Julia and Jacques Cooking at Home: A Cookbook - Hardcover

Child, Julia; Pepin, Jacques

Hardcover

ISBN 10: 0375404317 ISBN 13: 9780375404313

Publisher: Alfred A. Knopf, 1999

Synopsis

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.

About this title

About the Author

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). 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.

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.

From the Back Cover

The companion volume to the public television series "Julia and Jacques Cooking at Home
Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the basics of good home cooking.
What makes this book unique is the richness of information they offer on every page, as 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 in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime 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 grav-lax to your own sausage in brioche and a country pate
*--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-Nioise 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 enpapillote, grilled, seared, roasted, and poached, plus a classic sole meuniere 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--creme 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, joshing with each other, 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.

From the Inside Flap

The companion volume to the public television series Julia and Jacques Cooking at Home

Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.
        What makes this book unique is the richness of information they offer on every page, as 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 in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime 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 grav-lax 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, joshing with each other, 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.

Reviews

Culinary grande dame Child and master chef P?pin define "the basics of fine food that looks good, tastes the way it should and is a total pleasure to eat." Chapters are organized into appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats and desserts. Based on the vast experience of these chefs, the book takes a she says/he says approach to home-style French cooking: While Julia finds the dark digestive vein in shrimp "ugly" and automatically removes it, Jacques considers it "perfectly good protein to eat"; Julia prefers seasoning food with white pepper, but Jacques uses black pepper, and so forth. Child and P?pin recycle familiar Franco-American classics, like Omelets, Souffl?s, French Fries, Sole Meuni?re, Roast Chicken, Steak Au Poivre and Cr?me Br?l?e, with a contemporary sleight-of-hand (e.g., stocks that can be made within an hour; a microwave method for clarified butter). Eschewing today's trendy global pantry, recipes emphasize fresh, seasonal ingredients. There is also no shortage of shopping, preparation and technique tips from the pros, such as Jacques's perspective on buying a good steak: "it's more useful to have knowledge about cuts of meat than a lot of money." A charismatic tag team, veterans Child and P?pin illuminate novice and seasoned home cooks alike, gently reminding readers that "eating, as well as cooking, should be pleasurable and guiltless." First serial to Gourmet; Good Cook Book Club main selection; author tour. (Sept.) FYI: Cooking at Home is based on a forthcoming 22-part PBS series.
Copyright 1999 Reed Business Information, Inc.

What could be better than seeing these two incomparable chefs cooking together in Julia's kitchen and having a wonderful time while they're at it? This is the companion volume to the authors' new PBS series, premiering in October, but there are many "bonus" recipes here, including some that had to be cut from the series because of time limitations and others created especially for this book. For each show, the two chefs started out with ideas and ingredients but no set recipes, so they improvised as they went along, cooking a lot of their favorite traditional dishes and coming up with new ones as well. The two didn't always agreeAeach recipe has one sidebar from Julia, another from Jacques, presenting each one's take on the dish and personalized tips. Dozens of boxes throughout the text provide information on a wide variety of topics, from "Julia on Getting a Good Chicken" to "P?pin Peels a Pepper," and the more than 300 color photos show both techniques step by step and many of the finished dishes. An essential purchase, of course.
Copyright 1999 Reed Business Information, Inc.

Julia Child and Jacques Pepin, America's preeminent teachers of French home cooking, have conjoined to produce a new television series. Through each one's previous television classes, these two have already improved the output of the American kitchen, and their new PBS series promises to carry on this tradition. As a supplement to the television series, this volume demonstrates the team's complementary styles. Child's and Pepin's individual comments face each other across the printed recipe, their differing opinions readily accessible and useful for a cook attempting the recipe in a home kitchen. Child's practical intuition tempers Pepin's intellectual, academic approach. Nowhere is this more evident than in their divergent advice on rescuing a curdled hollandaise: Pepin concentrates on reconstituting the sauce's texture; Child worries about avoiding waste of all that expensive butter. Recipes duplicate both chefs' previous work and are written for the moderately skilled cook. Befitting current taste, fish have a prominent place, and the chefs duel over hamburgers: Child's thin and pan fried, Pepin's thick and grilled. Surprisingly, desserts appear as almost an afterthought. No puff pastry, no elaborate cakes, just a creme caramel, cream puffs, a chocolate roulade, crepes, and some fruit desserts suffice for today's sweets. Child and Pepin focus on instruction, not on showmanship, demonstrating their seriousness of purpose without any pedantry. The duo's popularity and professionalism will create significant demand for this joint venture. Mark Knoblauch

Excerpt. © Reprinted by permission. All rights reserved.

Potato Salads
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)

For garnishing
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.

Edition details

• Publisher: Alfred A. Knopf
• Publication date: 1999
• Language: English
• ISBN 10: 0375404317
• ISBN 13: 9780375404313
• Binding: Hardcover
• Edition number: 1
• Number of pages: 448