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
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Recipe Index

Recipe Page Ratingsort icon
Farce Pour Pâtés, Terrines, et Galantines. Pork and Veal Stuffing 565
0
Terrine de Porc, Veau, et Jambon. Pork and Veal Pâté with Ham 566
0
Pâté de Veau et Porc avec Gibier. Game Pâté 568
0
Pâté de Veau et Porc avec Foie. Pork and Veal Pâté with Liver 568
0
Pâté en Croûte. Pâté Baked in a Crust 569
0
Pâté de Canard en Croûte. Boned Stuffed Duck Baked in a Pastry Crust 571
0
Crème Chantilly. Lightly Beaten Cream 580
0
Pralin. Caramelized Almonds 583
0
Pulverized Macaroons 583
0
Caramel 583
0
Caramel Syrup 584
0
Un Moule Caramelisé. A Caramel-lined Mold 584
0
Glazed Orange or Lemon Peel 587
0
Crème Anglaise. Light Custard Sauce 588
0
Crème Brûlée 589
0
Crème Pâtissière. Custard Filling 590
0
Crème Saint-Honoré. Custard Filling with Beaten Egg Whites 591
0
Frangipane. Almond Custard Filling 591
0
Sauce aux Fraises. Fresh Strawberry Sauce 592
0
Sauce aux Framboises. Fresh Raspberry Sauce 592
0
Abricot. For Apricot Glaze 593
0
Gelée de Groseilles. For Red Current Glaze 594
0
Crème Plombières Pralinée. Caramel Almond Cream - a cold dessert 594
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
Bavarois à  l’Orange. Orange Bavarian Cream - a cold dessert 596
0
Bavarois au Chocolat. Chocolate Bavarian Cream 599
0
Bavarois Praliné. Almond Bavarian Cream 599
0
Bavarois aux Fruits. Strawberry or Raspberry Bavarian Cream - and other fruits 600
0
Cold Soufflés 601
0
Riz à  l’Impératrice. Bavarian Cream with Rice and Fruits - a cold dessert 601
0
Mousse à  l’Orange. Orange Mousse - a frozen dessert 603
0
Mousseline au Chocolat. Chocolate Mousse - a cold dessert 604
0
Mayonnaise au Chocolat. Chocolate Mousse - a cold dessert 604
0
Fondant au Chocolat. Chocolate Mousse - a cold dessert 604
0
Molded Mousse 605
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
Charlotte Malakoff aux Chocolat. Almond Cream with Chocolate 607
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
Crème Renversée au Caramel. Caramel Custard, Unmolded - warm or cold 610
0
Petits Pots de Crème. Cup Custards, Unmolded 611
0
Crème Sainte-Anne au Caramel. Macaroon Cup Custards, Unmolded 611
0
Diplomate. Custard with Glacéed Fruits, Unmolded - a warm or cold dessert 612
0
Pouding de Cabinet. Custard with Glacéed Fruits, Unmolded - a warm or cold dessert 612
0
Soufflé à  la Vanille. Vanilla Soufflé 614
0
Soufflé à  l’Orange. Orange Soufflé with Cointreau, Curaçao, Grand Marnier, etc. 616
0
Soufflé Rothschild. Soufflé with Glacéed Fruits and Kirsch 617
0
Soufflé au Café. Coffee Soufflé 617
0
Soufflé Praliné. Soufflé with Caramelized Almonds or Macaroons 617
0
Soufflé aux Macarons. Soufflé with Caramelized Almonds or Macaroons 617
0
Soufflé aux Amandes. Almond Soufflé 618
0
Soufflé Panaché. Half-and-Half Soufflé 618
0
Soufflé au Chocolat. Chocolate Soufflé 619
0
Soufflé Démoulé aux Macarons. Rum and Macaroon Soufflé, Unmolded - a cold dessert 620
0
Île Flottante. Caramel Almond Soufflé, Unmolded - a cold dessert 622
0
Charlotte aux Pommes. Apple Charlotte, Unmolded - a hot or cold dessert 623
0
Pommes Normande en Belle Vue. Applesauce Caramel Mold - a warm or cold dessert 624
0
Pouding Alsacien. Gratin of Sautéed Apples - a cold dessert 626
0
Aspic de Pommes. Rum-flavored Apple Aspic, Unmolded - a cold dessert 627
0
Pommes à  la Sévillane. Apples Braised in Butter, Orange Sauce - a hot or cold dessert 628
0
