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

Recipesort icon Page Rating
Riz Duxelles. Buttered Rice with Mushrooms 531
0
Riz en Couronne. Rice Ring 534
0
Rognons de Veau à  la Bordelaise. Veal Kidneys in Red Wine Sauce with Marrow 419
0
Rognons de Veau en Casserole. Kidneys Cooked in Butter - Mustard and Parsley Sauce 417
0
Rognons de Veau Flambés. Veal Kidneys Flamed in Brandy - Cream and Mushroom Sauce 418
0
Rôti de Porc aux Choux. Casserole-roasted Pork with Cabbage 383
0
Rôti de Porc aux Navets. Casserole-roasted Pork with Turnips 383
0
Rôti de Porc Grand’ Mère. Casserole-roasted Pork with Potatoes and Onions 382
0
Rôti de Porc Poêlé. Casserole-roasted Pork 380
0
Rouille. Garlic, Pimiento, and Chili Pepper Sauce 52
0
Roulades de Boeuf. Braised Stuffed Beef Rolls 318
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 de Moules. Mussels Marinated in Oil and Herbs 229
0
Salade Niçoise. Mediterranean Combination Salad 542
0
Salades de Riz. Rice Salads 532
0
Sauce Aïoli. Provençal Garlic Mayonnaise 92
0
Sauce Alsacienne. Herbal Mayonnaise made with Soft-boiled Eggs 93
0
Sauce au Beurre. Mock Hollandaise 64
0
Sauce au Cari. Light Curry Sauce 63
0
Sauce au Porto. Brown Port-wine Sauce 75
0
Sauce Aurure. Béchamel or Velouté with Tomato Flavoring 62
0
Sauce aux Anchois. Anchovy Sauce 66
0
Sauce aux Câpres. Caper Sauce 65
0
Sauce aux Fraises. Fresh Strawberry Sauce 592
0
Sauce aux Framboises. Fresh Raspberry Sauce 592
0
Sauce à  la Crème. Fresh Cream Sauce 458
0
Sauce à  la Moutarde. Mustard Sauce 66
0
Sauce Bâtarde. Mock Hollandaise 64
0
Sauce Béarnaise. Béarnaise Sauce 84
0
Sauce Béchamel. White Sauce 57
0
Sauce Brune au Cari. Brown Curry Sauce 73
0
Sauce Brune aux Fines Herbes. Brown Herb Sauce 73
0
Sauce Brune à  l’Estragon. Brown Tarragon Sauce 73
0
Sauce Brune. Flour-based Brown Sauce 67
0
Sauce Chantilly. Hollandaise with Whipped Cream 83
0
Sauce Chasseur. Brown Mushroom Sauce with Fresh Tomatoes, Garlic, and Herbs 75
0
Sauce Chivry. Sauce à  l’Estragon. Herbal White Wine Sauce and Taragon Sauce 62
0
Sauce Choron. Tomato-Flavored Béarnaise 85
0
Sauce Colbert. Béarnaise with Meat Glaze 85
0
Sauce Crème à  la Moutarde. Cream and Mustard Sauce 406
0
Sauce de Sorges. Herbal Mayonnaise made with Soft-boiled Eggs 93
0
Sauce Diable. Peppery Brown Sauce 71
0
Sauce Duxelles. Brown Mushroom Sauce 74
0
Sauce Hollandaise. Hollandaise Sauce: Egg Yolk and Butter Sauce flavored with Lemon Juice 79
0
Sauce Madère. Brown Madeira Sauce 75
0
Sauce Maltaise. Orange-flavored Hollandaise 83
0
Sauce Mornay. Cheese Sauce 61
0
Sauce Mousseline. Hollandaise with Whipped Cream 83
0
Sauce Moutarde. Cold Mustard Sauce with Herbs 95
0
Sauce Périgueux. Brown Madeira Sauce with Truffles 75
0
Sauce Piquante. Brown Sauce with Pickles and Capers 72
0
Sauce Poivrade. Brown Game Sauce 70
0
Sauce Ragoût. Flour-based Brown Sauce with Giblets 69
0
Sauce Ravigote. Vinaigrette with Herbs, Capers, and Onion 95
0
Sauce Rémoulade. Mayonnaise with Anchovies, Pickles, Capers, and Herbs 91
0
Sauce Riviera. Green Mayonnaise with Butter or Cream Cheese, Pickles, Capers, and Anchovies 90
0
Sauce Robert. Brown Mustard Sauce 72
0
Sauce Soubise. Onion Sauce 64
0
