Recipes from Julia Child's Mastering the Art of French Cooking. julia child recipes

Today I want to invite you to prepare a light, tender vegetable-based cream soup according to the recipe of the famous Julia Child. It is prepared easily and quickly, and most importantly, it does not require a lot of time, effort and money.

In fact, I rarely cook fish, but not because we don't like it. We don't have much of a choice. And then I came across one of Julia Child's recipes. After experimenting a bit and reworking it in my own way, I ended up with a wonderful fish soufflé that is not difficult to make and is perfect for dinner and lunch.

Ratatouille is not only a cartoon character, but also a dish of French, or rather, Provencal cuisine, one of the varieties of vegetable stew. The main ingredients that Julia Child used in this recipe are zucchini, tomatoes, peppers and eggplant. But you can experiment with other vegetables if you like. You can also add more seasonings.

Tarts are my weakness. And this one turned out delicious! I made it according to Julia Child's recipe. By the way, she offers to serve it hot. And for good reason - hot it is even tastier than cold. The main secret of the extraordinary taste of this tart is properly prepared dough. I changed the recipe a little, but I think it only benefited from this.

Of course, this dish should be prepared from a rooster, but, as for me, no one will figure out in the store where the rooster is and where the chicken is. Therefore, we take an ordinary chicken and proceed to cooking. I read this recipe in a book by Julia Child. Its highlight is the sauce! One of its main ingredients is wine. Actually, hence the name of the dish.

Many hostesses like Julia Child's recipes, which is why they often look for where to download her book Mastering the Art of French Cooking. So I decided to post here a link to the file with the book. True, it is in English, but I have already translated many of the recipes and posted them on this blog with photos showing the whole process in detail. Here you will find links to them.

For some reason, many in childhood do not like boiled onions. But over time, this dislike passes. And some even cook various dishes from boiled onions. And not just those in which it comes across here and there, but dishes in which onion is the main ingredient. Like in this soup. I want to say right away that it will take you a lot of time to prepare it. Yes, and the dish is specific. So often you are unlikely to cook it, but to surprise the guests ...

August 15, Julia Child was born - the famous American culinary specialist, the author of several books on cooking and the host of her own television show, which glorified French cuisine in the United States. Residents of the States call her "the grandmother of American cuisine."

In our country, everyone learned about Julia Child thanks to the film "Julie and Julia: Cooking Happiness According to a Recipe", in which Meryl Streep played the main role. After that, the simple and delicious recipes of Mrs. Child considered it their duty to repeat all those who are fond of cooking. We decided to offer you 10 most interesting recipes from Julia Child.

Omelet with tomatoes

Ingredients:

6 medium tomatoes
1 tablespoon plus 2 teaspoons olive oil
115 g thinly sliced ​​ham (or spicy smoked ham)
2 garlic cloves, finely minced
2 onion heads, thinly sliced
2 tablespoons parsley
1 tablespoon thyme
1 bay leaf
2 red bell peppers, cut into long strips
2 green bell peppers, cut into long strips
2 teaspoons red pepper or cayenne pepper
ready omelette

Cooking:

Prepare two pots of water, one with boiling water, the other with ice, or with pieces of ice. With a knife, make an x-shaped cut on the “priest” of each tomato. Dip the tomatoes in boiling water for 10 seconds, until the skin is easily separated from them. Dry the tomatoes and immediately put them in ice water. Using a small knife, peel the skin off the tomatoes and cut each one in half.

Peel the tomatoes with a small spoon from the veins and seeds, cut the remaining into cubes.

Place a large skillet over medium heat and add 1 tablespoon olive oil. Add the ham and fry for about 8 minutes until golden brown. Transfer to a plate.
Pour 2 teaspoons of oil into the pan, add the onion and garlic. Also fry for about 8 minutes. Add herbs, pepper slices, salt. Cover the skillet with a lid and cook for about 10 minutes, stirring occasionally, until the peppers are soft.

Add tomatoes and ham to the pan, season with red pepper, salt, simmer a little all together. Put on an omelette.

Baked potatoes with cream and cheese

Ingredients:

2 kg red potatoes, peeled
4 tablespoons butter
1 cup grated Emmental or Gruyère cheese
1 1/4 cups whipped cream, room temperature
1/2 cup milk
black pepper

Cooking:

The cream should be absorbed into the potatoes so that they are tender.

Cut potatoes into thin slices. Put it in a bowl and cover with cold water. Leave for at least an hour. Drain the water and dry the potatoes well. Preheat the oven. Grease a 25 x 20 cm mold with oil. Lay out the potatoes in layers, after each layer add cheese, pepper and a little butter, repeat layer by layer until the potatoes run out, sprinkle cheese on top and put butter. Heat the cream, carefully bring to a state until the oil begins to stand out. Immediately pour the cream over the layers of potatoes, it should cover half of the potatoes, if necessary, add milk.

