The French Chef Cookbook

by CHILD, JULIA

• ISBN13: 9780375710063
• ISBN10: 037571006X
• Edition: 1st
• Format: Paperback
• Copyright: 2002-08-06
• Publisher: Knopf

Summary

All the recipes that Julia Child demonstrated on her first public television series,The French Chef-- the 119 shows that made Julia a household name and changed forever the way Americans cook.

Author Biography

Julia Child is a native of California and a Smith College graduate. Shortly after the appearance of the book <i>Mastering the Art of French Cooking</i> in 1961, Julia Child began appearing in the public television series <i>The French Chef</i>, which aired for many years all over the United States, and in 1978 the program <i>Julia Child & Company</i> was launched, followed the next year by <i>Julia Child & More Company</i>. In 1968 recipes from her early programs, many of which were drawn from this book, were published in <i>The French Chef Cookbook</i>. In 1975 <i>From Julia Child’s Kitchen </i>was published, followed in 1978 and 1979 by <i>Julia Child & Company</i> and <i>Julia Child & More Company</i>, based on those programs. Also based on television ser

Table of Contents

Subject Guide	xxi
Notes on Wine	xxxi
A Note on the Importance of Flour Measuring	xxxv
Chicken Breasts and Risotto	3	(3)
Vegetables the French Way	6	(4)
Veal Scallops	10	(4)
Salads	14	(4)
Chicken Livers a la Francaise	18	(3)
Roast Duck a la Orange	21	(3)
Chocolate Mousse	24	(4)
Pates	28	(3)
Aspics	31	(4)
Bouillabaisse	35	(3)
Lobster a l'Americaine	38	(3)
Entree Crepes	41	(4)
Dessert Crepes	45	(4)
Steaks and Hamburgers	49	(2)
The Potato Show	51	(3)
Fish Souffle on a Platter	54	(3)
Moussaka and Ratatouille	57	(3)
Dinner in a Pot	60	(3)
Quick-Change Pastry	63	(4)
Caramel Desserts	67	(3)
Cooking Your Goose	70	(2)
Chestnut Cookery	72	(4)
Coq au Vin	76	(3)
Cassoulet	79	(3)
Vegetable Adventures	82	(4)
Puff Pastry	86	(3)
More About Puff Pastry	89	(4)
Fish Mousselines	93	(3)
Cake for Company	96	(3)
Artichokes from Top to Bottom	99	(3)
Elegance with Eggs	102	(4)
Bavarian Cream-Cold Souffle	106	(3)
The Case for Salmon	109	(3)
Lest We Forget Broccoli and Cauliflower	112	(4)
Veal for a King	116	(3)
The Soup Show	119	(3)
Flaming Souffle	122	(2)
Small Roast Birds	124	(3)
Boeuf a la Mode	127	(3)
Timbales	130	(4)
Fish Fillets Sylvestre	134	(3)
Babas au Rhum	137	(4)
Chicken Dinner for Four in Half an Hour	141	(3)
Rognons Sautes et Flambes	144	(3)
Lobster Buffet	147	(2)
The Mushroom Show	149	(4)
Veal or Pork Dinner for Four in Half an Hour	153	(3)
Broiled Chicken Plain and Saucy	156	(4)
Lamb Stew Is French Too	160	(3)
Introducing Charlotte Malakoff	163	(3)
Hot Turkey Ballottine	166	(3)
Cold Turkey Galantine	169	(4)
Le Marquis au Chocolat	173	(4)
Vegetables for the Birds	177	(3)
French Tarts, Apple Style	180	(4)
Feasting on the Remains	184	(4)
The French Jelly Roll	188	(4)
Buche de Noel	192	(3)
Beef Gets Stewed Two Ways	195	(4)
Ham Dinner for Four in Half an Hour	199	(4)
Croissants	203	(4)
Chocolate Souffle	207	(3)
Four-in-Hand Chicken	210	(4)
Brioches	214	(3)
Veal Prince Orloff	217	(4)
Great Beginnings	221	(4)
Strawberry Tarts	225	(3)
The Shrimp Show	228	(4)
Salad Fixings	232	(3)
The Noncollapsible Cheese Souffle	235	(3)
Quiches	238	(4)
Fish Dinner for Four in Half an Hour	242	(4)
French Veal Stew	246	(4)
Improvisation	250	(3)
The Empress's Rice	253	(4)
Coquilles Saint-Jacques	257	(3)
More About Steaks	260	(4)
To Poach a Salmon	264	(4)
Invitation to Lunch	268	(3)
Boeuf Bourguignon-Beef in Red Wine	271	(4)
Your Own French Onion Soup	275	(3)
Hollandaise and Bearnaise	278	(3)
Chicken en Cocotte	281	(4)
Queen of Sheba-Reine de Saba	285	(4)
To Poach Sole Fillets	289	(4)
Chop Dinner for Four in Half an Hour	293	(3)
Filet of Beef Wellington	296	(5)
Apple Charlotte	301	(3)
More Great Beginnings	304	(3)
Roast Suckling Pig	307	(4)
More About Potatoes	311	(4)
Steak Dinner for Four in Half an Hour	315	(4)
The Endive Show	319	(5)
Saddle of Lamb	324	(4)
Napoleons-Millefeuilles	328	(4)
Paella d l'Americaine	332	(4)
Dinner Party: First Course	336	(3)
Dinner Party: Main Course	339	(4)
Dinner Party: Meringue Dessert	343	(5)
Soups	348
Quenelles	251	(104)
Genoise Cake	355	(8)
(The New Year) Croquembouche	359	(4)
Petits Fours	363	(4)
The Mayonnaise Show	367	(4)
Swordfish Dinner for Four in Half an Hour	371	(4)
Ossobuco	375	(3)
Brains and Sweetbreads	378	(4)
Asparagus from Tip to Butt	382	(4)
Operation Chicken	386	(3)
To Poach a Chicken	389	(4)
Mousses, Bombes, and Parfaits	393	(4)
Bourride and Aioli	397	(4)
To Poach an Egg	401	(4)
Roast Leg of Lamb	405	(4)
Lobster Thermidor	409	(4)
Speaking of Tongues	413	(3)
Piperade for Lunch	416	(5)
Turban of Sole	421	(3)
Index	424