Julia and Jacques Cooking at Home

by Jacques Pépin, Julia Child

ISBN-10: 0375404317
ISBN-13: 9780375404313
Region: USA
Publisher: Alfred A. Knopf
Publication Date: September, 1999
Add your vote for this cookbook
5
Your rating: None (1 vote)

Recipe Index

Recipesort icon Page Rating
A Large Pan Bagnat 143
0
A Natural Sauce from the Roasting Pan 263
0
A Perfect Baked Potato 148
0
A Perfect Baked Potato with a Poached Egg 149
0
A Perfect Baked Potato with a Simple Cheese Topping 149
0
A Simple Cold Meat Salad 124
0
A Simple Soup and a Savory Stock from Poached Chicken 278
0
A Strong Lobster Shell Broth 45
0
Anchovy Butter 229
0
Apple Charlotte 420
0
Apple Tart/Galette 415
0
Artichauts Jacques 179
0
Avocado , Tomato, and Red Onion Salad 130
0
Avocado and Grapefruit Salad Variation 131
0
Basic Green Salad 102
0
Basic Leek and Potato Soup. Chilled Vichyssoise 56
0
Basic Leek and Potato Soup. Vegetable Variations 56
0
Basic Leek and Potato Soup. Watercress Soup Variation 56
0
Beurre Maître d’Hôtel 230
0
Blanquette of Veal with Carrots Variation 354
0
Boeuf Bourguignon 332
0
Braised Lamb Shanks Variation 355
0
Braised Red Cabbage 197
0
Braised Rice and Onion Soubise 353
0
Broccoli and Cauliflower with Toasted Bread Crumbs 191
0
Brown Chicken or Turkey Stock 41
0
Brown Lamb Stock 42
0
Brown Meat Stock. Fonds Brun 42
0
Brussels Sprouts Baked with Cheese 187
0
Brussels Sprouts Braised in Butter 187
0
Butter-Toasted Croutons 108
0
Caramel 382
0
Caramel Sauce 382
0
Caramel Syrup 382
0
Cauliflower with a Broccoli Finish 192
0
Cauliflower with Melted Butter 192
0
Celery Root Rémoulade 126
0
Cheese Filling for Omelets 71
0
Chicken Livers Filling for Omelets 71
0
Chicken Sautéed with Potatoes, Lardons, and Mushrooms Variation 273
0
Chocolate Pots de Crème 385
0
Chopped Broccoli 191
0
Choux à  la Crème 394
0
Coddled Eggs (Oeufs Mollets) 83
0
Cold Beef Salad à  la Parisienne 124
0
Cold Braised Veal Salad with Tuna Sauce - Vitello Tonnato 125
0
Cold Lobster Rolls 137
0
Cooked Artichoke Bottoms 180
0
Cooked Chopped Spinach 195
0
Cooked Whole Artichokes Two Ways. Jacques’s Method Boiling Whole Artichokes 177
0
Cooked Whole Artichokes Two Ways. Julia’s Method Steaming Whole Artichokes 179
0
Cornbread and Sage Stuffing 288
0
Country Pâté 32
0
Cranberry Chutney 289
0
Creamed Brussels Sprouts 187
0
Creamed Lobster or Crab Filling for Omelets 71
0
Creamed Onions 196
0
Creamed Spinach 196
0
Creamed Spinach or Broccoli Filling for Omelets 71
0
Crème Brûlée 383
0
Crème Chantilly 403
0
Crêpes Stuffed and Baked with Orange-Almond Cream 413
0
Crouton Garnish for Omelets 70
0
Cucumbers Tournés 243
0
Dessert Crêpes 406
0
Eggplant and Zucchini Gratin 201
0
Fines Herbes Filling for Omelets 71
0
Fish Stock. Fumet de Poisson 43
0
Flaky Tart Dough 418
0
Garlic and Rosemary Focaccia 144
0
Giblet Gravy 286
0
Grandmère Filling for Omelets 70
0
Gremolata (Orange, Lemon, and Garlic Sprinkle for Veal Stews) 353
0
Grilled Halibut with Flavored Butters 228
0
Hamburger 338
0
Hollandaise 96
0
Homemade Cornbread for Turkey Stuffing 288
0
Homemade Sausage 364
0
Ice Cream Profiteroles 394
0
Individual Yorkshire Puddings 327
0
Jacques’s Asparagus 186
0
Jacques’s Basic Leek and Potato Soup 55
0
Jacques’s Billi-bi 62
0
Jacques’s Cauliflower au Gratin 192
