Julia and Jacques Cooking at Home by Julia ChildJulia and Jacques Cooking at Home by Julia Child

Julia and Jacques Cooking at Home

byJulia Child, Jacques Pepin

Hardcover | September 15, 1999

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In Julia and Jacques Cooking at Home, two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques Pépin are synonymous with good food, and in these pages 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 are carefully spelled-out recipes flanked by Julia’s and Jacques’s comments—the accumulated wisdom of two lifetimes 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 gravlax 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, billi-bi
• 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, 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.
Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Bo...
Title:Julia and Jacques Cooking at HomeFormat:HardcoverDimensions:448 pages, 11.1 × 9.52 × 1.1 inPublished:September 15, 1999Publisher:Knopf Doubleday Publishing GroupLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0375404317

ISBN - 13:9780375404313


Rated 5 out of 5 by from J & J Cooking @ Home What a treat! I have enjoyed the television version of "Cooking at Home" and wasn't sure what to expect from a companion book, but this is grand! J & J's humour, warmth, and of course exceptional knowledge are evidenced in every story, recipe, and anecdote. A must for anyone who enjoys a good read & a good cook!
Date published: 2000-11-07
Rated 5 out of 5 by from Julia and Jacques cooking at home This is an excellent, almost academic as far as learning can possibly go for non-talent cooks as myself, cookbook. One can read, learn and enjoy the recipes from cover to cover. I find myself inspired and eager to try the recipes for my family as well as for my next dinner party. Jacques is so natural and at ease with his explanations, while Julia is also very inviting about her way of cooking. Both are true masters. They stir your imagination and tempt your palates. Anyone can be turned into a gourmet cook with this book. Jacques and Julia not only teach you how to cook the delicious food but also show you the nutrition value side of the food. The description and the method of the cooking are wonderfully detailed that one can easily copy and produce almost the same effect. That's the way I feel. I find myself falling in love with Jacques' cooking as well as feeling that he's a friend and mentor for my limited cooking talent. Both Jacques and Julia possess real talents, magic as well as style for cooking and foods. I highly recommend this book for anyone, especially the people without much experience in cooking. It will transform you, I guarantee it.
Date published: 2000-10-12
Rated 5 out of 5 by from Julia and Jacques Great book, comments. Very Bad design of index: was not written by a reader.
Date published: 2000-01-05
Rated 5 out of 5 by from French Master Just the best and absolute full proof french cooking how to book on the market today. Clear concise and all around fun; Just try a receipe...and it will Work for you! These are among the best teachers of french cooking art anywhere.
Date published: 1999-12-24
Rated 5 out of 5 by from This is a great book! I love this cookbook. Very well done and extremely informative!!
Date published: 1999-11-22

Read from the Book

Potato SaladsPotato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions, and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve cool or at room temperature. Jacques's salad is particularly nice for winter meals -- the hot potatoes are tossed with white wine and oil, sautéed onions, scallions, and garlic. Serve it warm, with slices of hot, homemade sausage arranged on top, or with other meats.The best potatoes for salad are the firm-textured, low-starch "waxy" varieties, which hold their shape well, such as boiling potatoes, small new potatoes, or delicate fingerlings. All-purpose potatoes with waxy flesh, such as the versatile Yukon Gold, are particularly delicious. Whatever kind you use, dress the potatoes while they are still warm so that they best absorb the flavors, and gently fold in all the dressing and seasoning ingredients in one or two additions only, so the potato pieces don't get mashed from overhandling.Julia's American-Style Potato SaladYield: About 6 cups, serving 4 to 62 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes2 Tbs cider vinegar1/3 cup chicken stock or potato-cooking water2/3 cup finely chopped onion1/2 cup finely chopped celery3 or 4 slices crisply cooked bacon, chopped or crumbled2 to 3 Tbs finely chopped pickle, sweet or dill2 hard-boiled eggs, peeled and sliced thin3 Tbs or so finely chopped fresh chives or scallions, including a bit of their tender greenSalt and freshly ground white pepper1 cup or so mayonnaise, homemade if possible (pages 117 and 120)Sour cream (optional)For garnishingCrisp whole red-leaf or other lettuce leavesCanned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.Jacques's French Potato SaladYield: About 6 cups, serving 4 to 62 pounds fingerling potatoes or other small waxy potatoes1/2 cup or so extra-virgin olive oil1/2 cup 1/4-inch slices of scallion, green and white parts1/2 cup chopped onion3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)1/3 cup white wine1 1/2 Tbs Dijon-style mustard2 to 3 Tbs chopped chives2 Tbs or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley1 tsp kosher salt, plus more if needed1/2 tsp freshly cracked black pepper (coarse), plus more if neededFor serving and garnishingLarge radicchio leaves, about 6, from the outside of the head1 or 2 hard-boiled eggs, coarsely choppedChopped fresh parsleyScrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.

From Our Editors

At last, the king and queen of cuisine come together. Julia Child and Jacques Pepin have met in the kitchen to make culinary magic, fusing their renowned tastes with innovations and ideas that will tempt readers, turning the chore of cooking into an adventurous pleasure. Julia and Jacques Cooking at Home is the companion volume to their new PBS series. It features all the great recipes, from Lobster Stew to Free Form Apple Tart. Done up with lush photography, it is a perfect balance of humour, insight, form and function.