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JULIA & JACQUES COOKING AT HOM(ISBN=9780375404313)

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版次：1
页数：430
字数：
印刷时间：1999年09月01日
开本：10开
纸张：胶版纸
包装：精装
是否套装：否
国际标准书号ISBN：9780375404313

作者:Julia Child ，Jacques Pepin　编出版社:Random House US出版时间:1999年09月

内容简介

　　The companion volume to the public television series Julia andJacques Cooking at Home
　　What makes this book unique is the richness of information theyoffer on every page, as they demonstrate techniques (on which theydon't always agree), discuss ingredients, improvise, balanceflavors to round out a meal, and conjure up new dishes fromleftovers. Center stage in these pages are carefully spelled-outrecipes flanked by Julia's comments and Jacques's comments--theaccumulated wisdom of a lifetime of honing their cooking skills.Nothing is written in stone, they imply. And that is one of themost important lessons for every good cook.
　　So sharpen your knives and join in the fun as you learn to make .. .
　　*--Soups--from New England chicken chowder and onion soupgratinée to Mediterranean seafood stew and that creamy essence ofmussels, billi-bi
　　*--Eggs--omelets and "tortillas"; scrambled, poached, and coddledeggs; eggs as a liaison for sauces and as the puffing power forsoufflés
　　*--Salads and Sandwiches--basic green and near-Nioise salads; acrusty round seafood-stuffed bread, a lobster roll, and a panbagnat

The companion volume to the public television series Julia and
Jacques Cooking at Home
　　Two legendary cooks, Julia Child and Jacques Pépin, invite us
into their kitchen and show us the basics of good home
cooking. 
　　What makes this book unique is the richness of information they
offer on every page, as 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 in these pages are carefully spelled-out
recipes flanked by Julia's comments and Jacques's comments--the
accumulated wisdom of a lifetime 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 grav-lax to your
own sausage in brioche and a country p'té 
　　*--Soups--from New England chicken chowder and onion soup
gratinée to Mediterranean seafood stew and that creamy essence of
mussels, billi-bi 
　　*--Eggs--omelets and "tortillas"; scrambled, poached, and coddled
eggs; eggs as a liaison for sauces and as the puffing power for
soufflés 
　　*--Salads and Sandwiches--basic green and near-Nioise salads; a
crusty round seafood-stuffed bread, a lobster roll, and a pan
bagnat 
　　*--Potatoes--baked, mashed, hash-browned, scalloped, souffléd,
and French-fried 
　　*--Vegetables--the favorites from artichokes to tomatoes,
blanched, steamed, sautéed, braised, glazed, and gratinéed 
　　*--Fish--familiar varieties whole and filleted (with step-by-step
instructions for preparing your own), steamed en papillote,
grilled, seared, roasted, and poached, plus a classic sole meunière
and the essentials of lobster cookery 
　　*--Poultry--the perfect roast chicken (Julia's way and Jacques's
way); holiday turkey, Julia's deconstructed and Jacques's
galantine; their two novel approaches to duck 
　　*--Meat--the right technique for each cut of meat (along with
lessons in cutting up), from steaks and hamburger to boeuf
bourguignon and roast leg of lamb 
　　*--Desserts--crème caramel, profiteroles, chocolate roulade,
free-form apple tart--as you make them you'll learn all the
important building blocks for handling dough, cooking custards,
preparing fillings and frostings 
　　And much, much more . . .
　　Throughout this richly illustrated book you'll see Julia's and
Jacques's hands at work, and you'll sense the pleasure the two are
having cooking together, tasting, exchanging ideas, joshing with
each other, and raising a glass to savor the fruits of their labor.
Again and again they demonstrate that cooking is endlessly
fascinating and challenging and, while ultimately personal, it is a
joy to be shared.

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作者简介

Julia Child was born in Pasadena, Californiaand graduated from Smith College in 1934. After college she workedin publicity and advertising in New York, and during World War IIshe served with the Office of Strategic Services in Washington DC,Ceylon (now Sri Lanka), and China. After the war, at the end of1948, her husband Paul Child was assigned to the US InformationService at the Cordon Bleu Cooking School in Paris. Together withher two French colleagues, Simone Beck and Louisette Bertholle,they opened a cooking school, "L'Ecole des Trois Gourmandes," whicheventually resulted in their joint book, Mastering the Art ofFrench Cooking, published in 1961.

Julia Child was born in Pasadena, California
and graduated from Smith College in 1934. After college she worked
in publicity and advertising in New York, and during World War II
she served with the Office of Strategic Services in Washington DC,
Ceylon (now Sri Lanka), and China. After the war, at the end of
1948, her husband Paul Child was assigned to the US Information
Service at the Cordon Bleu Cooking School in Paris. Together with
her two French colleagues, Simone Beck and Louisette Bertholle,
they opened a cooking school, "L'Ecole des Trois Gourmandes," which
eventually resulted in their joint book, Mastering the Art of
French Cooking, published in 1961. 
 
Julia and Paul eventually returned to the States, and after a
television interview at WGBH-Boston, the station asked Julia to try
out a series of TV cooking shows, and The French Chef was
born on February 11, 1963. After some 200 programs on classical
French cooking, she branched out into contemporary cuisine with the
television series Julia Child & Company, Julia Child &
More Company, and Dinner at Julia's. In 1984, she
completed six The Way to Cook teaching videocassettes. 
 