0
Jacques’s Chateaubriand 322
0
Jacques’s Chicken Noodle Soup 48
0
Jacques’s Chicken Pot Pie 278
0
Jacques’s Chicken Wing “Lollipops” 266
0
Jacques’s Chocolate Roulade 400
0
Jacques’s Classic Mushroom Omelet 70
0
Jacques’s Classic Omelet 69
0
Jacques’s Coddled Eggs with Carrot Sauce and Asparagus 85
0
Jacques’s Country-Style Green Peas 207
0
Jacques’s Crème Caramel 379
0
Jacques’s Crêpes Suzette 412
0
Jacques’s Croque Madame 134
0
Jacques’s Cucumber Ribbons 23
0
Jacques’s Duck Giblets and Escarole Salad 304
0
Jacques’s Flat Omelet with Pipérade 73
0
Jacques’s French Potato Salad
123
4
Jacques’s Glazed Carrots and Turnips 198
0
Jacques’s Grilled Pork Chops 362
0
Jacques’s Grilled Thick Burger 339
0
Jacques’s Hand-Mixed Mayonnaise 120
0
Jacques’s Herbes de Provence 363
0
Jacques’s Horseradish Cocktail Sauce for Clams and Shrimp 6
0
Jacques’s Instant Gravlax 21
0
Jacques’s Lamb Barley Soup 57
0
Jacques’s Lemon Peel Garnish 23
0
Jacques’s Mediterranean Seafood Stew or Soup 59
0
Jacques’s Near-Niçoise Salad with Sautéed Fresh Tuna 113
0
Jacques’s Onion Soup Gratinée 50
0
Jacques’s Poached Chicken 276
0
Jacques’s Poached Eggs 81
0
Jacques’s Poached Red Snapper Provençal 240
0
Jacques’s Pommes de Terre Boulangère 161
0
Jacques’s Pommes de Terre Mont d’Or 156
0
Jacques’s Pommes de Terre Savonnette 162
0
Jacques’s Pot Roast 328
0
Jacques’s Quick Lamb Stock with One Bone 371
0
Jacques’s Ragout of White Beans 171
0
Jacques’s Rice Pilaf with Pepper, Peas, and Asparagus 168
0
Jacques’s Roast Chicken “Salad” 265
0
Jacques’s Roast Leg of Lamb 369
0
Jacques’s Salade Santé 104
0
Jacques’s Salmon Fillet en Papillote with Zucchini, Carrot, and Shiitake Mushroom 222
0
Jacques’s Salmon Fillet Sautéed on Its Skin 224
0
Jacques’s Salmon Tartare 24
0
Jacques’s Sausage in Brioche 26
0
Jacques’s Sautéed Chicken “Maison” 274
0
Jacques’s Sautéed Haricots Verts 190
0
Jacques’s Sautéed Pork Tenderloin with Port and Prunes 358
0
Jacques’s Savory-Stuffed Roast Chicken 258
0
Jacques’s Scallop Soufflé 91
0
Jacques’s Seafood Bread 138
0
Jacques’s Skillet Duck with Parsnips and Shallots 301
0
Jacques’s Soufflé Variation with Creamed Lobster or Crab 93
0
Jacques’s Split Roasted Chicken 268
0
Jacques’s Stuffed Cabbage 343
0
Jacques’s Stuffed Cabbage Rolls 345
0
Jacques’s Tomatoes Provençal 211
0
Jacques’s Top Blade Steak 319
0
Jacques’s Turkey Galantine 290
0
Jacques’s Veal Escalopes in Black-Butter Spinach 350
0
Jacques’s Veal Roast en Cocotte 347
0
Jacques’s Vinaigrette in a Jar 115
0
Jacques’s Whole Roast Tenderloin 324
0
Julia's Poached Eggs as a Surprise in a Soufflé 82
0
Julia's Poached Eggs in a Big Baked Potato 82
0
Julia's Poached Eggs with Creamed Spinach 82
0
Julia's Poached Eggs with Duxelles 82
0
Julia’s American-Style Potato Salad
122
0
Julia’s Basic Leek and Potato Soup 52
0
Julia’s Blanched and Buttered Green Beans 188
0
Julia’s Blanquette de Veau 351
0
Julia’s Caesar Salad 106
0
Julia’s Classic Omelet 67
0
Julia’s Colossal Barbecued Shrimp 16
0
Julia’s Composed Near-Niçoise Salad 110
0
Julia’s Cooked Diced Tomato Garnish 215
0
Julia’s Cooked Egg Mayonnaise 118
0
Julia’s Creamy Chicken Soup with Rice 46
0
Julia’s Crème Anglaise 386
0
Julia’s Crêpes Suzette 411
0
Julia’s Croque Monsieur 133
0
