From Julia Child's Kitchen by Julia Child published by Alfred A. Knopf, New York, 1975, First Edition, Second Printing. Photographs and drawings by Paul Child. Additional technical photographs by Albie Walton. Hardcover with dust jacket.

This is one of the most important—and most successful—cookbooks by America's beloved Julia Child. Enhanced with photographs taken by Julia's husband, Paul, this book is intimate and inviting. It contains a good deal of Child’s warmth and wisdom. it's a book about cooking but also it's a touching memoir of a woman's fun love affair with all things food. Throughout, Julia offers advice on wine and food pairings, as well as an extensive glossary in the back which she calls a "Culinary Gazaetteer," featuring not-to-miss advice and stories on a range of cooking topics.

Features:

*Priceless culinary wisdom

*Precious guidance in using time-saving equipment

*Invaluable lessons in the principles of cooking

*Master recipes utterly explicit and complete plus countless ideas for variations and innovations

*Illustrated with how-to-do-it photographs as well as drawings

*Charts giving standard names of meat cuts and how to use them

*Introduction to the metric system

*Includes all the recipes demonstrated on the seventy-two programs of the French Chef series on color television.

CONDITION: This book is in good condition. Tight binding, clean text. Book shows normal fairly minor signs of storage & age. The dust jacket is worn, stained, scuffed, torn, chipped, ripped, has tears and edge wear but was wrapped by previous owner with a clear cover to protect it from further damage. The cover is a bit scuffed. Pages have turned yellow from age. Foxing to paper commensurate with age. There is also foxing on the book edges. Please see pictures. THE PICTURES ARE TO BE CONSIDERED AS PART OF THE DESCRIPTION. PLEASE REVIEW THEM FOR A BETTER IDEA OF CONDITION.

Contents:

Introduction

SOUPES DU JOUR

Potages: Potage Parmentier; potage bonne femme-leek and potato soup; Soupe du jour-potato soup with leeks or onions and leftover vegetables; Soupe au cresson —watercress soup; Vichyssoise-cold cream of potato soup with leeks or onions; Pressure cooker soup.

Pistou: Soupe au pistou verte-green zucchini soup with a garlic and basil garnish.

Meal-in-a-pot soups with lentils or beans: Potage purée de lentilles; potage purée Conti-old-fashioned lentil soup; Lentil soup made in the pressure cooker; Serving suggestions for lentil soup; Potage purée de haricots-bean soup; Potage crème de haricots-white bean soup with herbs and lemon.

Bouillons and fancy consommés: Bouillon ordinaire; bouillon du pot-au-feu-beef bouillon; Bouillon aux légumes-vegetable soup; Croûte au pot-bouillon with hard-toasted French bread, with cheese, and with poached eggs; Consommé double-rich, strong; crystal-clear consommé; Garnitures for consommé; Canned consommé dissembled; Some classic consommé combinations.

French fish chowders: Fish to choose; Soupe de poissons provençale-clear fish soup, and soup base for bouillabaisse; Rouille-garlic and pepper sauce for fish soups; Bouillabaisse à la marseillaise

New England fish chowder: Fish stock for chowders; New England fresh fish chowder; chowder with salt codfish; with finnan haddie or smoked cod or hake.

ENTRÉES AND APPETIZERS

Cheese appetizers: Croque Monsieur and Croque Madame-two French versions of the toasted ham and cheese sandwich.

Croquettes: Petites fondues frites-cheese croquettes.

Appetizers using pastry dough: Petites bouchées au Chester; tartelettes; Bugnard-cheddar cheese tartlets; Demi-feuilletée-mock puff pastry made from pie dough; Amuse-gueule aux anchois-anchovy appetizers; Amuse-gueule au fromage-round appetizers, with cheese or anchovy filling; Talmouses au fromage-four-cornered cheese puff pastries.

Quiche Lorraine & Co.-all-purpose rules: Quiche Lorraine-cream and bacon quiche. Quiche au gruyère; quiche au fromage- Swiss cheese quiche and mixed cheese quiche; Other quiches-smoked salmon, eggplant and cheese, broccoli or spinach, and more ideas.

Pastry turnovers and covered tarts: Pantin aux épinards, Simone Beck-Simca's spinach turnover with ham & mushrooms. Other fillings for turnovers.

Covered tarts made with French puff pastry: Feuilleté au jambon-ham tart made with French puff pastry

EGG DISHES

Hard-boiled eggs-the whys and how's: The straight simmer method. The coddled method. Troublesome HB eggs and what to do about them. Ways to use HB eggs-stuffed, to serve cold; sliced and stuffed, to serve hot.

