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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Recipesort icon Page Rating
Fricadelles d’Agneau. Lamb Patties 348
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Fricassée de Poulet au Paprika. Chicken Fricassee with Paprika Sauce 262
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Fricassée de Poulet à  l’Ancienne. Old Fashioned Chicken Fricassee with Wine-flavored Cream Sauce, Onions, and Mushrooms 258
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Fricassée de Poulet à  l’Estragon. Chicken Fricassee with Tarragon Sauce 262
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Fricassée de Poulet à  l’Indienne. Chicken Fricassee with Curry Sauce 261
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Frittons. Goose Cracklings 282
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Frozen Artichoke Hearts 434
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Frozen Brussels Sprouts 454
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Frozen Green or Wax Beans 449
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Frozen Peas 466
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Frozen Spinach 475
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Fumet de Champignons. Mushroom Essence 512
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Fumet de Poisson au Vin Blanc. White-wine Fish Stock 114
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Galettes au Camembert. Camembert Biscuits 198
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Galettes au Fromage. Cheese Wafers 197
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Galettes au Roquefort. Roquefort Cheese Biscuits 197
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Galettes Sablées. Sugar Cookies 635
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Garnishing for Onion Soup 44
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Gâteau à  l’Orange et aux Amandes. Orange and Almond Spongecakes 676
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Gâteau à  l’Orange. Orange Spongecake 671
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Gâteau de Crêpes à  la Florentine. Mound of French Pancakes filled with Cream Cheese, Spinach, and Mushrooms 193
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Gâteau de Crêpes à  la Normande. Mound of Crêpes with Apples, Flambé 653
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Gâteau Fourré à  la Crème d’Orange. Spongecake with Orange-butter Filling 672
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Gelée de Groseilles. For Red Current Glaze 594
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Gelée. Homemade Jellied Stock 112
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Gigot à  la Moutarde. Herbal Mustard Coating for Roast Lamb 335
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Gigot à  l’Anglaise. Boiled Leg of Lamb with Onion, Caper, or Tomato Sauce 342
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Gigot en Chevreuil. Leg of Lamb or Mutton in Red Wine 341
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Gigot ou Épaule de Pré-salé Braise (aux Haricots). Braised Leg or Shoulder of Lamb - with Beans 338
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Gigot ou Épaule de Pré-salé, Farci. Stuffed Leg or Shoulder of Lamb 335
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Glaçage au Chocolat. Chocolate-butter Icing 684
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Glaçage à  la Crème ou au Chocolat. Butter-cream or Chocolate Icing 671
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Glaçage à  l’Abricot. Apricot Glaze with Almonds or Glacéed Fruits 670
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Glace de Viande. Meat Glaze 110
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Glazed Orange or Lemon Peel 587
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Gnocchi de Pommes de Terre. Potato Gnocchi 181
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Gnocchi de Semoule avec Pâte à  Choux - Patalina. Semolina Gnocchi 183
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Gnocchi Gratinés au Fromage. Gnocchi Baked with Cheese 182
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Gnocchi Mornay. Gnocchi Baked with Cheese Sauce 182
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Gogot de Pré-salé Rȏti. Roast Leg of Lamb 332
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Goose Fat 282
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Goose Stock 282
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Gratin aux Fruits de Mer. Gratin of Creamed Salmon or other Fish 156
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Gratin Dauphinois. Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic 523
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Gratin de Cervelles 157
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Gratin de Poireaux. Gratin of Leeks with Ham 155
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Gratin de Pommes de Terre aux Anchois. Gratin of Potatoes, Onions, and Anchovies 154
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Gratin de Pommes de Terre Crécy. Scalloped Potatoes and Carrots with Cream 525
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Gratin de Pommes de Terre et Saucisson. Gratin of Potaotes, Onions, and Sausages 155
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Gratin de Pommes de Terre Provençal. Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs, and Garlic 525
