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Product Identifiers
PublisherKnopf Doubleday Publishing Group
ISBN-100375404317
ISBN-139780375404313
eBay Product ID (ePID)646034
Product Key Features
Book TitleJulia and Jacques Cooking at Home : a Cookbook
Number of Pages448 Pages
LanguageEnglish
TopicIndividual Chefs & Restaurants, Regional & Ethnic / French, Courses & Dishes / General
Publication Year1999
IllustratorYes
GenreCooking
AuthorJacques Pepin, Julia Child
FormatHardcover
Dimensions
Item Height1.1 in
Item Weight64.1 Oz
Item Length11.1 in
Item Width9.3 in
Additional Product Features
Intended AudienceTrade
LCCN98-032418
Reviews"Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor." --Alice Waters, Chez Panisse "Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine." --Emeril Lagasse, Emeril's Restaurant "Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all." --Thomas Keller, The French Laundry "Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit." --Mimi Sheraton
Dewey Edition21
Dewey Decimal641.5944
SynopsisIn Julia and Jacques Cooking at Home , two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques P pin are synonymous with good food, and in these pages 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 are carefully spelled-out recipes flanked by Julia's and Jacques's comments--the accumulated wisdom of two lifetimes 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 gravlax to your own sausage in brioche and a country p t - Soups: from New England chicken chowder and onion soup gratin e 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 souffl s - Salads and Sandwiches: basic green and near-Ni oise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat - Potatoes: baked, mashed, hash-browned, scalloped, souffl d, and French-fried - Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, saut ed, braised, glazed, and gratin ed - 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 meuni re 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: cr me 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, 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., Two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques Pépin are synonymous with good food, and in these pages 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 are carefully spelled-out recipes flanked by Julia's and Jacques's comments--the accumulated wisdom of two lifetimes 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 gravlax to your own sausage in brioche and a country p'té - 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, 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., Two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques Pepin are synonymous with good food, and in these pages 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 are carefully spelled-out recipes flanked by Julia's and Jacques's comments-the accumulated wisdom of two lifetimes 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 gravlax to your own sausage in brioche and a country p te . Soups- from New England chicken chowder and onion soup gratinee 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 souffles .Salads and Sandwiches- basic green and near-Ni oise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat .Potatoes- baked, mashed, hash-browned, scalloped, souffled, and French-fried .Vegetables- the favorites from artichokes to tomatoes, blanched, steamed, sauteed, braised, glazed, and gratineed .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 meuni re 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- cr me 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, 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.
LC Classification NumberTX719.C373 1999
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 02. Apr. 2017
Cooking with Julia Child and Jacques Pepin at home
This cookbook is great! It is very easy to understand. It is very basic using easily obtainable ingredients. The photos are very specific and up close. An additional fun element is side by side comments from Julia and Jacques. They each explain their techniques and their preferences for the recipe at hand. Some of it is reminiscent of sibling rivalry. Very entertaining. This is the companion book to the PBS series Julia and Jacques Cooking At Home which also is very worth your while if you enjoy cooking. Both are highly recommended.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 22. Jan. 2020
A Superb Cooking Duo.
In the late 90’s I used to watch the show that this book was based on. It singlehandedly began my journey in the culinary world. This recipe book is only missing the war on white pepper vs black pepper and wether to cook a roux for 2 minutes or use it right away. The marginal quips, tips, and stories make you feel like Julia and Jacques are walking you through each of the recipes.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 30. Sep. 2017
Best of both
This book has side by input on recipes with their unique differences shared in spirited way . Each shares the why of how they do it. Even making hamburgers! I love it ! And hope to learn a lot from both these talented chefs .Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 10. Feb. 2021
Great find!
Not only a great book but seems to be autographed by both authors- a great plus value!Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 13. Apr. 2020
Wonderful Cookbook! Great explanation on how to prepare dishes.
Awesome sauce! This is a great cook book by two Master Chefs of all time!Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 03. Mär. 2022
Same as the show which is why I purchased it!
The book was in great shape and arrived on schedule. The recipes and especially the clear concise photos are wonderful! Cannot wait to try them!Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 13. Mai. 2023
Very inspiring
This was even better than I thought. I absolutely love the thoughts that each on had and each one’s technique input. This will be one of my cherished.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 07. Jun. 2017
Great book
Great recipes, and it's a heavy book, great quality, great contentBestätigter Kauf: JaArtikelzustand: Gebraucht
- 05. Jan. 2021
Culinary gods
Love jacques Pepin and Julia child. Had fun looking at the recipes and the beautiful photos. Cant wait to actually try out the recipes in this cookbook.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 16. Mai. 2018
Short on technique and pictures
For Julia and Jacques fans, it’s nice to read the two cooks’ differing views on food preparation. But if you have any of their other cookbooks, the recipes in this cookbook (with far better explanations on how to make the dish and accompanying pictures) are far better.Bestätigter Kauf: JaArtikelzustand: Gebraucht
