In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

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  • All-purpose dough for pizzas, pallones, paninos, breads, and rolls

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Bread & rolls, savory
    • Ingredients: compressed yeast; unbleached white flour
    show

  • Pizza Margherita

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Pizza & calzones; Main course; Italian; Vegetarian
    • Ingredients: compressed yeast; unbleached white flour; canned tomatoes; basil; mozzarella cheese; Parmesan cheese
    show

  • Puff pizza filled with mozzarella, mortadella, and lettuce (Panino a forma di pallone)

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Pizza & calzones; Appetizers / starters; Lunch; Italian
    • Ingredients: compressed yeast; unbleached white flour; mesclun; balsamic vinegar; mozzarella cheese; mortadella
    show

  • Roberto's pizza ball (Pallone di pizza)

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Pizza & calzones; Appetizers / starters; Italian
    • Ingredients: compressed yeast; unbleached white flour; mesclun; balsamic vinegar; mozzarella cheese; mortadella; prosciutto; Parmesan cheese
    show

  • Chestnut pasta sauced with pesto, and served with a potato and green bean garnish (Troffie di farina di castagne)

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: chestnut flour; all-purpose flour; green beans; baking potatoes; Parmesan cheese; basil; pine nuts
    show

  • Pesto sauce

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: basil; pine nuts; olive oil; Parmesan cheese
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  • Caramel custard garnished with wine-poached pears and chilled zabaglione (Bunet)

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Mousses, trifles, custards & creams; Dessert; Italian; French
    • Ingredients: milk; eggs; sugar; cocoa powder; amaretti biscuits; Marsala wine; Cognac; mint; pears; Moscato wine; egg yolks; heavy cream
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  • Moscato-wine caramelized pears

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Dessert; Italian; French
    • Ingredients: pears; sugar; Moscato wine
    show

  • Chilled zabaglione

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: egg yolks; Marsala wine; heavy cream
    show

  • Roasted curry powder

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: coriander seeds; black peppercorns; fenugreek seeds; paprika; ground cayenne pepper; turmeric
    show

  • Shrimp in spicy coconut sauce

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Stews & one-pot meals; Main course; Indian
    • Ingredients: red peppers; shallots; garlic; fresh ginger; cashew nuts; coriander seeds; black peppercorns; fenugreek seeds; paprika; ground cayenne pepper; turmeric; corn oil; black mustard seeds; curry leaves; tamarind paste; shrimp; coconut milk; basmati rice; cinnamon sticks; dill; chicken stock; green chile peppers; green cardamom pods
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  • Tamarind paste

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Sauces, general; Indian; Vegan; Vegetarian
    • Ingredients: tamarind
    show

  • Basmati rice with dill

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Rice dishes; Side dish; Indian
    • Ingredients: basmati rice; green cardamom pods; cinnamon sticks; shallots; dill; chicken stock
    show

  • Barbecued and butterflied leg of lamb in a spicy herb marinade

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Grills & BBQ; Main course; Indian
    • Ingredients: limes; shallots; fresh ginger; ground coriander; ground cumin; turmeric; ground cayenne pepper; cilantro; leg of lamb
    show

  • Minty sweet-and-sour eggplant

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Side dish; Indian; Vegan; Vegetarian
    • Ingredients: eggplants; peanut oil; cumin seeds; lemons; ground cayenne pepper; mint; coarse rock or sea salt
    show

  • Chilled green pea soup with rosemary

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Soups
    • Ingredients: chicken stock; slab bacon; leeks; scallions; celery; rosemary; peas; sugar snap peas; snow peas; fava beans; pea shoots; white pepper; heavy cream; rustic white bread; bacon; parsley
    show

  • Sweet-and-sour lemon slices

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Chutneys, pickles & relishes; French; Vegan; Vegetarian
    • Ingredients: lemons; rosemary; white wine vinegar; sugar
    show

  • Roasted veal chops and sweetbreads with lemon and rosemary

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: sweet onions; celery; carrots; Florence fennel; French breakfast radishes; baby turnips; garlic; sweetbreads; rosemary; lemons; dry white wine; chives; chervil; veal stock; veal rib chops
    show

  • Warm chocolate upside-down "soufflé"

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Baked & steamed desserts; Dessert; French
    • Ingredients: butter; unsweetened chocolate; eggs; whipping cream; sugar
    show

  • Chocolate buttermilk fudge cake

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Cakes, large; Dessert
    • Ingredients: buttermilk; butter; cocoa powder; sugar; eggs; cake flour; light corn syrup; dark chocolate
    show

  • Chocolate fudge frosting

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Frostings & fillings
    • Ingredients: sugar; light corn syrup; butter; dark chocolate
    show

  • All-purpose flaky pie crust dough

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: unbleached white flour; butter
    show

  • Harvest apple pie

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Pies, tarts & pastries; Dessert; Vegetarian
    • Ingredients: apples; ground allspice; ground cinnamon; tapioca flour; unbleached white flour; butter; egg whites
    show

  • Orange walnut biscotti

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; walnuts; sugar; lemons; oranges; orange oil; butter
    show

  • Red chile sauce (Salsa de chile colorado)

    from In Julia's Kitchen with Master Chefs In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

    • Categories: Sauces, general; Mexican
    • Ingredients: long red chiles; pork stock; lard
    show

Notes about this book

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Notes about Recipes in this book

  • Pickled red peppers

    • sherrib on February 09, 2016

      Easy and delicious. Went wonderfully with the Sweet-and-sour sole, Venetian style. I'm sure it won't last long as I foresee that it will be used as a garnish/accompaniment for many meals.

  • Sweet-and-sour sole, Venetian style (Sfoglii saor)

    • sherrib on February 09, 2016

      Loved this. The sauce is unusual but very tasty. Delicate flavor that doesn't overpower the fish. Made the pickled red pepper garnish to go with it as suggested. Excellent.

    • sherrib on February 13, 2016

      I forgot to mention that I doubled the sauce recipe for the amount of fish specified. You can never have too much sauce, but I definitely felt that it needed it.

  • Great baking-powder biscuits

    • gstaples on September 28, 2011

      These are the best biscuits, my family has tasted, close to Knott's Berry Farm biscuits, from long ago. In other words not as much sugar as they now use.

  • Monique Barbeau's pita bread

    • Bloominanglophile on September 15, 2013

      When I made these in 1998, I thought they weren't very flavorful. Of course, I'm sure I didn't have any Dukka spice back then. Maybe this "makes" the breads?!?

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  • ISBN 10 0679438963
  • ISBN 13 9780679438960
  • Linked ISBNs
  • Published Apr 11 1995
  • Format Hardcover
  • Page Count 302
  • Language English
  • Edition First
  • Countries United States
  • Publisher Knopf

Publishers Text

She invites 26 great cooks from across the country into her own kitchen, cooks with them, and unearths their secrets. And for the home cook she details 150 superb recipes, full of the exciting new flavors of American cooking today.

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