicken at the neck and behind one of the legs where any damage won't show much. I like roasting in a relatively high-sided container (e.g., a 6-quart dutch oven or, if I'm also roasting veggies with the chicken, a graniteware roaster) - the high side provides a steadying surface when the chicken's on its side. Recipe calls for throwing a few veggies in the roasting pan - I often use a larger roasting pan and add more carrots and onions/shallots. Those "pan vegetables" are exceptionally delicious and add great flavor to gravy made with the drippings.

• 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.

  • bernalgirl on April 05, 2023

    So easy and the sauce is wonderful. I used Kenji Lopez-Alt’s reverse seat method, removing the seared chops to a plate to rest while I deglazed the pan and completed the sauce.

• Leek or onion and potato soup (Potage Parmentier)

  • 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.

  • TrishaCP on July 01, 2013

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

  • 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.

  • joeljkp on December 05, 2022

    My first Child recipe! Simple and of course delicious, I'm sure it will be my new go-to potato & leek soup. Next time I won't use a mill though - way too much work for my smallish mill, too many things to clean, and it had the effect of separating the liquid and solids instead of blending them together.

  • bgbmus on December 22, 2015

    The mother soup from the mother of us all. The taste reminds me of places I've never lived and times I'm too young to remember.

  • SpatulaCity on October 26, 2023

    Good, but felt it needed a little oomph. Added more salt and fish sauce.

  • koolMoD on January 12, 2018

    Can't believe 4 ingredients made such a flavourful soup. Did need to add a lot more salt than instructed. I personally though the additional of the cream and chives made it perfect.

  • dc151 on January 25, 2022

    Good recipe, but a bit thinner than I would want. Benefited from addition of croutons for a change in texture.

• Ratatouille (Eggplant casserole)

  • 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.

  • 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.

  • mharriman on April 30, 2020

    Delicious. I’ve always wanted to try this Julia Child recipe and today’s rainy/Stay at Home day was a perfect one to spend time in the kitchen. From start (chopping eggplant, zucchini) to finish, this only took 80 minutes (correction from earlier) and was well worth the effort. I appreciated the step by step instructions. Mise en place helped make for smooth cooking. Husband loved this dish. It went well with pan sautéed halibut, baguette, and Pinot noir rose wine.

  • Surfwench on October 02, 2016

    30 years and I've not been able to improve on this recipe. Everytime I take shortcuts or detours the results are just okay. Best lunch in the world next day.... room temp with a squeeze of lemon and a sprinkle of sea salt.

  • rizarobot on October 21, 2022

    I used to use canned tomatoes or skip the tomato peeling step. But if you cut a cross in the base and cover the tomatoes with boiling water than they become very easy to peel.

  • rizarobot on October 21, 2022

    I used to use canned tomatoes or skip the tomato peeling step. But if you cut a cross in the base and cover the tomatoes with boiling water than they become very easy to peel.

• Red or green bell peppers à la Grecque (Poivrons à la Grecque)

  • cerfercat on July 29, 2018

    This is a variation of Champignons à la Grecque. Main recipe on p. 537; variation on p. 540.

• 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 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.

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

  • lorloff on January 09, 2023

    We adapted this recipe by substituting olive oil for the butte in the basic recipe to accommodate someone who is allergic to butter. We used St.out’s clam broth and dry white wine and it worked perfectly bringing the fish to a boil on the stove then putting it into a 350 oven. After the fish were just cooked through 5-6 minutes for Massachusetts fluke flounder we removed the fish from the over, held it for serving and boiled down the sauce of white dry wine and clam broth one of the options offered in the recipe and served the boiled down sauce with the fish which was delicious.

  • 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.

• Mediterranean combination salad (Salade Niçoise)

  • lorloff on June 15, 2019

    Made the dressing and it was very good used fresh tarragon and basil as the herbs

  • adrienneyoung on July 31, 2017

    The classic. A keeper, and perfect for the hottest days of summer.

  • SpatulaCity on October 29, 2023

    A few more steps than an average salad nicoise recipe as you first make a French potato salad, instead of using plain boiled potatoes. You are rewarded for your extra effort though - the resulting salad is deliciousness in every bite. When making the French potato salad in the prerequisite step, I also added the green beans so they could benefit from soaking up those flavors as well. Used haircots vert, so needed only a short two minute blanch before tossing with the potatoes.

• Cherry flan (Clafouti)

  • mcvl on August 15, 2018

    My go-to dessert, easy, dressy but not fussy, adaptable. This time I made it with peaches and cinnamon (a heavenly combination).

  • 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.

