Julia and Jacques Cooking at Home

Rating:
Summary: Pepin and Child, two icons!
Review: These two people will live on forever, even long after they're gone. If you've never seen their cooking shows, try to; they are both fabulously entertaining as well as knowledgeable; and without being "cutesy" in the process. The two together, with their different styles and opinions on cooking, show that there isn't necessarily always a right way or a wrong way. And, they appreciate each other's differences. They are so much fun! Together, they are magic! I adore them both! Thank you!

Rating:
Summary: French and American Home Cooking by two Masters
Review: This book is a companion to a PBS television series on cooking demonstrated by Julia Child and Jaques Pepin where they concentrate on largely French home cooking, with much of the 'meat' of the book being created by differences in approach between the two great culinary educators. Julia Child's justly famous 'Mastering the Art of French Cooking' and the long series of PBS cooking shows are well known. It may be less well known outside the foodie world that Jaques Pepin is one of the leading authors of professional level books on cooking technique. The best known of these volumes is 'La Technique' and 'La Methode'. Pepin is also a professional educator in his role as dean at the French Culinary Institute in New York City.

It is probably pure destiny that these two culinary legends should collaborate on one or more projects. Pepin came to the United States in 1959 and almost immediately got a position as a chef at La Pavilion, based on his great good luck of being the chef to the family of Charles DeGaulle while DeGaulle was President of France. Three years later, Julia Child's book was published and Pepin was dumbstruck, as he felt that this is the book he should have written himself. Pepin was lead from the strenuous world of the professional kitchen to a career of writing and teaching when he was seriously injured in an automobile accident and he could no longer spend the long hours of standing.

This volume is a delight to read, even if you prepare none of the recipes in the book. In fact, the recipes tend to take a back seat to the dialogue between the two principles credited with the creation of the book. The book also enjoys one of the best possible support staffs available for culinary literature. Alfred A. Knopf publishes the book and the editor is Judith Jones, the same editor who convinced the Knopfs to print Julia Child's first landmark book. Knopf's artistic and production talent available for a major book publication has been applied to full effect. The text has the benefit of having been assembled by a professional culinary wordsmith, David Nussbaum, who culled the recipes and comments from the 'authors' notes and the videotapes of the PBS TV series.

The general layout of the book is that each principle author provides a recipe on an important ingredient or dish such as mussels, shrimp, hamburger, or potato salad. Each major ingredient is accompanied by sidebars by one or both of the principle authors on either handling the ingredient or strategies for preparing the dish. Some of the most interesting encounters come when the principle authors do not agree on a technique. Some disagreements are surprising, as when Chef Pepin prefers the American technique of making a hamburger while Ms. Child prefers the French, where a savory shallot saute is worked into the middle of the hamburger patty. The index very cleverly color codes recipe titles indicating whether they were supplied by Ms. Child or Chef Pepin.

The point at which the recipes wrest your attention from the banter between the two authors is when the book offers a sample of French home cooking which has rarely if ever seen the inside of an American home kitchen outside of the world of professional chefs and professional foodies. The first such recipe is Jacques's Sausage in Brioche. This is a sort of French beef Wellington where sausage replaces the beef fillet and brioche replaces the puff pastry. This is not a recipe for wimps, as brioche dough typically must be risen overnight to fully develop the dough. Pepin does give a shortcut, but it is not recommended.

The topics of the recipe chapters are familiar to all who have looked through a French cookbook. These chapters are Appetizers, Soups, Eggs, Salads and Sandwiches, Potatoes, Vegetables, Fish, Poultry, Meats, and Desserts.

The photographic arts are put to very good use in this book. Not every dish is accompanied by a photo of the finished preparation, but every special technique is explained in great detail and demonstrated very effectively in pictures. And, the techniques are not limited to the usual cutting up a chicken and cleaning an artichoke.

If you have a happy collection of good cookbooks on classic French cookery, you probably already have recipes for many of the dishes in this book. You do not buy the book for only the recipes. You buy the book for the special insights these two major culinary educators can give you on dishes, ingredients, and techniques and for the riff created when their opinions are different.

The long and the short of it is that you buy this book for inspiration. I have yet to find a culinary teacher who can encourage me to try a difficult recipe as effectively as Julia Child. I can also not find a culinary teacher who can explain technique as well as Jacques Pepin.

Very highly recommended for foodies and fans of both principle authors.

Rating:
Summary: French and American Home Cooking by two Masters
Review: This book is a companion to a PBS television series on cooking demonstrated by Julia Child and Jaques Pepin where they concentrate on largely French home cooking, with much of the `meat' of the book being created by differences in approach between the two great culinary educators. Julia Child's justly famous `Mastering the Art of French Cooking' and the long series of PBS cooking shows are well known. It may be less well known outside the foodie world that Jaques Pepin is one of the leading authors of professional level books on cooking technique. The best known of these volumes is `La Technique' and `La Methode'. Pepin is also a professional educator in his role as dean at the French Culinary Institute in New York City.

It is probably pure destiny that these two culinary legends should collaborate on one or more projects. Pepin came to the United States in 1959 and almost immediately got a position as a chef at La Pavilion, based on his great good luck of being the chef to the family of Charles DeGaulle while DeGaulle was President of France. Three years later, Julia Child's book was published and Pepin was dumbstruck, as he felt that this is the book he should have written himself. Pepin was lead from the strenuous world of the professional kitchen to a career of writing and teaching when he was seriously injured in an automobile accident and he could no longer spend the long hours of standing.