Oranges Glacées. Glazed Oranges - a cold dessert 629
0
Pêches Cardinal. Compote of Fresh Peaches with Raspberry Purée - a cold dessert 630
0
Poires au Gratin. Pears Baked with Macaroons - a hot or cold dessert 630
0
Flan des Isles. Pineapple Custard, Unmolded - a cold dessert 631
0
Pâte Brisée Sucrée. Sweet Short Pastry 633
0
Pâte Sablée. Sugar Crust 633
0
Galettes Sablées. Sugar Cookies 635
0
Tarte aux Pommes. Apple Tart - Warm or Cold 635
0
Tarte Normande aux Pommes. Custard Apple Tart - to be served hot 637
0
Tarte aux Poires. Pear Tart 638
0
La Tarte des Demoiselles Tatin. Upside-down Apple Tart - hot or cold 638
0
Tarte aux Abricots. Fresh Apricot Tart - warm or cold 639
0
Tarte aux Pêches. Fresh Peach Tart - warm or cold 639
0
Tarte aux Fraises. Fresh Strawberry Tart - cold 640
0
Tarte aux Poires à  la Bourdaloue. Pear and Almond Tart - tepid or cold 642
0
Tarte aux Cerises, Flambée. Cherry Tart Flambée 643
0
Tarte à  l’Ananas. Pineapple Tart 644
0
Tarte au Citron. Lemon Soufflé Tart - hot 645
0
Tarte aux Limettes. Lime Soufflé Tart - hot 645
0
Tarte au Citron et aux Amandes. Lemon and Almond Tart - cold 646
0
Tarte au Fromage Frais. Cream Cheese Tart - hot or cold 647
0
Tarte au Fromage Frais et aux Pruneaux. Cream Cheese and Prune Tart 648
0
Crêpes Fines Sucrées. Light Batter - for Crêpes Suzette 649
0
Crêpes à  la Levure. Yeast Batter - for stuffed Crêpes 649
0
Crêpes à  la Levure. Yeast Batter - for stuffed Crêpes 649
0
Crêpes Soufflées. Raised Batter - for stuffed Crêpes 650
0
Crêpes Suzette. Crêpes with Orange Butter, Flambées 650
0
Crêpes Fourrées et Flambées. Crêpes with Orange-almond Butter, Flambées 651
0
Crêpes Fourrées, Frangipane. Crêpes with Almond Butter 652
0
Gâteau de Crêpes à  la Normande. Mound of Crêpes with Apples, Flambé 653
0
Clafouti. Cherry Flan
655
0
Clafouti à  la Liqueur. Cherry Flan with Liqueur 656
0
Clafouti aux Poires. Pear Flan 656
0
Clafouti Pruneaux. Plum Flan 657
0
Clafouti aux Pommes. Apple Flan 657
0
Clafouti aux Mûres. Blackberry Flan 657
0
Clafouti aux Myrtilles. Blueberry Flan 657
0
Clafouti à  la Bourdaloue. Cherry or Pear Flan with Almonds 658
0
Pâte à  Baba et Babas. Baba Paste and Babas 658
0
Babas au Rhum. Rum Baba 660
0
Babas au Rhum, Classique. Rum Babas 661
0
Babas aux Fruits. Rum Babas with Fruit 661
0
Savarin 662
0
Savarin Chantilly 664
0
Petits Savarins. Small Savarins 665
0
Biscuits à  la Cuiller. Ladyfingers 666
0
Biscuit au Beurre. Butter Spongecake 669
0
Sucre Glace. Powdered Sugar 670
0
Glaçage à  l’Abricot. Apricot Glaze with Almonds or Glacéed Fruits 670
0
Glaçage à  la Crème ou au Chocolat. Butter-cream or Chocolate Icing 671
0
Gâteau à  l’Orange. Orange Spongecake 671
0
Gâteau Fourré à  la Crème d’Orange. Spongecake with Orange-butter Filling 672
0
Crème au Beurre à  l’Orange. Orange Butter-cream Icing 674
0
Crème au Citron. Lemon-butter Filling 676
0
Crème au Beurre au Citron. Lemon Butter-cream filling 676
0
Gâteau à  l’Orange et aux Amandes. Orange and Almond Spongecakes 676
0
Reine de Saba. Chocolate and Almond Cake 677
0
Le Marquis. Chocolate Spongecake 679
0
Crème au Beurre, Ménagère. Butter Cream I - with powdered sugar 681
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
Glaçage au Chocolat. Chocolate-butter Icing 684
0
Mousseline de Crustacés, Blanche Neige. Shellfish Mousse 564
0
Mousseline de Poisson, Blanche Neige. Fish Mousse - with Shellfish and Chaud-froid Sauce 562
0
Mousse de Saumon. Salmon Mousse 562
0
Mousse de Jambon. Ham Mousse 561
0
Mousseline de Volaille. Mousse of Chicken, Turkey, Duck, or Game 560
