Mastering The Art of French Cooking, Volume 1

by Julia Child

ISBN-10: 0394533992
ISBN-13: 9780394533995
Region: France
Publisher: Alfred A. Knopf
Publication Date: October, 1983
Add your vote for this cookbook
4.833335
Your rating: None (6 votes)

Recipe Index

Recipesort icon Page Rating
Abricot. For Apricot Glaze 593
0
Aïgo Bouïdo. Garlic Soup 46
0
Amuse-Gueule au Roquefort. Roquefort Cheese Balls - Cold 196
0
Artichauts au Naturel. Whole Boiled Artichokes - Hot or Cold 424
0
Artichauts Braisés à  la Provençale. Artichokes Braised with Wine, Garlic, and Herbs 426
0
Artichauts Printaniers. Artichokes Braised with Carrots, Onions, Turnips, and Mushrooms 427
0
Asperges au Naturel. Boiled Asparagus - Hot or Cold 436
0
Aspic de Pommes. Rum-flavored Apple Aspic, Unmolded - a cold dessert 627
0
Aubergines à  la Grecque. Eggplant à  la Grecque 539
0
Aubergines Farcies Duxelles. Eggplant Stuffed with Mushrooms 501
0
Babas au Rhum, Classique. Rum Babas 661
0
Babas au Rhum. Rum Baba 660
0
Babas aux Fruits. Rum Babas with Fruit 661
0
Bavarois au Chocolat. Chocolate Bavarian Cream 599
0
Bavarois aux Fruits. Strawberry or Raspberry Bavarian Cream - and other fruits 600
0
Bavarois à  l’Orange. Orange Bavarian Cream - a cold dessert 596
0
Bavarois Praliné. Almond Bavarian Cream 599
0
Beurre au Citron. Lemon Butter Sauce 98
0
Beurre à  l’Oeuf. Egg Yolk Butter 101
0
Beurre Bercy. Shallot Butter with White Wine 103
0
Beurre Blanc - Beurre Nantis. White Butter Sauce 96
0
Beurre Colbert. Tarragon Butter with Meat Flavoring 102
0
Beurre de Crustacés. Shellfish Butter 104
0
Beurre de Fines Herbes. Mixed Herb Butter 102
0
Beurre de Moutarde. Mustard Butter 100
0
Beurre d’Ail. Garlic Butter 101
0
Beurre d’Anchois. Anchovy Butter 101
0
Beurre d’Estragon. Tarragon Butter 102
0
Beurre Maître d’Hotel. Parsley Butter 102
0
Beurre Marchand de Vins. Shallot Butter with Red Wine 103
0
Beurre Montpellier. Green Mayonnaise with Butter or Cream Cheese, Pickles, Capers, and Anchovies 90
0
Beurre Noir - Beurre Noisette. Brown Butter Sauce 98
0
Beurre pour Escargots. Snail Butter 103
0
Bifteck Haché à  la Lyonaise. Ground Beef with Onion and Herbs 301
0
Bifteck Sauté au Beurre. Pan-broiled Steak 292
0
Bifteck Sauté à  la Bordelaise. Pan-broiled Steak with Red Wine Sauce 295
0
Bifteck Sauté Béarnaise. Pan-broiled Steak with Béarnaise Sauce 295
0
Bifteck Sauté Bercy. Pan-broiled Steak, with Shallot and White Wine Sauce 294
0
Bifteck Sauté Marchand de Vins. Pan-broiled Steak with Red Wine Sauce 295
0
Biscuit au Beurre. Butter Spongecake 669
0
Biscuits à  la Cuiller. Ladyfingers 666
0
Bitokes à  la Russe. Hamburgers with Cream Sauce 302
0
Blanquette de Veau à  l’Ancienne. Veal Stew with Onions and Mushrooms 362
0
Blanquette d’Agneau. Spring Lamb Stew with Onions and Mushrooms 348
0
Boeuf à  la Bourguignonne. Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms 315
5
Boeuf à  la Catalane. Beef Stew with Rice, Onions, and Tomatoes 321
0
Boeuf à  la Mode. Beef Braised in Red Wine 309
0
Boeuf Bourguignon. Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms 315
0
Boeuf Mode en Gelée. Cold Braised Beef in Aspic 556
0
Bouchées Parmentier au Fromage. Potato Cheese Sticks 198
0
Bouillabaisse 52
0
Brown Chicken Stock 236
0
Brown Sauces. Sauces Brunes 66
