Claire

Most people have been cooking scrambled eggs wrong their whole lives. Julia Child Scrambled Eggs are nothing like the rubbery curds you grew up with. French-style scrambled eggs are soft, creamy, almost like a custard that barely …

Thirty seconds. That’s all it takes. Julia Child French Omelette is the ultimate kitchen skill: eggs shaken and stirred in a hot pan until barely set, folded onto a warm plate while still creamy inside. Julia famously demonstrated …

Paper-thin. Lacy edges. Buttery and golden. Julia Child Crêpes are the blank canvas of French cooking. Fill them with ham and cheese for lunch. Spread with jam and roll them for breakfast. Flambé with orange liqueur for …

Silky custard. Crisp pastry. Smoky bacon in every bite. Julia Child Quiche Lorraine is the original, the one that launched a thousand imitations. And here’s the thing most people get wrong: authentic quiche Lorraine has no cheese. …

Julia Child Chocolate Soufflé rises tall and dramatic from the oven, with a crackly top and a molten chocolate heart. Serve it the moment it emerges. There’s no second chance. Julia taught dessert soufflés alongside savory ones …

Julia Child Cheese Soufflé is the iconic French dish that rises like a golden cloud and delivers rich, cheesy perfection. It’s simpler than its reputation suggests. Master the egg whites, understand the timing, and you’ll wonder …

Julia Child Brioche is buttery, golden, impossibly light bread that tastes like it came from a Parisian bakery. The dough uses equal parts butter and flour, creating a texture so rich it practically melts. Pages 84-96 …

Julia Child Madeleines are the shell-shaped French sponge cakes that Marcel Proust made famous. One bite with tea and suddenly you’re transported to a Parisian salon. The signature hump in the middle? That comes from a …

Julia Child Pain de Mie is the soft French sandwich bread baked in a covered pan for a perfectly rectangular shape with minimal crust. The name means “bread of the crumb” because it’s all about that …

Julia Child French Bread changed home baking in America. She worked with Professor Raymond Calvel, a master French baker, to develop a method that creates authentic, crusty baguettes in an ordinary home oven. The result? Crackly …