Bake for 1.5 hours until the top is browned. The cream should be absorbed into the potatoes so that they are tender, not too soft.

Remove from oven and leave for another 10 minutes.

French onion soup

Ingredients:

3 tablespoons butter
1 tablespoon olive oil
5 cups onion, thinly sliced
1 teaspoon salt
1/4 teaspoon sugar (to give the onion a nice brown color)
3 tablespoons flour
0.5 cup dry white wine or white vermouth
6 cups beef broth
salt and black pepper to taste
3 tablespoons brandy
12 toasted French baguette slices
1-2 cups shredded Swiss or Parmesan cheese

Cooking:

Before serving, add cognac.

Place a large saucepan over medium heat and heat the butter and olive oil together. Add the onion and fry for 15 minutes with the lid closed. Add salt and sugar, simmer for 30 to 40 minutes until the onion is a beautiful golden brown. Sprinkle with flour and fry for 3 more minutes.

Add wine, broth, seasonings to taste and bring to a boil. Cook with lid on for 30-40 minutes. Before serving, add cognac. Pour the soup into bowls, top with 2 slices of toasted baguette, top with Swiss or Parmesan cheese and place in the oven until the cheese is browned.

Potato soup with leeks

Ingredients:

4 cups chopped leek (white part only)
4 cups diced potatoes
6-7 glasses of water
1.5-2 teaspoons salt (or to taste)
1/2 cup (or more) sour cream or cream of your choice
1 tablespoon fresh parsley or green onion, finely chopped

Cooking:

Boil water. Add leeks and potatoes, bring to a boil. Season with salt, cover and simmer for 20-30 minutes until the vegetables are soft.

Taste and season to taste. After the soup has cooled, add sour cream or cream, season again to taste. Top each plate with a pinch of parsley or green onion.

Popovers

Ingredients:

1 cup flour
1 glass of room temperature milk
1/2 teaspoon salt
3 large eggs, room temperature
2 tablespoons melted butter

Cooking:

Preheat the oven to 220 degrees and butter a muffin tin. Place all ingredients in a bowl and blend with a mixer, blender, hand whisk or food processor. When pouring the dough into a baking dish, fill each form only 1/4 full so that the dough can rise well. Bake, with the oven closed, for 25 minutes, until the popovers have risen and are light brown. Lower the oven to 180 degrees and bake for another 15-20 minutes. The popovers should be slightly damp in the center.

Inside they are empty, the filling can be chosen at will - from jam to cream.

Cookies (biscuit) with herbs

Ingredients:

3 cups flour
2 teaspoons salt
4 teaspoons of baking powder
1 teaspoon baking soda
8 tablespoons margarine
4 tablespoons green onion, finely chopped
4 tablespoons parsley, finely chopped
2 eggs, beaten
1 1/2 cups buttermilk (buttermilk can be substituted with yogurt or milk that has turned sour from adding lemon or vinegar)

Cooking:

Mix all dry ingredients in a large bowl. Stir in margarine. Add chopped greens. Mix with eggs and buttermilk.

Knead the dough well. Roll into small balls and place on a baking sheet. Bake in the oven for 10-15 minutes.

Clafouti

Ingredients (for 6-8 servings):

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups pitted cherries
1/3 cup sugar

Cooking:

In a blender, combine milk, sugar, eggs, vanilla, salt and flour. Pour a piece of dough, about a centimeter high, into a greased form. Place in the oven to lightly brown.

Remove the mold and place the cherries on the dough. Sprinkle the cherries with 1/3 cup sugar. Pour the rest of the dough on top. Bake in the oven for 45 minutes to an hour. The clafoutis is ready when the knife comes out clean.

Charlotte

Ingredients:

6 apples (Golden is best)
0.5 cup dried apricots, chopped in a blender
1 cup of sugar
2 teaspoons vanilla extract
1/4 cup dark rum
3 tablespoons butter
10-12 slices of homemade bread
1 cup melted butter
0.5 cup mashed dried apricots
3 tablespoons rum
2 tablespoons of sugar
You can add, but not necessarily - 2 cups of vanilla cream sauce or 2 cups of lightly whipped cream with rum and sugar.

Cooking:

Cut the apples into 4 pieces, cut off the skin and cut into slices. Place the apples in a saucepan, cover and simmer for about 20 minutes, stirring occasionally. Add chopped dried apricots, sugar, vanilla, rum and butter to the apples.

Increase the heat and, stirring constantly, simmer for 20 minutes or more, until all the liquid has evaporated. You should get a puree of a dense consistency, in which there is a spoon.