  • peaceoutdesign on May 24, 2024

    Easy and thick crepe texture. This is an easy use of abundant fruit.

  • Dannausc on August 27, 2017

    It was super easy and tasted great. I had some currants on hand, so I added 1/3 c. Currants. I also added a tad more sugar to counteract the tartness of the currants.

• Unmolded soufflé (Soufflé démoulé, mousseline)

  • mcvl on April 03, 2015

    I make this with the addition of milk-soaked crusty bread. It has occurred to me that it would be even better if I toasted the bread before soaking it. Next time I'll try that.

• Cream and bacon quiche (Quiche Lorraine)

  • mziech on December 06, 2015

    Heavy filling, contains lots of cream. Filling was almost shuffle-like. Note that apparently, the original quiche lorraine contains no cheese.

  • e_ballad on December 28, 2020

    This took much longer to cook than stated. I used the 2 cups cream (range given is 1.5-2), so that may be the issue. I think I’ve become too accustomed to quiche Lorraine containing cheese, as this seemed to taste bland in contrast to other recipes.

• 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

• Scalloped potatoes with heavy cream and cheese (Gratin Jurassien)

  • jenmmcd on March 19, 2020

    Very yummy. I used white and yellow cheddar b/c it's what I had on hand, but the basic recipe is one you can get creative with and take in different directions. Instead of boiling the milk, I just added the milk/cream, covered with foil, and baked for 45 mins. Removed foil for another 15 mins.

  • Shannoncooks17 on September 07, 2020

    This was really good! I think you don't need to have the butter dots there as there is a lot of butter in the cheese and cream and the buttering of the pan. Used Colby mix for the cheese being we didn't have Swiss on hand. I baked for 1 hour and 15 minutes and tried one and the potatoes weren't quite done. Turned temp up to 350 for another 15 minutes and then they were done. Browned nicely too. We will make at least once a year. Rich but delicious!

  • pistachiopeas on October 13, 2015

    perfect, easy recipe. stupendous, in fact.

• Scalloped potatoes with meat stock and cheese (Gratin Savoyard)

  • TrishaCP on April 02, 2018

    I made these for Easter dinner. The flavor was great, and I liked an option for scalloped potatoes without cream. However, I was never able to reduce all of the liquid called for in the recipe, even though I had to cook my potatoes twice as long as specified to get them soft. Definitely didn't ruin the dish, but the presentation was not great.

• Cherry flan with liqueur (Clafouti à la liqueur)

  • 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. (Flagged by experts as one of Julia's top 100 recipes.)

  • 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.

  • deboChicago on June 18, 2020

    Have made this twice in two months (cherry season!). So easy and delicious. Great for guests. Leftovers rapidly deteriorate in quality by the third day.

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

  • TrishaCP on January 02, 2016

    Delicious- reminded me of Beef Stroganoff and in fact we served it with egg noodles rather than any of the suggested sides. The beef was exceedingly tender.

  • 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.

• Glazed carrots (Carottes glacées)

  • TrishaCP on December 26, 2016

    I liked boiling the carrots in the beef stock, which brings a welcome savory note to the table, but the cooking time as specified is way too long for my tastes, and the butter is over the top but not impactful enough for me to be ok with the extra calories that are added.

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

  • adrienneyoung on August 14, 2016

    The Ur-recipe. The one that started my cooking habit. Julia has my gratitude. It really is wonderful.

  • Delys77 on October 31, 2011

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

  • Rachaelsb on May 22, 2022

    Perfection! Creme anglais not so perfection but it was my faulty technique. What better way to inaugurate my first time cooking from Julia!!

  • SpatulaCity on October 20, 2023

    Rich, indulgent, sweet and a wonderful classic. Used bittersweet chocolate because I loooove dark chocolate. The mousse was still plenty sweet… maybe I’d even reduce a touch of the sugar in the future? Served topped with barely sweetened whipped cream and I think it’s necessary to have a cloud of cream to help lighten the mousse overall.

• Sautéed mushrooms (Champignons sautés au beurre)

  • adrienneyoung on November 05, 2013

    Simple, but perfect.

  • Melanie on May 30, 2014

    Delicious. Perfect instructions.

  • Delys77 on October 31, 2011

    Delicious

  • dc151 on April 25, 2023

    Easy to make. Butter on high heat made a mess

• Brown-braised onions (Oignons glacés à brun)

  • adrienneyoung on December 02, 2013

    Fabulous!

  • Delys77 on October 31, 2011

    Simple and delicious

• Gratin of leeks with ham (Gratin de poireaux)

  • adrienneyoung on February 03, 2018

    Made using the mornay sauce option. Excellent with a sharply vinegary green salad.

