Julia and Jacques Cooking at Home by Jacques Pépin and Julia Child
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- ISBN 10 0375404317
- ISBN 13 9780375404313
- Linked ISBNs
- 9780307557193 (United States) 5/20/2009
- 9780676540895 Hardcover (United States) 9/14/1999
- Published Mar 09 2000
- Format Hardcover
- Language English
- Countries United States
- Publisher 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.
Other cookbooks by this author
- An American Feast: A Celebration of Cooking on Public Television
- An American Feast: A Celebration of Cooking on Public Television
- The Apprentice: My Life in the Kitchen
- The Apprentice: My Life in the Kitchen
- The Apprentice: My Life in the Kitchen
- The Apprentice: My Life in the Kitchen
- The Apprentice: My Life In The Kitchen
- The Art of Cooking
- The Art of Cooking
- Assorted Jacques Pepin's Cookbooks
- Baking with Julia: Savor the Joys of Baking with America's Best Bakers
- Chez Jacques: Traditions and Rituals of a Cook
- Chez Jacques: Traditions and Rituals of a Cook
- Chez Jacques Deluxe Edition: Traditions and Rituals of a Cook
- Cooking With Master Chefs
- Cooking With Master Chefs
- Cuisine Economique
- Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
- Essential Pepin Desserts: 160 All-Time Favorites from My Life in Food
- Essential Pepin Desserts: 160 All-Time Favorites from My Life in Food
- Essential Pépin Desserts: 160 All-Time Favorites from My Life in Food
- Everyday Cooking with Jacques Pépin
- Everyday Cooking with Jacques Pépin
- Everyday Cooking with Jacques Pépin
- Everyday Cooking with Jacques Pépin
- A Fare for the Heart: A Cleveland Clinic Cookbook: Low Sodium, Low Fat, Low Cholesterol
- Fast Food My Way
- Fast Food My Way
- The French Chef Cookbook
- The French Chef Cookbook
- The French Chef Cookbook
- The French Chef Cookbook
- The French Chef Cookbook
- The French Chef Cookbook
- The French Chef Cookbook
- The French Chef Cookbook
- The French Chef Cookbook
- The French Chef Cookbook
- The French Chef Cookbook
- The French Chef Cookbook
- A French Chef Cooks at Home
- A French Chef Cooks at Home
- From Julia Child's Kitchen
- From Julia Child's Kitchen
- From Julia Child's Kitchen
- From Julia Child's Kitchen
- From Julia Child's Kitchen (Penguin handbooks)
- Good Life Cooking: Light Classics from Today's Gourmet
- A Grandfather's Lessons: In the Kitchen with Shorey
- The Great Cooks Cookbook: A Good Cooking School cookbook
- The Great Cooks' Guide to Crêpes & Soufflés: America's Leading Food Authorities Share Their Home-Tested Recipes and Expertise on Cooking Equipment and Techniques
- Happy Cooking!: More Light Classics from Today's Gourmet
- Heart & Soul in the Kitchen
- Heart & Soul in the Kitchen
- In Julia's Kitchen with Master Chefs
- In Julia's Kitchen with Master Chefs
- Jacques Pépin Art of the Chicken: A Master Chef's Recipes and Stories of the Humble Bird
- Jacques Pépin Art Of The Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird
- Jacques Pépin Celebrates
- Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking
- Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking
- Jacques Pepin New Complete Techniques
- Jacques Pepin New Complete Techniques Sampler: A Sampler: 7 Recipes, 13 Techniques
- Jacques Pépin Quick & Simple
- Jacques Pepin: New Complete Techniques: Revised Edition of the Classic Work
- Jacques Pépin: New Complete Techniques
- Jacques Pépin's Complete Techniques: More Than 1,000 Basic Preparations and Recipes, All Demonstrated in Step-By-Step Photographs
- Jacques Pépin's Complete Techniques: More Than 1,000 Basic Preparations and Recipes, All Demonstrated in Step-By-Step Photographs
- Jacques Pépin's Encore With Claudine
- Jacques Pépin's Kitchen: Cooking With Claudine
- Jacques Pépin's Kitchen: Cooking With Claudine
- Jacques Pépin's Kitchen: Encore With Claudine
- Jacques Pépin's Simple & Healthy Cooking
- Jacques Pépin's Simple & Healthy Cooking
- Jacques Pepin's Table: The Complete Today's Gourmet
- Jacques Pépin's Table: The Complete Today's Gourmet
- Jacques Pepin's The Art of Cooking, Volume 2