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Gratin de Quenelles de Poisson. Quenelles Gratinéed in White Wine Sauce 188
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Gratin de Ris de Veau 157
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Gratin de Volaille 157
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Gratin d’Endives. Gratin of Endive and Ham 156
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Gratin Jurassien. Scalloped Potatoes with Heavy Cream and Cheese 524
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Gratin Savoyard. Scalloped Potatoes with Meat Stock and Cheese 524
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Grattons. Goose Cracklings 282
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Haricots Mange-Tout à  l’Étuvée. Wax Beans Braised with Onions, Lettuce, and Cream 448
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Haricots Verts à  la Crème. Creamed Green Beans I 445
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Haricots Verts à  la Maître d’Hôtel. Buttered Green Beans II - with Lemon Juice and Persley 444
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Haricots Verts à  la Provençale. Green Beans with Tomatoes, Garlic, and Herbs 447
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Haricots Verts à  l’Anglaise. Buttered Green Beans I 444
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Haricots Verts Blanches. Balnched Green Beans - Preliminary Cooking 443
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Haricots Verts Gratinés, à  la Mornay. Green Beans Gratinéed with Cheese Sauce 446
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Haricots Verts, Sauce Crème. Creamed Green Beans II 445
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Hollandaise avec Blancs d’Oeufs. Hollandaise with Beaten Egg Whites 83
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Hollandaise Sauce made in the Electric Blender 81
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Homard aux Aromates. Lobster Steamed in Wine with Herb Sauce 223
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Homard à  l’Américaine. Lobster Simmered with Wine, Tomatoes, Garlic, and Herbs 223
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Homard Thermidor. Lobster Thermidor - Grantinéed in its shell 221
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Homard, Crabe, ou Crevettes en Aspic. Lobster, Crab, or Shrimp in Aspic 549
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Île Flottante. Caramel Almond Soufflé, Unmolded - a cold dessert 622
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Jambon Braisé au Madère. Ham Braised in Madeira Wine 393
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Jambon Braisé Morvandelle. Ham Braised in Wine - Cream and Mushroom Sauce 391
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Jambon Farci en Croûte. Stuffed Ham Baked in a Pastry Crust 395
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Jambon Farci et Braisé. Braised Ham with Mushroom Stuffing 394
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Jus Lié. Starch-thickened Brown Sauce 70
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La Tarte des Demoiselles Tatin. Upside-down Apple Tart - hot or cold 638
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Laitues Braisées. Braised Lettuce 489
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Lamb Shanks 348
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Le Marquis. Chocolate Spongecake 679
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Légumes à  la Grecque. Vegetables Cooked in Aromatic Broth 536
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L’Omelette Brouillée. Scrambled Omelette 129
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L’Omelette Roulée. Rolled Omelette 132
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Marinade, for Filet of Beef 306
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Marrons Braisés. Whole Braised Chestnuts 519
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Mayonnaise 86
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Mayonnaise au Chocolat. Chocolate Mousse - a cold dessert 604
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Mayonnaise aux Fines Herbes. Mayonnaise with Green Herbs 89
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Mayonnaise Collée. Gelatin Mayonnaise - for Decorating Cold Dishes 91
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Mayonnaise Verte. Green Herbal Mayonnaise 89
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Method for making Crêpes 191
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Molded Mousse 605
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Molded Mousses. Mousses Froides - Mousselines 558
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Mouclades. Sauced Mussels Served in Scallop Shells 230
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Moules au Beurre d’Escargot. Mussels on the Half Shell, Gratinéed 228
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Moules à  la Béarnaise. Sauced Mussels Served in Scallop Shells 230
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Moules à  la Marinière 1. Fresh Mussels Steamed Open in Wine and Flavorings 227
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Moules à  la Marinière 2. Mussels Steamed with Wine, Flavorings, and Bread Crumbs 228
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Moules à  la Poulette. Sauced Mussels Served in Scallop Shells 230
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Moules à  la Provençale. Mussels on the Half Shell, Gratinéed 228
