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Julia and Jacques Cooking at Home
by Jacques Pépin, Julia Child
ISBN-10: 0375404317
ISBN-13: 9780375404313
ISBN-13: 9780375404313
Region: USA
Publisher: Alfred A. Knopf
Publication Date: September, 1999
Publishers Information
About Julia and Jacques Cooking at Home
Publisher Web Link: http://knopf.knopfdoubleday.com/
The companion volume to the public television series Julia and Jacques Cooking at Home
Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.
What makes this book unique is the richness of information they offer on every page, as 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 in these pages are carefully spelled-out recipes flanked by Julia’s comments and Jacques’s comments - the accumulated wisdom of a lifetime 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 grav-lax 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, joshing with each other, 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. (http://www.randomhouse.com/)
Author Information
About Jacques Pépin
Author Web Link: http://www.jacquespepin.net
Jacques Pépin is world renowned as the host of his acclaimed and popular cooking programs on public television, and as a prolific author, respected instructor, and gifted artist. Pépin was awarded the highest honor by the French Government and holds the title of CHEVALIER DE L’ORDRE NATIONAL DE LA LEGION D’HONNEUR. Pépin is taping the upcoming series “Essential Pepin” in October 2010 for KQED in San Francisco. His memoir, The Apprentice: My Life in the Kitchen, was published by Houghton Mifflin in 2003 and in paperback in May, 2004. He is also a proud grandfather of his daughter Claudine’s child, Shorey.
Cookbooks by Jacques Pépin
About Julia Child
Julia Child was an American chef, author and television personality, who introduced French cuisine and cooking techniques to the American mainstream, through her many cookbooks and television programs.
Julia Child grew up in California but spent most of her adult life in Cambridge Massachusetts until 2001 when she retired back to California donating her famous kitchen to the Smithsonian National Museum of Natural History in Washington, DC, where it is now on display.
Julia’s culinary endeavor’s began in 1949 when she and husband Paul Child moved to Paris. Julia repeatedly recalled her first meal in Rouen of oysters, sole meunière and fine wine as a culinary revelation. She described the experience once in The New York Times as “an opening up of the soul and spirit for me”. While in Paris, she attended Le Cordon Bleu and thus the career of a Legend was launched.
Although she has numerous books and television series to her credit, her most famous works are the 1961 cookbook Mastering the Art of French Cooking and the television series The French Chef, which premiered in 1963 as an instant national hit and ran for ten years winning many Peabody and Emmy Awards. In the decades that followed Julia hosted many other television series including Julia & Company, Cooking with Master Chefs, Dinner at Julia’s, Julia Child and Jacques Pepin Cooking at Home and many more.
Among her many accolades Julia received the French Legion of Honor in 2000 and the U.S. Presidential Medal of Freedom in 2003. Julia also received an honorary doctorate from Harvard University and even graced the cover of Time Magazine.
On August 13, 2004 Julia Child passed away at the age of 91. Julia Child changed the way America eats, instilling passion into the food culture of the United States and much of the world.
This August, a film adaptation, titled Julie & Julia, also based on Julia Child’s biography, My Life in France, sees 2009 Academy Award nominee Amy Adams cast in the role of Julie Powell. (http://www.cordonbleu.edu/)