Heat up the oven. Cut the crusts off the bread. Cut into squares and 4 semi-circles, you need the bottom of the mold to be completely closed. Drizzle the bread with 3-4 tablespoons of melted butter. Lay the slices of bread on the bottom of the mold. Cut the remaining bread into strips. Put it in the melted butter, mix and put the slices of bread tightly together in a mold. Now put applesauce on top, put in the middle with a dome (when it cools, it will fall by itself). Top with 4-5 slices of bread. Pour any remaining melted butter around the edges of the mold. Place the pan in the pan (oil will splatter there) and bake on the middle rack of the oven for about 30 minutes. Pass a knife between the bread and the sides of the mold, if the bread has turned golden brown, then the charlotte is ready.

Remove from oven and cool for 15 minutes. Put the charlotte on a dish.

Boil dried apricots, rum and sugar together until the mass becomes dense and sticky, spread on top of the charlottes. Serve charlotte hot, warm or cold with the suggested sauce or cream.

"Floating Island"

Ingredients:

8 egg whites
1 teaspoon vanilla extract
2 glasses of milk
1 cup of sugar
salt
creamy vanilla sauce

Cooking:

Squirrels will be a floating island in a sea of ​​creamy vanilla sauce.

Boil milk in a saucepan over medium heat. Then lower the heat to low. Preheat the oven. Beat egg whites with a mixer until foamy. Add a pinch of salt and beat for a couple more seconds.
Continuing to beat, add sugar and vanilla, add sugar little by little one spoon after another. With a tablespoon, carefully transfer the egg white to the milk, leave for 2 minutes, stir a little and leave again for 2 minutes.

Take the proteins out of the milk. Bake in the oven for 20 minutes. The whites will rise, so you need a deep baking dish. Let the meringue cool for half an hour and refrigerate for 2-3 hours.
To serve, add caramel and creamy vanilla sauce. Thus, the proteins will be a floating island in a sea of ​​​​creamy vanilla sauce.

Cake "Queen of Sheba"

Ingredients:

85 g aerated milk chocolate
30 g dark chocolate
2 tablespoons dark rum or strong coffee
1/2 cup unsalted butter, room temperature
1/2 cup sugar
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar (can be replaced with lemon juice)
1 pinch of salt
2 tablespoons of sugar
1/3 cup ground almonds (ground with 2 tablespoons sugar)
1/4 teaspoon almond extract
1/2 cup flour

Cooking:

Preheat the oven. Melt the chocolate in the rum or coffee in a saucepan over low heat.

Put the butter cut into pieces in a bowl and beat, when the butter becomes soft, add sugar, beat for another minute. Whisk in the egg yolks, mix well. In another bowl, beat the egg whites until frothy. Add cream of tartar (lemon juice) and salt, beat until soft. Gradually add 2 tablespoons of sugar to the egg whites, continue beating. Add the coffee or rum chocolate mixture to the egg yolks, then add the almonds.

Stir 1/4 of the beaten egg whites into the chocolate mixture. Put the remaining proteins on top, sprinkle with flour and mix very gently. Grease a round baking dish with oil, pour in the batter, bake for about 25 minutes.

The cake is ready when a wooden stick inserted into the cake comes out dry. Remove the cake from the mold and let cool.

Being impressed by this recipe book, I already wrote about it, or rather, about it.

But then recently, my friend, who decided that she had enough food from the slow cooker, and also wished to learn something like that, being not a particular lover of cooking, asked me if it was worth buying and if she could help her move towards a new goal - to teach children not only to eat, but also to eat tasty!

I don’t know how useful Julia is in relation to the children’s menu, given how much butter she recommends using, but she is certainly able to decorate an adult diet, even if not every day!

Therefore, I decided to leave a full review of this world-famous cookbook, which has now appeared unchanged in Russia in Russian!

My interest in Julia Child, like most people in Russia, appeared after the release of the film in 2009. “Julie and Julia. Cooking happiness according to the recipe "based on the novel of the same name by Julie Powell. A simple recipe book that inspired an ordinary secretary to radically change her life has earned the attention of a huge number of people far from cooking. Probably, this example later inspired many to do something similar, or at least just try to cook something from French cuisine and exactly the way Julia recommends. What was so special about these recipes, and even more so in the food itself, that it practically turned into a lifeline for those drowning in hopelessness? After watching the movie, I'm sure many people immediately wanted to cook Bouff Bouguignon (Meat in Burgundy). But, unfortunately, THE very book that Julia Child holds at the end of the film in her hands, having received it by mail quite “hot” from the publisher - the result of many years of work, has not yet been in Russia in Russian. Of course, it was possible to find it in electronic form, in the form of scanned pages of the same old edition in English. But, when you speak the language (without taking into account special culinary terminology) at the level of "reading with a dictionary" - it is difficult to keep such an option in the kitchen in printed form, with a written translation between the lines and not completely get lost in the complexity of the recipe, the number of ingredients, special instructions and specific expressions used by Julia to give the description a special piquancy.