0
Molded Mousses. Mousses Froides - Mousselines 558
0
Boeuf Mode en Gelée. Cold Braised Beef in Aspic 556
0
Volailles en Escabèche. Cold Fowl in Lemon Jelly 554
0
Crabe ou Homard en Chaud-froid, Blanche Neige. Crab or Lobster in Chaud-froid 553
0
Suprêmes et Mousse de Volaille en Chaud-froid. Breasts of Chicken and Mousse of Chicken in Chaud-froid 552
0
Suprêmes de Volaille en Chaud-froid à  l’Ecossaise. Breast of Chicken in Chaud-froid with Diced Vegetables 552
0
Suprêmes de Volaille en Chaud-froid, Blanche Neige. Breast of Chicken in Chaud-froid 551
0
Poulet en Gelée à  l’Estragon. Chicken Tarragon in Aspic 549
0
Homard, Crabe, ou Crevettes en Aspic. Lobster, Crab, or Shrimp in Aspic 549
0
Foies de Volaille en Aspic. Chicken Livers in Aspic 548
0
Oeufs en Gelée. Poached Eggs in Aspic 547
0
Salade à  la d’Argenson. Rice or Potato and Beet Salad 543
0
Salade de Boeuf à  la Parisienne. Cold Beef and Potato Salad 543
0
Salade Niçoise. Mediterranean Combination Salad 542
0
Pommes de Terre à  l’Huile. French Potato Salad - sliced potatoes in oil and vinegar dressing 541
0
Céleri-Rave Rémoulade. Celery Root in Mustard Sauce 540
0
Poivrons à  la Grecque. Red or Green Bell Peppers à  la Grecque 540
0
Oignons à  la Grecque. Onions à  la Grecque 539
0
Poireaux à  la Grecque. Leeks à  la Grecque 539
0
Fenouil à  la Grecque. Fennel à  la Grecque 539
0
Endives à  la Grecque. Endive à  la Grecque 539
0
Aubergines à  la Grecque. Eggplant à  la Grecque 539
0
Concombres à  la Grecque. Cucumbers à  la Grecque 538
0
Céleri à  la Grecque. Celery à  la Grecque 538
0
Fonds d’Artichauts à  la Grecque. Artichoke Bottoms à  la Grecque 538
0
Champignons à  la Grecque. Mushrooms à  la Grecque 537
0
Légumes à  la Grecque. Vegetables Cooked in Aromatic Broth 536
0
Wild Rice 535
0
Packaged Precooked Rice 535
0
Patented Parboiled Rice 534
0
Riz en Couronne. Rice Ring 534
0
Risotto - Pilaf - Pilau. Risotto - Braised Rice 532
0
Salades de Riz. Rice Salads 532
0
Riz a l’Orientale. Vegetarian Rice Bowl 531
0
Riz Duxelles. Buttered Rice with Mushrooms 531
0
Riz à  l‘Indienne - Riz à  la Vapeur. Steamed Rice 529
0
Pommes de Terre Sautées en Dés. Diced Potatoes Sautéed in Butter 528
0
Pommes de Terre Parisiennes. Potato Balls Sautéed in Butter 528
0
Pommes de Terre Château. Potatoes Sautéed in Butter 526
0
Pommes de Terre pour Garniture. Potatoes Sautéed in Butter 526
0
Pommes de Terre Sautées. Potatoes Sautéed in Butter 526
0
Gratin de Pommes de Terre Provençal. Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs, and Garlic 525
0
Gratin de Pommes de Terre Crécy. Scalloped Potatoes and Carrots with Cream 525
0
Gratin Jurassien. Scalloped Potatoes with Heavy Cream and Cheese 524
0
Gratin Savoyard. Scalloped Potatoes with Meat Stock and Cheese 524
0
Gratin Dauphinois. Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic 523
0
Crêpes de Pommes de Terre. Grated Potato Panckes 521
0
Purée de Pommes de Terre à  l’Ail. Garlic Mashed Potatoes 520
0
Marrons Braisés. Whole Braised Chestnuts 519
0
Purée de Marrons. Chestnut Purée 518
0
Canned Mushrooms 517
0
Champignons Farcis. Stuffed Mushrooms 516
0
Duxelles. Mushroom Duxelles - Minced Mushrooms Sautéed in Butter 515
0
Champignons Sautés, Sauce Madère. Sautéed Mushrooms in Brown Madeira Sauce 515
0
Champignons Sautés à  la Crème. Creamed Mushrooms 514
0
Champignons Sautés à  la Bordelaise. Mushrooms Sautéed with Shallots, Garlic, and Herbs 513
0
Champignons Sautés au Beurre. Sautéed Mushrooms 513