0
Canapés - Croutons. Plain or Sautéed Bread Rounds 199
0
Canapés aux Épinards. Spinach and Cheese Canapés 472
0
Canard Braisé aux Choux Rouges. Duck Braised in Red Cabbage 280
0
Canard Braisé avec Choucroute - à  la Badoise. Duck Braised in Sauerkraut 280
0
Canard en Croûte. Boned, Stuffed Duck Baked in a Crust 281
0
Caneton aux Cerises. Roast Duck with Cherries 278
0
Caneton aux Pêches. Roast Duck with Peaches 279
0
Caneton à  l’Orange. Roast Duck with Orange Sauce 276
0
Caneton Braisé aux Marrons. Braised Duck with Chestnut and Sausage Stuffing 281
0
Caneton Montmorency. Roast Duck with Cherries 278
0
Caneton Poêlé aux Navets. Casserole-roasted Duck with Turnips 279
0
Caneton Rôti à  l’Alsacienne. Roast Duck with Sausage and Apple Stuffing 275
0
Caneton Rôti. Roast Duckling 274
0
Canned Mushrooms 517
0
Canned Onions 484
0
Canned Peas 467
0
Caramel 583
0
Caramel Syrup 584
0
Carbonnades à  la Flamande. Beef and Onions Braised in Beer 317
0
Carottes aux Fines Herbes. Braised Carrots with Herbs 477
0
Carottes à  la Concierge. Casserole of Creamed Carrots with Onions and Garlic 480
0
Carottes à  la Crème. Creamed Carrots 478
0
Carottes à  la Forestière. Braised Carrots with Artichoke Bottoms and Mushrooms 478
0
Carottes Étuvées au Beurre. Carrots Braised in Butter 477
0
Carottes Glacées. Glazed Carrots 479
0
Carottes Vichy. Carrots Vichy 479
0
Cassoulet de Porc et de Mouton. Beans Baked with Pork Loin, Shoulder of Mutton or Lamb, and Sausage 401
0
Céleri à  la Grecque. Celery à  la Grecque 538
0
Céleri-Rave Braisé. Braised Celeriac - Celery Root 492
0
Céleri-Rave Rémoulade. Celery Root in Mustard Sauce 540
0
Céleris Braisés. Braised Celery 491
0
Cervelles au Beurre Noir. Calf’s Brains in Brown Butter Sauce 413
0
Cervelles Braisées. Braised Calf’s Brains 415
0
Cervelles en Matelote. Calf’s Brains in Red Wine with Mushrooms and Onions 415
0
Champignons à  Blanc. Stewed Mushrooms 511
0
Champignons à  la Grecque. Mushrooms à  la Grecque 537
0
Champignons Farcis. Stuffed Mushrooms 516
0
Champignons Grillés. Broiled Mushroom Caps 512
0
Champignons Sautés au Beurre. Sautéed Mushrooms 513
0
Champignons Sautés à  la Bordelaise. Mushrooms Sautéed with Shallots, Garlic, and Herbs 513
0
Champignons Sautés à  la Crème. Creamed Mushrooms 514
0
Champignons Sautés, Sauce Madère. Sautéed Mushrooms in Brown Madeira Sauce 515
0
Charlotte aux Pommes. Apple Charlotte, Unmolded - a hot or cold dessert 623
0
Charlotte Basque. Almond Custard with Chocolate 608
0
Charlotte Chantilly, aux Fraise. Strawberry Cream - a cold dessert 608
0
Charlotte Chantilly, aux Framboises. Raspberry Cream - a cold dessert 608
0
Charlotte Malakoff aux Chocolat. Almond Cream with Chocolate 607
0
Charlotte Malakoff aux Fraises. Almond Cream with Fresh Strawberries - a cold dessert 605
0
Charlotte Malakoff aux Framboises. Almond Cream with Raspberries 607
0
Chicken Breasts in Brown Deglazing Sauce with Wine 271
0
Chicken Breasts in Deglazing Sauce with Truffles 271
0
Chou Rouge à  la Limousine. Braised Red Cabbage with Red Wine and Chestnuts 496
0
Chou-Fleur aux Tomates Fraîches. Cauliflower Gratinéed with Cheese and Tomatoes 459
0
Chou-Fleur à  la Mornay, Gratiné. Cauliflower au Gratin with Cheese 459
0
