Julia Child & Company by Julia Child

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Notes about Recipes in this book

  • Purée of parsnips

    • SilverSage on January 06, 2011

      Love this! It really tames the bitterness of the parsnips - they become sweet and creamy.

  • Turkey Orloff

    • SilverSage on January 06, 2011

      This is a lot of work for what is basically a casserole. Flavor is fine, but the payoff isn't worth the effort.

  • Steak Diane

    • SilverSage on January 06, 2011

      The use of bullion dates this recipe, but the basics are good. Use demi, or at least good beef stock instead of bullion.

  • Boston or butter lettuce salad

    • ktripson on July 01, 2017

      Lovely presentation for a buffet, the lettuce looks like the head is whole but the leaves have been separated

  • Baked beans or Boston baked beans or pork and beans

    • chawkins on March 11, 2016

      Can't believe that this is the fist time, other than her egg poaching technique, that I cooked a Julia Child recipe and it is not even French. Anyway, this made a delicious baked bean, I used bacon instead of the salt pork and added the optional fresh ginger. I quick soaked my navy beans on the stove top. Instead of cooking in the crock pot as instructed by Julia, I cooked mine in my electric pressure cooker for 8 minutes with natural release. Then I made frank and beans by adding a package of cocktail franks and put the pot on sauté mode to heat up the hot dogs.

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  • ISBN 10 0345314492
  • ISBN 13 9780345314499
  • Format Paperback
  • Page Count 10
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Ballantine Books Inc.

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