Julia and Jacques Cooking at Home

The companion volume to the public television series "Julia and Jacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pepin, 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 pate -Soups-from New England chicken chowder and onion soup gratinee 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 souffles -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, souffled, and French-fried -Vegetables-the favorites from artichokes to tomatoes, blanched, steamed, sauteed, braised, glazed, and gratineed -Fish-familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed enpapillote, grilled, seared, roasted, and poached, plus a classic sole meuniere 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 approache