Should I buy this, I must say, expensive book? Definitely! If you love to cook and are not tempted by French cuisine. If for you a few hours spent in the kitchen are nothing compared to the delicious taste of homemade masterpieces (even if at first it will not turn out great). Will you learn how to cook? Definitely! Even if you don’t know anything at all, including how to boil eggs. If you try at least basic recipes for soups, sauces, meat, fish and vegetables, plus dessert, then you suddenly find that you start cooking everything in the "French" spirit. Several lunches or dinners prepared according to Julia's recipes and some suprem de volay o champignon (chicken fillet with champignons) and fon d'artichot a la cream (bottoms of artichokes with creamy sauce) will seem simpler than steamed turnips. Does it taste good? Definitely! For example, I discovered so many unusual and unpredictable tastes from seemingly ordinary products. And yet, I did not even suspect how many operations can be done with ordinary products. And what you don’t do with them, which you wouldn’t even think about before! This, perhaps, is what gives the products such an unusual taste at the exit.

Thus, due to the popularity of the film, our publishing houses began to release a series of books with Julia's individual recipes. Some amateurs and fans have translated the recipes, cooked according to them and described them in their blogs, forums or websites. So, for the first time I decided to cook something according to Julia Child, having found one of the most difficult recipes on the Internet (duck pate in dough). But all these were versions, largely revised by the authors, translated and written "on their own".

And finally it happened! Thanks to the publishing house "OLMA Media Group" for this work - they published THE very book (anniversary edition of "Mastering the Art of French Cooking"). It has everything and more! Two volumes already in A4 format, each with more than 700 pages. Thick cardboard box. Gift edition - you can give it to amateur cooks or to please yourself. B/W hand-drawn illustrations that do not distract attention with the colorful dishes and the complexity of serving. Everything is clear and understandable. It talks in detail about kitchen utensils, the technique of working with a knife, and also gives numerous tips: on choosing wine for dishes; about how to handle each of the products, from egg whites (how to beat them correctly and at what temperature) to cutting a live lobster ... The first volume offers the most striking and fundamental recipes for each category of dishes (soups, sauces, appetizers, fish, poultry, meat, vegetables, dessert). Having mastered them, you can proceed to the intricacies of French cooking, described in the second volume. I'm still mastering the first volume and everything I cooked turned out to be surprisingly tasty. But having glanced at the second volume, I already cherish the hope of baking real French bread at home!!! I am not a particular fan of cookbooks at all (I am a fan of books, so they just lie in the kitchen in a drawer), but with this one I have been hugging for two months now and every time I open it, it feels like another revelation and I will become closer to nirvana))) In general, with practice it will only get better. The family is delighted. My husband is so generally happy that I, in principle, began to look into the kitchen and he also really likes everything that I cook. Therefore, I think that even an inexperienced housewife, with all her modern approach to the art of cooking (cutlets from a slow cooker), will not only be imbued with cooking, but maybe even find an outlet in it, please relatives and friends and ... (I really don’t want to frighten someone), fall in love with butter so much that he will stop “steaming” because of extra pounds!

• — Boeuf bourguignon —

  Ingredients:

  6 slices bacon, cut into chunks
  3.5 tbsp olive oil
  1.5 kg. beef, cut into 5 cm cubes
  1 large carrot, cut into slices
  1 large white onion, cut into half rings
  2 tbsp flour
  3 cups good red wine
  2.5-3.5 cups beef broth
  1 tbsp tomato paste
  2 garlic cloves, crushed
  1/2 tsp thyme
  1 bay leaf, crumbled
  18-24 pearl onions
  3.5 tbsp butter
  1 bunch of herbs: 4 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf
  450 gr. fresh porcini mushrooms, cut into 4 pieces
  1 pinch coarse salt and freshly ground pepper

  Cooking:

  Preheat the oven to 230°C. In a large Dutch oven, fry the bacon in 1 tablespoon olive oil, about 3 minutes, until lightly browned. Set aside.

  Dry the beef with paper towels and fry in the same roaster. Place the fried beef pieces over the bacon. Using the sauté technique, quickly sauté the onion and carrot in the same pan until golden brown, about 3 minutes. Place bacon and beef back into the skillet. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour and mix again. Place the roaster in the center of the oven, leave for 4 minutes. Remove the meat from the oven, stir and return to the oven for another 4 minutes.

  Reduce oven temperature to 160°C. Add wine and broth to the broth: the liquid should just barely cover the meat and vegetables. Add tomato paste, garlic and thyme. Bring the liquid to a boil on the stove, then cover the broiler with a lid and simmer in the bottom of the oven for 3 to 4 hours, until the meat is very tender.

