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Julia and Jacques Cooking at Home, by Julia Child, Jacques Pepin
PDF Ebook Julia and Jacques Cooking at Home, by Julia Child, Jacques Pepin
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The companion volume to the public television series Julia and Jacques Cooking at Home
Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.
What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.
So sharpen your knives and join in the fun as you learn to make . . .
*--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté
*--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
*--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés
*--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
*--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried
*--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
*--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery
*--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck
*--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
*--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
And much, much more . . .
Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
- Sales Rank: #47250 in Books
- Color: Multicolor
- Published on: 1999-09-14
- Released on: 1999-09-14
- Original language: English
- Number of items: 1
- Dimensions: 11.34" h x 1.14" w x 9.67" l, 4.08 pounds
- Binding: Hardcover
- 448 pages
Amazon.com Review
Julia and Jacques Cooking at Home is the companion volume to Julia Child and Jacques Pepin's PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way.
What's most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions when it comes to home cooking in the French style. And many tips, for that matter.
Take chicken, for example. "Not everything I do with my roast chicken is necessarily scientific," Julia says. "For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it--and, more important, I like to give it." Julia sets her chicken on a V-rack in a roasting pan in a 425-degree oven that she then turns down to 350 after 15 minutes. Jacques roasts his bird at 425, on its side, right in the pan. "To me," he says, "it's very important to place the chicken on its side for all but 10 minutes of roasting." After 25 minutes he turns his chicken over, careful not to tear the skin, and lowers the heat to 400. The bird finishes breast-side up for the last 15 to 20 minutes.
This book is divided into chapters on appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats, and desserts. The she said-he said format works throughout, and a lot of what's said you may realize you have heard before. There are no big surprises here. But it's good fun, a decent reminder of some of the classics of French tradition, and a chance to loosen up and simply cook at home with a couple of masters--one to the right of you, one to the left. You decide which hamburger's the right one for you. --Schuyler Ingle
From Publishers Weekly
Culinary grande dame Child and master chef P?pin define "the basics of fine food that looks good, tastes the way it should and is a total pleasure to eat." Chapters are organized into appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats and desserts. Based on the vast experience of these chefs, the book takes a she says/he says approach to home-style French cooking: While Julia finds the dark digestive vein in shrimp "ugly" and automatically removes it, Jacques considers it "perfectly good protein to eat"; Julia prefers seasoning food with white pepper, but Jacques uses black pepper, and so forth. Child and P?pin recycle familiar Franco-American classics, like Omelets, Souffl?s, French Fries, Sole Meuni?re, Roast Chicken, Steak Au Poivre and Cr?me Br?l?e, with a contemporary sleight-of-hand (e.g., stocks that can be made within an hour; a microwave method for clarified butter). Eschewing today's trendy global pantry, recipes emphasize fresh, seasonal ingredients. There is also no shortage of shopping, preparation and technique tips from the pros, such as Jacques's perspective on buying a good steak: "it's more useful to have knowledge about cuts of meat than a lot of money." A charismatic tag team, veterans Child and P?pin illuminate novice and seasoned home cooks alike, gently reminding readers that "eating, as well as cooking, should be pleasurable and guiltless." First serial to Gourmet; Good Cook Book Club main selection; author tour. (Sept.) FYI: Cooking at Home is based on a forthcoming 22-part PBS series.
Copyright 1999 Reed Business Information, Inc.
From Library Journal
What could be better than seeing these two incomparable chefs cooking together in Julia's kitchen and having a wonderful time while they're at it? This is the companion volume to the authors' new PBS series, premiering in October, but there are many "bonus" recipes here, including some that had to be cut from the series because of time limitations and others created especially for this book. For each show, the two chefs started out with ideas and ingredients but no set recipes, so they improvised as they went along, cooking a lot of their favorite traditional dishes and coming up with new ones as well. The two didn't always agreeAeach recipe has one sidebar from Julia, another from Jacques, presenting each one's take on the dish and personalized tips. Dozens of boxes throughout the text provide information on a wide variety of topics, from "Julia on Getting a Good Chicken" to "P?pin Peels a Pepper," and the more than 300 color photos show both techniques step by step and many of the finished dishes. An essential purchase, of course.