Poached eggs: The free-form poach and the perforated poacher. Ways to serve poached eggs, hot and cold. Les oeufs en gelée-poached eggs in aspic.

Omelettes: L'omelette nature-plain French omelette. Filled omelettes. Le gâteau omni-omelette-many-layered omelette with multiple fillings.

Soufflés and roulades: Soufflé au fromage-master recipe for soufflés. Trouble-shooting. Roulade au fromage; soufflé au fromage roulé-cheese souffé roll. Other soufflé mixtures and roulade fillings.

THE FISH COURSE

The buying and keeping of fish. Filleting your own fish.

Brochettes, kebabs, and skewers: Scallops two ways, and skewered fish fillets

Trout and other small whole fish: Meunière, fancy filleting, poaching in wine, and a number of sauces.

Fillets of sole in white wine: Bonne femme, Dugléré, au beurre d'amandes, and variations

Fish steaks and thick fillets: Broiled fish and fish baked en Chartreuse.

Whole fish-baking and braising: Flamed in fennel, braised in wine, and the microwave alternative.

Fish mousses

Shrimp sauté

Oysters: Opening oysters, on the half shell, broiled, baked, scalloped, and oyster stew

Lobsters: Boiling or steaming, serving and eating whole boiled lobsters, lobster mayonnaise

Salt cod: De-salting and poaching, brandade, and a hearty gratin

POULTRY

Chicken: Poulet sauté à brun, croustillant-the crisp brown sauté-sauces and variations. Poulet poêlé-brown covered sauté of chicken; with herbs; variations including additions of cream, mushrooms, potatoes, salt pork, onions, plus poulet sauté au vinaigre, and poulet sauté Marengo. Coq au vin versus chicken fricassee. A barbecue and a rabbit ragout.  All about chicken breasts, illustrated. Suprêmes de volaille en goujons, meunière and other quick-cooking ideas for slivered, skewered, whole, and sauced breasts. Chicken Kiev, and other stuffed breast fantasies. Roast chicken. Trussing a chicken, illustrated. Poularde à la broche-spit-roasted chicken. Poularde rôtie au four-oven-roasted chicken-roasting timetable. Stewed chickens and boiled fowls. To disjoint a chicken, illustrated. Poule au gros sel, and other ideas.

Turkey: General information, buying, defrosting, stuffing talk, turkey stock. Roasting timetable. Dinde rôtie au four-roast turkey. Frozen turkey breasts. Poitrine de dinde farcie et braisée-turkey breast stuffed and braised.

Duck: Canard à la rouennaise; canard à la presse; canard au sang; and canard en salmis-pressed duck and salmis of duck. Frittons; grattons-cracklings.

Goose: Ragoût d'oie au chou-cut-up goose braised with cabbage.

THE MEAT COURSE

BEEF

Beef stews: Ragoût de boeuf tout simple-plain brown beef stew. Additions and variations, including boeuf bourguignon. 

Braised beef-pot roast: Boeuf à la mode; boeuf en daube-whole piece of beef braised in red wine. Additions and variations, including stuffed flank steak and braised tongues, hearts, livers.

Boiled beef: Pot-au-feu-French-style boiled beef and vegetable dinner. Sauce crème à la moutarde-cream and mustard sauce for boiled beef. Additions and variations, including boiled beef tongue, corned beef, New England boiled dinner.

Beef tenderloin, filet de boeuf, beef fillet: Filet de boeuf rôti, sauce périgueux-roast tenderloin of beef, brown Madeira sauce with truffles. Sauce semi demi-glace. 

Sautés and brochettes of beef tenderloin.

LAMB: To roast and carve a leg of lamb. Gigot d'agneau rôti-roast leg of lamb. Lamb on brochettes, kebabs, and skewers. Curry dinner. A fast moussaka-ground lamb and eggplant gratin. Other ideas for leftover lamb. Barley soup; Scotch mutton broth-the last of the leg.

PORK AND HAM: Médaillons de porc-medallions of pork loin sautéed and sauced. Ragoût de porc, chasseur-braised cubed pork. Ham and smoked shoulder of pork, whole and sliced: Braisé au Madère-braised in wine. Gratiné, duxelles-gratinéed with mushrooms. Saupiquet à la nivernaise-ham slices sautéed and sauced.

HAMBURGERS, VEAL-BURGERS, OTHERBURGERS: Bifteck haché, sauté nature-sautéed hamburgers with wine, cream, and tomato sauce. Other flavorings, other sauces. Fricadelles de veau-vealburgers en papillote. Otherburgers-lamb, pork, turkey, chicken.