Julia’s Deconstructed (Roast) Turkey 282
0
Julia’s Duck Leg Salad 305
0
Julia’s Eggs Benedict 86
0
Julia’s French Fries 166
0
Julia’s Fresh Diced Tomato Garnish 215
0
Julia’s Garlic Mashed Potatoes 152
0
Julia’s Green Peas 206
0
Julia’s Lemon-Oil Dressing 114
0
Julia’s Lobster Stew - An Almost Bisque 252
0
Julia’s Mayonnaise in the Food Processor 117
0
Julia’s Mustard Coating for Roast Lamb 373
0
Julia’s New England Chicken Chowder 48
0
Julia’s Old-Fashioned Hash-Browns 158
0
Julia’s Pan-Fried Thin Burger 340
0
Julia’s Plain Boiled Rice 169
0
Julia’s Poached Eggs 82
0
Julia’s Pommes de Terre Dauphinoise 160
0
Julia’s Purée of White Beans 172
0
Julia’s Quick Dark Stock 41
0
Julia’s Quick Gravlax 21
0
Julia’s Roast Chicken with Lemon and Herbs 256
0
Julia’s Salmon Fillet en Papillote with Shallots and Tomato 220
0
Julia’s Sautéed Pork Chops 360
0
Julia’s Simple Chicken or Turkey Stock-Poultry Stock. Fonds Blanc de Volaille 39
0
Julia’s Simple Sauce for Roast Lamb 373
0
Julia’s Simple Sauté of Chicken with Herbs 271
0
Julia’s Slow-Roasted Leg of Lamb 371
0
Julia’s Special Spice Blend (for Pork, Duck, Goose and Sausage) 362
0
Julia’s Steak Diane 314
0
Julia’s Stovetop Poached Fillets of Red Snapper with Mushrooms and Fast White Butter Sauce 238
0
Julia’s Stuffed Tomatoes Provençal 210
0
Julia’s Traditional Gravlax 18
0
Julia’s Two-Way Duck 297
0
Julia’s Veal Ragout (Brown Veal Stew) Variation 354
0
Julia’s White Bean Soup 172
0
Lentil Salad 128
0
Lobster à  l’Américaine 253
0
Mashed Potatoes 150
0
Mignonnette Sauce for Oysters 7
0
Moules Marinière 11
0
Moules Ravigote 12
0
Mushroom Duxelles Filling for Omelets 71
0
Mushroom Duxelles Stuffing for Artichoke Bottoms 183
0
Orange Butter 412
0
Ossobuco (Braised Veal Hind Shanks) Variation 354
0
Oysters and Clams on the Half-Shell 5
0
Pâte à  Choux 390
0
Pipérade 74
0
Plain Buttered Spinach 195
0
Plain Lobster Stock 44
0
Plain Mashed Sweet Potatoes 157
0
Plain Mashed Sweet Potatoes. Marshmallow Topping Variation 157
0
Plain Mashed Sweet Potatoes. Orange Flavoring Variation 157
0
Plain Toasted Croutons 108
0
Poached Eggs on Aspic 86
0
Poached Fish with Pan Juices au Naturel 242
0
Poached Pears and Chocolate Sauce 397
0
Poached Snapper 236
0
Pommes de Terre Byron 154
0
Pommes de Terre Macaire 153
0
Pommes de Terre Soufflées 163
0
Ragoût de Veau aux Carottes (Brown Veal Stew with Carrots) Variation 354
0
Roast Char and Beurre Blanc 232
0
Roast Pork Loin 356
0
Rouille 61
0
Sabayon with Strawberries 388
0
Salmon in Potato Case 225
0
Salmon-Skin Cracklings 218
0
Sauce Beurre Blanc (White Butter Sauce) 240
0
Sautéed Diced Tomatoes 79
0
Sautéed Mushrooms in Cream 205
0
Sautéed Small Tomatoes 209
0
Sautéed Snow Peas 208
0
Sautéed Spinach Stuffing for Artichoke Bottoms 184
0
Scrambled Eggs Two Ways: Jacques’s Way 78
0
Scrambled Eggs Two Ways: Julia’s Way 76
0
Shrimp Cocktail and Cooked Shrimp, Family-Style 15
0
Shrimp Stock 44
0
Simple Syrup 382
0
Skin Cracklings and Duck Fat 303
0
Small Glazed Onions 196
0
Sole Meunière 246
0
Souffléed Crêpes 413
0
Spinach Sautéed in Olive Oil with 20 Cloves of Garlic 195
0
Standing Rib Roast of Beef 326
0

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/)

Cookbooks by Julia Child


Other "Awards Winners" Cookbooks