This volume is a delight to read, even if you prepare none of the recipes in the book. In fact, the recipes tend to take a back seat to the dialogue between the two principles credited with the creation of the book. The book also enjoys one of the best possible support staffs available for culinary literature. Alfred A. Knopf publishes the book and the editor is Judith Jones, the same editor who convinced the Knopfs to print Julia Child's first landmark book. Knopf's artistic and production talent available for a major book publication has been applied to full effect. The text has the benefit of having been assembled by a professional culinary wordsmith, David Nussbaum, who culled the recipes and comments from the `authors' notes and the videotapes of the PBS TV series.

The general layout of the book is that each principle author provides a recipe on an important ingredient or dish such as mussels, shrimp, hamburger, or potato salad. Each major ingredient is accompanied by sidebars by one or both of the principle authors on either handling the ingredient or strategies for preparing the dish. Some of the most interesting encounters come when the principle authors do not agree on a technique. Some disagreements are surprising, as when Chef Pepin prefers the American technique of making a hamburger while Ms. Child prefers the French, where a savory shallot saute is worked into the middle of the hamburger patty. The index very cleverly color codes recipe titles indicating whether they were supplied by Ms. Child or Chef Pepin.

The point at which the recipes wrest your attention from the banter between the two authors is when the book offers a sample of French home cooking which has rarely if ever seen the inside of an American home kitchen outside of the world of professional chefs and professional foodies. The first such recipe is Jacques's Sausage in Brioche. This is a sort of French beef Wellington where sausage replaces the beef fillet and brioche replaces the puff pastry. This is not a recipe for wimps, as brioche dough typically must be risen overnight to fully develop the dough. Pepin does give a shortcut, but it is not recommended.

The topics of the recipe chapters are familiar to all who have looked through a French cookbook. These chapters are Appetizers, Soups, Eggs, Salads and Sandwiches, Potatoes, Vegetables, Fish, Poultry, Meats, and Desserts.

The photographic arts are put to very good use in this book. Not every dish is accompanied by a photo of the finished preparation, but every special technique is explained in great detail and demonstrated very effectively in pictures. And, the techniques are not limited to the usual cutting up a chicken and cleaning an artichoke.

If you have a happy collection of good cookbooks on classic French cookery, you probably already have recipes for many of the dishes in this book. You do not buy the book for only the recipes. You buy the book for the special insights these two major culinary educators can give you on dishes, ingredients, and techniques and for the riff created when their opinions are different.

The long and the short of it is that you buy this book for inspiration. I have yet to find a culinary teacher who can encourage me to try a difficult recipe as effectively as Julia Child. I can also not find a culinary teacher who can explain technique as well as Jacques Pepin.

Very highly recommended for foodies and fans of both principle authors.

Rating:
Summary: Book gives two different opinions from notable chefs
Review: This book is sure to please. You will find it has been produced beautifully with wonderful pictures, and the recipes have a nice lay out. Every recipe comes with opinions from both authors of the book on each recipe. It is interesting to see when they agree and yes they do disagree. The book has many different recipes that range in simple to the more complex when you enjoy a cooking challenge. This book is has some interesting recipes as well as the opinions from these two famous chefs. If you are a fan of either one of these two, you will want to pick up this book.

Rating:
Summary: Reading and Reference Too!
Review: This cookbook comes complete with its own marginalia - from two absolutely wonderful chefs. Like picking up mama's tried and true book with all her hand written notations! This sophisticated books has recipes that even the unsophisticated can easily follow, and the photographs are excellent - not just the finished product, but all the steps along the way. Also tons of basic information like how to recognize quality in the food you buy, kitchen rescues and alternative ways to prepare things - all in a very readable and enjoyable format. There will be something to inspire a cook from any level, and I thank my dear princess friend who gave me this book as a gift!

Rating:
Summary: Versatile manual for the experienced and novice cooks alike
Review: This cookbook is a masterpiece from 2 gurus of the kitchen. They provide, not only fantastic recipes, but also preparation tips that simplify the most complicated cooking techniques. And, always a must, it includes beautiful pictures.

Rating:
Summary: This is a wonderful book
Review: This is a great book. In addition to the wonderful recipes, the book also includes helpful tips that are important for everyone. One of the best parts of this book is the fact that it encourages experimentation with the recipes. I have made many of the recipes to rave reviews from friends and family. The recipe for Seafood Bread was the reason I purchased the book in the first place. I saw it demonstrated on the PBS show that goes with this book. It seemed interesting and unusual, and I purchased the book and made the recipe for a dinner party. If you like to cook, you will definitely enjoy this book.

Rating:
Summary: Julia and Jacques Cooking at Home
Review: This is a great book. Jaques has the best hands in cooking today and Julia is, well, Julia! I made the Pan Bagnat to take to a get-together and it was the hit of the party!

Rating:
Summary: Fantastic!
Review: This is the true way to cook... I only wish that so many of our fine, young, "New American" chefs who we must endure so often when dining out today knew only half as much...

Rating:
Summary: It's wonderful to see the masters at work.
Review: Two wonderful people have teamed up to make a terrific how-to book. Two methods for each subject (from artichokes to zabaglione) and their unique way to handle them are explained and photographed in step by step detail as only Julia & Jaques can do it. It's almost like two books in one, her version on one page, his on the next. They are then put together so that you will want to display it as well as use it, taking what you want from each. I highly recommend it for anyone wishing to fine tune his/her own techniques!