  • adrienneyoung on September 27, 2021

    Made with mornay sauce and steamed broccoli instead of leeks I didn’t have. Still very good. Needs an acidic green salad to cut the richness of the sauce.

• 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.

• 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.

• Gratin of potatoes, onions, and sausages (Gratin de pommes de terre et saucisson)

  • bernalgirl on January 22, 2022

    Easy and delicious, a perfect comfort food winter meal with a green salad. My gratin was too liquidy, and tfe thick bechamel separated, so next time I’ll try a lower temperature. Time to check my oven!

• 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!

  • Karen_S. on April 20, 2022

    Take note of how many crepes you need... may have to double this recipe.

  • hlange on December 06, 2024

    Perfect basic crepe recipe.

• 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.

  • joeljkp on April 30, 2023

    My first time cooking asparagus in the French style. Appropriately fussy, but so elegant on the platter and when drizzled with hollandaise. I boiled for about half the time called for and it was still a bit too long.

• 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.

• 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

• 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 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

  • e_ballad on November 24, 2018

    I understand that this is a fairly iconic recipe for Julia Child, so I’m reticent to post that this was pretty underwhelming. It’s not too difficult to put together & is a great make-ahead recipe, but the overall result wasn’t especially notable.

  • anya_sf on December 28, 2021

    I followed the recipe as closely as I could and even found slab bacon with the rind still on. My only change was to use frozen pearl onions, which only needed 10 min or so to cook. This was wonderful. Next time I may streamline a bit (use unblanched, sliced bacon, skip the straining step, make ahead to simplify skimming the fat).

  • ashallen on October 12, 2019

    This is a delicious stew - tender beef chunks in a thick, delicious sauce that's very well balanced between deep beefy flavors and lightly acidic fruit wine flavors. The mushroom and onion garnish is delicious, too, but if you're looking to reduce effort (and the number of pans dirtied), it can be skipped - the stew is still delicious without it. Some variations I've tried: thick-cut bacon vs. salt pork doesn't seem to make much difference, dark chicken stock (from roasted parts) has subbed well for beef stock, frozen pearl onions have subbed well for fresh. As some other reviewers have mentioned, this recipe takes some time and dirties enough pans that I always felt like it should make twice as much stew as it does (though that might also be because it's so delicious). I've recently switched over to using Cook's Illustrated's "Modern Beef Burgundy" recipe which yields a similarly (or more?) delicious stew using an approach that require significantly less effort and mess.

  • Beebopalulu on December 02, 2019

    A classic for a reason

• 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 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!

• 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.

  • hirsheys on January 20, 2019

    Very tasty! This came out MUCH better than a previous version I made and was relatively easy to make. A few notes - my ratio of onions to meat was a bit low, and more importantly, I cut them way too thin, so they kind of disintegrated into the sauce. Next time I'd leave them thicker so that the flavor was more pervasive. I used pork fat rendered from some pork belly in my freezer, which worked well, though I'm not sure it's necessary with the rest of the flavor in this. (Oil would have been fine, I think.) I served it with mashed potatoes because the egg noodles I thought were in the pantry weren't there... ETA: tastes even better the next day - the flavors are way more melded and mellowed. Worth doing ahead.

  • twarner on November 20, 2020

    So good! Cooked in the instant pot so after the initial sauté of beef and onions it was only another 30 mins.

  • koolMoD on January 17, 2018

    Simple recipe with so much flavour. Was a huge hit at dinner.

  • ashallen on October 12, 2019

    This is a great beef stew recipe - very tender, very flavorful, very beefy. I cut the beef into stew-size chunks vs. large slices as specified in the recipe - easier to trim away excess fat/membrane that way. The pots I've used have done a good job retaining moisture during the stew's time in the oven and so I always end up reducing the sauce to the desired consistency on the stovetop. Arrowroot produces a silky, smooth sauce but cornstarch is also great.

• 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.

  • stockholm28 on March 14, 2015

    The sauce for this is just delicious. How could it not be? It has 5 Tbsps butter, mushrooms, shallots, vermouth, and a cup of heavy cream. I served with rice to sop up the delicious sauce.

  • mamacrumbcake on October 14, 2020

    Very nice! It’s delicious, especially the sauce, which I could eat on its own, like soup. Served it with rice pilaf, which went very well with the dish.

  • SpatulaCity on October 25, 2023

    Loved this very easy and decadent chicken prep. I was concerned that the chicken breast would dry out, but it roasted up beautifully in the butter and mushroom mixture. I used port and the sauce turned a somewhat objectionable maroonish-purple. But no arguing the flavor here. Next time I’d opt for the Madeira or vermouth due to the color issue. Used crimini mushrooms and the flavor was excellent.