STUFFED BREASTS, FLANKS, & CABBAGES: To prepare a breast of veal for stuffing. Poitrine de veau farcie-boned stuffed breast of veal braised in wine. To stuff a cabbage. Chou farci-stuffed whole cabbage, braised and sauced. Tripes à la mode-tripe cooked in wine and aromatic vegetables. Tripes à la niçoise and à la florentine-with tomatoes and herbs.

OTHER MAIN COURSE DISHES: THE EARTHY ALTERNATIVES

Lentils: Maitre d'hôtel. Garnies-en cassoulet. The pressure cooker-lentil purée.

Dried beans, shell beans, chick peas: Pressure cooking-and quick soaking With butter and herbs; with cream; provençal; with roast or braised meats and stews; en puree. Fresh shell beans and chick peas pressure cooked. Black beans with pork and sauerkraut à l'alsacienne.

Rice and risotto: Plain boiled rice. Risotto garni, a main course. Soubise-braised rice and onions.

Pasta à la French Chef: Lasagne à la française. Spaghetti Marco Polo, a main course. Acini de pepe and other small sizes. Books on Italian cooking in English and Italian.

A provençal ragout: Main course vegetable sauté with giblets.

CHARCUTERIE MAISON

Sausages: Pork and pork fat for sausages. Books on sausage making and charcuterie. Chair à saucisse-pure pork sausage meat. Nitrites, nitrates, and saltpeter. Saucisson de ménage-large home-cured fresh sausage to simmer in bouillon and serve with potatoes, beans, or sauerkraut, or to bake in pastry. Forming sausages, in natural casings or in cheesecloth.

Terrines and pâtés: Pâté de campagne-pork and liver pâté with veal or chicken. Terrine de canard; pâté de canard-pâté of duck in its own container. Terrine de ris de veau-terrine of pork and veal with sweetbreads. Pâté en croûte, pâté pantin-free-form meat pâte baked in a crust.

FRESH FROM THE GARDEN

Artichokes: Buying and storing. How to prepare for cooking. Whole boiled artichokes. Whole steamed artichokes. Artichauts braisés-braised in wine. Artichoke bottoms, trimming and cooking. Fonds d'artichauts farcis-stuffed with mushrooms. Blender béarnaise sauce. Artichauts sautés à la provençale-artichokes or artichoke bottoms sautéed with onions, garlic, and herbs.

Asparagus: Choosing, storing, peeling, boiling. Asperges étuvées à la crème-simmered in creamz Marinées à la niçoise-with onions, garlic, lemon, and herbs.

Cabbage: Sweet and sour red cabbage.

Cauliflower and broccoli: Quick ideas for various sautés and simmerings.

Eggplant: Choosing the right eggplant. Tranches d'aubergine à l'italienne-eggplant pizza. Whole baked or steamed eggplant. Sautéed with oil and garlic. Caviar d'aubergine. Aubergines au four à la provençale-garnished with fresh tomato and herbs.

Green beans: Nutritional notes on green beans. Boiled fresh green beans à la française. Haricots verts frais à l'ail-sautéed with oil, garlic, and fresh bread crumbs. Haricots verts frais à la provençale-with tomatoes and herbs. Mushrooms and vegetables à la grecque: Champignons à la grecque-mushrooms with lemon, onions, and herbs. Variations: onions, celery.

Potatoes: Pommes soufflées, chips, French fries, and potato nests. Garlicky potato sautés and the pressure cooker.

Spinach: Cooked chopped spinach and ways to serve it.

Tomatoes: Tomates concassées- fresh tomato pulp, baked whole tomatoes, tomatoes à la provençale.

Zucchini: Buying and storing. Grated zucchini sautéed with onions-a beginning for gratin Mornay and zucchini pipérade. Courgette géante en barquette-giant zucchini vegetable boat.

SALADS, ASPICS, AND SUMMER FARE

Caesar salad: Musings, Recipe.

Salades composees-mixed vegetable salads: Salade niçoise. Other ideas in mixed vegetables-green beans, tomatoes, cucumbers; white beans, black beans, kidney beans, lentils; and rice.

Mayonnaise: Mayonnaise by hand, and in the electric super-blender-food-processor. Sour cream dressing, plain and with cucumbers. Cole slaw. Mayonnaise de volaille-chicken salad. Other summer salad combinations-turkey, lobster, crab, shrimp.

Aspics: Truites en gelée-trout in wine aspic.

FRENCH BREADS

Introduction to yeast doughs: Notes on yeast. Notes on bread pans.

Pain de seigle-rye bread: Forming and baking the bread in bread pans. Forming one long large loaf in a sling, and baking it.

Pain français-French bread, long loaves: The simulated baker's oven. Rolls and round loaves.