- Jacques Pépin's The Art of Cooking, Volume I
- Jacques Pépin's The Art of Cooking, Volume I
- Jacques Pépin's The Art of Cooking, Volume II
- James Beard's Hors d'Oeuvre and Canapés
- Julia and Jacques
- Julia and Jacques Cooking at Home
- Julia Child: The Last Interview: and Other Conversations (The Last Interview Series)
- Julia Child & Company
- Julia Child & Company
- Julia Child & Company
- Julia Child and More Company
- Julia Child and More Company
- Julia Child and More Company
- Julia Child's Menu Cookbook
- Julia's Breakfasts, Lunches and Suppers
- Julia's Casual Dinners
- Julia's Delicious Little Dinners
- Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking (Large Print)
- Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
- Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
- Julia's Kitchen Wisdom
- Julia's Kitchen Wisdom
- Julia's Menus For Special Occasions
- Mastering the Art of French Cooking: Boxed set - Vols I and II
- Mastering the Art of French Cooking
- Mastering the Art of French Cooking (2 Volume Set)
- Mastering the Art of French Cooking 2-Volume Boxed Set: Deluxe Edition
- Mastering the Art of French Cooking Box Set (2 Volume Set)
- Mastering the Art of French Cooking Volumes 1 & 2. (Two Volume Slipcase)
- Mastering the Art of French Cooking, Volume 2
- Mastering the Art of French Cooking, Volume 2
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One
- Mastering the Art of French Cooking, Volume One 50th Anniversary
- Mastering the Art of French Cooking, Volume Two
- Mastering the Art of French Cooking, Volume Two
- Mastering the Art of French Cooking, Volume Two
- Mastering the Art of French Cooking, Volume Two
- Mastering the Art of French Cooking, Volume Two
- Mastering the Art of French Cooking, Volume Two
- Mastering the Art of French Cooking, Volume Two
- Mastering the Art of French Cooking, Volume Two
- Mastering the Art of French Cooking, Volumes I & II
- Mastering the Art of French Cooking, Volumes I & II
- Mastering the Art of French Cooking, Volumes I & II
- Menus: A Book for Your Meals and Memories
- La Methode: An Illustrated Guide to the Fundamental Techniques of Cooking
- La Methode: An Illustrated Guide to the Fundamental Techniques of Cooking
- La Methode: An Illustrated Guide to the Fundamental Techniques of Cooking
- La Methode: An Illustrated Guide to the Fundamental Techniques of Cooking
- More Fast Food My Way
- More Fast Food My Way
- My Life in France
- My Life in France
- My Life in France
- My Life in France (Movie Tie-In Edition)
- My Life in France (Movie Tie-In Edition)
- My Menus: Remembering Meals with Family and Friends
- The Other Half of the Egg: Or 180 Ways to Use Up Extra Yolks or Whites
- People Who Love to Eat Are Always the Best People: And Other Wisdom
- Poulets & Legumes: My Favorite Chicken and Vegetable Recipes
- Poulets & Legumes: My Favorite Chicken & Vegetable Recipes
- Poulets & Legumes: My Favorite Chicken & Vegetable Recipes
- Poulets & Légumes: My Favorite Chicken and Vegetable Recipes
- The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort
- The Short-Cut Cook: How to Make Simply Wonderful Meals with Surprisingly Little Effort
- Sweet Simplicity: Jacques Pépin's Fruit Desserts
- Sweet Simplicity: Jacques Pépin's Fruit Desserts
- La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking
- La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking
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- La Technique: The Fundamental Techniques of Cooking : an Illustrated Guide
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- La Technique
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- Thirty Recipes from 'Mastering the Art of French Cooking'
- Today's Gourmet: Light and Healthy Cooking for the 90's
- Today's Gourmet: Light and Healthy Cooking for the '90's
- Today's Gourmet: Light and Healthy Cooking for the 1990s
- Today's Gourmet II: Light and Healthy Cooking for the '90s
- The Way to Cook
- The Way To Cook
- The Way To Cook
- The Way to Cook DVD (Revised)
- The Way to Cook Fish and Eggs
- The Way to Cook Vegetables