The French Chef Cookbook

✍ Scribed by Julia Child

• Publisher: Knopf Doubleday Publishing Group
• Year: 2022
• Tongue: English
• Leaves: 460
• Edition: May 25, 2022
• Category: Library

✦ Synopsis

This is the new 2022 retail publication.

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.

From the Publisher
Over a ten years ago I was working at a posh restaurant in New York, The China Grill as a waitress. I was told that I would have a table of fifteen in my section that night, and that they were serious foodies. Little did I expect Julia Child to be at the center of the table! I was terrified, having revered her for so many years expected her to be some sort of Olympian goddess. To my delight, she was incredibly down to earth, and extraordinarily appreciative of my service. After every plate of food and every new bottle of wine, she'd tell me how lovely everything was. At the end of the night, she told me I was lovely as well. It was one of the greatest tables of my lengthy career. Now, many years later, I'm the editor for this book. I doubt if she remembers the younger me, but I'll never forget her generosity, which she still has in abundance.
A. Scheibe, Editor

From Library Journal
Child's TV career began in 1963 with The French Chef on WGBH-TV in New England. The show proved very popular, and this book contains all the recipes featured in the 119 installments. The text is buttressed with photographs demonstrating cooking, cutting, and serving techniques.

✦ Table of Contents

Contents
Cover
Other Titles
Title Page
Copyright
Dedication
Introduction
About This Book
About the Television Series
Acknowledgments
Contents
Subject Guide
Notes on Wine
A Note on the Importance of Flour Measuring
Show Number 14: Chicken Breasts and Risotto
Show Number 15: Vegetables the French Way
Show Number 16: Veal Scallops
Show Number 17: Salads
Show Number 18: Chicken Livers à la Française
Show Number 19: Roast Duck à l’Orange
Show Number 20: Chocolate Mousse
Show Number 21: Pâtés
Show Number 22: Aspics
Show Number 23: Bouillabaisse
Show Number 24: Lobster à l’Américaine
Show Number 25: Entrée Crêpes
Show Number 26: Dessert Crêpes
Show Number 27: Steaks and Hamburgers
Show Number 28: The Potato Show
Show Number 29: Fish Soufflé on a Platter
Show Number 30: Moussaka and Ratatouille
Show Number 31: Dinner in a Pot
Show Number 32: Quick-Change Pastry
Show Number 33: Caramel Desserts
Show Number 34: Cooking Your Goose
Show Number 35: Chestnut Cookery
Show Number 38: Coq au Vin
Show Number 39: Cassoulet
Show Number 40: Vegetable Adventures
Show Number 41: Puff Pastry
Show Number 42: More About Puff Pastry
Show Number 43: Fish Mousselines
Show Number 44: Cake for Company
Show Number 45: Artichokes from Top to Bottom
Show Number 46: Elegance with Eggs
Show Number 47: Bavarian Cream—Cold Soufflé
Show Number 48: The Case for Salmon
Show Number 49: Lest We Forget Broccoli and Cauliflower
Show Number 50: Veal for a King
Show Number 51: The Soup Show
Show Number 52: Flaming Soufflé
Show Number 53: Small Roast Birds
Show Number 54: Boeuf à la Mode
Show Number 55: Timbales
Show Number 56: Fish Fillets Sylvestre
Show Number 57: Babas au Rhum
Show Number 58: Chicken Dinner for Four in Half an Hour
Show Number 59: Rognons Sautés et Flambés
Show Number 60: Lobster Buffet
Show Number 61: The Mushroom Show
Show Number 62: Veal or Pork Dinner for Four in Half an Hour
Show Number 63: Broiled Chicken Plain and Saucy
Show Number 64: Lamb Stew Is French Too
Show Number 65: Introducing Charlotte Malakoff
Show Number 66: Hot Turkey Ballottine
Show Number 67: Cold Turkey Galantine
Show Number 68: Le Marquis au Chocolat
Show Number 69: Vegetables for the Birds
Show Number 70: French Tarts, Apple Style
Show Number 71: Feasting on the Remains
Show Number 72: The French Jelly Roll
Show Number 73: Bûche de Noël
Show Number 74: Beef Gets Stewed Two Ways
Show Number 75: Ham Dinner for Four in Half an Hour
Show Number 76: Croissants
Show Number 77: Chocolate Soufflé
Show Number 78: Four-in-Hand Chicken
Show Number 79: Brioches
Show Number 80: Veal Prince Orloff
Show Number 81: Great Beginnings
Show Number 83: Strawberry Tarts
Show Number 84: The Shrimp Show
Show Number 85: Salad Fixings
Show Number 86: The Noncollapsible Cheese Soufflé
Show Number 87: Quiches
Show Number 88: Fish Dinner for Four in Half an Hour
Show Number 89: French Veal Stew
Show Number 90: Improvisation
Show Number 91: The l’s Rice
Show Number 92: Coquilles Saint-Jacques
Show Number 93: More About Steaks
Show Number 94: To Poach a Salmon
Show Number 95: Invitation to Lunch
Show Number 96: Boeuf Bourguignon—Beef in Red Wine
Show Number 97: Your Own French Onion Soup
Show Number 98: Hollandaise and Béarnaise
Show Number 99: Chicken en Cocotte
Show Number 100: Queen of Sheba—Reine de Saba
Show Number 101: To Poach Sole Fillets
Show Number 102: Chop Dinner for Four in Half an Hour
Show Number 103: Filet of Beef Wellington
Show Number 104: Apple Charlotte
Show Number 105: More Great Beginnings
Show Number 106: Roast Suckling Pig
Show Number 107: More About Potatoes
Show Number 108: Steak Dinner for Four in Half an Hour
Show Number 109: The Endive Show
Show Number 110: Saddle of Lamb
Show Number 111: Napoleons—Millefeuilles
Show Number 112: Paëlla à l’Américaine
Show Number 113: Dinner Party: First Course
Show Number 114: Dinner Party: Main Course
Show Number 115: Dinner Party: Meringue Dessert
Show Number 116: Soups
Show Number 117: Quenelles
Show Number 118: Génoise Cake
(The New Year) Croquembouche
Show Number 119: Petits Fours
Show Number 120: The Mayonnaise Show
Show Number 121: Swordfish Dinner for Four in Half an Hour
Show Number 122: Ossobuco
Show Number 123: Brains and Sweetbreads
Show Number 124: Asparagus from Tip to Butt
Show Number 125: Operation Chicken
Show Number 126: To Poach a Chicken
Show Number 127: Mousses, Bombes, and Parfaits
Show Number 128: Bourride and Aïoli
Show Number 129: To Poach an Egg
Show Number 130: Roast Leg of Lamb
Show Number 131: Lobster Thermidor
Show Number 132: Speaking of Tongues
Show Number 133: Pipérade for Lunch
Show Number 134: Turban of Sole
Photo Insert
Index
A Note About the Author

✦ Subjects

food, recipes, cooking