  When about an hour remains until the end of cooking, melt 1.5 tablespoons of butter in a pan over medium heat, add 2 teaspoons of olive oil to them. Add onion and sauté for about 10 minutes until browned. Then add 1/2 cup beef broth, a small pinch of salt and pepper, and a bunch of herbs. Reduce the heat to low and cook the onion for about 40 minutes, until the liquid has evaporated and the onion is soft. Transfer the onion to a plate. Discard the herbs, wipe the pan. Add remaining butter and olive oil and heat through. Add mushrooms and cook for 5 minutes, shaking the pan to coat with oil.

  Place a colander over the pot. Pour the stew into a colander. Place the wine saucepan over medium heat. Cook for 5 minutes, skimming the fat from the surface of the sauce. Transfer the beef and vegetables back to the roaster. Add pearl onions and mushrooms to them. Pour the wine sauce over the top and place the brazier on a slow fire for another 3-5 minutes. Garnish the beef Burgundy with parsley before serving. Serve with potatoes.

• — Cheese soufflé —

  Ingredients for 6 servings:

  1/4 cup + 2 tbsp grated parmesan cheese
  3 tbsp butter
  3 tbsp flour
  1 1/4 cups heavy cream
  4 large eggs + 3 large egg whites
  3 tbsp dry sherry
  170 gr. Gruyère cheese, chopped
  2 tbsp sour cream
  1 1/4 tsp kosher salt
  1 tsp Dijon mustard
  1/2 tsp dry mustard
  1/4 tsp cayenne pepper
  1/4 tsp tartartar (cremortartar)

  Cooking:

  Preheat oven to 160°C. Grease a soufflé dish with butter and sprinkle with 2 tablespoons of parmesan. Melt the butter in a medium saucepan. Add flour and stir. Gradually pour in the cream and bring to a boil over moderate heat, whisking. Reduce heat to low and cook, stirring, until thickened, about 3 minutes. Pour the base into a large bowl and let it cool. Add egg yolks, sherry, gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne pepper and remaining parmesan.

  Pour 7 egg whites into a large stainless steel bowl. Add creamer. Using a mixer, beat egg whites to stiff peaks. Gently fold one third of the egg whites into the soufflé base, then add the rest of the egg whites.

  Transfer the soufflé to a mold. Bake for about 35 minutes until the soufflé is golden brown. Serve immediately.

• - Onion soup -

  Ingredients for 4 servings:

  1 tbsp olive oil
  2 large high sugar onions, halved and thinly sliced ​​into feathers
  1/4 cup dry white wine
  1 tbsp soy sauce
  6 cups beef broth
  Four slices of bread or baguette
  1/4 cup grated Gruyere cheese
  Salt

  Cooking:

  Heat oil in a large enameled cast iron saucepan. Add onion. Cook over moderate heat, stirring occasionally, until the onion is just beginning to brown, about 7 minutes. Add a generous pinch of salt and cook over moderately low heat, stirring occasionally, until the onions are soft and caramelized, 25 to 30 minutes.

  Pour wine and soy sauce into a saucepan. Simmer over moderate heat, deglazing the pan, until the liquid has evaporated, about 3 minutes. Add broth and bring to a boil. Cook over moderately low heat, stirring occasionally, until the broth is infused with flavors and slightly reduced in volume, about 10 minutes. Season with salt.

  Preheat the top grill in the oven. Place slices of bread on a baking sheet and sprinkle each slice with 1 tablespoon of cheese. Grill 6 inches from the grill until the cheese is melted, about 2 minutes. Pour the soup into deep bowls and top with a slice of baked bread with cheese.

• — Crepe Suzette —

  Ingredients for 6 servings:

  For pancakes:
  2 large eggs
  3/4 cup flour
  1/2 cup milk
  1/8 tsp salt
  1/2 tsp Sahara
  1/3 cup cold water
  1 tbsp rapeseed oil
  1 tbsp melted, unsalted butter

  For orange oil:
  6 tbsp softened butter
  1/4 cup + 2 tbsp Sahara
  1 tbsp finely grated orange zest
  1/3 cup fresh orange juice
  1/4 cup Grande Marnier
  2 tbsp cognac

  Cooking:

  In a medium bowl, mix eggs, flour, milk, salt and sugar until smooth - the dough will be thick. Then pour in water, rapeseed oil and melted butter and mix.

  Heat up a frying pan and brush it with a little butter. Add 2 tablespoons of batter and tilt the pan to spread the batter evenly; pour excess batter back into bowl. Cook over moderately high heat until the edges curl up and start to brown, about 45 seconds. Flip the pancake and fry for 10 seconds until brown spots appear on the bottom. Transfer to a baking sheet. Repeat with the remaining batter, brushing the skillet with oil as needed to make plus or minus 12 pancakes.

