Recipes

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 …

Julia Child Hachis Parmentier is the French ancestor of Shepherd’s Pie. Savory ground beef under a luxurious layer of mashed potatoes, baked until golden and bubbly. Named after Antoine Parmentier, the man who convinced France to …

Julia Child Chateaubriand is a thick center-cut of beef tenderloin for two, seared and roasted to rosy perfection. Served with Béarnaise sauce, this is the ultimate romantic dinner. The Chateaubriand is what Julia called “the aristocrat of beef …