Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking

173 Pages·2000·1.73 MB·English

by  Julia Child

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
Italian Meringue
Chocolate Ganache
Soft Chocolate Icing
Brandy-Butter Cake Filling
Apricot Filling
COOKIES
Cat’s Tongues—Langues de Chat, Finger-Shaped Sugar Cookies
P.S. BISCUITS
Baking-Powder Biscuits
Kitchen Equipment and Definitions
KITCHEN EQUIPMENT
Oval Casseroles
Saucepans
Baking Dishes
Chef’s Skillet and Sauté Pan
Knives and Sharpening Steel
Wooden Spatulas and Rubber Scrapers
Wire Whips or Whisks
Bulb Baster and Poultry Shears
The Vegetable Mill (or Food Mill) and Garlic Press
The Food Processor
Mortar and Pestle
Heavy-Duty Electric Mixer
DEFINITIONS