• 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 bacon, onions, and potatoes (Poulet en cocotte bonne femme)

  • Delys77 on March 24, 2023

    We made a few changes based on our preferences. We didn't parboil the bacon as we were going to get rid of the fat in the pan anyway. We also used frozen pearl onions so didn't parboil those either as they are quite small. During the basting there was not much liquid in the pot so I added about 1/2 up dry white wine. Overall the potatoes with the bacon and the onions are the star here. Deliciously creamy and rich and a nice little treat. The chicken was also good wth some of the jus poured over it, but not as outstanding as the garnish. That said, very pleasant sort of cuisine paysanne meal that we would repeat.

  • twoyolks on December 26, 2018

    This really needs a fatty chicken to make work well. It’s good and classic but I’d probablg prefer a roast chicken

• 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

  • lauries1000 on June 29, 2014

    P 271

  • mharriman on January 04, 2021

    Delicious and decadent b/c sautéed in clarified butter and topped with brown butter sauce before serving. Julia Child’s recipe is much more definitive than the one In Escoffier, so I’ll probably stick with this one from now on. Child’s recipe clearly explains how to make a delightful Parmesan breaded crust on the breasts. I chilled mine for 20 minutes; my grated Parmesan reggiano and bread crumbs adhered nicely and stayed put when flipped in my sauté pan. The breasts look very pretty browned. My two breasts took about 12 minutes total. Served with white jasmine rice and steamed green peas. A calorie and fat splurge but tasty enough to repeat as a once in a while treat.

  • SpatulaCity on February 27, 2024

    I fiddled with it a bit, brushing a mix of dijon and white wine on the breast between flouring and rolling in the cheesy bread crumbs. Still very good!

  • jsrave2022 on February 09, 2024

    Delicious! Make sure to pound out the chicken to even thickness and it cooks quickly. We opted to skip the brown butter sauce and just squeeze fresh lemon over it!

• 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.

  • twoyolks on December 24, 2015

    This is a simple and easy way to cook a steak. The sauce compliments the steak nicely.

• 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.

• 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.

• 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.

• 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.

  • IowanCorn on April 30, 2023

    Made this with JC's simple marinade, Very tasty, and actually easy enough to make. 2 hours was a bit long and the pork was slightly overcooked, but being in a casserole kept the meat from drying out. The gravy was wonderful and went perfectly the lemon/lime pork.

• 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.

• Braised carrots with herbs (Carottes aux fines herbes)

  • Delys77 on March 24, 2023

    Delicious little side. We went with about 2lbs of carrots and increased the sugar, butter and salt accordingly, but went with the regular amount of water, which was still a bit too much I think. We uncovered to evaporate some of the liquid before finishing the dish with the herbs. Excellent.

• 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 the spinach. It rounded out the vegetal flavor of the spinach.

• Cauliflower au gratin with cheese (Chou-fleur à la mornay, gratiné)

  • Delys77 on January 05, 2024

    Adapted this to use broccoli and it was pretty good for sure, but not stellar.

• 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.

• 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

  • monicatgood on March 19, 2024

    pages 40-41

• 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.

• White sauce (Sauce béchamel, Sauce velouté)

  • Delys77 on October 31, 2011

    Nice basic bechamel

• French dressing (Sauce vinaigrette)

  • Delys77 on October 31, 2011

    Basic french dressing but the proportioins are perfect

  • SpatulaCity on October 25, 2023

    Classic dressing. Instead of dried mustard I opted to use dijon

• 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.

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

  • 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.

  • 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.

  • chawkins on January 16, 2018

    Delicious and not ultra rich, no cream was used. Also super easy, the whole dish came together in no time at all.

  • mharriman on June 21, 2021

    Excellent. I followed the recipe instructions exactly and the results were superb. Used a pound of bay scallops (Bay instead of sea scallops as suggested by other notes) for two main servings. We liked this version without heavy cream. It was still very rich with scallop leftovers one lunch. One pound was definitely too much for two people. The dish Made for a nice table-for-two birthday dinner for husband. Served with steamed asparagus, green lettuce salad, warmed baguette and pate. Baguette is needed to soak up scallop sauce. Note to self: repeat same dinner again on another special occasion.

• 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.

  • twoyolks on April 17, 2015

    The note stating this is like a quiche without a crust must be referring to a different recipe. This is closer to hash browns that are held together with a little egg. This is neither creamy nor eggy. It is, however, quite good.

