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　　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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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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书籍介绍

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.