Chou-Fleur Blanchi. Blanched Cauliflower - Preliminary Cooking 457
0
Chou-Fleur en Verdure. Purée of Cauliflower and Water Cress with Cream 460
0
Choucroute Braisée à  l’Alsacienne. Braised Sauerkraut 498
0
Choucroute Garnie. Sauerkraut Garnished with Meat 499
0
Choux de Bruxelles aux Marrons. Brussels Sprouts Braised with Chestnuts 453
0
Choux de Bruxelles à  la Crème. Brussels Sprouts Chopped and Simmered in Cream 453
0
Choux de Bruxelles à  la Milanaise. Brussels Sprouts Browned with Cheese 453
0
Choux de Bruxelles à  la Mornay, Gratinés. Brussels Sprouts Gratinéed with Cheese Sauce 453
0
Choux de Bruxelles Blanches. Blanched Brussels Sprouts - Preliminary Cooking 450
0
Choux de Bruxelles Étuvés au Beurre. Brussels Sprouts Braised in Butter 451
0
Choux de Bruxelles Étuvés à  la Crème. Creamed Brussels Sprouts 452
0
Civet de Mouton. Lamb or Mutton Stew with Red Wine, Onions, Mushrooms, and Beans 347
0
Clafouti aux Mûres. Blackberry Flan 657
0
Clafouti aux Myrtilles. Blueberry Flan 657
0
Clafouti aux Poires. Pear Flan 656
0
Clafouti aux Pommes. Apple Flan 657
0
Clafouti à  la Bourdaloue. Cherry or Pear Flan with Almonds 658
0
Clafouti à  la Liqueur. Cherry Flan with Liqueur 656
0
Clafouti Pruneaux. Plum Flan 657
0
Clafouti. Cherry Flan
655
0
Clarification du Bouillon. Clarification of Stock 111
0
Cold Braised Beef 312
0
Cold Braised Celery 492
0
Cold Soufflés 601
0
Cold Water-cress Soup 39
0
Concombres au Beurre. Baked Cucumbers 499
0
Concombres aux Champignons et à  la Crème. Creamed Cucumbers with Mushrooms 501
0
Concombres à  la Crème. Creamed Cucumbers 500
0
Concombres à  la Grecque. Cucumbers à  la Grecque 538
0
Concombres à  la Mornay. Cucumbers with Cheese Sauce 501
0
Concombres Persillés. Parslied Cucumbers 500
0
Coq au Vin. Chicken in Red Wine with Onions, Mushrooms, and Bacon 263
0
Coquelets sur Canapés. Roast Squab Chickens with Chicken Liver Canapés and Mushrooms 246
0
Coquilles St. Jacque à  la Parisienne. Scallops and Mushrooms in White Wine Sauce 216
0
Coquilles St. Jacques à  la Provençale. Scallops Gratinéed with Wine, Garlic, and Herbs 218
0
Côtes de Porc Charcutière. Pork Chops Braised in Fresh Tomato Sauce 388
0
Côtes de Porc Poêlées. Casserole-sautéed Pork Chops 386
0
Côtes de Porc Robert. Pork Chops Braised in Fresh Tomato Sauce 388
0
Côtes de Porc Sauce Nénette. Pork Chops with Mustard, Cream, and Tomato Sauce 387
0
Côtes de Veau aux Herbes. Veal Chops Braised with Herbs 369
0
Coulis de Tomates à  la Provençale. Fresh Tomato Purée with Garlic and Herbs 78
0
Crabe ou Homard en Chaud-froid, Blanche Neige. Crab or Lobster in Chaud-froid 553
0
Cream Enrichment - Cream Sauce. Sauce Crème - Sauce Suprême 59
0
Crème Anglaise. Light Custard Sauce 588
0
Crème au Beurre au Citron. Lemon Butter-cream filling 676
0
Crème au Beurre à  l’Orange. Orange Butter-cream Icing 674
0
Crème au Beurre, au Sucre Cuit. Butter Cream II - with sugar syrup 681
0
Crème au Beurre, à  l’Anglaise. Butter Cream III - with custard base 683
0
Crème au Beurre, Ménagère. Butter Cream I - with powdered sugar 681
0
Crème au Citron. Lemon-butter Filling 676
0
Crème Brûlée 589
0
Crème Chantilly. Lightly Beaten Cream 580
0
Crème Pâtissière. Custard Filling 590
0
Crème Plombières au Chocolat. Chocolate Cream 595
0