  In a food processor, combine 6 tablespoons butter with 1/4 cup sugar and orange zest. With the engine running, gradually add the orange juice.

  Preheat the top grill in the oven. Butter a large baking sheet and sprinkle lightly with sugar. Place 2 teaspoons of orange oil in the center of each pancake. Fold the pancakes in half and in half again. Arrange pancakes on a baking sheet. Sprinkle with the remaining 2 tablespoons of sugar and roast on the middle rack of the oven until they start to caramelize on top, about 2 minutes. Transfer pancakes to heat-resistant plates.

  Meanwhile, heat the liqueur and cognac in a small saucepan. Ignite and pour the pancakes with the burning mixture. Gently pat the pancakes with a spoon until the flame goes out. Serve immediately.

• — Bouillabaisse —

  Ingredients:

  2.5 liters of water
  240 ml. dry white wine
  3/4 cup minced leeks
  1 cup chopped onion
  1/2 cup olive oil
  
  450 gr. tomatoes, roughly chopped
  6 sprigs of parsley
  1 bay leaf
  1/2 tsp thyme or basil
  1/8 tsp dill
  2 large pinches of saffron
  1/2 tsp orange peel
  1/8 tsp pepper
  1 tbsp salt
  1.5-1.8 kg. fish remains (heads, bones, trimmings)
  1 halibut steak
  1 large red snapper fillet, cut into pieces
  3 large scallops, cut in half
  12 mussels
  12 clams
  A few pieces of toasted French baguette
  1/3 cup chopped fresh parsley

  For rui:

  1/4 cup chopped red pepper, simmer in boiling, salted water for a few minutes
  1 small chile, boil until soft
  1 medium potato boiled in broth
  4 garlic cloves, minced into a puree
  1 tsp basilica
  4-6 tbsp olive oil
  Salt and pepper
  2-3 tbsp hot broth

  Cooking:

  Sauté the leek and onion in olive oil over low heat for 5 minutes, until soft. Add garlic and tomatoes, increase heat to medium, cook for about 5 more minutes.

  In a large saucepan, add water, wine, onion and tomato mixture, herbs, seasonings, and fish scraps. Bring to a boil, cook, without closing the lid, for 30-40 minutes over medium heat. Strain the broth. Check for salt and pepper.

  Bring strained broth to a boil. Add halibut steak. Bring to a boil again and cook for about 5 minutes. Add fillet, clams, mussels, scallops, bring to a boil, cook for about 5 minutes. As a result, the fish should be soft, but not overcooked. Remove the fish from the broth and transfer to a dish.

  For rui, grind all the ingredients in a mortar and mortar into a smooth smooth paste. Drop by drop, continuing to stir, add olive oil until a consistency similar to mayonnaise is obtained. Season to taste with salt and pepper.

  Pour the broth into bowls. Scoop up the broth with a large spoon and pour over the fish. Sprinkle the broth and fish with parsley. Spread rui on toast and add to soup. Serve immediately.

• — Kish Lauren —

  Ingredients:

  For test:
  2.5 cups flour
  1/2 tsp salt
  55 gr. cold, unsalted butter, cut into cubes
  1 large egg yolk
  1/4 cup + 3 tbsp ice water

  For filling:
  450 gr. thick strips of bacon, cut into cubes
  3 large leeks, white and tender green parts only, thinly sliced
  230 gr. aged Gruyere cheese, grated
  4 large eggs
  2 large egg yolks
  2.5 cups heavy cream
  Salt and freshly ground white pepper

  Cooking:

  In a food processor, combine 2.5 cups flour with salt. Add butter and mix until the consistency of small peas. Add egg yolk and ice water and stir. Turn the dough out onto a floured work surface and knead until smooth. Roll out two small cakes, wrap them in a film and put them in the cold for 20-30 minutes.

  Preheat oven to 190°C. On a floured surface, roll out the dough into a circle about 30 cm in diameter. Put the dough into a mold with corrugated walls and a removable bottom. Trim off excess. Refrigerate the prepared dough for 10 minutes. Repeat with the remaining dough.

  Line both doughs with foil and place a weight on top, such as dried beans. Bake the cakes for 30 minutes. Remove foil and bake for about 15 minutes until pastry is golden brown. Place the cake molds on two baking sheets.

  In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until browned and crispy, about 7 minutes. Drain the fat, leaving only 1 tablespoon. Add leeks and thyme, season with salt and white pepper. Cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Mix with bacon and cheese.

  Divide the filling between the cakes. In a bowl, beat eggs with yolks and cream. Season lightly with salt and white pepper. Pour the batter over the pie and bake for about 30 minutes, turning the pan, until the quiche is browned. Let the pie cool for 15 minutes. Remove form, cut quiche and serve.