Pain de mie-white sandwich bread: Raisin bread

Brioche dough, doughnuts, and coffee cake: Pâte à brioche. Beignets viennois-raised doughnuts. Coffee ring, coffee cake.

French croissants-crescent rolls

Pizza variations: Your own homemade pizza. Pissaladière niçoise. Socca-chick-pea crêpe from Nice.

DESSERTS

Apple desserts and tarts: How to avoid the wrong apple; quantities. Pommes Rosemarie-sliced apples baked with buttered crumbs and spices. Alaska aux pommes-meringue-topped baked apples flamed in whiskey. La tarte des demoiselles Tatin-upside-down apple tart. Crème fraîche-a homemade version of heavy French cream. Tarte aux pommes; aux poires-apple tart; pear tart. Free-form rectangular shell of French puff pastry. Glaçages-fruit glazes.

Fresh fruit tarts-tart shell talk: Crème pâtissière-pastry cream; custard filling. Tarte aux fraises-fresh strawberry tart. Tarte des quatre saisons-fresh and canned fruit tart. Tarte au citron, La Pitchoune-lemon tart.

Fruits poached in wine, and a pear and meringue fantasy: Compote de fruits-fruits poached in wine or a sugar syrup. Sugar proportions for sugar syrups. Pears, bananas, apples, peaches, apricots. Fantaisie glacée-pear and meringue fantasy, an ice cream pie topped with fruits poached in wine (and a meringue-nut shell).

A fancy custard glamour pouding.

A Bavarian combo-cold soufles, molded desserts, chifon pies, and custard tarts.

Mousse au chocolat.

Strawberry souffle for dessert.

Crêpes-French pancakes: Pâte à crêpes ordinaire-all-purpose crêpe formula, and how to cook crêpes. Cooking upside-down crêpes, illustrated. Sweet crêpe formula, and instant desserts. Crêpes flambées, Sainte Claire-French pancakes with apricot flavor, flambéed. Crêpes à la pagode, en flammes-French pancakes with walnut and kumquat filling.

Sherbets, ice cream, and a homemade bombe: Mousse glacée aux pamplemousses-grapefruit sherbet. Sorbet aux fraises ou aux framboises- fresh strawberry or raspberry sherbet. Other fruit ideas for sherbets. Glace au chocolat-chocolate meringue ice cream. Bombe glacée au chocolat-mold of vanilla and chocolate ice cream.

CAKES AND PETITS FOURS SECS

Cake with a halo-gâteau Saint-Honoré. 

Gâteau in a cage-gâteau des Trois Mages, under a caramel dome.

Homemade cakes: Electric mixers and the right bowl. Cake formulae and techniques. Pain de Gênes-an almond cake. Le Brantôme-a VIP walnut cake. Brandy-butter filling and glace royale frosting. L'Éminence Brune-a chocolate cake.

Working with chocolate: Types of chocolate and substitutions. To melt chocolate for decorations. Chocolate cutouts, lettering, cigarettes. Crème au beurre-French butter-cream frosting and filling.

The Génoise jelly roll: Génoise cake batter. Génoise cake. Gâteau roulé-sponge sheet for jelly roll. Bûche au chocolat, bûche de Noël-chocolate log cake.

Layer cakes: La grande bouffe aux écailles et au chocolat

Mrs. Child's famous sticky fruit-cake

Petits fours secs: Madeleines à la génoise. Madeleines de Commercy, with the hump on top. Langues-de-chat-cats' tongue cookies. Tuiles aux noix-walnut wafers. Spiced dough for gingerbread houses, gingerbread men, cutouts, cookie molds, speculos. An almond feuilleté-Le Pithiviers.

FUNDAMENTS

French pastry doughs for pies, tarts, pâtés en croûte: Pâte brisée-all-purpose best-quality. French pastry dough, the never-fail electric-mixer way. Pâte brisée in the electric super-blender-food-processor. Other dough formulae.

Forming and baking tart shells: The conventional and the free-form shell, illustrated

Pâte feuilletée, French puf pastry: Introduction and a note on flour. Illustrated directions

The sauce roster; a meander and an aide mémoire: The white sauce family (The French nouvelle vague and a flour phobia; sauce béchamel and sauce velouté). Thoughts on brown sauces, tomato sauces, vinaigrettes, mayonnaise, and their variants. The hollandaise family (Sauce hollandaise; rules to remember, detailed recipe, and trouble-shooting; Variations: sauce mousseline and sauce béarnaise). Wine and cheese (Wines for drinking and wines for cooking; a cheese and wine-tasting party-the wines to serve, cheese etiquette, and cooked tidbit ideas).

Appendix

A culinary gazetteer

Learning about meat

Weights, measures, and the metric system

The French Chef color programs listed and their recipes located

Index