- Hardcover: 448 pages
- Publisher: Alfred A. Knopf; 1st edition (September 14, 1999)
- Language: English
- ISBN-10: 0375404317
- ISBN-13: 978-0375404313
- Product Dimensions: 9.5 x 1.1 x 11.1 inches
- Shipping Weight: 4.1 pounds (View shipping rates and policies)
- Average Customer Review: 254 customer reviews
- Amazon Best Sellers Rank: #85,568 in Books (See Top 100 in Books)
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Julia and Jacques Cooking at Home Hardcover – September 14, 1999
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Julia and Jacques Cooking at Home is the companion volume to Julia Child and Jacques Pepin's PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way.
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
From Publishers Weekly
Culinary grande dame Child and master chef P?pin define "the basics of fine food that looks good, tastes the way it should and is a total pleasure to eat." Chapters are organized into appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats and desserts. Based on the vast experience of these chefs, the book takes a she says/he says approach to home-style French cooking: While Julia finds the dark digestive vein in shrimp "ugly" and automatically removes it, Jacques considers it "perfectly good protein to eat"; Julia prefers seasoning food with white pepper, but Jacques uses black pepper, and so forth. Child and P?pin recycle familiar Franco-American classics, like Omelets, Souffl?s, French Fries, Sole Meuni?re, Roast Chicken, Steak Au Poivre and Cr?me Br?l?e, with a contemporary sleight-of-hand (e.g., stocks that can be made within an hour; a microwave method for clarified butter). Eschewing today's trendy global pantry, recipes emphasize fresh, seasonal ingredients. There is also no shortage of shopping, preparation and technique tips from the pros, such as Jacques's perspective on buying a good steak: "it's more useful to have knowledge about cuts of meat than a lot of money." A charismatic tag team, veterans Child and P?pin illuminate novice and seasoned home cooks alike, gently reminding readers that "eating, as well as cooking, should be pleasurable and guiltless." First serial to Gourmet; Good Cook Book Club main selection; author tour. (Sept.) FYI: Cooking at Home is based on a forthcoming 22-part PBS series.
Copyright 1999 Reed Business Information, Inc.
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It's a classic example of the good-natured parrying that makes this cooking show my all-time favorite: Throughout the series the two of them gently fuss over which type of pepper to use, how long a roux must cook, and yes, how much garlic a recipe should have, as only old friends and accomplished cooks could. What a wondeful reminder that cooking is not an exact science.
And watching the ease with which Jacques plays his little prank is a reminder of just how much skill he has. He never seems to hurry or work hard, and yet everything gets done in no time.
This 4-DVD set is a delightful collection of moments like that, and a most practical guide to preparing an inspired collection of recipes ranging from creme brulee and roulade de chocolat to roast chicken and mashed potatoes. It will help any home cook master the basics, and reach for new heights of gastronomic glory.
Yes, Julia is clearly in her twilight, and Jacques does most of the real work. But Julia is there every step of the way, which is a joy to see.
As noted here in another review, the DVD provides the best format for emulating what you see on the show. Jacques is a true master and as a result, he makes everything look easy. The first time you try to follow along as he assembles a souflee, carves a chicken or rolls an omelet, you'll realize it's not as simple as he makes it all look. But fear not, you can pause, rewind, and even go frame-by-frame to study his techiques. It really helps. (Just remember to protect your remote in plastic wrap.)
Yes, the DVD case is kinda cheap, though I have trouble getting the discs OUT, not keeping them in.
And yes, there is an unskippable commercial at the beginning of each disc. I go and drink coffee for two minutes if I'm starting a fresh disc. Otherwise I use the position-memory feature on my DVD players to skip them. Neither strikes me as overly burdensome.
Buy it. Savor it.
Their Step-by-Step teaching methods are beneficial for the novice cook as well as for the more accomplished. They are so friendly with each other and their audience, one gets the sense that you actually ARE in Julia's Home Kitchen with them- watching them work their magic and fun as only these two Masters of Cooking can do! This Series is Video proof-positive of how they each have won their places as the most accomplished culinary geniuses in the world and in the hearts of the millions who love them.
The 4 Discs contain 85 Recipes in 22 Episodes- each one is beautifully captured on clear crisp Video. The Food Photography is so well done that one can almost taste each masterpiece as they are presented.
Also, I have had NO problems with the DVD Case as some earlier revues have mentioned.
BON APITITE & HAPPY COOKING!!! Julia & Jacques Cooking At Home YES Indeed!!!
10 hours of Julia Child and Jacques Pépin together: priceless
Filmed at Julia's home several years before her death, this PBS series won a Daytime Emmy (2001). Depending on the day each episode was filmed, Julia is in slightly better or slightly worse shape, physically speaking. Jacques handles the majority of the manual labor throughout, but Julia is always present and always in good spirits.
Often on sale for close to thirty bucks, this is a perfect gift for the home cook in your family. The episode contents have been listed by other reviewers or you can just look below. (See Comments section for link.)
Please note that contrary to some reviews, the advertisements preceding each episode *can* be skipped by most modern DVD players. Also, we don't own the companion book, but it's certainly not necessary to enjoy the DVD set, at least from an entertainment standpoint.
Most recent customer reviews
Lots of nutrients and GARLIC. And maybe some chocolate.Read more