Julia and Jacques cooking at home

Book Cover
Average Rating
Publisher:
Alfred Knopf,
Pub. Date:
1999.
Language:
English
Description
In 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 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 pâté * 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.
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ISBN:
9780375404313
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Grouping Information

Grouped Work ID 05fe8b7f-7f49-3d06-c6ea-cc36f5e25a63
Grouping Title julia and jacques cooking at home
Grouping Author child julia
Grouping Category book
Last Grouping Update 2018-09-01 04:57:08AM
Last Indexed 2018-09-20 04:55:21AM

Solr Details

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accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Nussbaum, David., Pépin, Jacques.
author Child, Julia.
author2-role Nussbaum, David., Pépin, Jacques.
author_display Child, Julia
available_at_aacpl Crofton Library
detailed_location_aacpl Crofton Library - Nonfiction
display_description
format_aacpl Book
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id 05fe8b7f-7f49-3d06-c6ea-cc36f5e25a63
isbn 9780375404313
item_details ils:a153808|31997027538248|Crofton Library - Nonfiction|641.5944 C|||1|false|false|||||On Shelf|Aug 19, 2018|CRO||
itype_aacpl Adult Nonfiction
last_indexed 2018-09-20T08:55:21.508Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_aacpl 641.5944 C
owning_library_aacpl Anne Arundel County Public Library
owning_location_aacpl Crofton Library
primary_isbn 9780375404313
publishDate 1999
record_details ils:a153808|Book|Books||English|Alfred Knopf,|1999.|430 p. : col. ill. ; 29 cm.
recordtype grouped_work
scoping_details_aacpl
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:a153808 31997027538248 On Shelf On Shelf false true true false false true
subject_facet Child, Julia, Cooking, French, Pépin, Jacques
title_display Julia and Jacques cooking at home
title_full Julia and Jacques cooking at home / by Julia Child and Jacques Pepin, with David Nussbaum
title_short Julia and Jacques cooking at home
topic_facet Child, Julia, Cooking, French, Pépin, Jacques