Sauce Spéciale à  l’Ail pour Gigot. Garlic Sauce for Roast Lamb 334
0
Sauce Tartare. Hard Yolk Mayonnaise 90
0
Sauce Tomate. Tomato Sauce 76
0
Sauce Velouté. White Sauce 57
0
Sauce Venaison. Brown Sauce for Venison 70
0
Sauce Vin Blanc. Hollandaise with White-wine Fish Fumet 84
0
Sauce Vinaigrette. French Dressing 94
0
Sauté de Boeuf à  la Bourguignonne. Beef Sauté with Red Wine, Mushrooms, Bacon, and Onions 326
0
Sauté de Boeuf à  la Parisienne. Beef Sauté with Cream and Mushroom Sauce 325
0
Sauté de Boeuf à  la Provençale. Beef Sauté with Fresh Tomato Sauce, Olives, and Herbs 327
0
Sauté de Veau Marengo. Brown Veal Stew with Tomatoes and Mushrooms 360
0
Savarin 662
0
Savarin Chantilly 664
0
Shellfish Garnitures, Écrevisses 213
0
Shellfish Garnitures, Lobster 213
0
Shellfish Garnitures, Mussels 213
0
Shellfish Garnitures, Shelled Fresh Oysters 213
0
Shellfish Garnitures, Shrimp 213
0
Sole à  la Dieppoise. Fish Filets with Mussels and Shrimp 214
0
Sole à  la Nantua. Fish Filets with Écrevisses 216
0
Sole à  la Normande. Fish Filets with Shellfish and Mushrooms 215
0
Sole Bonne Femme. Fish Filets with Mushrooms 216
0
Sole Walewska. Fish Filets with Shellfish and Truffles 215
0
Soubise. Braised Rice and Onions 485
0
Souce Mousseline Sabayon. Hollandaise with Cream and White-wine Fish Fumet 84
0
Soufflé au Café. Coffee Soufflé 617
0
Soufflé au Chocolat. Chocolate Soufflé 619
0
Soufflé au Fromage. Cheese Soufflé 163
0
Soufflé aux Amandes. Almond Soufflé 618
0
Soufflé aux Blancs d’Oeufs. Cheese Soufflé with Egg Whites Only 173
0
Soufflé aux Crevettes. Shrimp Soufflé 170
0
Soufflé aux Épinards. Spinach Soufflé 165
0
Soufflé aux Macarons. Soufflé with Caramelized Almonds or Macaroons 617
0
Soufflé à  la Vanille. Vanilla Soufflé 614
0
Soufflé à  l’Orange. Orange Soufflé with Cointreau, Curaçao, Grand Marnier, etc. 616
0
Soufflé de Crabe. Crab Soufflé 170
0
Soufflé de Homard. Lobster Soufflé 170
0
Soufflé de Poisson. Fish Soufflé 168
0
Soufflé de Saumon. Salmon Soufflé 166
0
Soufflé Démoulé aux Macarons. Rum and Macaroon Soufflé, Unmolded - a cold dessert 620
0
Soufflé Démoule, Mousseline. Unmolded Soufflé 171
0
Soufflé Panaché. Half-and-Half Soufflé 618
0
Soufflé Praliné. Soufflé with Caramelized Almonds or Macaroons 617
0
Soufflé Rothschild. Soufflé with Glacéed Fruits and Kirsch 617
0
Soufflé Vendôme. Soufflé with Poached Eggs 165
0
Soupe au Pistou. Provençal Vegetable Soup with Garlic, Basil and Herbs 45
0
Soupe aux Choux-garbure. Main-course Cabbage Soup 48
0
Soupe aux Moules. Mussel Soup 231
0
Soupe à  l’Ail aux Pommes de Terre. Saffron-flavored Garlic Soup with Potatoes 48
0
Soupe à  l’Oeuf, Provençale. Garlic Soup with Poached Egg 47
0
Soupe à  l’Oignon Gratinée. Onion Soup Gratinéed with Cheese 44
0
Soupe à  l’Oignon. Onion Soup 43
0
Soupe de Poisson. Strained Fish Soup 50
0
Soupe Gratinée des Trois Gourmandes. Onion Soup Gratinéed de Luxe 45
0
Steak au Poivre. Pepper Steak with Brandy Sauce 296
0
Sucre Glace. Powdered Sugar 670
0
Suprêmes de Volaille Archiduc. Chicken Breasts with Paprika, Onions, and Cream 268
0
Suprêmes de Volaille aux Champignons. Chicken Breasts with Mushrooms and Cream 269
0
Suprêmes de Volaille à  Blanc. Breast of Chicken with Cream 268