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Moules en Sauce. Sauced Mussels Served in Scallop Shells 230
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Moussaka. Lamb and Eggplant Mold 349
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Mousse à  l’Orange. Orange Mousse - a frozen dessert 603
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Mousse de Foies de Volaille. Chicken Liver Mousse 559
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Mousse de Jambon. Ham Mousse 561
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Mousse de Saumon. Salmon Mousse 562
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Mousseline au Chocolat. Chocolate Mousse - a cold dessert 604
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Mousseline de Crustacés, Blanche Neige. Shellfish Mousse 564
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Mousseline de Poisson, Blanche Neige. Fish Mousse - with Shellfish and Chaud-froid Sauce 562
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Mousseline de Volaille. Mousse of Chicken, Turkey, Duck, or Game 560
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Navarin Printanier. Lamb Stew with Spring Vegetables 345
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Navets à  la Champenoise. Turnip Casserole 488
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Navets à  l’Étuvée. Turnips Braised in Butter 486
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Navets Glacés à  Brun. Glazed Turnips 488
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Navets Persillés. Parslied Turnips 487
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Oeufs à  la Bourguignonne. Eggs Poached in Red Wine 121
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Oeufs à  la Fondue de Fromage. Poached Eggs on Canapés with Cheese Fondue Sauce 118
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Oeufs Brouillés. Scrambled Eggs 125
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Oeufs en Cocotte. Eggs Baked in Ramekins 123
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Oeufs en Croustades à  la Béarnaise. Poached Eggs and Mushrooms, Béarnaise Sauce 120
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Oeufs en Croustades. Poached Eggs on Canapés, Artichokes Bottoms, Mushroom Caps, or in Pastry Shells 118
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Oeufs en Gelée. Poached Eggs in Aspic 547
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Oeufs en Gelée. Poached Eggs in Aspic 547
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Oeufs Mollets. Six-minute Boiled Eggs 118
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Oeufs Pochés. Poached Eggs 116
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Oeufs sur Canapés. Poached Eggs on Canapés, Artichokes Bottoms, Mushroom Caps, or in Pastry Shells 118
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Oeufs sur le Plat - Oeufs Miroir. Shirred Eggs 122
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Oie Braisée aux Marrons. Braised Goose with Chestnut and Sausage Stuffing 285
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Oie Rôtie aux Pruneaux. Roast Goose with Prune and Foie Gras Stuffing 283
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Oignons à  la Grecque. Onions à  la Grecque 539
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Oignons Glacés à  Blanc. White-braised Onions - Glazed Onions 481
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Oignons Glacés à  Brun. Brown-braised Onions 483
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Omelette 126
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Omelettes Gratinées à  la Tomate. Tomato-filled Omelettes Gratinéed with Cream and Cheese 136
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Oranges Glacées. Glazed Oranges - a cold dessert 629
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Packaged Precooked Rice 535
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Pain de Veau. Veal Loaf 375
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Pâta à  Choux. Cream Puff Paste 175
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Pâte à  Baba et Babas. Baba Paste and Babas 658
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Pâte à  Crêpes. Crêpes Batter 191
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Pâte Brisée Sucrée. Sweet Short Pastry 633
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Pâte Brisée. Short Paste, Pastry Dough, Pie Crust 139
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Pâté de Canard en Croûte. Boned Stuffed Duck Baked in a Pastry Crust 571
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Pâté de Veau et Porc avec Foie. Pork and Veal Pâté with Liver 568
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Pâté de Veau et Porc avec Gibier. Game Pâté 568
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Pâté en Croûte. Pâté Baked in a Crust 569
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Pâte Sablée. Sugar Crust 633
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Patented Parboiled Rice 534
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Paupiettes de Boeuf. Braised Stuffed Beef Rolls 318
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Pêches Cardinal. Compote of Fresh Peaches with Raspberry Purée - a cold dessert 630
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Petites Ballotines de Boeuf. Braised Stuffed Beef Rolls 318
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Petites Crêpes d’Épinards. Spinach Pancakes 474
