Affiliates
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Works by
Julia Child
(Aka Julia Carolyn McWilliams)
(Writer)
[August 15, 1912 – August 13, 2004]
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Profile created
August 13, 2004
Updated December 2, 2009
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My Life in France
(2006) with Alex Prud'homme
Julia Child single handedly awakened America to the
pleasures of good cooking with her cookbook Mastering the Art of
French Cooking and her television show The French Chef, but
as she reveals in this bestselling memoir, she didn't know the first thing
about cooking when she landed in France.
Indeed, when she first arrived in 1948 with her husband, Paul, she spoke
no French and knew nothing about the country itself. But as she dove into
French culture, buying food at local markets and taking classes at the
Cordon Bleu, her life changed forever. Julia's unforgettable story unfolds
with the spirit so key to her success as a cook and teacher and writer,
brilliantly capturing one of the most endearing American personalities of
the last fifty years.
Julie & Julia is now a major motion picture (releasing in August
2009) starring Meryl Streep as Julia Child. It is partially based on her
memoir, My Life in France. Enjoy these images from the film, and
click the thumbnails to see larger images.
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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child
(Paperback - Jun 23, 2009)
Julia Child has given us answers to these and other
questions in the ten masterful volumes she has publishedover the past 40
years. But which book do you go to for which solution? Now, in this little
volume, you can find the answers immediately.
Information is arranged according to subject matter, with ample
cross-referencing. How are you going to cook that small rib steak you
brought home? You'll be guided to the quick saute as the best and fstest
way. And once you've masteree this recipe, you can apply the technique to
chop, chicken, or fish, following Julia's careful guidelines.
And here is equally essential information about soups, vegetables, and
eggs, and for baking breads and tarts. It's all waiting for you in this
delicious, priceless, comforting compendium of Julia's kitchen wisdom.
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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of
Cooking (2000)
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Julia and Jacques Cooking at Home
(1999) with Jacques Pepin
The companion volume to the public television series
Julia and Jacques Cooking at Home.
Two legendary cooks, Julia Child and Jacques Pépin, invite us into their
kitchen and show us the basics of good home cooking.
What makes this book unique is the richness of information they
offer on every page, as they demonstrate techniques (on which they don't
always agree), discuss ingredients, improvise, balance flavors to round
out a meal, and conjure up new dishes from leftovers. Center stage in
these pages are carefully spelled-out recipes flanked by Julia's comments
and Jacques's comments--the accumulated wisdom of a lifetime of honing
their cooking skills. Nothing is written in stone, they imply. And that is
one of the most important lessons for every good cook.
So sharpen your knives and join in the fun as you learn to make .
. .
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Appetizers--from traditional and instant
grav-lax to your own sausage in brioche and a country p'té
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Soups--from New England chicken chowder and
onion soup gratinée to Mediterranean seafood stew and that creamy essence
of mussels, billi-bi
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Eggs--omelets and "tortillas"; scrambled,
poached, and coddled eggs; eggs as a liaison for sauces and as the puffing
power for soufflés
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Salads and Sandwiches--basic green and
near-Nioise salads; a crusty round seafood-stuffed bread, a lobster roll,
and a pan bagnat
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Potatoes--baked, mashed, hash-browned,
scalloped, souffléd, and French-fried
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Vegetables--the favorites from artichokes
to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
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Fish--familiar varieties whole and filleted
(with step-by-step instructions for preparing your own), steamed en
papillote, grilled, seared, roasted, and poached, plus a classic sole
meunière and the essentials of lobster cookery
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Poultry--the perfect roast chicken (Julia's
way and Jacques's way); holiday turkey, Julia's deconstructed and
Jacques's galantine; their two novel approaches to duck
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Meat--the right technique for each cut of
meat (along with lessons in cutting up), from steaks and hamburger to
boeuf bourguignon and roast leg of lamb
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Desserts--crème caramel, profiteroles,
chocolate roulade, free-form apple tart--as you make them you'll learn all
the important building blocks for handling dough, cooking custards,
preparing fillings and frostings
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And much, much more . . .
Throughout this richly illustrated book you'll see Julia's and Jacques's
hands at work, and you'll sense the pleasure the two are having cooking
together, tasting, exchanging ideas, joshing with each other, and raising
a glass to savor the fruits of their labor. Again and again they
demonstrate that cooking is endlessly fascinating and challenging and,
while ultimately personal, it is a joy to be shared.