Crème Plombières aux Fruits. Plombières with Fresh Strawberries or Raspberries 595
0
Crème Plombières à  l’Ananas. Plombières with Pineapple 596
0
Crème Plombières Pralinée. Caramel Almond Cream - a cold dessert 594
0
Crème Renversée au Caramel. Caramel Custard, Unmolded - warm or cold 610
0
Crème Saint-Honoré. Custard Filling with Beaten Egg Whites 591
0
Crème Sainte-Anne au Caramel. Macaroon Cup Custards, Unmolded 611
0
Crêpes à  la Levure. Yeast Batter - for stuffed Crêpes 649
0
Crêpes à  la Levure. Yeast Batter - for stuffed Crêpes 649
0
Crêpes de Pommes de Terre. Grated Potato Panckes 521
0
Crêpes Farcies et Roulées. Stuffed and Rolled French Pancakes 195
0
Crêpes Fines Sucrées. Light Batter - for Crêpes Suzette 649
0
Crêpes Fourrées et Flambées. Crêpes with Orange-almond Butter, Flambées 651
0
Crêpes Fourrées, Frangipane. Crêpes with Almond Butter 652
0
Crêpes Soufflées. Raised Batter - for stuffed Crêpes 650
0
Crêpes Suzette. Crêpes with Orange Butter, Flambées 650
0
Croquettes. Crèmes Frites, Fondues, Cromesquis 203
0
Croûtes. Toasted Bread Cases 200
0
Daube de Boeuf à  la Provençale. Casserole of Beef with Garlic and Anchovy Sauce 324
0
Daube de Boeuf. Casserole of Beef with Wine and Vegetables - Hot or Cold 322
0
Daube de Mouton. Casserole of Lamb or Mutton with Wine, Mushrooms, Carrots, Onions, and Herbs 348
0
Diplomate. Custard with Glacéed Fruits, Unmolded - a warm or cold dessert 612
0
Duck Stock 272
0
Duxelles. Mushroom Duxelles - Minced Mushrooms Sautéed in Butter 515
0
Egg Yolk and Cream Enrichment. Sauce Parisienne - formerly Sauce Allemande 60
0
Emergency Fish Stock - Clam Juice 115
0
Endives à  la Flamande. Braised Belgian Endive 493
0
Endives à  la Grecque. Endive à  la Grecque 539
0
Endives Gratinées. Endives Gratinéed with Cheese 494
0
Enrichments for White Sauces 58
0
Épinards au Jambon. Spinach with Ham 470
0
Épinards au Jus. Spinach Braised in Stock 470
0
Épinards à  la Basquaise. Gratin of Spinach and Sliced Potatoes with Anchovies 474
0
Épinards à  la Crème. Spinach Braised in Cream - Creamed Spinach 471
0
Épinards à  la Mornay, Gratinés. Spinach Gratinéed with Cheese Sauce 472
0
Épinards Blanches. Blanched, Chopped Spinach - Preliminary Cooking 468
0
Épinards en Surprise. Spinach Hidden under a Giant Crêpe 473
0
Épinards Étuvés au Beurre. Spinach Braised in Butter - Buttered Spinach 470
0
Épinards Gratinés au Fromage. Spinach Gratinéed with Cheese 471
0
Escalopes de Ris de Veau Sautés. Sweetbreads Sautéed in Butter 413
0
Escalopes de Veau à  la Crème. Sautéed Veal Scallops with Mushrooms and Cream 366
0
Escalopes de Veau à  l’Estragon. Sautéed Veal Scallops with Brown Tarragon Sauce 367
0
Escalopes de Veau Chasseur. Sautéed Veal Scallops with Mushrooms and Tomatoes 368
0
Estouffade de Boeuf. Casserole of Beef with Wine and Vegetables - Hot or Cold 322
0
Farce aux Herbes. Garlic and Herb Stuffing 336
0
Farce aux Olives. Olive and Ground Lamb Stuffing 338
0
Farce aux Rognons. Rice and Kidney Stuffing 337
0
Farce de Porc. Pork and Herb Stuffing 336
0
Farce Duxelles. Ham and Mushroom Stuffing 337
0
Farce Duxelles. Mushroom Stuffing 251
0
Farce Mentonnaise. Salmon and Anchovy Stuffing 338
0
Farce Pour Pâtés, Terrines, et Galantines. Pork and Veal Stuffing 565
0
Fenouil à  la Grecque. Fennel à  la Grecque 539