Copyright 1999 Reed Business Information, Inc.
Most helpful customer reviews
113 of 117 people found the following review helpful.
Le French cooking tag-team!!!!
By Toni
Simply wonderful!! That's about how to describe a thoroughly enjoyable way to spend some time with two of the greatest French chefs!!
I have two opinions of this 4-disc set, with the first being the positive; the second opinion I label as OK, not negative, because there are no negatives when you watch these two veterans of classic French cuisine.
To begin with, you have an beautifully filmed series that brings you into the home of the great Julia Child, so you feel very much a welcomed guest. And the grand dame of French cooking has invited Chef Pepin to join her in teaching you the finer points of this marvelous cuisine, so you have much to anticipate for both eyes and palate.
They play off each other as old friends would, and you will be entertained as well as taught. You'll see Julia in a firefighters outfit ready with the extinguisher as she prepares for Jacque to make a flaming dessert or "calling all ducks" with a duck whistle; then you have Jacque in a Julius Caesar ensemble to introduce the namesake salad...............all of it as corny as you can get, and all of it exquisite morsels that hint of the friendship that existed between these two icons. You also cannot help but notice that our Julia has aged, and that makes the friendship between her and Jacque all that more touching. He shows his admiration and his loving respect for her by doing much of the physical work, but do not fret, she is as fiesty as always.
Most of all, you will not be disappointed in the recipe jewels contained within these 4 discs of French cooking joy:
(Volume I)
BEEF:
Steak Diane
Bistro Steak
Steak au Poivre
Chateaubriand
Hamburger Deluxe
DESSERTS:
Strawberry Sabayon
Gateau of Crepes
Crepes Suzette
SALAD:
Classic Caesar Salad
Potato Salad
Salad Nicoise
Composed Salad
SANDWICHES:
Croque Monsieur
Croque Madam
Pagne Bagnat
Seafood Loaf
Lobster Roll
VEGETABLES:
Stuffed Artichokes
Mushroom Duxelles
Very Green Beans
Haricot Verts
Bruised Peas
French Style Peas
STEW:
Beef Burgundy
Pot Roast
(Volume II)
FISH:
Sole Meuniere with Black Butter Sauce
Poached Snapper with Cucumbers
TURKEY FEAST:
Giblet Gravy
Cornbread and Sage Stuffing
Cranberry Chutney
Creamed Onions
Braised Brussel Sprouts
SOUP:
French Onion Soup
Leek and Potato Soup
Vichyssoise
Watercress Soup
Mediterranean Fish Stew
EGGS:
Scrambled Eggs
Classic Omelette
Mushroom Omelette
Omelette Piperade
Eggs Benedict
PORK:
Roast Prok Loin
Sauteed Pork Tenderloin with Port and Prunes
Grilled Pork Chops
CREAMY DESSERTS:
Creme Anglaise
Ice Cream Profiteroles
Creme Caramel
Creme Brulee
(Volume III)
SHELLFISH:
Oysters and Clams on the Half Shell
Shrimp Cocktail
Moules Mariniere
Billi-bi Soup
Moules Ravigote
ROAST CHICKEN:
Savory Stuffed Chicken
Butterflied Chicken with Spice Rub
SOUFFLES:
Cheese Souffle
Scallop Souffle
Chocolate Roulade
WINTER VEGETABLES:
Stuffed Cabbage
Cauliflower au Gratin
Glazed Carrots and Turnip
Celery Root Remoulade
CHARCUTERIE (sausages and pate):
Homemade Sausages
Sauages in Brioche
Country Pate
COMFORT FOOD:
Poached Chicken on a Bed of Rice
Chicken Pot Pie
Country Style Apple Tart
(Volume IV)
SALMON:
Gravlax
Salmon Tartare
Salmon Unilateral
Oven-Roasted Salmon
Salmon en Papillote
ROASTS OF VEAL AND LAMB:
Veal roast en Cocotte
Sauteed Mushrooms in Cream
Eggplant and Zucchini Gratin
Roasted Leg of Lamb
POTATOES:
A Perfect Baked Potato
Pommes Byron
Garlic Mashed Potatoes
Pommes Boulangere
Gratin Dauphinoise
Pomes Souffles
DUCK:
Skillet Duck with Parsnips and Shallots
Two-Way Duck
Duck Giblets and Escarole Salad
Now for the "OK" part of all of this. As another reviewer mentioned, the packaging was a bit shoddy in that all the CD's arrived loose within their container because they had fallen out of the plastic grips; I think it would have been better if they had each been secured within separate plastic jackets.