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Julia's Breakfasts, Lunches, and Suppers
(1999)
Here are seven menus to make any meal a
treat--morning, noon, or evening. From a breezy Holiday Lunch featuring a
melon-sized pate of chicken and a salad of skewered vegetables to a homey
Sunday Night Supper of corned beef and pork with a fresh tomato fondue,
Julia shows you how to plan ahead and cook without trepidation. Her
incomparable step-by-step recipes, shopping lists, variations, and
suggestions for leftovers are complemented by more than 100 photographs
and ensure success with every meal.
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Julia's Casual Dinners
(1999)
Planning a large buffet for the holidays? An
informal dinner? A barbecue? Julia offers a Buffet for 19 (featuring
oysters and Turkey Orloff), a Chafing-Dish Dinner, and an Indoor/Outdoor
Barbecue of butterflied lamb on the grill and homemade pitas. These
menus--and four others--are packed with instructions on planning ahead,
checking out staples, drawing up a shopping list, timing the meal, varying
the menu, and creatively using leftovers. Instructive color photographs
serve as a guide, showing ingredients, step-by-step procedures, and the
finished dishes.
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Julia's Delicious Little Dinners
(1998)
Straight from the Kitchen of Julia Child, here is a
game plan for giving a perfect dinner party--in fact, six perfect
little dinner parties.
Whether it's a full-dress party or an old-fashioned chicken dinner, now
anyone can entertain without tears or tension.
The six superb menus in this book:
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Dinner for the Boss (featuring a standing
rib roast and ending with bourbon-soaked chocolate truffles)
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Country Dinner (Mediterranean hors d'oeuvres, leek and
rabbit pie, and ice cream-filled meringues)
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Butterflied Pork for a Party (preceded by celery root
remoulade and finishing with a gateau Mont-Saint-Michel)
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Rack of Lamb for a Very Special Occasion (with artichoke
scoops garnished with shellfish, and fresh strawberries and hazelnut
cornucopias for a sweet ending)
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Summer Dinner (individual chicken liver aspics, poached
salmon steaks, and a savarin au rhum)
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Old-Fashioned Chicken Dinner (with a chocolate bombe for
dessert)
Each dinner is imaginative, often playful, and beautifully
orchestrated. You'll learn everything you need to know about ingredients,
cooking techniques, planning ahead, and improvising leftovers so that each
menu becomes a lesson in the art of preparing a small, elegant dinner that
anyone can be proud of.
With 119 full-color photographs
This book and its companion--Julia's Menus for Special Occasions
feature the finest recipes from Julia Child & Company and Julia
Child & More Company
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Julia's Menus for Special Occasions
(1998)
Here are Julia's six exceptional menus for special
or hard-to-plan-for occasions.
Everything you need to know to make a potentially intimidating social
occasion as easy as pie. You can pacify the hungry hordes at a cocktail
party with a fabulous spread, painlessly feed a crowd with a wonderful
cassoulet, or dazzle dieting guests with a genuinely low-calorie feast.
It's all here.
The six menus vary from light, summery fare to luscious banquets:
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Birthday Dinner (featuring roast duck
with cracklings and ending with an apricor-filled torte)
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Lo-Cal Banquet (including Angosoda cocktail, chicken
bouillabaisse with rouille, and caramel-crowned steam-baked apples)
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Cocktail Party (puff pastry tarts, Peking wings,
oysters, clams, buttered radishes, and more)
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Cassoulet for a Crowd (a consomme au Porto and a
cassoulet of beans baked with goose, lamb, and sausages, followed by
cool pineapple slices)
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A Vegetarian Caper (spaghetti squash tossed with
eggplant persillade and a gateau of crepes layered with veggies and
cheese)
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Buffet Dinner (savory appetizers followed by potato
gnocchi, old-fashioned country ham, and fresh vegetables a la Grecque,
and as a finale an orange Bavarian torte and sliced strawberries with
orange liqueur)
Julia's inimitable voice guides the home cook through
recipes step-by-step, helping compile shopping lists and making
suggestions for leftovers after the party's done.
With 120 full-color photographs
This book and its companion--Julia's Delicious Little Dinners feature the
finest recipes from Julia Child & Company and Julia Child & More Company
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Baking with Julia
(1996)
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In Julia's Kitchen with Master Chefs
(1995)
Unearthing the secrets of 26 great cooks from across
the country, Julia Child translates them for the home cook and provides
150 splendid recipes which take full advantage of the exciting new flavors
of American cooking today. A companion to the popular PBS series. 110
color photos.
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Cooking with Master Chefs
(1993)
In this companion volume to the PBS series "Cooking
with Master Chefs," Julia Child introduces sixteen of America's talented
chefs from different parts of the country and interprets their recipes for
the home cook. With the help of more than eighty color photographs we see
the chefs at work in home kitchens and we learn the individual techniques
that make their signature dishes so delicious -- and so workable. For
example:
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from Charles Palmer (Aureole, New York),
how to sear peppery venison steaks
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from Mary Sue Milliken and Susan Feniger
(Border Grill, Santa Monica), how to make a spicy vegetarian feast
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from Emeril Lagasse (Emeril's, New
Orleans), how to produce an authentic crab boil and a shrimp etoufee
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from Andre Soltner (Lutece, New York), how
to cook traditional family dishes from Alsace
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from Jeremiah Tower (Stars, San Francisco),
three innovative ways with chicken
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from Lidia Bastianich (Felidia, New York),
the secrets of pasta and risotto
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from Patrick Clark (Hay-Adams Hotel,
Washington, D.C.), new ways with fish -- fresh salmon as a roulade,
grouper crusty with horseradish
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from Michel Richard (Citrus, Los Angeles),
how to work with chocolate -- a mousse-filled dome, deep-fried chocolate
truffles
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from Amy Ferguson-Ota (The Ritz-Carlton,
Hawaii), the special flavors of island produce -- breadfruit, ti leaves,
green papayas, wok-seared ono
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from Robert Del Grande (Cafe Annie,
Houston), how to cook with chiles
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from Nancy Silverton (Campanile, Los
Angeles), the trick of a grape starter that works magic on her crusty
loaves
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from Jan Birnbaum (Campton Place, San
Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb
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from Jean-Louis Palladin (Jean-Louis at The
Watergate, Washington, D.C.), the technique of roasting duck breasts in a
fireplace
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from Alice Waters (Chez Panisse, Berkeley),
celebrating the winter harvest in vegetable dishes and salads
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from Jacques Pepin (chef-at-large), making
puff pastry and a freestanding souffle
Julia Child writes in her Introduction that
she's never known a serious cook or chef who didn't say: "Every day I
learn something new!" "That point of view," she says, "turns home cooking
and the pleasures of the table into a wonderful adventure.' So, appetit,
and enjoy the adventures that this wonderful book provides.
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Julia Child's Menu Cookbook
(1991)
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The Way to Cook
(1989, 1993)
In this magnificent new cookbook, illustrated with
full color throughout, Julia Child give us her magnum opus--the
distillation of a lifetime of cooking. And she has an important message
for Americans today. . .
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to the health-conscious: make a habit of
good home cooking so that you know you are working with the best
and freshest ingredients and you can be in control of what goes into every
dish
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to the new generation of cooks who have not
grown up in the old traditions: learn the basics and understand what you
are doing so cooking can be easier, faster, and more enjoyable
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to the more experienced cook: have fun
improvising and creating your own versions of traditional dishes
--and to all of us: above all, enjoy the pleasures of the table.
In this spirit, Julia has conceived her
most creative and instructive cookbook, blending classic techniques with
free-style American cooking and with added emphasis on lightness,
freshness, and simpler preparations. Breaking with conventional
organization, she structures the chapters (from Soups to Cakes &
Cookies) around master recipes, giving all the reassuring details that
she is so good at and grouping the recipes according to method; these are
followed--in shorthand form--by innumerable variations that are easily
made once the basics are understood.
For example, make her simple but impeccably prepared sauté of chicken, and
before long you're easily whipping up Chicken with Mushrooms and Cream,
Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her
perfect broiled butterflied chicken, and next time Deviled Rabbit or Split
Cornish Game Hens Broiled with Cheese will be on your menu.
In all, there are more than 800 recipes, including the variations--from a
treasure trove of poultry and fish recipes and a vast array of fresh
vegetables prepared in new ways to bread doughs (that can be turned into
pizzas and calzones and hamburger buns) and delicious indulgences, such as
Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with
Chocolate Leaves. And if you want to know how a finished dish should look
or how to angle your knife or to fashion a pretty rosette on that cake,
there are more than 600 color photographs to entice and instruct you along
the way.
A one-of-a-kind, brilliant, and inspiring book from the incomparable
Julia, which is bound to rekindle interest in the satisfactions of good
home cooking.
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 Julia Child and More Company
(1979)
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Julia Child & Company
(1978)
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From Julia Child's Kitchen
(1975)
One of the first and most important—and most
successful—cookbooks by America's beloved Julia Child. Using a very
accessible approach to French cooking from an American point of view, here
are recipes and techniques for the beginner as well as the more advanced
cook, using easily available ingredients for everything from soups and
appetizers to dessert.
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The French Chef Cookbook
(1968)
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Mastering the Art of French Cooking, Volume Two
(1970) with Simone Beck
These famous authors continue to tell us how to cook
in the French Style - everything from soup (including lobster bisque)to
Walnut Cake. "Ecole Des Gourmandes" copied from verso of half title.
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Mastering the Art of French Cooking, Volume One
(1961)
with Simone Beck and Louisette Bertholle
Mastering the Art of French Cooking
is for both seasoned cooks and beginners who love good food and long to
reproduce at home the savory delights of the classic cuisine, from the
historic Gallic masterpieces to the seemingly artless perfection of a dish
of spring-green peas. This beautiful book, with more than one hundred
instructive illustrations, is revolutionary in its approach because:
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It leads the cook infallibly from the
buying and handling of raw ingredients, through each essential step of a
recipe, to the final creation of a delicate confection.
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It breaks down the classic cuisine into a
logical sequence of themes and variations rather than presenting an
endless and diffuse catalogue of recipes; the focus is on key recipes that
form the backbone of French cookery and lend themselves to an infinite
number of elaborations—bound to increase anyone's culinary repertoire.
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It adapts classical techniques, wherever
possible, to modern American conveniences.
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It shows Americans how to buy products,
from any supermarket in the U.S.A., that reproduce the exact taste and
texture of the French ingredients: equivalent meat cuts, for example; the
right beans for a cassoulet; the appropriate fish and shellfish for a
bouillabaisse.
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It offers suggestions for just the right
accompaniment to each dish, including proper wines.
Since there has never been a book as
instructive and as workable as Mastering the Art of French Cooking,
the techniques learned here can be applied to recipes in all other French
cookbooks, making them infinitely more usable. In compiling the secrets of
famous cordons bleus, the authors have produced a magnificent volume that
is sure to find the place of honor in every kitchen in America.
Julie and Julia: My Year of Cooking Dangerously
(2005) by Julie Powell
Julie & Julia, the bestselling memoir that's
"irresistible....A kind of Bridget Jones meets The French Chef"
(Philadelphia Inquirer), is now a major motion picture (DVD,
VHS). Julie
Powell, nearing thirty and trapped in a dead-end secretarial job, resolves
to reclaim her life by cooking in the span of a single year, every one of
the 524 recipes in Julia Child's legendary Mastering the Art of French
Cooking. Her unexpected reward: not just a newfound respect for
calves' livers and aspic, but a new life-lived with gusto. The film is
written and directed by Nora Ephron and stars Amy Adams as Julie and Meryl
Streep as Julia.
See also Julia Child's autobiography,
My Life in France.
An American Feast: A Celebration of Cooking on Public Television
(2002)
by by Burton Wolf and Julia Child
Based on a live television special, An American
Feast is a historic meeting of chefs, a delight for the taste buds, and a
must-have for the kitchen. Each chapter is "hosted" by one of the show’s
star chefs and features delectable dishes from more than 30 of America’s
renowned cooks. Imagine savory appetizers created by Martin Yan, an
elegant entree by Jacques Pepin, a scrumptious dessert by Nathalie Dupree
— all presided over by hosts Julia Child and Burt Wolf. This colorfully
illustrated cookbook contains all of the show’s recipes along with dozens
of others. Organized by course, the book has something for every palate,
from the Two Fat Ladies’ Lobster with Latkes to Paul Prudhomme’s Sesame
Crusted Fish.
The chefs included in this book are: Barbara
Pool Fenzl, Burt Wolf, Caprial Pence, Charlie Trotter, Clarissa Dickson
Wright & Jennifer Paterson ("The Two Fat Ladies"), Debbi Fields, Efrain
Martinez ("Chef Ef"), George Hirsch, Giuliano Bugialli, Graham Kerr,
Jacques Pepin, Jacques Torres, Joan Nathan, Joanne Weir, John D. Folse,
John Shields, Julia Child, Lidia Matticchio Bastianich, Lynn Fischer,
Madeleine Kamman, Madhur Jaffrey, Marcia Adams, Martin Yan, Mary Ann
Esposito, Michael Roussel, Mollie Katzen, Nathalie Dupree, Nick Stellino,
Paul Prudhomme, Piere Franey, Rick Stein, Roy Yamaguchi, Stephen Pyles,
Todd English, Tommy Tang, and Vertamae Grosvenor.
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