Cooking With Master Chefs

Pepper-Seared Venison Steaks with Pinot Noir and Sun-Dried Cherries

Page 3

Herb Potato Maximes

Page 5

Butternut Squash Timbales

Page 6

Chocolate Tarragon Dessert

Page 7

Chocolate Tuiles (Thin Chocolate Sugar Wafers)

Page 10

Orange Dal with Ginger and Garlic

Page 13

Curry Popcorn

Page 14

A Curry of Spinach and Eggplant

Page 15

Pickled Tomatoes

Page 16

Lemon-Ginger Tea

Page 18

Thai Melon Salad

Page 18

Shrimp Etouffee

Page 21

Louisiana Boil

Page 23

Shrimp Stock

Page 23

Louisiana Roux

Page 26

Louisiana Seasonings

Page 27

Tarte Flambee (Alsatian Flammekueche)

Page 29

Bacheofe (Alsatian Meat Stew)

Page 31

Tarte Citron Mama (Lemon Almond Tart)

Page 33

Grilled Poussins (or Broiled Game Hens) with a Vegetable Salad and Tomato-Herb Vinaigrette

Page 37

Poached Chicken with Mushrooms and Vegetables

Page 39

Casserole Roasted Chicken with Garlic, Lemon, and Watercress Salad

Page 42

Capellini all'Istriana (Angel-Hair Pasta with Seafood Sauce)

Page 45

Orecchiette con Broccoli di Rape e Salsicce (Pasta Ears with Broccoli di Rape and Sausages)

Page 47

Risotto ai Funghi Selvatici (Risotto with Wild Mushrooms)

Page 49

Seared Peppered Salmon Roulade with Gazpacho Sauce

Page 53

Horseradish-Crusted Grouper with Old-fashioned Mashed Potatoes, Chive Oil, and Crisp-Fried Julienne of Leeks

Page 57

The Chocolate Dome

Page 61

Raspberry Sauce

Page 62

Hot Chocolate Truffles

Page 64

Ahi Yellowfin Tuna and Ulu Breadfruit Cakes with Lime-Cilantro Mayonnaise

Page 67

Papaya Seed Sauce

Page 69

Puna Green Papaya Salad with Spicy Dressing

Page 69

Wok-Seared Ono and Steamed Banana

Page 71

Fresh Corn Pudding

Page 75

Sea Scallops with Wild Mushrooms in Green Sauce

Page 75

Filets of Beef in Pasilla Chile Sauce

Page 79

Avocado Relish

Page 81

Fresh Tomato Salsa

Page 81

Bread Starter

Page 83

Alternative Starter: Overnight Yeast Batter

Page 84

Rustic Bread Dough

Page 84

Rustic Bread

Page 85

Focaccia

Page 87

Olive Bread

Page 90

Home-Smoked Salmon

Page 93

Smoked Salmon with Scrambled Egg Torte

Page 94

Louisiana Sassafras Roasted Leg of Sonoma Lamb

Page 96

Potato Salsify Pie

Page 98

Citrus Gratin with Sourwood Honey

Page 100

Fireplace-Roasted Duck Breast with Sauteed Porcini Mushrooms

Page 103

Foie Gras with Poached Apples

Page 106

Prune Crustade with Armagnac Sauce

Page 108

Prosciutto with Warm Wilted Greens

Page 111

Green Olive Tapenade on Croutons

Page 113

Beet, Blood Orange, Walnut, and Rocket Salad

Page 116

Shaved Fennel, Mushroom, and Parmesan Salad

Page 118

Puff Pastry

Page 121

Vol-au-Vent - Puff Pastry Case

Page 123

Braised Sweetbreads in Puff Pastry with Truffle Sauce

Page 125

Lobster Souffle a l'Americaine

Page 128

Freestanding Cheese Souffle

Page 131

Strong Brown Chicken Stock - Demi-Glace

Page 133

Cooking with Master Chefs

Julia Child

Knopf · 1993 · ISBN 9780679748298

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Cooking With Master Chefs [ First Edition, 1993 ]

Julia Child

Alfred A. Knopf Inc · 1993