[Julia 01] • Julias Kitchen Wisdom by Child, Lee -- Read -- Imperial Library of Trantor

Index

Cover Other Books by this Author Title Page Contents Acknowledgments Introduction Chapter 1 - Soups and Two Mother Sauces

Primal Soups

Leek and Potato Soup

Stocks

Light Chicken Stock Simple Beef Stock Fish Stock

Soups Made from Stock or Canned Broth

Chicken Soup with Vegetables Mediterranean Fish Soup Scotch Broth

Cream Soups

Cream of Mushroom Soup

Fat-Free Cream Soups with Puréed Rice

Rutabaga Soup Soubise—with Rice and Onion Purée

Chowders

The Chowder Soup Base

Two of the Mother Sauces

Béchamel Sauce Hollandaise Sauce

Chapter 2 - Salads and their Dressings

Salad Greens

Mixed Green Salad

Salad Dressings

Basic Vinaigrette Dressing Chopped Hard-Boiled Eggs—Salad Mimosa Curly Endive with Bacon and Poached Eggs Warm Duck Leg Salad

Main Course Salads

Salade Niçoise Chicken Salad Pasta Salad American-Style Potato Salad

Cole Slaw and Other Vegetable Salads

Cole Slaw Celery Root Rémoulade Grated Beet Salad Cucumber Salad

Chapter 3 - Vegetables

The Blanch/Boil System for Green Vegetables Blanch/Boil Vegetable Chart Steamed Vegetables A Handful of Steamed Vegetables The Boil/Steam System for Vegetables Boil/Steam Vegetable Chart Roasted or Baked Vegetables

Tomatoes Provençal Baked Winter Squash Baked Eggplant Slices and Eggplant “Pizza” Cauliflower au Gratin

Sautéed Vegetables

Sautéed Mushrooms Pipérade—Sautéed Peppers and Onions Grated Sautéed Zucchini Grated Sautéed/Steamed Beets Brown Onion “Marmalade”

Braised Vegetables

Braised Celery Braised Endives Sweet and Sour Red Cabbage

Potatoes

Mashed Potatoes Steamed Whole Potatoes Boiled Sliced Potatoes Scalloped Potatoes—Gratin Dauphinois Sautéed Diced Potatoes The Best Grated Potato Pancakes French Fries

Rice

Plain Boiled White Rice

Dried Beans

Dried Beans Preliminary—the Quick Soak Open-Pot Bean Cookery Pressure Cooker Beans Crock-Pot or Slow-Cooker Beans

Illustrations: Part 1 Chapter 4 - Meats, Poultry, and Fish

Sautéing

Sautéed Beef Steaks Calf’s Liver and Onions Fillets of Sole Meunière Thick Pork Chops Thick Veal Chops Sauté of Beef Tenderloin Sauté of Pork Tenderloin Chicken Sautéed in White Wine

Broiling

Broiled Butterflied Chicken Broiled Fish Steaks—About ¾ Inch Thick Lamb Brochettes Broiled Flank Steak Broiled Hamburgers Butterflied Leg of Lamb Roast/Broiled Butterflied Pork Loin

Roasting

Roast Prime Ribs of Beef Roast Top Loin (New York Strip) of Beef Roast Tenderloin of Beef Roast Leg of Lamb Imported Legs of Lamb (New Zealand, Iceland, etc.) Rack of Lamb Roast Loin of Pork Meat Loaf Roast Chicken Steam-Roasted Duck Steam-Roasted Goose Roast Whole Fish

Stewing, Braising, and Poaching Stewing

Pot au Feu Boiled Dinner

Braising

Beef Bourguignon—Beef in Red Wine Sauce Lamb Stew Lamb Shanks Ossobuco

Fish and Shellfish—Poaching and Steaming

Fish Fillets Poached in White Wine Sea Scallops Poached in White Wine Poached Salmon Fillets Whole Steamed Salmon Steamed Lobsters

Chapter 5 - Egg Cookery

Soufflés

Savory Cheese Soufflé

Dessert Soufflés

Vanilla Soufflé

Savory Custards

Individual Broccoli Timbales—Molded Custards

Molded Dessert Custards

Caramel Custard

Custard Dessert Sauces and Fillings

Crème Anglaise—Classic Custard Sauce Floating Island Pastry Cream—Crème Pâtissière Sabayon Classic Chocolate Mousse

Illustrations: Part 2 Chapter 6 - Breads, Crêpes, and Tarts

Breads

Basic Dough for White Bread, French Breads, Pizzas, and Hard Rolls To Form and Bake 2 Long French Loaves Baking in the Bread Machine: White Sandwich Bread—Pain de Mie

Two Desserts Based on Bread

Apple Charlotte Cinnamon Toast Flan—a Bread Pudding

Crêpes—Paper-Thin French Pancakes

All-Purpose Crêpes

Rolled Crêpes: Savory and Dessert Roulades

Savory Spinach and Mushroom Crêpe Roulades Strawberry Dessert Crêpes

Layered Crêpes: Savory and Dessert Gâteaux

Savory Tower of Crêpes with Lobster, Broccoli, and Mushrooms Dessert Gâteau of Crêpes à la Normande Crêpes Suzette

Tarts

All-Purpose Pie Dough—Pâte Brisée Fine Forming a Tart Shell Prebaking a Shell—“Blind Baking” Quiche Lorraine Apple Tart The Famous Upside-Down Apple Tarte Tatin

Chapter 7 - Cakes and Cookies

Cakes

Génoise Cake The Genoa Almond Cake—Pain de Gênes Le Brantôme—a Walnut Layer Cake La Reine de Saba—the Queen of Sheba Chocolate Almond Cake Meringue-Nut Layer Cakes—Dacquoise

Fillings and Frostings

Italian Meringue Chocolate Ganache Soft Chocolate Icing Brandy-Butter Cake Filling Apricot Filling

Cat’s Tongues—Langues de Chat, Finger-Shaped Sugar Cookies

P.S. Biscuits

Baking-Powder Biscuits

Chapter 8 - Kitchen Equipment and Definitions

Kitchen Equipment

Oval Casseroles Saucepans Baking Dishes Chef’s Skillet and Sauté Pan Knives and Sharpening Steel Wooden Spatulas and Rubber Scrapers Wire Whips or Whisks Bulb Baster and Poultry Shears The Vegetable Mill (or Food Mill) and Garlic Press The Food Processor Mortar and Pestle Heavy-Duty Electric Mixer

Definitions

Sauces, Soups, and Stocks Roasts Casseroles

About the Author Copyright

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