La Belle France
whose peasants, fishermen, housewives, and princes -
not to mention her chefs - through generations of inventive
and loving concentration have created one of the world's great arts.
- Julia Child (dedication in her book MtAoF)
Passion. Ambition. Butter.
Do You Have What It Takes?
"This is a book [class] for the servantless cook who can be
unconcerned on occasion with budgets, waistlines, time schedules...
or anything else which might interfere with the enjoyment of
producing something wonderful to eat". - Julia Child
Cooking is not a particuliarly difficult art, and the more you cook
and learn about cooking, the more sense it makes. But like any art,
it requires practice and experience. The most important ingredient
you can bring to it is love of cooking for its own sake".
"...understand what you are cooking, do it with care, use the right
ingredients and the proper equipment, and above all, enjoy yourself"!
BON APETIT
"Julia has slowly but surely altered our way of thinking about
food. She has taken the fear out of the term 'haute cuisine'.
She has increased gastronomic awareness a thousandfold by
stressing the importance of good foundation and technique,
and she has elevated our consciousness to the refined pleasures
of dining". - Thomas Keller
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Mastering the Art of French Cooking
Menu
Potage Parmentier
Leek or Onion & Potato Soup
An excellent lunch or light supper need be no more than a
good soup, salad , cheese & fruit. And combined according to
your own taste, a good homemade soup in these days of the can opener
is almost unique and always a satisfying experience. - Julia Child
Salade Niçoise
Mediterranean Combination Salad
Tuna, anchovies, tomatoes, green beans, hard boiled eggs and lettuce
are the usual elements for this appetizing combination. Serve as an
hors d/oeuvre or a s a main course salad. - Julia Child
Homard aux Aromates
Lobster Steamed in Wine with Herb Sauce
This is not a variation of lobster Thermidor at all, but it fits well into
this niche. - Julia Child
Boeuf Bourguignon
Beef Stew in Red Wine, with Onions & Mushrooms
As is the case with most famous dishes, there are more ways than
one to arrive at a good boeuf bourguignon. Carefully done, and
perfectly prepared, it is certainly one of the most delicious beef
dishes concocted by man, and can well be the main course for a buffet
dinner. - Julia Child
Oignons Glacés à Brun
Brown-braised Onions
Brown braised onions are used whenever you wish a brown effect, such as in
brown fricassees like coq au vin and boeuf bourguignon
Champignons Sautés Au Beurre
Sautéed Mushrooms
Use these mushrooms either as a vegetable alone or as an integral
part of such dishes as boeuf bourguignon.
Crème Plombières aux Fruits
Plombières with Fresh Strawberries or Raspberries
A crème plombière is a custard filling into which beaten egg whites & a
flavouring or fresh fruit are folded. It is spooned over ladyfingers or spongecake
For the few minutes it takes to assemble, crème plombièrs makes a surprisingly
attractive dessert. - Julia Child
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