From Julia Child's Kitchen by Julia Child

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    • Categories: Soups; French; Vegetarian
    • Ingredients: parsley or chives; leeks; heavy cream; potatoes
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    • Categories: Sauces for fish; Cooking ahead; French
    • Ingredients: parsley; pork fat; Parmesan cheese; garlic; basil; olive oil; egg yolks
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    • Categories: Soups; Cooking ahead; French
    • Ingredients: Parmesan cheese; lima beans; pork fat; peas; basil; parsley; garlic; egg yolks; olive oil; zucchini
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    • Categories: Soups; Appetizers / starters; Cooking ahead; French
    • Ingredients: thyme; celery; onions; bay leaves; leeks; carrots; store-cupboard ingredients; lentils; stock of your choice
    • Accompaniments: Herb-butter garnish with croutons
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    • Categories: Soups; Appetizers / starters; Cooking ahead; French
    • Ingredients: leeks; carrots; thyme; stock of your choice; dried beans; celery; bay leaves
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    • Categories: Soups; Appetizers / starters; Cooking ahead; Entertaining & parties; French
    • Ingredients: chicken stock; mixed herbs; heavy cream; bay leaves; egg yolks; white beans; nutmeg; leeks; lemons; celery
    • Accompaniments: Herb-butter garnish with croutons
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    • Categories: Soups; Appetizers / starters; Cooking ahead; French
    • Ingredients: vegetables of your choice; beef bones
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: carrots; tomatoes; cabbage; celery; turnips; parsley; basil; beef stock; chives; vegetables of your choice
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    • Categories: Soups; Main course; French
    • Ingredients: eggs; French bread; beef stock; Parmesan cheese
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    • Categories: Soups; Cooking ahead; French
    • Ingredients: leeks; beef shins; beef stock; egg whites; gelatin; tarragon; Madeira wine; parsley
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: tapioca; consommé
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: tomatoes; consommé
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    • Categories: Stuffing; French
    • Ingredients: beef broth; store-cupboard ingredients; crêpes; egg yolks; cooked chicken meat; Parmesan cheese
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: chicken or veal quenelles; consommé
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    • Categories: Egg dishes; Appetizers / starters; Cooking ahead; French
    • Ingredients: consommé; eggs
    • Accompaniments: Canned consommé dissembled
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    • Categories: Egg dishes; Appetizers / starters; Cooking ahead; French
    • Ingredients: canned tomatoes; egg yolks; consommé; meat of your choice; vegetables of your choice; raw foie gras
    • Accompaniments: Canned consommé dissembled
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: beef consommé; thin noodles
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: chicken breasts; chicken consommé; mushrooms; tomatoes; truffles; peas; egg yolks
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: tomatoes; tapioca; chicken breasts; consommé
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: tomatoes; carrots; mushrooms; mixed herbs; beef consommé; leeks; celery; turnips; peas
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: truffles; mixed herbs; tapioca; beef consommé; crêpes
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: mixed herbs; eggs; vegetables of your choice; beef consommé
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: tapioca; mixed herbs; chicken consommé; egg yolks; carrots
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Notes about this book

  • featherbooks on April 18, 2013

    Notable Recipes per 101 Classic Cookbooks (2012) : Coq au vin/ Chicken fricassee, p. 501, L'Omelette Nature, p. 462, Mrs. Child's Famous Sticky Fruitcake, p.585, Salade Nicoise, p. 368, Sauce Hollandaise, Soubise, Vichyssoise, p. 346.

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  • ISBN 10 0224014250
  • ISBN 13 9780224014250
  • Published Oct 01 1978
  • Format Hardcover
  • Page Count 704
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Chatto & Windus
  • Imprint Jonathan Cape Ltd

Publishers Text

A very accessible approach to French cooking written from an American point of view. Features recipes and techniques for the beginner as well as the more advanced cook. Everything from soups and appetizers to desserts made with easily available ingredients.

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