• - Chicken -

  Ingredients:

  One 1.5-2 kg. chicken
  2 + 1/2 tbsp. unsalted butter
  1/3 cup finely chopped carrots
  1/3 cup finely chopped onion
  1/3 cup finely chopped celery
  1 tsp dried thyme
  parsley stalks
  celery leaves
  6 lemon slices, 0.3 cm thick
  1/2 cup chopped onion
  1/2 cup chopped carrots
  1 tbsp fresh lemon juice
  3/4 cup chicken broth
  Freshly ground pepper, salt

  Cooking:

  Preheat oven to 220°C. Melt 1 tablespoon butter in a frying pan. Add the diced carrots, onion and celery and cook over moderate heat until the vegetables soften. Add thyme.

  Rinse the inside and outside of the chicken quickly with hot water and dry well. Put a spoonful of fried vegetables, a handful of parsley stalks and celery leaves, lemon slices into the cavity of the chicken, salt and pepper. Brush the entire chicken with 1 tablespoon of butter. Tie the legs together, tuck the tips of the wings under the carcass. Season the chicken with salt and place breast side up in a heatproof dish.

  Bake the chicken in the oven for about 1 hour and 15 minutes, according to the following scheme:
  After 15 minutes, brush the chicken with the remaining 1/2 tablespoon of butter. Arrange chopped onions and carrots around. Reduce oven temperature to 180°C.

  After 45 minutes from the start of cooking, brush the chicken with lemon juice. If necessary, add 1/2 cup water to keep vegetables from burning.

  After 60 minutes, pour over the chicken with the juice from the pan. Check the readiness: the thermometer should show about 75 ° C. If the chicken is not done yet, continue roasting, basting with juices and checking for doneness every 7 minutes.

  Drain juice from chicken. Transfer the bird to a board and let it rest for 15 minutes. Drain the juice into the pan. Add broth and cook for about 5 minutes. Strain the sauce. Drizzle sauce over each chicken before serving.

• – Cassoulet –

  Ingredients for 12 servings:

  2 fresh shank
  450 gr. boneless pork (shoulder), cut into cubes
  170 gr. fresh pork skin with 5 mm. layer of fat
  1 kg. cannellini, sort and rinse
  1 kg. salt pork, skin removed
  1/3 cup duck fat
  3 small carrots, thinly sliced
  2 medium onions, chopped
  One 140 gr. piece of pancetta
  One 140 gr piece of ham
  1 unpeeled head of garlic plus 4 small garlic cloves, peeled
  1 large plum tomato, chopped
  2 liters + 2 cups chicken broth
  Bouquet garni: 4 sprigs of parsley, 3 small stalks of celery, 2 sprigs of thyme and 1 bay leaf, tied with twine
  6 duck confit legs
  1 tbsp vegetable oil
  450 gr. fresh pork sausages, pierced with a fork
  1/4 cup fresh bread crumbs
  Salt and freshly ground pepper

  Cooking:

  Place the shank, chopped pork and skin in a large dish and season lightly with salt and pepper. Cover with a lid and refrigerate overnight. In a bowl, cover the beans with water and soak overnight.

  The next day, in a medium saucepan, add salted pork and skin to water. Bring to a boil and then simmer over moderate heat for about 30 minutes. Drain the water, cool the meat and skin. Remove the salted pork from the refrigerator. Cut the pork skin into 5 long pieces, roll each and tie with twine.

  Dry the shank and chopped shoulder with a paper towel. Heat the duck fat in a very large enameled cast iron saucepan. Add half the chopped pork shoulder and sauté over moderately high heat until browned; transfer to a plate. Repeat with the remaining chopped pork shoulder. Add the shanks to the pan and fry until light brown. Add the carrots and onions and cook over moderate heat, stirring, until the onions are golden brown, about 7 minutes. Add pancetta and fry until light brown. Add the head of garlic and tomato and cook, stirring, for 1 minute. Add 2 liters of broth, bouquet garni, pork skin and seared pork and its juices and bring to a boil. Cover the pot and simmer the stew over low heat for 1.5 hours, stirring occasionally.

  Drain water from beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Cook over low heat for 3 minutes, then drain the water. Add the beans to the stew and simmer over low heat until the beans soften, about 2 hours. Let the stew cool, then refrigerate overnight.

  Skim most of the hardened fat from the surface of the stew; keep 1/4 cup fat. Let the stew come to room temperature. Take out the pancetta, shank and ham. Cut the meat into small pieces; discard bones and skin. Remove the pork skin and head of garlic from the stew and set aside. Throw away the bouquet garni.