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Petits Chaussons au Roquefort. Pastry Turnovers with Roquefort Cheese 204
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Petits Choux au Fromage. Cheese Puffs 181
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Petits Oignons à  la Crème. Creamed Onions 482
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Petits Oignons en Garniture. Vegetable Mixtures 484
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Petits Oignons Persillés. Parslied Onions 484
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Petits Oignons Persillés. Parslied Onions 482
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Petits Pois aux Oignons. Buttered Peas with Onions 464
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Petits Pois Étuvés au Beurre. Buttered Peas II - for large but tender fresh green peas 463
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Petits Pois Frais à  la Français. Peas Braised with Lettuce and Onions - for medium sized, tender, fresh peas 465
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Petits Pois Frais à  l’Anglaise. Buttered Peas I - for very tender, sweet, fresh, green peas 462
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Petits Pots de Crème. Cup Custards, Unmolded 611
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Petits Savarins. Small Savarins 665
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Pièce de Boeuf à  la Cuillère. Minced Braised Beef Served in a Beef Shell 313
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Pilaf de Moules. Sauced Mussels in a Rice Ring 231
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Pilaf de Mouton à  la Catalane. Lamb or Mutton Stew with Rice, Onions, and Tomatoes 348
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Pipérade. Open-faced Omelette Garnished with Onions, Peppers, Tomatoes, and Ham 137
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Pissaladière Niçoise. Onion Tart with Anchovies and Black Olives 151
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Pointes d’Asperges au Beurre. Buttered Asparagus Tips 438
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Poireaux à  la Grecque. Leeks à  la Grecque 539
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Poireaux à  la Mornay, Gratinés. Leeks Browned with Cheese Sauce 496
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Poireaux Braisés au Beurre. Braised Leeks 495
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Poireaux Gratinés au Fromage. Leeks Browned with Cheese 496
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Poires au Gratin. Pears Baked with Macaroons - a hot or cold dessert 630
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Pois Frais en Braisage. Buttered Peas III - for large, rather tough, fresh green peas 464
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Poivrons à  la Grecque. Red or Green Bell Peppers à  la Grecque 540
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Pommes à  la Sévillane. Apples Braised in Butter, Orange Sauce - a hot or cold dessert 628
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Pommes de Terre à  l’Huile. French Potato Salad - sliced potatoes in oil and vinegar dressing 541
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Pommes de Terre Château. Potatoes Sautéed in Butter 526
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Pommes de Terre Parisiennes. Potato Balls Sautéed in Butter 528
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Pommes de Terre pour Garniture. Potatoes Sautéed in Butter 526
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Pommes de Terre Sautées en Dés. Diced Potatoes Sautéed in Butter 528
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Pommes de Terre Sautées. Potatoes Sautéed in Butter 526
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Pommes Normande en Belle Vue. Applesauce Caramel Mold - a warm or cold dessert 624
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Porc Braisé aux Choux Rouges. Pork Braised with Red Cabbage 384
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Porc Braisé avec Choucroute. Pork Braised with Sauerkraut 385
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Porc Sylvie. Pork Stuffed with Cheese 385
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Porc, Marinade au Vin. Wine Marinade 377
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Porc, Marinade Sèche. Salt Marinade with Herbs and Spices 376
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Porc, Marinade Simple. Lemon Juice and Herb Marinade 376
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Porc, Sauce Moutarde à  la Normande. Pork, Mustard Sauce with Cream 382
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Pot-au-Feu. Boiled Beef with Pork, Chicken, Sausage, and Vegetables 306
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Potage au Cresson. Water-cress Soup 38
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Potage Crème de Cresson. Cream of Water-cress Soup 41
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Potage Crème d’Epinards 43
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Potage Crème d’Orseille or Potage Germiny. Cream of Sorrel Soup 42
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Potage Parmentier. Leek or Onion and Potato Soup 37
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Potage Velouté aux Champignons. Cream of Mushroom Soup 40
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Potée Normande. Boiled Beef with Pork, Chicken, Sausage, and Vegetables 306
