New Releases by Julia Child

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.

Offering seven glorious menus for special occasions, the incomparable Julia Child has packed this cookbook with instructions on planning ahead, checking out staples, drawing up a shopping list, and varying the menu. Full color.

Shopping lists, step-by-step recipes, and suggestions for leftovers round out this collection of seven menus for breakfast, lunch or supper. Full color.

"Straight from the Kitchen of Julia Child, here is a game plan for giving a perfect dinner party--in fact, "six" perfect little dinner parties Whether it''s a full-dress party or an old-fashioned chicken dinner, now anyone can entertain without tears or tension. The six superb menus in this book: Dinner for the Boss (featuring a standing rib roast and ending with bourbon-soaked chocolate truffles) Country Dinner (Mediterranean hors d''oeuvres, leek and rabbit pie, and ice cream-filled meringues) Butterflied Pork for a Party (preceded by celery root remoulade and finishing with a gateau Mont-Saint-Michel) Rack of Lamb for a Very Special Occasion (with artichoke scoops garnished with shellfish, and fresh strawberries and hazelnut cornucopias for a sweet ending) Summer Dinner (individual chicken liver aspics, poached salmon steaks, and a savarin au rhum) Old-Fashioned Chicken Dinner (with a chocolate bombe for dessert) Each dinner is imaginative, often playful, and beautifully orchestrated. You''ll learn everything you need to know about ingredients, cooking techniques, planning ahead, and improvising leftovers so that each menu becomes a lesson in the art of preparing a small, elegant dinner that anyone can be proud of. With 119 full-color photographs This book and its companion--"Julia''s Menus for Special Occasions feature the finest recipes from "Julia Child & Company and "Julia Child & More Company

Presents menus for six special occasions, each with a shopping list, complete recipes, and tips and hints from Julia Child.

Baking with Julia Nothing promises pleasure more readily than the words "freshly baked." And nothing says magnum opus as definitively as Baking with Julia, which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art. Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker. And there's no better time to be baking than now. Quality baking today is more varied, more exciting, and simply more authentic than ever before. Baking with Julia celebrates this tremendous range with enticing recipes that marry sophisticated European techniques to American tastes and ingredients. With creative flair, napoleons are layered with tropical fruits, pumpkin and cranberries are kneaded into bread doughs, and a tart is topped with sweet stewed onions. Along the way, step-by-step photographs demonstrate the basic building blocks of the pastry and bread baker's repertoire, and from this firm foundation fancy takes flight. Baking with Julia presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers, including Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid. With nearly two hundred recipes, and half as many pages of tantalizing full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you've never made flaky pie crust, your first no-fail experience is at hand. If you've never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces—this cookbook is a total immersion experience in the wonder of home baking.

With more than 100 color photographs by Micheal McLaughlin

An instructive cookbook with more than eight hundred recipes in which Julia Child blends classic techniques with American cooking and emphasizes freshness and simpler preparation.

Features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable.

26 complete menus for cooking for company from barbeques to holiday fests highlighted by 500 color pictures.

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.

This sequel to Julia Child & Co. is a menu cook book which considers all of the components of cooking for company.

Features recipes that will be shown on Child''s new series in addition to presenting dishes and alternate selections for thirteen meals she has matched up with different types of guests.

Diverse and detailed recipes from the French and other cuisines comprise the famous chef''s informal and comprehensive guide to cooking, with commentaries on the principles, economics, equipment, and time-savers of first-class cooking

The correspondence begins with Fisher's first letter to Pleydell-Bouverie and concludes shortly before her death. The letters are long and affectionate, discussing the construction of "Last House" (built for Fisher on Pleydell-Bouverie's estate, "The Ranch") and life there; mutual friends; dinner parties and conversation; books, music, film, and art; cooking philosophy and recipes; gardening; cats. Letter 196, dated May 1990, is the last letter typed by Fisher herself, who by this time suffered from Parkinson's disease. Later letters are typed by a secretary and initialed by Fisher. With mention of many people, including Maya Angelou (35, 37, and others); James Beard (42); Herb Caen (throughout); Truman Capote (178, 219); Julia and Paul Child (throughout); Helen Frankenthaler (163, 172); Arnold Gingrich (14); Vladimir Horowitz (151); Barbara Hutton (175); David Levine (210); Mary McCarthy (195); Léo Marchutz (74); Dillwyn Parrish (throughout); Man Ray (6, 107, 179); Stella Reichman (222); Stephen de Staebler (224); Tom Wolfe (103). Items in the collection are described in individual records; see MA 4786.1-225 for more information.