From ratatouille to roast chicken, these classic Julia Child recipes will help you master the art of French cooking.
Julia Child’s classic recipe for Coquilles Saint Jacques – a luscious seafood appetizer of scallops gratineed with wine, garlic, and herbs.
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 treasured recipe for Boeuf Bourguignon
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 – 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 – 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 the most hotly debated dish in all of France…bouillabaisse!
Julia Child’s recipe for Chantilly Aux Framboises – a light, luscious, cloud of whipped cream flavored with sweet summer berries.
Julia Child’s technique for making the ultimate roast chicken along with her directions for making two simple pan sauces.