Julia's Kitchen Wisdom

ALSO BY JULIA CHILD

Mastering the Art of French Cooking
, Volume I
(with Simone Beck and Louisette Bertholle)

The French Chef Cookbook

Mastering the Art of French Cooking
, Volume II
(with Simone Beck)

From Julia Child’s Kitchen

Julia Child & Company
(with E. S. Yntema)

Julia Child & More Company
(with E. S. Yntema)

The Way to Cook

Cooking with Master Chefs

In Julia’s Kitchen with Master Chefs
(with Nancy Verde Barr)

Julia and Jacques Cooking at Home
(with David Nussbaum)

My Life in France
(with Alex Prud’homme)

These are Borzoi Books, published in New York by Alfred A. Knopf.

Contents

Acknowledgments

Introduction

Soups and Two Mother Sauces

PRIMAL SOUPS

Leek and Potato Soup

STOCKS

Light Chicken Stock

Simple Beef Stock

Fish Stock

SOUPS MADE FROM STOCK OR CANNED BROTH

Chicken Soup with Vegetables

Mediterranean Fish Soup

Scotch Broth

CREAM SOUPS

Cream of Mushroom Soup

FAT-FREE CREAM SOUPS WITH PURÉED RICE

Rutabaga Soup Soubise—with Rice and Onion Purée

CHOWDERS

The Chowder Soup Base

TWO OF THE MOTHER SAUCES

Béchamel Sauce

Hollandaise Sauce

Salads and Their Dressings

SALAD GREENS

Mixed Green Salad

SALAD DRESSINGS

Basic Vinaigrette Dressing

Chopped Hard-Boiled Eggs—Salad Mimosa

Curly Endive with Bacon and Poached Eggs

Warm Duck Leg Salad

MAIN COURSE SALADS

Salade Niçoise

Chicken Salad

Pasta Salad

American-Style Potato Salad

COLE SLAW AND OTHER VEGETABLE SALADS

Cole Slaw

Celery Root Rémoulade

Grated Beet Salad

Cucumber Salad

Vegetables

THE BLANCH/BOIL SYSTEM FOR GREEN VEGETABLES

BLANCH/BOIL VEGETABLE CHART

STEAMED VEGETABLES

A HANDFUL OF STEAMED VEGETABLES

THE BOIL/STEAM SYSTEM FOR VEGETABLES

BOIL/STEAM VEGETABLE CHART

ROASTED OR BAKED VEGETABLES

Tomatoes Provençal

Baked Winter Squash

Baked Eggplant Slices and Eggplant “Pizza”

Cauliflower au Gratin

SAUTÉED VEGETABLES

Sautéed Mushrooms

Pipérade—Sautéed Peppers and Onions

Grated Sautéed Zucchini

Grated Sautéed/Steamed Beets

Brown Onion “Marmalade”

BRAISED VEGETABLES

Braised Celery

Braised Endives

Sweet and Sour Red Cabbage

POTATOES

Mashed Potatoes

Steamed Whole Potatoes

Boiled Sliced Potatoes

Scalloped Potatoes—Gratin Dauphinois

Sautéed Diced Potatoes

The Best Grated Potato Pancakes

French Fries

RICE

Plain Boiled White Rice

DRIED BEANS

Dried Beans Preliminary—the Quick Soak

Open-Pot Bean Cookery

Pressure Cooker Beans

Crock-Pot or Slow-Cooker Beans

Illustrations: Part 1

Meats, Poultry, and Fish

SAUTÉING

Sautéed Beef Steaks

Calf’s Liver and Onions

Fillets of Sole Meunière

Thick Pork Chops

Thick Veal Chops

Sauté of Beef Tenderloin

Sauté of Pork Tenderloin

Chicken Sautéed in White Wine

BROILING

Broiled Butterflied Chicken

Broiled Fish Steaks—About ¾ Inch Thick

Lamb Brochettes

Broiled Flank Steak

Broiled Hamburgers

Butterflied Leg of Lamb

Roast/Broiled Butterflied Pork Loin

ROASTING

Roast Prime Ribs of Beef

Roast Top Loin (New York Strip) of Beef

Roast Tenderloin of Beef

Roast Leg of Lamb

Imported Legs of Lamb (New Zealand, Iceland, etc.)

Rack of Lamb

Roast Loin of Pork

Meat Loaf

Roast Chicken

Steam-Roasted Duck

Steam-Roasted Goose

Roast Whole Fish

STEWING, BRAISING, AND POACHING

STEWING

Pot au Feu Boiled Dinner

BRAISING

Beef Bourguignon—Beef in Red Wine Sauce

Lamb Stew

Lamb Shanks

Ossobuco

FISH AND SHELLFISH—POACHING AND STEAMING

Fish Fillets Poached in White Wine

Sea Scallops Poached in White Wine

Poached Salmon Fillets

Whole Steamed Salmon

Steamed Lobsters

Egg Cookery

The French Omelet

Scrambled Eggs

Poached Eggs

Shirred Eggs

Eggs Baked in Ramekins

Hard-Boiled Eggs

SOUFFLÉS

Savory Cheese Soufflé

DESSERT SOUFFLÉS

Vanilla Soufflé

SAVORY CUSTARDS

Individual Broccoli Timbales—Molded Custards

MOLDED DESSERT CUSTARDS

Caramel Custard

CUSTARD DESSERT SAUCES AND FILLINGS

Crème Anglaise—Classic Custard Sauce

Floating Island

Pastry Cream—
Crème Pâtissière

Sabayon

Classic Chocolate Mousse

Illustrations: Part 2

Breads, Crêpes, and Tarts

BREADS

Basic Dough for White Bread, French Breads, Pizzas, and Hard Rolls

To Form and Bake 2 Long French Loaves

Baking in the Bread Machine: White Sandwich Bread—
Pain de Mie

TWO DESSERTS BASED ON BREAD

Apple Charlotte

Cinnamon Toast Flan—a Bread Pudding

CRÊPES—PAPER-THIN FRENCH PANCAKES

All-Purpose Crêpes

ROLLED CRÊPES: SAVORY AND DESSERT ROULADES

Savory Spinach and Mushroom Crêpe Roulades

Strawberry Dessert Crêpes

LAYERED CRÊPES: SAVORY AND DESSERT GÂTEAUX

Savory Tower of Crêpes with Lobster, Broccoli, and Mushrooms

Dessert Gâteau of Crêpes à la Normande

Crêpes Suzette

TARTS

All-Purpose Pie Dough—
Pâte Brisée Fine

Forming a Tart Shell

Prebaking a Shell—“Blind Baking”

Quiche Lorraine

Apple Tart

The Famous Upside-Down Apple
Tarte Tatin

Cakes and Cookies

CAKES

Génoise
Cake

The Genoa Almond Cake—
Pain de Gênes

Le Brantôme
—a Walnut Layer Cake

La Reine de Saba
—the Queen of Sheba Chocolate Almond Cake

Meringue-Nut Layer Cakes—Dacquoise

FILLINGS AND FROSTINGS