Description

Book Synopsis
Two legendary cooks invite us into their kitchen and show us the basics of good home cooking.

Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don’t always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia’s and Jacques’s comments—the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.

So sharpen your knives and join in the fun as you learn to make:
 
• Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country pâté
• Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy ess

Julia and Jacques Cooking at Home

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    A Hardback by Julia Child, Jacques Pepin

    £999.99

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      Book details

      Publisher Alfred A. Knopf
      Published 14 September 1999
      ISBN-13 9780375404313
      978-0375404313
      ISBN-10 0375404317

      Description

      Book Synopsis
      Two legendary cooks invite us into their kitchen and show us the basics of good home cooking.

      Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don’t always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia’s and Jacques’s comments—the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.

      So sharpen your knives and join in the fun as you learn to make:
       
      • Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country pâté
      • Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy ess

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