The French Chef Cookbook

Couverture
Knopf Doubleday Publishing Group, 1968 - 424 pages
The beloved icon and author of best-selling classic Mastering the Art of French Cooking presents an array of delectable French recipes that first made her a household name.
 
Originally debuted on her first public television show, here are 119 traditional French recipes, tested and perfected for home cooks to enjoy—from Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts. America’s first lady of food continues to profoundly shaped the way we cook, the way we eat, and the way we see food.

Table des matières

NUMBER
3
24
39
26
45
28
51
30
58
33
67
Vegetable Adventures
82
Puff Pastry
86
Fish Dinner for Four in Half an Hour
242
French Veal Stew
246
Improvisation
250
The Empresss Rice
253
Coquilles SaintJacques
257
More About Steaks
260
To Poach a Salmon
264
Invitation to Lunch
268

More About Puff Pastry
89
Fish Mousselines
93
Cake for Company
96
Artichokes from Top to Bottom
99
Elegance with Eggs
102
Bavarian CreamCold Soufflé
106
The Case for Salmon
109
Lest We Forget Broccoli and Cauliflower
112
Veal for a King
116
The Soup Show
119
Flaming Soufflé
122
Small Roast Birds
124
Boeuf à la Mode
127
Timbales
130
Fish Fillets Sylvestre
134
Babas au Rhum
137
Chicken Dinner for Four in Half an Hour
141
Rognons Sautés et Flambés
144
Lobster Buffet
147
The Mushroom Show
149
Veal or Pork Dinner for Four in Half an Hour
153
Broiled Chicken Plain and Saucy
156
Lamb Stew Is French Too
160
Introducing Charlotte Malakoff
163
Hot Turkey Ballottine
166
Cold Turkey Galantine
169
Le Marquis au Chocolat
173
Vegetables for the Birds
177
French Tarts Apple Style
180
Feasting on the Remains
184
The French Jelly Roll
188
Bûche de Noël
192
Beef Gets Stewed Two Ways
195
Ham Dinner for Four in Half an Hour
199
Croissants
203
Chocolate Soufflé
207
FourinHand Chicken
210
Brioches
214
Veal Prince Orloff
217
Great Beginnings
221
Strawberry Tarts
225
The Shrimp Show
228
Salad Fixings
232
The Noncollapsible Cheese Soufflé
235
Quiches
238
Boeuf BourguignonBeef in Red Wine
271
Your Own French Onion Soup
275
Hollandaise and Béarnaise
278
Chicken en Cocotte
281
35
282
Queen of ShebaReine de Saba
285
To Poach Sole Fillets
289
Chop Dinner for Four in Half an Hour
293
Filet of Beef Wellington
296
Apple Charlotte
301
More Great Beginnings
304
Roast Suckling Pig
307
More About Potatoes
311
Steak Dinner for Four in Half an Hour
315
The Endive Show
319
Saddle of Lamb
324
NapoleonsMillefeuilles
328
Paëlla à lAméricaine
333
First Course
336
Main Course
339
Meringue Dessert
343
Soups
348
Quenelles
351
Génoise Cake
355
The New Year Croquembouche
359
Petits Fours
363
The Mayonnaise Show
367
Swordfish Dinner for Four in Half an Hour
371
Ossobuco
375
Brains and Sweetbreads
378
Asparagus from Tip to Butt
382
Operation Chicken
386
To Poach a Chicken
389
Mousses Bombes and Parfaits
393
Bourride and Aïoli
397
To Poach an Egg
401
Roast Leg of Lamb
405
Lobster Thermidor
409
Speaking of Tongues
413
Pipérade for Lunch
416
Turban of Sole
421
Index
425
38
428
Droits d'auteur

Autres éditions - Tout afficher

À propos de l'auteur (1968)

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Informations bibliographiques