• Leek quiche (Flamiche - Quiche aux poireaux)

  • Delys77 on October 31, 2011

    Delicious, rich and creamy if very high in calories

• 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.

  • pattyatbryce on September 29, 2024

    Excellent over a simple fish and rice to tie it into a cohesive meal. Agreed that citrus can be overpowering if you don't add the final step of water/stock.

• 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

• 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 sautéed with herbs and garlic, egg yolk and butter sauce (Poulet sauté aux herbes de Provence)

  • twoyolks on May 07, 2020

    I liked this but it's not better than other recipes in the same book and the sauce is annoying to make.

• Buttered peas II (Petits pois étuvés au beurre)

  • twoyolks on May 25, 2016

    These had too much butter for too little pea flavor. They focused on the sweet and not the flavor of the peas.

• Spinach braised in cream—creamed spinach (Épinards à la crème)

  • twoyolks on April 28, 2016

    This is a very good rendition of creamed spinach. The cream doesn't obliterate the spinach flavor but there's enough to compliment the spinach and tone down its earthiness. Our two-year old demanded more and ended up licking the serving spoon.

• Carrots braised in butter (Carottes étuvées au beurre)

  • twoyolks on December 10, 2016

    This is similar to other glazed carrot recipes except they're cooked covered for a longer period of time. This really concentrates the carrot flavor. I think there was too much sugar as they came out sweeter than I'd like.

• Creamed Brussels sprouts (Choux de Bruxelles étuvés à la crème)

  • twoyolks on December 02, 2014

    The Brussels sprouts have a wonderfully tender texture but most of the Brussels sprout flavor is lost.

• Brussels sprouts gratinéed with cheese sauce (Choux de Bruxelles à la mornay, gratinés)

  • twoyolks on January 06, 2021

    I actually enjoyed these but they're quite heavy and feel very dated.

• Green beans gratinéed with cheese sauce (Haricots verts gratinés, à la Mornay)

  • twoyolks on September 24, 2015

    Despite the promise of green beans covered in cheese sauce, this wasn't very good. The sauce was too heavy and gloopy.

• Sautéed veal scallops with mushrooms and cream (Escalopes de veau à la crème)

  • twoyolks on May 07, 2020

    The veal and sauce are amazing. Like a better version of veal marsala.

• Sautéed veal scallops with brown tarragon sauce (Escalopes de veau à l'estragon)

  • twoyolks on May 18, 2020

    Nice but the adjoining recipe with mushrooms and cream is much better.

• Pork stew with rice, onions, and tomatoes (Porc à la Catalane)

  • twoyolks on February 23, 2015

    This is less a stew than it is a pork and rice dish (the rice absorbs almost all the liquid).

• 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.

  • mharriman on August 28, 2017

    I agree with twoyolks; I prepared this last evening and the dark meat was juicy and flavorful, the white meat less so. I had way more sauce than needed. I noticed leftover sauce in the casserole had thickened up and became more flavorful as we ate the chicken, so this sauce could use some standing before serving. I like my vegetables al dente. As prepared, the carrots were very soft. I would roast them separately next time. The best part was the mushroom stuffing ( farce duxelles) which was delicious and pate- like in texture.

  • tmjellicoe on October 23, 2022

    We loved this dish. My bird was 1.5 lbs heavier than called for so I anticipated a bit longer cooking time. I basted it every 20 mins and at the 1 hour 20 min mark I checked the domes when I pulled it out to baste again and it was done. Every part was moist. Next time I want to simmer the sauce longer before thickening or just add more cornstarch as I like a thicker sauce.

• Pan-broiled steak with red wine sauce (Bifteck sauté marchand de vins - Bifteck sauté à la Bordelaise)

  • twoyolks on February 01, 2019

    A nice and simple sauce for steak.

• 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!

• 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.

• 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!

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

  • ellenklutz on September 25, 2012

    Took all together about an hour.

• Lobster Thermidor -- gratinéed in its shell (Homard Thermidor)

  • peaceoutdesign on December 03, 2024

    This turned out amazing even though I totally hacked it up. Due to time and having fresh lobster on hand, I used the bones of the recipe in much simpler steps. I did not use the shells to serve but put them in single-serving ramakins and baked them.

• Hollandaise sauce (Sauce Hollandaise)

  • joeljkp on April 30, 2023

    Luxurious and great. My first time making Hollandaise, and it worked! Julia's instructions were detailed and a great support.