She has appeared on national television programs including: Good
Morning America, The Johnny Carson Show, The David Letterman Show,
Phil Donahue, and The Rosie 
O'Donnell Show. She was host for the PBS Cooking with Master
Chefs series, with a different well-known chef for each of the
programs, and also for the 39-part series, Baking with
Julia. Her newest television venture is a 22-part series with
Jacques Pepin. It is a technique-based program aimed at teaching
the serious home cook and would-be chef. 
 
Julia Child's books include The French Chef Cookbook (1968),
Mastering the Art of French Cooking, Volumes I and II,
co-authored with Simone Beck (1970), and From Julia Child's
Kitchen (1975). Julia Child & Company and Julia
Child & More Company, originally published in the late
1970's, were combined into four books issued in the fall of 1998.
Her large, fully illustrated book, The Way to Cook, was
issued in October 1989, and is now available both in hardcover and
paperback editions. Cooking with Master Chefs was issued in
the fall of 1993 to accompany the TV series, and was followed by
In Julia's Kitchen with Master Chefs. 
 
Julia Child has been interviewed and written about in many
publications, including: Time, Newsweek, The New Yorker, The
Christian Science Monitor, The New York Times, and TV
Guide. She has received honorary degrees from Boston
University, Bates College, Rutgers University, Smith College, and
Harvard University. She was awarded two national Emmy's: in 1995
for her Master Chefs series and in 1997 for Baking with
Julia. 
 
Mrs. Child is an active member of the International Association of
Culinary Professionals, and a co-founder of the American Institute
of Wine & Food. 
 
Jacques Pepin, celebrated host of award-winning cooking
shows on National Public Television, master chef, food columnist,
cooking teacher, and author of 18 cookbooks, was born in
Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a
child in his parents' restaurant, Le Pelican. At 13 years of age,
he began his formal apprenticeship at the distinguished Grand Hotel
de L'Europe in his hometown. He subsequently worked in Paris,
training under Lucien Diat at the famed Plaza Athenee. From 1956 to
1958, Mr. Pepin was the personal chef to three French heads of
state, including Charles de Gaulle. 
 
Moving to the United States in 1959, Mr. Pepin worked first at New
York's historic Le Pavilion restaurant, then served for 10 years as
director of research and new development for the Howard Johnson
Company, a position that enabled him to learn about mass
production, marketing, food chemistry, and American food tastes. He
studied at Columbia University during this period, ultimately
earning an MA degree in 18th-century French literature in 1972.
Deciding then to devote much of his time to writing, he authored
two groundbreaking step-by-step books on French culinary technique,
La Technique (1976) and La Methode (1979). These
works, and others that followed, earned him a place in the James
Beard Foundation's Cookbook Hall of Fame in 1996, an honor bestowed
each year on one author whose contributions to the literature of
food have had a substantial and enduring impact on the American
kitchen. 
 
A new series hosted by Mr. Pepin, his sixth produced by KQED in San
Francisco, is currently airing on PBS-TV stations throughout the
United States. Entitled Jacques Pepin's Kitchen: Encore with
Claudine, it is a second season of 26 cooking shows with his
daughter. The first season of this series, entitled, Jacques
Pepin's Kitchen: Cooking with Claudine, was a James Beard Award
winner (Best National Cooking Segment, 1997). His other recent
television series include the acclaimed Jacques Pepin's Cooking
Techniques and three successful seasons of Today's Gourmet
with Jacques Pepin, which received a Beard Award (Outstanding
Culinary Video) in 1994. 
 
Several of Mr. Pepin's series have companion cookbooks. The most
recent, like the series entitled Jacques Pepin's Kitchen: Encore
with Claudine (1998), follows Jacques Pepin's Kitchen:
Cooking with Claudine (1996), which received a Julia Child
Cookbook Award (Best General Cookbook) at the 1997 Conference of
the International Association of Culinary Professionals (IACP). He
has also published Jacques Pepin's Table (1995, a
compilation containing all the recipes prepared on the three
seasons of Today's Gourmet with Jacques Pepin), Sweet
Simplicity: Jacques Pepin's Fruit Desserts, and a five-tape
video guide to the fundamentals of cooking, Jacques Pepin's
Cooking Techniques (1996). 
 
A former columnist for the New York Times, Mr. Pepin writes a
quarterly column for Food & Wine. He also participates
regularly in the magazine's prestigious Food & Wine Classic in
Aspen and at other culinary festivals and fund-raising events
worldwide. In addition, he is a popular guest on such commercial TV
programs as The Late Show with David Letterman, The Today
Show, and Good Morning America. 
 
Mr. Pepin teamed with Napa Valley Kitchens and KQED in 1997 to
produce a line of specialty food products bearing the "Jacques
Pepin's Kitchen" signature. In collaboration with Bourgeat, Inc.,
he has a line of copper cookware ("Jacques Pepin's Signature
Series") created to his specifications, and, with Lamson &
Goodnow Manufacturing Company, a line of kitchen textiles featuring
his designs. 
 
Mr. Pepin is the recipient of two of the French government's
highest honors: he is the Chevalier de L'Ordre des Arts et des
Lettres (1997) and a Chevalier de L'Ordre du Merite Agricole
(1992). The Dean of Special Programs at The French Culinary
Institute of Wine and Food, a member of the IACP, and is on the
board of trustees of The James Beard Foundation. He and his wife,
Gloria, live in Madison, Connecticut.

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