Julia Child & Company

Fülszöveg

Here for rhe first time is a new Julia Child cook-
book that's available for use in your kitchen at the
same time that her new television series is being
seen across the country. And it is the first to be
illustrated in full color. Now you can duplicate at
your leisure the recipes she demonstrates on the
new program called Julia Child & Company. This
book enables you to catch up on so many essential
details that speed by too quickly in the half-hour
show and gives you such invaluable tips about
shopping and planning and timing that in no time
you'll be cooking for company just the way
Julia Child does it.
As you leaf through these enticing pages, you
will note that the "French Chef" has broken
away from strictly French cooking. Mrs. Child's
emphasis now is on the pleasures of the American
table, on the kinds of special occasions all of us are
likely to encounter and the kind of family feasting
we particularly enjoy. In her inimitable fashion she
gives us... Tovább

Fülszöveg

Here for rhe first time is a new Julia Child cook-
book that's available for use in your kitchen at the
same time that her new television series is being
seen across the country. And it is the first to be
illustrated in full color. Now you can duplicate at
your leisure the recipes she demonstrates on the
new program called Julia Child & Company. This
book enables you to catch up on so many essential
details that speed by too quickly in the half-hour
show and gives you such invaluable tips about
shopping and planning and timing that in no time
you'll be cooking for company just the way
Julia Child does it.
As you leaf through these enticing pages, you
will note that the "French Chef" has broken
away from strictly French cooking. Mrs. Child's
emphasis now is on the pleasures of the American
table, on the kinds of special occasions all of us are
likely to encounter and the kind of family feasting
we particularly enjoy. In her inimitable fashion she
gives us exciting, delicious, and utterly foolproof
recipes, inspiring confidence in us as cooks and
enlarging our repertoires with menus guaranteed
to please.
Here's an example: Suppose the boss is com-
ing for dinner—"a formidable personage (a) whom
you want to impress and (b) whose taste in food
runs to the conservative." What to serve? Julia
Child contrives a menu —"For somebody like that I
think immediately of roast beef." But first perhaps
something light and hot to tease the appetite? A
classic consomme' is her answer, with a garnish of
minced vegetables "like a scattering of jewels." For
a gold touch, native fresh corn is scraped, molded,
and baked, presented with a border of crunchy
green vegetables. For dessert, festive fruits in cham-
pagne and a luxurious chocolate "truffle."
For this and each of the other twelve menus
for special occasions (a chapter is devoted to each),
Mrs. Child provides first a checklist of staples and
draws up a marketing list. Smart shopping is a
good part of the game, so she shares all her accu-
mulated wisdom —on how to buy and trim that
expensive roast beef, on how to look a fish in the
eye to gauge its freshness (there is a separate essay
just on Fish Talk, as well as on Tomatoes and on
Rice), and on how to hasten the ripening of fruit,
etc., etc. With each menu she also offers alterna-
tives, in case the bill of fare doesn't suit your
palate, or the season, or your purse. Then the
recipes! Every detail is carefully thought out. There
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are luscious photographs to show how each dish
should look and to demonstrate, step by step, unfa-
miliar techniques. She has worked out the timing—
when to get started, when you can pause, how to
put it all together so that you can sit down and
enjoy the occasion yourself. And, finally, she
creates whole new recipes out of leftovers.
The range of dishes is marvelous. From a
fabulous four-star Julia Child creation of alternate
layers of fillets of sole, mousse, and wine-flavored
minced mushrooms, encased in a cloak of cream-
puff pastry (with a smiling fish sculpted on the top)
to a very old version of a simple New England clas-
sic, Indian pudding; from a fanciful chicken that is
boned and stuffed and shaped like a melon to her
secret for extra-light breakfast flapjacks, Mrs.
Child's answers to every kind of challenge are
imaginative, varied, as much fun to make as they
are delicious to eat, which is the secret of all good
cooking. You'll find old favorites tasting as they've
never tasted before—corned beef hash (the secret:
it's made with beef you've corned yourself); eggs
Benedict (made with English muffins you've just
baked); cole slaw and potato salad perfected with
special, easy touches; and buttered noodles (the
noodle dough was mixed and kneaded in the food
processor, then run through a hand-cranked pasta
machine, all in about 20 minutes). And there is a
splendid assortment of unusual dishes to bring
along for those happy occasions when everyone
contributes something—for a bake sale, a weekend,
a cooking-club get-together.
So, here are all the wonderful things you've
been watching Julia Child cook —and the ones
you've missed seeing. With this book in hand, no
matter what the occasion, you'll be ready for
company. Vissza