• Light custard sauce (Crème Anglaise)

  • Jojobuch on September 11, 2016

    Very sweet creme anglaise - could do with less sugar

• Scalloped potatoes with onions, tomatoes, anchovies, herbs, and garlic (Gratin de pommes de terre Provençal)

  • mharriman on June 02, 2020

    Delicious. This is a flavor filled alternative to traditional scalloped potatoes using milk or cream. I halved the recipe for two people and used tomatoes from a can since I didn’t have any fresh whole ones but followed everything else as written. Served with pan sautéed chicken thighs with preserved lemon (Food 52).

• French potato salad—sliced potatoes in oil and vinegar dressing (Pommes de terre à l'huile)

  • mharriman on April 02, 2020

    There was way too much dressing for two pounds of cooked and sliced potatoes. I ended up using a slotted spoon to rescue the potatoes from the bath of dressing they were tossed in. I used the last shallot in my pantry to dress them. This makes a nice Spring/Summer side dish but I’ll cut the dressing ingredients in half next time.

  • SpatulaCity on October 25, 2023

    Made this as a component for the salad nicoise, but made extra to try separately. In the future I will happily douse warm potatoes with white wine! Was worried the flavor would be too strong or biting, but the wine mellows and adds a layer of depth. This does make a lot of vinaigrette though - next time I’d keep the wine measurement as is but reduce the vinaigrette.

• Buttered green beans II -- with lemon juice and parsley (Haricots verts à la maître d'hotel)

  • mharriman on April 18, 2022

    I blanched my green beans the night before and tossed them in butter before serving the next day, with drops of lemon as directed, but I found the total cooking times way too long and the amount of butter called for to be over the top. Even with a much smaller amount, the butter was way too much to my liking. The lemon juice added a nice touch. I would use the idea from this recipe again but reduce the blanching and final cooking times, reduce the amount of butter, and increase the amount of lemon called for.

  • SpatulaCity on October 25, 2023

    Used Haricots verts so adjusted down the cooking time to 2:30 min boil, then shocking in ice water. Liked the method of tossing the beans in a dry pan to evaporate excess water because the beans seemed to soak up the butter and lemon better. Was a perfect and easy veg side.

• Pan-broiled steak (Bifteck sauté au beurre)

  • mharriman on January 01, 2020

    For such a simple recipe, this steak turned out great and made for a special New Year’s Day dinner meal. I used a boneless sirloin steak cut and used wine and beef broth to enhance the butter sauce. My only quibble was Ms. Child’s instruction to quickly change the heat to high for part of the sauce cooking. My electric stove wasn’t going to and didn’t do that, but my sauce turned out lovely anyway. Served with leftover French onion soup - wonderful marriage and taste treat.

• Mushroom stuffing (Farce duxelles)

  • mharriman on August 28, 2017

    Excellent! The stuffing is almost a pate consistency. It is rich, meaty, and very flavorful. It was so good I could have skipped the chicken it was stuffed in and just eaten this. I was lucky enough to have purchased a roaster that included giblets and livers so that I could follow the recipe as instructed. Those added a lot of flavor to the mushrooms and shallots.

• Cold mustard sauce with herbs (Sauce moutarde)

  • mharriman on March 01, 2022

    I made a modified version of the sauce to go with a hot vegetable (baby potatoes) and the combination was delicious. I followed the sauce recipe up to the olive oil. For that, I only added 1 tablespoon, drop by drop. The sauce definitely didn’t get thick as is her intention, but the flavor was wonderful with the boiled baby potatoes. I added minced parsley at the end for my fresh herb. Personally, I think the sauce goes with hot, warm, or cold vegetables, meats, and fish.

• Salmon soufflé (Soufflé de saumon)

  • mharriman on July 27, 2019

    I hadn’t made a soufflé in decades and thought it would be fun to give Julia Child’s salmon one a try. I substituted yellow onions for the shallots but otherwise followed the ingredients and directions exactly as instructed. I opted for canned wild salmon since I had some in my pantry. From start to finish the dish took 60 minutes. My soufflé puffed up nicely, which is always a positive outcome when incorporating egg whites. The result was a light, fluffy mousse like textured soufflé. I served it with a garden salad and baguette. Wonderful on a warm summer evening.

• Béarnaise sauce (Sauce Béarnaise)

  • babyfork on April 07, 2022

    I followed the first part of the recipe for Bearnaise sauce to make the vinegar/wine/herb reduction. I then followed the recipe for "Hollandaise Sauce Made in the Electric Blender" and subbed 2 tbsp of the Bearnaise reduction for the lemon juice. This emulsified beautifully and was very easy. (As Julia says "the technique is well within the capabilities of an eight-year-old child....") Bon Appétit!