  Preheat oven to 200°C. Bring the stew on the stove to a slow boil. Cut the salted pork into small pieces. Mix the cooked garlic in a food processor. Add the salt pork and raw garlic and blend until a smooth paste is formed. Add the mixture to the stew and simmer over low heat for 15 minutes, stirring occasionally. Add all kinds of meat to the stew.

  Meanwhile, place the duck confit in a baking dish and heat through, about 15 minutes. Remove the bones, cut the skin into strips. Preheat oven to 160°C. Untie and straighten the pigskin. Line clay casserole with skin, fat side down. Using a large slotted spoon, transfer half of the stew to a casserole. Spread the confit in an even layer on top, then lay out the remaining stew. Pour 2 cups of stock and cooking liquid into the casserole and season lightly with salt and pepper. Add 2 tablespoons reserved fat. Bake the cassoulet for 1.5 hours.

  Heat vegetable oil in a medium skillet. Add sausages and cook over moderately high heat until browned. Let cool, then cut into small pieces.

  Reduce oven temperature to 135°C. Gently stir the crust that forms on the cassoul and bury the sausages in it. Drizzle with the remaining 2 tablespoons of fat. Sprinkle with bread crumbs. Bake for 1 hour until the cassoullet is browned. Let stand 20 minutes before serving.

(1912-08-15 )

The second edition in 1970 expanded on some of the topics that the authors planned to publish in the first volume, in particular with regard to baking. Louisette Bertholle took on other projects, and Julia Child, co-authored only with Simone Back, began to study under the guidance of Professor Raymond Calvel, an amazing French baker, describing flour products in the second volume in more detail. The illustrations by Sidonie Korine in the second edition were based on the work of Paul Child. Together, these two volumes are considered one of the most influential works in the history of American cooking, and Julia Child in particular grants almost worldwide respect in the field of food preparation.

A television

When 30,000 copies of the book sold out for Christmas in November 1961, Julia Child's culinary career actually began. It was a modest success compared to what awaited her on TV screens with the French Chef program. (The French Chef).

In 1962, Julia was invited to appear on What We Read, where they wanted to discuss her book. But Julia brought an electric stove, frying pans and two dozen eggs with her to the studio. And there, in front of the astonished audience, she demonstrated the preparation of her famous "L'Omelette Roulle". The studio realized that the chance should not be missed, and did the first few shows with Julia Child on how to cook food in front of several thousand Americans.

Julia quickly got used to the camera and, dropping a chicken or a piece of dough from the table, immediately picked it up, telling the viewers: “We are alone in the kitchen.”

famous phrases

• Bon appetit! - Bon appetit!

Awards

• - American Presidential Medal of Freedom
• Harvard University
• Honorary doctorates from Brown University
• Honorary doctorates from Johnson & Wales University
• Honorary Doctorates from Smith College

Movies

• Julie and Julia: Cooking happiness with a recipe () - Julia Child was played by Meryl Streep, for whose role she received a Golden Globe and an Oscar nomination.

Works

A television

• The French Chef (1963-1973)
• Julia Child & Company (1978-1979)
• Julia Child & More Company (1980-1982)
• Dinner at Julia's (1983-1985)
• The Way To Cook (1989)
• A Birthday Party for Julia Child: Compliments to the Chef (1992)
• Cooking with Master Chefs: Hosted by Julia Child (1993-1994)
• Cooking In Concert: Julia Child & Jacques Pepin (1993)
• (1994-1996)
• Baking with Julia (1996-1998)
• Julia & Jacques Cooking at Home (1999-2000)
• Julia Child's Kitchen Wisdom, (2000)

DVD

• Julia Child's Kitchen Wisdom (2000)
• Julia and Jacques: Cooking at Home (2003)
• Julia Child: America's Favorite Chef (2004)
• The French Chef: Volume One (2005)
• The French Chef: Volume Two (2005)
• JuliaChild! The French Chef (2006)
• The Way To Cook (2009)
• Baking With Julia (2009)

Books

• Mastering the Art of French Cooking, Volume One (1961), with Simone Back and Louisette Bertholle
• Mastering the Art of French Cooking, Volume Two (1970), with Simone Back
• The French Chef Cookbook (1968)
• From Julia Child's Kitchen (1975)
• Julia Child & Company (1978)
• Julia Child & More Company (1979)
• The Way To Cook (1989)
• Julia Child's Menu Cookbook (1991)
• Cooking With Master Chefs (1993)
• Julia's Kitchen with Master Chefs
• Baking with Julia (1996)
• Julia's Delicious Little Dinners (1998)
• Julia's Menus For Special Occasions (1998)
• Julia's Breakfasts, Lunches & Suppers (1999)
• Julia's Casual Dinners (1999)
• Julia and Jacques Cooking at Home(1999), with Jacques Pepin
• Julia's Kitchen Wisdom (2000)