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Top 10 Ways Julia Child Changed the Way We Cook

Top 10 Ways Julia Child Changed the Way We Cook

Julia Child appeared to stumble into cooking, writing, and television, but if you believe that, you weren’t paying attention. She was sent to Ceylon (now Sri Lanka), where she eventually met the man who was to become her husband, Paul Cushing Child. The couple moved to Paris in 1948, marking the beginning of Child’s love affair with food.

Click here for the 10 ways Julia Child changed the way we cook slideshow.

By the time Child found her way into our kitchens, Americans, especially American housewives, had been told they didn’t have enough time for cooking, that canned and frozen products, the champions of the new industrial agriculture complex, were the busy housewife’s saviors.

When the towering six-foot-two-inch Child whisked her first omelette on public television, a nation responded. She wasn’t what was expected; she was so much better than that. Through cookbooks and television, Child invited herself into our homes and changed our approach toward food — from raw ingredients to the dinner plate.

Julia Child occupies a permanent place in the pantheon of culinary celebrities — she was the clear favorite when we asked members of The Daily Meal Council to vote for ten key food figures in the history of food for our first annual Daily Meal Hall of Fame — leaving an indelible mark on cookery in America. These are the top 10 ways Julia Child changed the way we cook, from the obvious roast chicken to the more fundamental ideology.


Mastering the Art of French Cooking, published in 1963, was revolutionary because it was one of the first cookbooks to feature step-by-step recipe instructions. Now a seminal cookbook, the manuscript, written by Child along with Louisette Bertholle and Simone Beck, was initially rejected by publishers because it was deemed too instructional. Once the cookbook was published, the reception was lukewarm at first, but sales took off after Child appeared on a book review show on Boston’s National Educational Television to demonstrate how to make an omelette. In 1971, volume II was published.


Child was a pioneer in her own right when she signed up for classes at the famous French cooking school Le Cordon Bleu, being that she was both a woman and an American. Child wanted women in the professional kitchens to be commonplace, not an aberration. She went toe-to-toe with institutions like the Culinary Institute of America, strongly urging them to admit more women into their professional programs.


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


Watch the video: Julie u0026 Julia 2009 - A Quick Learner Scene 310. Movieclips (December 2021).