All About Julia Child
All About Julia Child
Julia Child Bouillabaisse is the legendary Provençal fish stew from Marseille, featuring assorted fish and shellfish in a saffron-infused broth with tomatoes, fennel, and orange peel. Julia writes in Mastering the Art of French Cooking (page 52): “Remember it originated …
Julia Child Vichyssoise is an elegant cold leek and potato soup served ice cold with a swirl of cream and fresh chives. Julia notes in Mastering the Art of French Cooking (page 39) that “This is an American invention based …
Julia Child Potato Leek Soup (Potage Parmentier) is a rustic French soup of potatoes and leeks simmered until tender, then mashed and finished with cream or butter. Julia calls it in Mastering the Art of French Cooking (page 37): “Leek …
Julia Child Lobster Bisque (Bisque de Homard) is a luxurious French cream soup made from lobster shells, meat, and aromatic ingredients. Julia writes in Mastering the Art of French Cooking, Volume 2 (page 32): “A bisque is a rich, thick, …
Julia Child Cabbage Soup (Soupe aux Choux or Garbure) is a hearty French peasant soup loaded with cabbage, potatoes, and salt pork or bacon. Julia writes in Mastering the Art of French Cooking (page 48): “This fine and uncomplicated peasant …
Crack through that glass-like caramel top with your spoon. Sink into cold, silky cream underneath. Julia Child Crème Brûlée is one of the most satisfying desserts ever invented, and here’s a surprise: it’s English, not French. Julia notes …
Julia Child Pots de Crème is French chocolate custard at its finest: small lidded pots filled with rich, velvety custard, chilled until perfectly set. Denser than mousse. Silkier than pudding. Meant to be eaten slowly, one …
A proper salad deserves better than bottled dressing. Julia Child Vinaigrette is the real thing: wine vinegar, good oil, salt, pepper, maybe mustard, maybe fresh herbs. Five minutes to make. Infinitely better than anything you can buy. …
Julia Child Duck Confit (Confit de Canard) is duck legs slowly cooked in their own fat until meltingly tender. This is traditional French preservation cooking from Gascony. This recipe comes from Mastering the Art of French Cooking, …
Julia Child Beef Wellington (Filet de Boeuf en Croûte) is beef tenderloin wrapped in mushroom duxelles and puff pastry, baked until golden. This is the showstopper of French cuisine. This technique comes from Mastering the Art of …
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