0
Champignons Grillés. Broiled Mushroom Caps 512
0
Fumet de Champignons. Mushroom Essence 512
0
Champignons à  Blanc. Stewed Mushrooms 511
0
Tomates Farcies Duxelles. Tomatoes Stuffed with Mushrooms 508
0
Tomates à  la Provençale. Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic 507
0
Tomates Grillées au Four. Whole Baked Tomatoes 506
0
Ratatouille. Eggplant Casserole - with Tomatoes, Onions, Peppers, and Zucchini 503
0
Aubergines Farcies Duxelles. Eggplant Stuffed with Mushrooms 501
0
Concombres à  la Mornay. Cucumbers with Cheese Sauce 501
0
Concombres aux Champignons et à  la Crème. Creamed Cucumbers with Mushrooms 501
0
Concombres à  la Crème. Creamed Cucumbers 500
0
Concombres Persillés. Parslied Cucumbers 500
0
Concombres au Beurre. Baked Cucumbers 499
0
Choucroute Garnie. Sauerkraut Garnished with Meat 499
0
Choucroute Braisée à  l’Alsacienne. Braised Sauerkraut 498
0
Chou Rouge à  la Limousine. Braised Red Cabbage with Red Wine and Chestnuts 496
0
Poireaux à  la Mornay, Gratinés. Leeks Browned with Cheese Sauce 496
0
Poireaux Gratinés au Fromage. Leeks Browned with Cheese 496
0
Poireaux Braisés au Beurre. Braised Leeks 495
0
Endives Gratinées. Endives Gratinéed with Cheese 494
0
Endives à  la Flamande. Braised Belgian Endive 493
0
Céleri-Rave Braisé. Braised Celeriac - Celery Root 492
0
Cold Braised Celery 492
0
Céleris Braisés. Braised Celery 491
0
Laitues Braisées. Braised Lettuce 489
0
Navets à  la Champenoise. Turnip Casserole 488
0
Navets Glacés à  Brun. Glazed Turnips 488
0
Purée de Navets Parmentier. Turnip and Potato Purée 487
0
Navets Persillés. Parslied Turnips 487
0
Navets à  l’Étuvée. Turnips Braised in Butter 486
0
Soubise. Braised Rice and Onions 485
0
Canned Onions 484
0
Petits Oignons en Garniture. Vegetable Mixtures 484
0
Petits Oignons Persillés. Parslied Onions 484
0
Oignons Glacés à  Brun. Brown-braised Onions 483
0
Petits Oignons à  la Crème. Creamed Onions 482
0
Petits Oignons Persillés. Parslied Onions 482
0
Oignons Glacés à  Blanc. White-braised Onions - Glazed Onions 481
0
Carottes à  la Concierge. Casserole of Creamed Carrots with Onions and Garlic 480
0
Carottes Vichy. Carrots Vichy 479
0
Carottes Glacées. Glazed Carrots 479
0
Carottes à  la Forestière. Braised Carrots with Artichoke Bottoms and Mushrooms 478
0
Carottes à  la Crème. Creamed Carrots 478
0
Carottes aux Fines Herbes. Braised Carrots with Herbs 477
0
Carottes Étuvées au Beurre. Carrots Braised in Butter 477
0
Frozen Spinach 475
0
Épinards à  la Basquaise. Gratin of Spinach and Sliced Potatoes with Anchovies 474
0
Timbales d‘Épinards. Spinach Mold 474
0
Petites Crêpes d’Épinards. Spinach Pancakes 474
0
Épinards en Surprise. Spinach Hidden under a Giant Crêpe 473
0
Épinards à  la Mornay, Gratinés. Spinach Gratinéed with Cheese Sauce 472
0
Canapés aux Épinards. Spinach and Cheese Canapés 472
0
Épinards Gratinés au Fromage. Spinach Gratinéed with Cheese 471
0
Épinards à  la Crème. Spinach Braised in Cream - Creamed Spinach 471
0
Épinards au Jus. Spinach Braised in Stock 470
0
Épinards au Jambon. Spinach with Ham 470
0
Épinards Étuvés au Beurre. Spinach Braised in Butter - Buttered Spinach 470
0
Purée d’Épinards Simple. Cooked Chopped Spinach - Purée of Spinach 469
0
Épinards Blanches. Blanched, Chopped Spinach - Preliminary Cooking 468
0
Canned Peas 467
0
Frozen Peas 466
0
Petits Pois Frais à  la Français. Peas Braised with Lettuce and Onions - for medium sized, tender, fresh peas 465
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