Coquilles Saint Jacques – Julia Child Recipes
Julia Child’s classic recipe for Coquilles Saint Jacques – a luscious seafood appetizer of scallops gratineed with wine, garlic, and herbs.
Sole Meunière from the Incomparable Julia Child
Julia Child’s classic recipe for sole meunière – the dish that transformed her from a person who simply loved to eat into one of the world’s greatest culinary icons.
Julia Child’s Recipe for Boeuf Bourguignon
Julia Child’s treasured recipe for Boeuf Bourguignon
Julia Child’s Recipe for Cheese Soufflé
Julie Child’s master recipe for Cheese Soufflé. As Julie said, ‘the soufflé is undoubtedly the egg at its most magnificent…”
Julia Child’s Recipe for Provençal Tomatoes
Julia Child’s recipe for Provençal Tomatoes – a wonderful side dish for roast lamb or beef. One of Julia’s simpler recipes – quality ingredients are crucial.
Julia Child’s Recipe for Ratatouille
Julia Child’s recipe for Ratatouille – a dish that “perfumes the kitchen with the essence of Provence and is certainly one of the great Mediterranean dishes’.
Julia Child’s Recipe for Bouillabaisse
Julia Child’s recipe for the most hotly debated dish in all of France…bouillabaisse!
Julia Child’s Recipe for Roast Chicken
Julia Child’s technique for making the ultimate roast chicken along with her directions for making two simple pan sauces.
Julia Child’s Recipe for Leek and Potato Soup, Two Ways
Julia Child’s versatile recipe for Leek and Potato Soup. One recipe two ways – serve it cold for vichyssoise or hot for potage Parmentier.
Julia Child’s Recipe for Salade Niçoise
Julia Child’s recipe for Salade Niçoise – a classic composed salad that combines fresh seasonal produce with the delightful flavours of the Mediterranean.
Julia Child’s Recipe for Coq au Vin
Julia Child’s classic recipe for Coq au Vin from The Way to Cook – tender chicken in red wine with small braised onions, mushrooms, and lardons of pork.
Julia Child’s Chocolate Mousse
Julia Child’s recipe for Mousseline au Chocolat – a decadent chocolate mousse Julia described as having “such a lovely flavour and texture that it brings tears to your eyes when you taste it. It’s that good.”
