Mastering the Art of French Cooking, Volume 1 A Cookbook

by Child, Julia; Bertholle, Louisette; Beck, Simone

• ISBN13: 9780394721781
• ISBN10: 0394721780
• Edition: Revised
• Format: Paperback
• Copyright: 1983-09-12
• Publisher: Knopf

Summary

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

Author Biography

JULIA CHILD, a native of California and a Smith College graduate; Simone (“Simca”) Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris’s famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L’Ecole des Trois Gourmandes, at the same time that Mastering the Art of French Cooking was taking shape. After that, Simone Beck published two cookbooks, Simca’s Cuisine in 1972 and New Menus from Simca’s Cuisine in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Table of Contents

Kitchen Equipment	3	(8)
Definitions	11	(4)
Ingredients	15	(5)
Measures	20	(4)
Temperatures	24	(2)
Cutting: Chopping, Slicing, Dicing, and Mincing	26	(5)
Wines	31	(6)
Soups	37	(17)
Sauces	54	(62)
White Sauces	55	(11)
Brown Sauces	66	(10)
Tomato Sauces	76	(3)
The Hollandaise Family	79	(7)
The Mayonnaise Family	86	(8)
Vinaigrettes	94	(2)
Hot Butter Sauces	96	(3)
Cold Flavored Butters	99	(6)
List of Miscellaneous Sauces	105	(1)
Stocks and Aspics	106	(10)
Eggs	116	(23)
Poached Eggs	116	(6)
Shirred Eggs	122	(1)
Eggs in Ramekins	123	(2)
Scrambled Eggs	125	(1)
Omelettes	126	(13)
Entrees and Luncheon Dishes	139	(68)
Pie Dough and Pastry Shells	139	(7)
Quiches, Tarts, and Gratins	146	(11)
Souffles and Timbales	157	(18)
Pate a Choux, Puffs, Gnocchi, and Quenelles	175	(15)
Crepes	190	(6)
Cocktail Appetizers	196	(11)
Fish	207	(27)
Fish Filets Poached in White Wine	208	(10)
Two Recipes from Provence	218	(2)
Two Famous Lobster Dishes	220	(6)
Mussels	226	(6)
List of Other Fish Dishes	232	(2)
Poultry	234	(54)
Roast Chicken	240	(9)
Casserole-roasted Chicken	249	(5)
Sauteed Chicken	254	(4)
Fricasseed Chicken	258	(7)
Broiled Chicken	265	(2)
Chicken Breasts	267	(5)
Duck	272	(10)
Goose	282	(6)
Meat	288	(133)
Beef	288	(40)
Lamb and Mutton	328	(22)
Veal	350	(25)
Pork	375	(14)
Ham	389	(10)
Cassoulet	399	(6)
Liver	405	(4)
Sweetbreads	409	(4)
Brains	413	(3)
Kidneys	416	(5)
Vegetables	421	(115)
Green Vegetables	423	(53)
Carrots, Onions, and Turnips	476	(13)
Lettuce, Celery, Endive, and Leeks	489	(7)
The Cabbage Family	496	(3)
Cucumbers	499	(2)
Eggplant	501	(4)
Tomatoes	505	(3)
Mushrooms	508	(9)
Chestnuts	517	(3)
Potatoes	520	(8)
Rice	528	(8)
Cold Buffet	536	(43)
Cold Vegetables	536	(5)
Composed Salads	541	(3)
Aspics	544	(14)
Molded Mousses	558	(6)
Pates and Terrines	564	(12)
List of Other Cold Dishes	576	(3)
Desserts and Cakes	579	(105)
Fundamentals	579	(9)
Sweet Sauces and Fillings	588	(6)
Custards, Mousses, and Molded Desserts	594	(19)
Sweet Souffles	613	(10)
Fruit Desserts	623	(9)
Tarts	632	(16)
Crepes	648	(7)
Clafoutis	655	(3)
Babas and Savarins	658	(7)
Ladyfingers	665	(2)
Cakes	667	(17)
Index	684