• Lamb or mutton stew with red wine, onions, mushrooms, and bacon (Civet de mouton)

  • MmeFleiss on January 04, 2018

    This is basically the lamb version of the Boeuf Bourguignon. Really delicious.

• Spinach braised in butter—buttered spinach (Épinards étuvés au beurre)

  • monicatgood on November 14, 2021

    Page 470

  • sosadetz on June 22, 2020

    This is utterly astounding. I cooked this years ago, but I remember it as being just out-of-this-world good. Be warned, though, that it contains a staggering amount of butter, even for this cookbook.

• Orange spongecake (Gâteau à l'orange)

  • SpatulaCity on October 20, 2023

    Pleasant and light cake, with delicate and sweet orange flavor. The texture is similar to a tender angel food cake. I can see this being served with tea. On its own it’s very simple, and didn’t really grab me. Might be interesting layered with whipped cream and more fruit

• Cheese soufflé with egg whites only (Soufflé aux blanc d'oeufs)

  • SpatulaCity on August 23, 2024

    I’m guessing I used the wrong type of cream. Recipe calls for light cream and I used slightly diluted heavy cream. The roux broke quickly after adding the cream, so I had to add a good amount of water and blitz with an immersion blender to fix. Added leftover roasted broccoli and that was nice against the flavor of the egg whites. Needed a lot more salt than what was called for. End result was good though! When I make egg yolk pasta I’ll make this soufflé again

• Beef stew with rice, onions, and tomatoes (Boeuf à la Catalane)

  • anya_sf on March 31, 2020

    I used 2.5 lbs pre-cut chuck stew meat, so the pieces were smaller, but worked fine. I baked the casserole 1.5 hours initially, then 1.25 hrs after adding (canned) tomatoes, so the meat was falling-apart tender. The recipe is quite easy, just takes time. My family loved it - hardly any was left over.

  • jdjd99 on March 25, 2020

    This was amazing. Resembled a very hearty paella. The beef cooks in the liquid for a couple hours, then the toasted rice is added at the end which absorbs that rich liquid completely. Great rainy-day supper.

  • IowanCorn on January 03, 2025

    Very good dish, if long time cooking. I used 1 lb of meat, and used half the measurements of the rest of the ingredients, and the cooking time the same = worked out fine, with tender stew meat and a hearty meal at the end. I used gouda cheese instead of Swiss, which mellowed out nicely.

• Lemon juice and herb marinade (Marinade simple)

  • LeilaD on April 08, 2020

    It is indeed simple and very good at what it does. I chose this one because I had the ingredients on hand, and I'm glad I did.

  • IowanCorn on April 30, 2023

    Per pound, the recipe calls for 3 Tbsp of lemon juice, but I ran out after 3. So I substituted lime juice, and ran out after 3 Tbsp. So, even though I had a 3 lbs. pork loin, I made up enough for 2 lbs. and used that. The lime gave it a different, but delicious taste along with the lemon to the pork. The missing marinade for the 3rd pound didn't seem to make a difference.

• Water-cress soup (Potage au cresson)

  • tmjellicoe on November 06, 2022

    The recipe halved quite well overall. I would lessen the salt to start (or maybe I’m just too salt sensitive) as the first taste after blending was too salty. The addition of cream after helped a bit. Overall we found it tasty and filling.

• Casserole-sautéed pork chops (Côtes de porc poêlés)

  • ashallen on February 28, 2021

    Very nice way to cook pork chops. Making a half-recipe worked fine.

  • JulieCruz on December 29, 2022

    Excellent with the tomato mustard cream sauce.

• Salt marinade with herbs and spices (Marinade sèche)

  • ashallen on February 28, 2021

    Very easy - just ground up the spices in a spice grinder. I used dried sage (recipe-suggested alternative to dried thyme) and enjoyed the flavor combination. Marinated for 5 hours. Recipe says to scrape marinade off pork before cooking it. I forgot to do that with my 1 inch-thick chops, but the seasoning level ended up being excellent with the extra herbs and salt. Used this for the recipe "Pork Braised with Red Cabbage" (pork chop variation) from this book - flavors were great together.

• Pork braised with red cabbage (Porc braisé aux choux rouges)

  • ashallen on February 28, 2021

    Great cold weather dish! I made the pork chop variation (p. 389) and marinated my 1 inch-thick chops with the "Salt Marinade with Herbs and Spices" (p. 376) using sage - flavors worked great with the cabbage. I really liked this method of cooking the chops. The initial quick browning created flavor and the slow braise to finish cooking made it easy to avoid overcooking. Chops were juicy and flavorful. I was concerned the cabbage would taste "overcooked" after so much time in the oven, but it was both delicious and perfectly tender. I omitted the chestnuts. Since I was cooking the cabbage with pork, I substituted a teaspoon of rendered bacon fat and the drippings from searing the pork for the bacon. I'd expect the cabbage would be even richer/meatier with bacon (and with braising with a pork loin for a couple of hours vs. just 1/2 hour with chops!), but I still found it to be very flavorful.