That being said, each disc begins with the commercials that preceded every episode of this wonderful series. But now being on DVD, they are only at the start of each disc and not each episode; they run only two minutes so they are brief. But keep in mind that theses companies helped to underwrite the cost of such an excellent series, therefore I think anyone would be hard-pressed to be upset.
So for any gourmand of cooking, and even if that person is yourself, you will enjoy the series that brought you 85 recipes, 2 people, and one great time that you will appreciate. Besides, as Julia tells you, "it's real cooking, not for fluffies!"
37 of 37 people found the following review helpful.
The best, most heartwarming and practical cooking show ever.
By Inkslave
There is a moment in this series that says it all for me: They are preparing a pork roast, I believe. Julia turns her back to fuss over one thing or another and Jacques, with a wink to the camera, scoops a few more garlic cloves out of a ramekin on the counter, dices them and slips them into the sauce he is making before she can turn back around.
It's a classic example of the good-natured parrying that makes this cooking show my all-time favorite: Throughout the series the two of them gently fuss over which type of pepper to use, how long a roux must cook, and yes, how much garlic a recipe should have, as only old friends and accomplished cooks could. What a wondeful reminder that cooking is not an exact science.
And watching the ease with which Jacques plays his little prank is a reminder of just how much skill he has. He never seems to hurry or work hard, and yet everything gets done in no time.
This 4-DVD set is a delightful collection of moments like that, and a most practical guide to preparing an inspired collection of recipes ranging from creme brulee and roulade de chocolat to roast chicken and mashed potatoes. It will help any home cook master the basics, and reach for new heights of gastronomic glory.
Yes, Julia is clearly in her twilight, and Jacques does most of the real work. But Julia is there every step of the way, which is a joy to see.
As noted here in another review, the DVD provides the best format for emulating what you see on the show. Jacques is a true master and as a result, he makes everything look easy. The first time you try to follow along as he assembles a souflee, carves a chicken or rolls an omelet, you'll realize it's not as simple as he makes it all look. But fear not, you can pause, rewind, and even go frame-by-frame to study his techiques. It really helps. (Just remember to protect your remote in plastic wrap.)
Yes, the DVD case is kinda cheap, though I have trouble getting the discs OUT, not keeping them in.
And yes, there is an unskippable commercial at the beginning of each disc. I go and drink coffee for two minutes if I'm starting a fresh disc. Otherwise I use the position-memory feature on my DVD players to skip them. Neither strikes me as overly burdensome.
Buy it. Savor it.
0 of 0 people found the following review helpful.
Great Book By Two Masters
By Rob Reviews
Great recipes that are well explained with wit and the knowledge of two masters. I am a person that enjoys spicy food. That being said, this cookbook does not rely on spice overdoses to achieve success. The recipes are subtle and nuanced and if you can disconnect from 'bam-ing' your food with salt and unnecessary amounts of heat, you'll find some real joy in the art of cooking taught in this book.
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