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.
|Publisher:||Knopf Doubleday Publishing Group|
|Product dimensions:||9.52(w) x 11.10(h) x 1.10(d)|
About the Author
Jacques Pépin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pepin Celebrates and Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state.
Date of Birth:August 5, 1912
Date of Death:August 12, 2004
Place of Birth:Pasadena, California
Place of Death:Santa Barbara, California
Education:B.A., Smith College, 1934; Le Cordon Bleu, 1950
Read an Excerpt
Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions, and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve cool or at room temperature. Jacques's salad is particularly nice for winter meals -- the hot potatoes are tossed with white wine and oil, sautéed onions, scallions, and garlic. Serve it warm, with slices of hot, homemade sausage arranged on top, or with other meats.
The best potatoes for salad are the firm-textured, low-starch "waxy" varieties, which hold their shape well, such as boiling potatoes, small new potatoes, or delicate fingerlings. All-purpose potatoes with waxy flesh, such as the versatile Yukon Gold, are particularly delicious. Whatever kind you use, dress the potatoes while they are still warm so that they best absorb the flavors, and gently fold in all the dressing and seasoning ingredients in one or two additions only, so the potato pieces don't get mashed from overhandling.
Julia's American-Style Potato Salad
Yield: About 6 cups, serving 4 to 6
2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 Tbs cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible (pages 117 and 120)
Sour cream (optional)
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.
Jacques's French Potato Salad
Yield: About 6 cups, serving 4 to 6
2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 Tbs Dijon-style mustard
2 to 3 Tbs chopped chives
2 Tbs or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
1 tsp kosher salt, plus more if needed
1/2 tsp freshly cracked black pepper (coarse), plus more if needed
For serving and garnishing
Large radicchio leaves, about 6, from the outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley
Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
Most Helpful Customer Reviews
I am such a fan of Julia Child's, especially after reading her biography recently. What an interesting, fascinating woman she was. Her personality shines through in this book, and her descriptions of the dishes she prepares are witty, funny and down to earth. Jacques Pepin puts his own spin on the same recipes with slightly different results, some of which I intend to try next. Anyone can easily learn to present a sauce, dessert, main course or an entire dinner. I have prepared three recipes so far, all of Julia's, fresh peas, sauteed mushrooms (delicious over rib eye steak!) and her special hamburger, which was better than any I have barbequed. It is also a beautiful book, with step by step color pictures for many of the recipes. A definite book to give as a gift to anyone you love, who also loves to cook.
Julia and Jacques Cooking at Home was a birthday gift back in 1999 when it was first released. It is a wonderful cookbook: well written, beautifully illustrated, good recipes and educational. It is still one of my favorites 10 years later. In fact, I just purchased two copies to give to friends as a gift. And, another friend who looked at my book is also going to purchase one for himself and one for each of his sisters. This cookbook is timeless and will remain a valuable reference for all cooks. Thank you Julia & Jacques! Bon Appetite!!
It's fun to read the recipes -- even if I don't want to do all the work!
I use many recipes out of this book. I love the side by side comparison recipes. One being Julia's and one being Jacques. Each have their pwn take on the same recipe.
I ordered this in early November because it was listed as being in stock. I was later told that it was backordered and would ship on 12/17. It is now 12/27 and no book and no word on when I can expect it. A promise of a book is not a very nice gift for mom.
This is such a fun cookbook for those that recall the Julia Child years and want to share those with younger cooks who can still see Jacques on PBS. The recipes range from very complex to medium complexity but one could also order the DVD for the series and get hands-on guidance!
I have long considered Julia Child the epitome of cooking instructors. She not only explains what to do, but does it so well that you can see her hands moving as you read her instructions. With this book, I am also introduced to Chef Jacques Pepin. This is also the first time that I have seen a cookbook with two different methods/ideas on the same recipe, and it works. I find myself taking something from both of them and building my own skills at the same time.
This is not for everyday meals after you come home from working a full day. Too gourmet and fussy. Can you believe that Julia calls for white ground peppcorns on her fish so she won't see black specks? The ingredient lists are long, prep time is long, and cook times are long.