Tuesday, July 7, 2009

Blogging the Art of French Cooking: A Web Companion to Julia Child's "Mastering the Art of French Cooking"

This is a modern web-based companion that works alongside Julia Child's classic cookbook, Mastering the Art of French Cooking, Volume I. I've assembled hundreds of inspiring pictures and engaging articles written by the world-wide food blogging community about the recipes from this book. I hope that this project will offer something new to Julia Child fans as it grows through community involvement.

Click here to learn more about this project.


How You Can Help
I've collected links for almost all the master recipes, which covers roughly half the content of the book. The book lists many variations that provide the other half, and this is where I need your help!

If you have blogged about one of the recipes that's not listed in this post or is on this list of remaining recipes, please leave a comment or email me at whiskfoodblog[at]gmail{dot}com and include the following information:

- your name
- your blog’s name and URL
- the URL of the post containing the photograph
- if you're emailing me, please send a photo in an attachment in a jpeg format that is at least 250 px tall and wide

A Web Companion to Julia Child's Mastering the Art of French Cooking

Chapter 1 - Soup Potage Parmentier (Leek or Onion and Potato Soup) Potage au Cresson (Water-cress soup) Vichyssoise (Cold Leek and Potato Soup) Potage Velouté aux Champignons (Cream of Mushroom Soup) Potage Crème de Cresson (Cream of Water-cress Soup) Potage Crème d'Oseille or Potage Germiny (Cream of Sorrel Soup) Soupe à L'Oignon (Onion Soup) Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese) Soupe au Pistou (Provençal Vegetable Soup with Garlic, Basil and Herbs) Aïgo Bouïdo (Garlic Soup) Soupe aux Choux - Garbure (Main-course Cabbage Soup) Soupe de Poisson (Strained Fish Soup) Rouille (Garlic, Pimiento, and Chili Pepper Sauce) Bouillabaisse (Bouillabaise)

Potage Parmentier (Leek or Onion and Potato Soup)
from Whisk: a food blog
Potage au Cresson (Water-cress soup)
from Sweet Paul
Vichyssoise (Cold Leek and Potato Soup)
from Thyme for Cooking
Potage Velouté aux Champignons (Cream of Mushroom Soup)
from Daily Simmer
Potage Crème de Cresson (Cream of Water-cress Soup)
from Definitely Not Martha
Potage Crème d'Oseille or Potage Germiny (Cream of Sorrel Soup)
from Gastronomer's Guide
Soupe à L'Oignon (Onion Soup)
from Whisk: a food blog
Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)
from Whisk: a food blog
Soupe au Pistou (Provençal Vegetable Soup with Garlic, Basil and Herbs)
from Tofu and Cupcakes
Aïgo Bouïdo (Garlic Soup)
from The Wednesday Chef
Soupe aux Choux - Garbure (Main-course Cabbage Soup)
from 101 Cookbooks
Soupe de Poisson (Strained Fish Soup)
from Israeli Kitchen
Rouille (Garlic, Pimiento, and Chili Pepper Sauce)
from Mediterranean Cooking in Alaska
Bouillabaisse (Bouillabaise)
from StephenCooks.com

Chapter 2 - Sauces Sauce Béchamel (White Sauce) Sauce Velouté (White Sauce) Sauce Crème - Sauce Suprême (Cream Enrichment - Cream Sauce) Sauce Mornay (Cheese Sauce) Sauce Chivry & Sauce à L'Estragon (Herbal White Wine Sauce & Tarragon Sauce) Sauce au Cari (Light Curry Sauce) Sauce Soubise (Onion Sauce) Sauce Bâtarde (Mock Hollandaise) Sauce au Beurre (Mock Hollandaise) Sauce Brune (Flour-based Brown Sauce) Sauce Ragoût (Flour-based Brown Sauce with Giblets) Jus Lié (Starch-thickened Brown Sauce) Sauce Diable (Peppery Brown Sauce) Sauce Chasseur (Brown Mushroom Sauce with Fresh Tomatoes, Garlic, and Herbs) Sauce au Porto (Brown Port-wine Sauce) Sauce Tomate (Tomato Sauce) Coulis de Tomates à la Provençale (Fresh Tomato Purée with Garlic and Herbs) Sauce Hollandaise (Hollandaise Sauce) Sauce Mousseline (Hollandaise with Whipped Cream) Sauce Maltaise (Orange-flavoured Hollandaise) Sauce Béarnaise (Béarnaise Sauce) Mayonnaise (Mayonnaise) Mayonnaise aux Fines Herbes (Mayonnaise with Green Herbs) Mayonnaise Verte (Green Herbal Mayonnaise) Sauce Tartare (Hard Yolk Mayonnaise) Sauce Rémoulade (Mayonnaise with Anchovies, Pickles, Capers, and Herbs) Sauce Aïoli (Provençal Garlic Mayonnaise) Sauce Vinaigrette (French Dressing) Sauce Ravigote (Vinaigrette with Herbs, Capers, and Onion) Sauce Moutarde (Cold Mustard Sauce with Herbs) Beurre Blanc-Beurre Nantais (White Butter Sauce) Beurre Noir-Beurre Noisette (Brown Butter Sauce) Beurre de Moutarde (Mustard Butter) Beurre d'Anchois (Anchovy Butter) Beurre d'Estragon (Tarragon Butter) Beurre pour Escargots (Snail Butter) Beurre Marchand de Vins (Shallot Butter with Red Wine) Fonds de Cuisine Simple (Simple Meat Stock) Fonds Blanc (White Stock - Veal Stock) Fonds Blanc de Volaille (White Poultry Stock) Glace de Viande (Meat Glaze) Clarification du Bouillon (Clarification of Stock) Fumet de Poisson au Vin Blanc (White-wine Fish Stock)

Sauce Béchamel (White Sauce)
from Whisk: a food blog
Sauce Velouté (White Sauce)
from Whisk: a food blog
Sauce Crème - Sauce Suprême (Cream Enrichment - Cream Sauce)
from Whisk: a food blog
Sauce Mornay (Cheese Sauce)
from Whisk: a food blog
Sauce Chivry & Sauce à L'Estragon (Herbal White Wine Sauce & Tarragon Sauce)
from Fearless Kitchen
Sauce au Cari (Light Curry Sauce)
from Kittens in the Kitchen
Sauce Soubise (Onion Sauce)
from Whisk: a food blog
Sauce Bâtarde (Mock Hollandaise)
from Randomosity and the Girl
Sauce au Beurre (Mock Hollandaise)
from [Your Blog Here]
Sauce Brune (Flour-based Brown Sauce)
from Cooking with Anne
Sauce Ragoût (Flour-based Brown Sauce with Giblets)
from The Hungry Mouse
Jus Lié (Starch-thickened Brown Sauce)
from One Perfect Bite
Sauce Diable (Peppery Brown Sauce)
from Whisk: a food blog
Sauce Chasseur (Brown Mushroom Sauce with Fresh Tomatoes, