Customer Reviews

Julia Child and More Company

5 star:		(4)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

Sad this is out of print. The recipes are more traditional French though Julia takes a spin into modern cuisine with a spaghetti squash served with an eggplant sauces. There is pate en croute, a vegetable cake made of layers of carrots, broccoli, mushrooms and crepes, and other time-consuming yet interesting recipes. Not like the classic two volume "Art of French Cooking" but certainly classic Julia Child.

Worth it just for the orange bavarian torte recipe. This is one of Julia's most delicious deserts, and makes a stunning presentation. The book (and Julia Child and Company) has excellent color photographs which show you step-by-step how to assemble each recipe. These books are organized by complete menus which is helpful if you are planning an event.

More of the wonderful dishes she cooks for her company.

More gala feasts of every kind - from an old-fashioned chicken dinner to an elegant lobster lunch to a lavish menu (you can do it solo) for a crowd.

Her detailed recipes for everything she demonstrates on her second cooking-for-company television series, And More!.

Chapters include: UFO'S in Wine, Country Dinner, Butterflied Pork for Party, Fast fish Dinner, Cassoulet for a Crowd,

Old Fashioned Chicken dinner, Soup for Supper, A Vegetarian Caper, Lobster Souffle for Lunch, Picnic, Rack of Lamb
for Very Special Occasion, Summer Dinner, Buffet Dinner, Q & A Culinary Gazetteer.

Retail price in 1979 was $17.95.

Table of Contents

UFOs in Wine
Country Dinner
Butterflied Pork for a Party
A Fast Fish Dinner

Cassoulet for a Crowd
Old-Fashioned Chicken Dinner
Soup for Supper
A Vegetarian Caper

Lobster Souffle for Lunch
Picnic
Rack of Lamb for a Very Special Occasion

Summer Dinner
Buffet Dinner (with check list of practical dishes for big parties)

Q&A Culinary Gazetter
Index

Table of Contents

UFOs in Wine
Country Dinner
Butterflied Pork for a Party
A Fast Fish Dinner

Cassoulet for a Crowd
Old-Fashioned Chicken Dinner
Soup for Supper
A Vegetarian Caper

Lobster Souffle for Lunch
Picnic
Rack of Lamb for a Very Special Occasion

Summer Dinner
Buffet Dinner (with check list of practical dishes for big parties)

Q&A Culinary Gazetter
Index

Table of Contents

UFOs in Wine
Country Dinner
Butterflied Pork for a Party
A Fast Fish Dinner

Cassoulet for a Crowd
Old-Fashioned Chicken Dinner
Soup for Supper
A Vegetarian Caper

Lobster Souffle for Lunch
Picnic
Rack of Lamb for a Very Special Occasion

Summer Dinner
Buffet Dinner (with check list of practical dishes for big parties)

Q&A Culinary Gazetter
Index

I love this book. Not only does Julia provide full menu recipes, but she also adds very interesting tidbits about the ingredients, making this more than just a book you look at when you want to prepare a meal. I learned more about mussells in this book than I have from several chefs and several years of eating them.

A classic cookbook for entertaining -- many of the menus are time-consuming and too fulsome, but there are some wonderful ideas, esp. for the rock cornish hens,
gazpacho salad and side dishes. Her personal exuberance is evident throughout and there are good suggestions for timeless cooking techniques.

I was terribly disappointed with Julia Child and Company and its sequel, Julia Child and More Company. The recipes I tried were okay, but nothing special -- unlike the two-volume Art of French Cooking, or Julia Child's Kitchen, where every single recipe is a masterpiece. For example, the pasta was very flat and nowhere near as good as other recipes I've tried. I gave my copies to a charity garage sale.