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What's most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions when it comes to home cooking in the French style. And many tips, for that matter.
Take chicken, for example. "Not everything I do with my roast chicken is necessarily scientific," Julia says. "For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it--and, more important, I like to give it." Julia sets her chicken on a V-rack in a roasting pan in a 425-degree oven that she then turns down to 350 after 15 minutes. Jacques roasts his bird at 425, on its side, right in the pan. "To me," he says, "it's very important to place the chicken on its side for all but 10 minutes of roasting." After 25 minutes he turns his chicken over, careful not to tear the skin, and lowers the heat to 400. The bird finishes breast-side up for the last 15 to 20 minutes.
This book is divided into chapters on appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats, and desserts. The she said-he said format works throughout, and a lot of what's said you may realize you have heard before. There are no big surprises here. But it's good fun, a decent reminder of some of the classics of French tradition, and a chance to loosen up and simply cook at home with a couple of masters--one to the right of you, one to the left. You decide which hamburger's the right one for you. --Schuyler Ingle --This text refers to an alternate Hardcover edition.
My wife says it's great. She likes the format and also it covers recipes that weren't mentioned on the show.Published 1 month ago by Mark Twain
One thing I've learned reading about Julia is that she had great fun with her cooking friends, and this effort is a wonderful example. Read morePublished 1 month ago by annieoakley
Even after many years of cooking I come back to Julia Child and Jacques Pepin's book to review certain recipes to find out why my dish did not turn out the way it was supposed to. Read morePublished 2 months ago by Sibylle Ott
I was pleasantly surprised that the book looked so well; I will enjoy both Julia and Jacques Pepin I'm sure.Published 3 months ago by Kathy Z. Steinberg
Found several recipe's I had been looking for. Simple and elegant cooking is these two people together. Miss Julia Childs TV cooking programs a great deal. Read morePublished 3 months ago by Genita Cartwright
I had this book signed by Julia and it was lost in a hurricane ; so glad to have it back with my other treasured cook books!Published 3 months ago by Alaska Tea
This collection is worth it's weight in gold! Even if you don't cook, the directions are easy to follow and things miraculously turn out perfect and delicious. Read morePublished 3 months ago by dscsf
This great book is based on the wonderful PBS-TV series. The master chefs' often opposing opinions and techniques ate fascinating. Read morePublished 4 months ago by Sylvie C.
I love watching the shows where these two worked together and the book just brought everything home. Great tips/recipes. It's a trip down memory lane.Published 4 months ago by blondie