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

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Notes about this book

  • Eat Your Books

    2000 James Beard Award Winner, International Association of Culinary Professionals Award Winner

  • judiu on August 28, 2010

    Good stuff, two ways

Notes about Recipes in this book

  • Julia's quick gravlax

    • Lindsay on August 14, 2009

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

  • Jacques's salmon tartare

    • Zosia on May 05, 2015

      Basic recipe that really allowed the salmon to shine. I served it as suggested with cucumber ribbons and pumpernickel.

  • Brown meat stock

    • smtucker on October 09, 2012

      aromatics include onion, celery, carrot roasted with the meat bones.

  • Fish stock and seafood stocks

    • smtucker on March 16, 2012

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

  • Julia's new england chicken chowder

    • Gio on August 24, 2014

      8.15.14... Pg. 48. Wonderful chowder, full of flavor, will definitely make it again. Good for all seasons.

  • Julia's basic leek and potato soup

    • smtucker on March 16, 2012

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

    • smtucker on March 16, 2012

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

    • stef on November 04, 2018

      My go to recipe with homemade stock

  • "Tortilla"- Spanish omelet with potatoes and leek

    • KissTheCook on February 24, 2017

      p. 74 - 4/2007 Very good; do again adhering to allotted timing.

  • Jacques's croque madame

    • Zosia on June 01, 2015

      Quick and tasty way to use up some leftover roast chicken. I used sourdough bread and since the sandwich was toasted in the oven, omitted the butter/oil. Do make sure your chicken is well seasoned or this could tend towards the bland.

  • Cold lobster rolls

    • Matojuaa on July 14, 2017

      I can not find the recipe

  • White bean soup

    • smtucker on December 01, 2012

      White beans are cooked on the preceding page. Ingredients: soaked beans, pancetta, salt, onions, garlic, fresh or dried thyme.

  • Jacques's cauliflower au gratin

    • zorra on September 14, 2013

      One of the first home-cooked dishes I ate in France, and then a completely new-to-me way to prepare vegetables. Never cooked it until now because it's so rich. Made about 1/3 the amount. Luscious, & fully satisfied my appetite for nostalgia & food.

  • Jacques's glazed carrots and turnips

    • KissTheCook on February 20, 2016

      2.19.16 - excellent without final trim of pieces. 2" qtred wedges cut to similar size fine, and 1 tsp. sugar. Keep water no more than halfway up pieces per recipe.

  • Julia's roast chicken with lemon and herbs

    • aeader on May 27, 2012

      This has become my go-to recipe for roast chicken. I usually don't bother making the pan sauce as the chicken comes out so moist that you don't really need it. I've substituted different herbs but I always use the lemon (I think squeezing the juice into the cavity before baking really helps - the flavor seems to infuse the meat more than if you just put the lemon slices inside.

  • Jacques's poached chicken

    • smtucker on March 16, 2012

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

  • Jacques's skillet duck with parsnips and shallots

    • sherrib on June 22, 2015

      Love love love this recipe. It is genius on so many different levels. The duck is easy to cook and the flavors of the other ingredients not only complement but play off each other exceptionally well. A simple preparation with simple ingredients yielding a complex and perfect dish. Pure genius.

  • Braised lamb shanks

    • smccandless on April 09, 2012

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

  • Roast pork loin

    • Gio on September 21, 2013

      http://simplytastybits.com/2011/10/roast-pork-loin-with-apples/

  • Julia's sautéed pork chops

    • Sandiegolemons on June 06, 2017

      This is a fall/winter dish. The spice rub sends you right to cool weather, unfortunately I made this recipe in June. Though this rub mixture (I made a bit extra for future use) will be staying in the back of the spice cabinet until summer is well over, I do look forward to using this technique to cook the pork and use of chutney/preserves. Julia has a great pork roast rub from her Mastering the Art of French Cooking that I goes nuts over. I will try that rub next time. 3 stars. Might get elevated to 3 1/2 in the right weather. I did love the use of adding Peach Preserves in the pork sauce. She does state to explore with other flavors and chutneys.

  • Jacques's grilled pork chops

    • Bloominanglophile on October 23, 2013

      (2002) Great! Interesting technique of turning the chop over every two minutes to minimize the meat contracting, toughening and subsequently "forcing the juices to the other side".

  • Julia's slow-roasted leg of lamb

    • stef on April 02, 2018

      Leg of lamb turned out perfect. Internal temp 135f

  • Julia's simple sauce for roast lamb

    • stef on April 02, 2018

      Nice sauce although no lamb bones. Used dripping from roast

  • Julias's mustard coating for lamb

    • stef on April 02, 2018

      Nice coating for leg of lamb

  • Jacques's chocolate roulade

    • Zosia on September 19, 2015

      Essentially a chocolate souffle baked on a sheet pan, this flourless roulade was ethereal in texture but intensely chocolate-y in flavour. The whipped cream filling echoed the airiness of the "cake" and was a good foil for the chocolate.

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

Publishers Text

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

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

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

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

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



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