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

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Notes about this book

  • Eat Your Books

    See Lisa Is Cooking's take on Biscuit au beurre and Coquilles St. Jacques à la Provençale from this book.

  • 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.

  • 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....

  • 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.

  • Onion soup (Soupe à l'oignon)

    • Lee on February 14, 2016

      Search no further.

    • Trackypup on June 05, 2012

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

    • 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

  • 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.

  • 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.

  • 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.

    • 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.

  • 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.

  • 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.

  • 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.

    • 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.

  • 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: 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.

  • 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.

  • 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.

  • 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


  • Brown-braised onions (Oignons glacés à brun)

  • 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.

  • 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.

  • 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!!

  • 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.

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

    • Melanie on May 30, 2014

      Good. Served with warmed butter and seeded mustard.

  • 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).

  • 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

  • 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.

  • 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.

  • Lamb stew with spring vegetables (Navarin printanier)

    • Delys77 on November 12, 2014

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

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

    • Delys77 on January 27, 2014

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

  • Casserole-roasted pork (Rôti de porc poelé)

    • Delys77 on October 31, 2011

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

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

    • Delys77 on November 17, 2014

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

  • 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

    • 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

  • 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.

  • 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!

  • 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.

  • 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

  • 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.

  • 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.

  • 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

  • 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.

  • 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 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.

  • 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 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

  • 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.

  • 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!

  • 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.

  • 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!

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

    • ellenklutz on September 25, 2012

      Took all together about an hour.

  • Light custard sauce (Crème Anglaise)

    • Jojobuch on September 11, 2016

      Very sweet creme anglaise - could do with less sugar

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

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Reviews about this book

Reviews about Recipes in this Book

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

    • Fine Cooking

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

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

    • Fine Cooking

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

      Full review
  • Rolled omelette (L'omelette roulée)

    • Noshing With the Nolands

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

      Full review
    • Baked by Rachel

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

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

      Full review
    • Epicurious

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

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

    • Noshing With the Nolands

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

      Full review
    • Only From Scratch

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

      Full review
    • Baked by Rachel

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

      Full review
    • Bran Appetit!

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

      Full review
    • Knit and Nosh

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

      Full review
    • Epicurious

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

      Full review
    • Nomsense

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

      Full review
    • Uneducated Palate

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

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

    • Nomsense

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

      Full review
  • Butter spongecake (Biscuit au beurre)

    • Lisa Is Cooking

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

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

    • Lisa Is Cooking

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

      Full review
  • ISBN 10 0394721780
  • ISBN 13 9780394721781
  • Linked ISBNs
  • Published Jun 01 1991
  • Format Paperback
  • Page Count 716
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher Knopf
  • Imprint Alfred A. Knopf

Publishers Text

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

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