0
Suprêmes de Volaille à  Brun. Chicken Breasts Sautéed in Butter 270
0
Suprêmes de Volaille à  la Milanaise. Chicken Breasts Rolled in Permesan and Fresh Bread Crumbs 271
0
Suprêmes de Volaille à  l’Ecossaise. Chciken Breasts with Diced Aromatic Vegetables and Cream 269
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
Suprêmes et Mousse de Volaille en Chaud-froid. Breasts of Chicken and Mousse of Chicken in Chaud-froid 552
0
Tarte au Citron et aux Amandes. Lemon and Almond Tart - cold 646
0
Tarte au Citron. Lemon Soufflé Tart - hot 645
0
Tarte au Fromage Frais et aux Pruneaux. Cream Cheese and Prune Tart 648
0
Tarte au Fromage Frais. Cream Cheese Tart - hot or cold 647
0
Tarte aux Abricots. Fresh Apricot Tart - warm or cold 639
0
Tarte aux Cerises, Flambée. Cherry Tart Flambée 643
0
Tarte aux Fraises. Fresh Strawberry Tart - cold 640
0
Tarte aux Limettes. Lime Soufflé Tart - hot 645
0
Tarte aux Pêches. Fresh Peach Tart - warm or cold 639
0
Tarte aux Poires à  la Bourdaloue. Pear and Almond Tart - tepid or cold 642
0
Tarte aux Poires. Pear Tart 638
0
Tarte aux Pommes. Apple Tart - Warm or Cold 635
0
Tarte à  l’Ananas. Pineapple Tart 644
0
Tarte Normande aux Pommes. Custard Apple Tart - to be served hot 637
0
Tartelettes. Little Pastry Shells 200
0
Terrine de Boeuf. Casserole of Beef with Wine and Vegetables - Hot or Cold 322
0
Terrine de Porc, Veau, et Jambon. Pork and Veal Pâté with Ham 566
0
Thon à  la Provençale. Tuna or Swordfish Steaks with Wine, Tomatoes, and Herbs 219
0
Timbales de Chou-Fleur. Cauliflower Mold 461
0
Timbales de Choux de Bruxelles. Brussels Sprouts Mold 454
0
Timbales de Crêpes. Molded French Pancakes with Various Fillings 195
0
Timbales de Foies de Volaille. Unmolded Chicken Liver Custards 174
0
Timbales d‘Épinards. Spinach Mold 474
0
Timbales d’Asperges. Asparagus Mold 440
0
Tomates à  la Provençale. Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic 507
0
Tomates Farcies Duxelles. Tomatoes Stuffed with Mushrooms 508
0
Tomates Grillées au Four. Whole Baked Tomatoes 506
0
Tournedos Henri IV. Filet Steaks with Artichoke Bottoms and Béarnaise Sauce 298
0
Tournedos Rossini. Filet Steaks with Fois Gras, Truffles, and Madeira Sauce 299
0
Tournedos Sauté aux Champignons. Filet Steaks with Mushroom and Madeira Sauce 297
0
Tournedos Sauté Chasseur. Filet Steaks with Mushroom and Madeira Sauce 297
0
Tranches de Jambon à  la Crème. Sautéed Ham Slices - Fresh Cream Sauce 398
0
Tranches de Jambon en Pipérade. Ham Slices Baked with Tomatoes, Onions, and Peppers 396
0
Tranches de Jambon Morvandelle. Sautéed Ham Slices - Cream and Madeira Sauce 397
0
Un Moule Caramelisé. A Caramel-lined Mold 584
0
Veau Poêlé. Casserole-roasted Veal 353
0
Veau Poȇlé à  la Matignon. Casserole-roasted Veal with Diced Vegetables 354
0
Veau Prince Orloff. Veal Gratinéed with Onions and Mushrooms 355
0
Veau Sylvie. Veal Roasted with Ham and Cheese 357
0
Vichyssoise. Cold Leek and Potato Soup 39
0
Vinaigrette à  la Crème. Sour Cream Dressing-Dill Sauce 95
0
Volailles en Escabèche. Cold Fowl in Lemon Jelly 554
0
White Chicken Stock 237
0
Wild Rice 535
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