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Pouding Alsacien. Gratin of Sautéed Apples - a cold dessert 626
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Pouding de Cabinet. Custard with Glacéed Fruits, Unmolded - a warm or cold dessert 612
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Poulet au Porto. Roast Chicken Steeped with Port Wine, Cream, and Mushrooms 245
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Poulet à  la Broche. Spit-roasted Chicken 242
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Poulet en Cocotte Bonne Femme. Casserole-roasted Chicken with Bacon, Onions and Potatoes 252
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Poulet en Gelée à  l’Estragon. Chicken Tarragon in Aspic 549
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Poulet Poêlé à  l’Estragon. Casserole-roasted Chicken with Tarragon 249
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Poulet Rôti à  la Normande. Roast Chicken Basted with Cream, Herb and Giblet Stuffing 243
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Poulet Rôti. Roast Chicken 240
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Poulet Sauté aux Herbes de Provence. Chicken Sautéed with Herbs and Garlic, Egg Yolk and Butter Sauce 257
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Poulet Sauté à  la Crème. Deglazing Sauce with Cream 256
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Poulet Sauté Chasseur. Tomato and Mushroom Sauce 256
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Poulet Sauté. Sautéed Chicken 254
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Poulets Grillés à  la Diable. Chicken Broiled with Mustard, Herbs, and Bread Crumbs 265
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Pralin. Caramelized Almonds 583
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Pulverized Macaroons 583
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Purée de Marrons. Chestnut Purée 518
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Purée de Navets Parmentier. Turnip and Potato Purée 487
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Purée de Pommes de Terre à  l’Ail. Garlic Mashed Potatoes 520
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Purée d’Épinards Simple. Cooked Chopped Spinach - Purée of Spinach 469
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Quartiers de Fonds d’Artichauts au Beurre. Buttered Artichoke Bottoms, Quartered 431
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Quenelles aux Huîtres. Fish Quenelles with Oysters 189
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Quenelles de Crustacés. Shrimp, Lobster, or Crab Quenelles 189
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Quenelles de Poisson. Fish Quenelles 185
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Quenelles de Saumon. Salmon Quenelles 189
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Quenelles de Veau-Quenelles de Volaille. Veal, Chicken, or Turkey Quenelles 189
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Quiche au Camembert. Camembert Cheese Quiche 148
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Quiche au Fromage de Gruyére. Swiss Cheese Quiche 147
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Quiche au Roquefort. Roguefort Cheese Quiche 148
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Quiche aux Champignons. Mushroom Quiche 152
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Quiche aux Endives. Endive Quiche 152
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Quiche aux Épinards. Spinach Quiche 153
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Quiche aux Fruits de Mer. Shrimp, Crab, or Lobster Quiche 149
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Quiche aux Oignons. Onion Quiche 150
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Quiche à  la Tomate, Niçoise. Fresh Tomato Quiche with Anchovies and Olives 148
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Quiche Lorraine. Cream and Bacon Quiche 147
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Râpée Morvandelle. Gratin of Shredded Potatoes with Ham and Eggs and Onions 153
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Ratatouille. Eggplant Casserole - with Tomatoes, Onions, Peppers, and Zucchini 503
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Reine de Saba. Chocolate and Almond Cake 677
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Ris de Veau au Gratin. Sweetbreads au Gratin 413
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Ris de Veau à  la Crème et aux Champignons. Creamed Sweetbreads with Mushrooms 412
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Ris de Veau à  la Crème. Creamed Sweetbreads 412
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Ris de Veau à  la Maréchale. Creamed Sweetbreads 412
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Ris de Veau Braisés à  l’Italienne. Braised Sweetbreads with Brown Mushroom Sauce 411
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Ris de Veau Braisés. Braised Sweetbreads 409
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Risotto - Pilaf - Pilau. Risotto - Braised Rice 532
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Riz a l’Orientale. Vegetarian Rice Bowl 531
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Riz à  l‘Indienne - Riz à  la Vapeur. Steamed Rice 529
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Riz à  l’Impératrice. Bavarian Cream with Rice and Fruits - a cold dessert 601
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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