0
Filet de Boeuf Braisé Prince Albert. Braised Filet of Beef Stuffed with Foie Gras and Truffles 303
0
Filets de Poisson à  la Bretonne. Fish Filets Poached in White Wine and a Julienne of Vegetables 211
0
Filets de Poisson Bercy aux Champignons. Fish Filets Poached in White Wine with Mushrooms 210
0
Filets de Poisson en Soufflé. Fish Soufflé Baked on a Platter 170
0
Filets de Poisson Gratinés, à  la Parisienne. Fish Filets Poached in White Wine; Cream and Egg Yolk Sauce 211
0
Filets de Poisson Pochés au Vin Blanc. Fish Filets Poached in White Wine 208
0
Filets de Sole Farcis. Stuffed Fish Filets 216
0
Flamiche - Quiche aux Poireaux. Leek Quiche 151
0
Flan des Isles. Pineapple Custard, Unmolded - a cold dessert 631
0
Foie de Veau à  la Moutarde. Liver with Mustard, Herbs, and Bread Crumbs 407
0
Foie de Veau Sauté. Sautéed Calf’s Liver 405
0
Foies de Volaille en Aspic. Chicken Livers in Aspic 548
0
Fondant au Chocolat. Chocolate Mousse - a cold dessert 604
0
Fonds Blanc de Volaille. White Poultry Stock 109
0
Fonds Blanc. White Stock - Veal Stock 109
0
Fonds Brun de Volaille. Brown Poultry Stock 110
0
Fonds Brun. Brown Stock 110
0
Fonds de Cuisine Simple. Simple Meat Stock 107
0
Fonds d’Artichauts au Beurre. Buttered Artichoke Bottoms, whole 431
0
Fonds d’Artichauts au Gratin. Stuffed Artichoke Bottoms au Gratin 433
0
Fonds d’Artichauts à  Blanc. Cooked Artichoke Bottoms - Preliminary Cooking 430
0
Fonds d’Artichauts à  la Crème. Creamed Artichoke Bottoms 432
0
Fonds d’Artichauts à  la Grecque. Artichoke Bottoms à  la Grecque 538
0
Fonds d’Artichauts Mirepoix. Buttered Artichoke Bottoms with Diced Vegetables 432
0
Fonds d’Artichauts Mornay. Artichoke Bottoms Gratinéed with Cheese Sauce 433
0
Fondue au Gruyère. Cream Filling with Swiss Cheese 201
0
Fondue au Gruyère. Cream Filling with Swiss Cheese and Ham 202
0
Fondue au Gruyère. Cream Filling with Swiss Cheese, Garlic and Wine Flavoring 202
0
Fondue au Gruyère. Cream Filling with Swiss Cheese, Mushrooms or Chicken Livers 202
0
Fondue de Crustacés. Cream Filling with Shellfish or Clams 202
0
Fondue de Poulet à  la Crème. Chicken Simmered with Cream and Onions 262
0
Fondue de Volaille. Cream Filling with Chicken or Turkey 203
0
Frangipane. Almond Custard Filling 591
0
Fricadelles de Veau à  la Crème. Veal Patties with Cream and Herb Sauce 373
0
Fricadelles de Veau à  la Duxelles. Veal Patties with Mushrooms 374
0
Fricadelles de Veau à  la Mentonnaise. Veal Patties with Tuna and Anchovies 375
0
Fricadelles de Veau à  la Niçoise. Veal Patties with Tomatoes, Onions, and Herbs 372
0

Publishers Information

About Mastering The Art of French Cooking, Volume 1

Publisher Web Link: http://knopf.knopfdoubleday.com/

This is the classic cookbook, in its entirety—all 524 recipes.

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.?Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;

• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;

• it adapts classical techniques, wherever possible, to modern American conveniences;

• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;

• it offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit! (http://www.randomhouse.com/)

Author Information

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