• Scalloped potatoes and carrots with cream (Gratin de pommes de terre Crècy)

  • ashallen on May 04, 2022

    I love scalloped potatoes in general and really liked the addition of carrots in this recipe. Unfortunately I didn't have the stovetop-safe dish called for in this recipe and couldn't fit my ceramic gratin dish in my microwave to bring the contents to a simmer. I ended up baking the dish for an extra hour, keeping it covered with foil for the first hour so it wouldn't dry out as it came up to a simmer. It might not have come out quite as Julia intended (!), but it was still very good. The Cook's Illustrated Cookbook's scalloped potato recipe is still my favorite, though, and works with a variety of cheeses, so I think I'll just transfer this recipe's idea of layering in pre-cooked carrots to that recipe.

• Braised red cabbage with red wine and chestnuts (Chou rouge à la Limousine)

  • ashallen on February 28, 2021

    Great cabbage! Made a half-batch. I was concerned it would taste "overcooked" after so much time in the oven, but it was both delicious and perfectly tender. I omitted the chestnuts. I had only about half the red wine called for and made up the missing volume with dry vermouth. Since I was cooking the cabbage with pork chops, I substituted a teaspoon of rendered bacon fat and the drippings from searing the pork for the bacon. I'd expect the cabbage would be even richer/meatier with bacon, but still found it to be very flavorful.

• Green beans with tomatoes, garlic, and herbs (Haricots verts à la Provençale)

  • lholtzman on July 31, 2024

    Delicious, but uses a lot of pots. I like the sweetness. The beans can be cooked in advance. I also recommend using canned tomatoes to cut down on work.

• Brussels sprouts braised in butter (Choux de Bruxelles étuvés au beurre)

  • lholtzman on October 19, 2024

    This recipe felt so dated. The Brussels sprouts ended up quite mushy. I much prefer them roasted.

• Onion soup gratinéed with cheese (Soupe à l'oignon gratinée)

  • Beebopalulu on December 02, 2019

    A classic for a reason

• Custard filling with beaten egg whites (Crème Saint-Honoré)

  • Andre on May 24, 2020

    Page: 630.

• Braised rice and onions (Soubise)

  • aepanico on June 09, 2020

    1 hour to cook in oven

• Main-course cabbage soup (Soup aux choux-garbure)

  • billcranecos on July 05, 2021

    This is minimal effort with delicious results.

• Spongecake with orange-butter filling (Gâteau fourrée à la crème d'orange)

  • paisleymonsoon on March 03, 2021

    The orange sponge cake was excellent. However, deciding to add an orange-butter filling and an apricot glaze was not a good idea. They made the cake waaaay too sweet. I like frosting, but they really broke the cake. Luckily, most of the filling sponged away into the cake plate overnight so that it wasn't as sweet on day #2. Also, the filling recipe makes enough for 3 cakes. I have some in my freezer, but I'm afraid I'll never use it.

• Apple tart (Tarte aux pommes)

  • kaityblueeyes on October 25, 2022

    So delicious! I love the dual texture of the apple sauce and the lightly toasted apples on top. The apricot glaze adds another layer of flavor. Yum!

  • Ishie1013 on March 05, 2024

    Delicious and pretty if a bit fussy and the edges of the apple tart got a tiny bit singed, but it still was really good, and I've never cooked with apricot jam and apple brandy but it made for a wonderful tart.

• Breast of chicken with cream (Suprèmes de volaille à blanc)

  • hlange on December 20, 2024

    Quick and easy chicken breast recipe, as usual made a little special with Julia's flourishes. The cream sauce imparts so much flavor to chicken otherwise simply braised in butter and with salt and pepper. I love her cooking method here. My chicken was still raw at 6 minutes and needed much longer.

• Hamburgers with cream sauce (Bitokes à la Russe)

  • hlange on December 16, 2024

    Delicious. Loved the coating of flour that gave a crust. These were so flavorful and even more so with the cream sauce.

• Kitchn

  ...the French bible, the classic ur-cookbook for most Western cooks.

  Full review

• Food52 by Faith Durand

  Picked for Food52's January 2018 Cookbook Club.

  Full review