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

  • 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
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Notes about Recipes in this book

  • 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?!?

  • 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.

  • Seared scallops with curried carrot broth

    • hibeez on December 16, 2023

      This is a stunning --and delicious! -- first course or even a main dish (with an additional scallop or two). While most Trotter recipes seem complicated, this one is less so because most of the parts can be done ahead of time. Reducing the carrot juice and making the broth, cooking the chard or spinach, mushrooms and beans, making the compound butter -- all can be done before guests arrive. The final searing of the scallops takes but a few minutes, and the dish can be assembled with a reheating of the broth.

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  • ISBN 10 0679760059
  • ISBN 13 9780679760054
  • Published Aug 20 1996
  • Format Paperback
  • Page Count 302
  • Language English
  • Countries United States
  • Publisher Knopf


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