Julia Child Fans

Julia Child Carrot Cake isn’t something you’ll find in her cookbooks. Julia didn’t publish a carrot cake recipe. But she had strong opinions about moist cakes, proper technique, and cream cheese frosting that doesn’t slide off in a …

Julia Child Orange Cake (Gâteau à l’Orange) belongs to a collection of five French spongecakes in Mastering the Art of French Cooking (pages 671-676). No baking powder. No fuss. Just fresh orange, perfectly beaten eggs, and technique. Julia explains …

Julia Child Strawberry Tart (Tarte aux Fraises) is the classic French fruit tart from Mastering the Art of French Cooking (pages 640-641). Fresh strawberries arranged in concentric circles over vanilla pastry cream, nestled in a buttery sugar crust …

Julia Child Bûche de Noël is the traditional French Christmas cake shaped like a Yule log. Julia’s recipe features an orange sponge cake made with almond flour, a light chocolate-meringue filling, and a rich ganache-like frosting textured to …

Julia Child Pumpkin Pie is not your grandmother’s dense custard pie. Her recipe from Julia Child & More Company, called “Aunt Helen’s Fluffy Pumpkin Pie,” folds beaten egg whites into the filling for a lighter, almost soufflé-like …

Julia Child Queen of Sheba Cake (Reine de Saba) is her famous chocolate almond cake from Mastering the Art of French Cooking (pages 677-679). Julia writes: “This extremely good chocolate cake is baked so that its center remains slightly underdone; …

Nancy Silverton Brioche Tart is the legendary dessert that made Julia cry on national television. When Nancy Silverton prepared this for Julia on the PBS series “Baking with Julia,” tears streamed down Julia’s face as she took her …

Julia Child Cranberry Sauce comes in three forms on this page: a quick classic sauce for when you need it fast, Julia’s famous Cranberry Chutney from The Way to Cook for when you want something extraordinary, …

Julia Child Beurre Blanc is the silky white butter sauce from the Loire Valley that revolutionized French cooking. Shallots reduced in white wine and vinegar, then whisked with cold butter until it transforms into something creamy, …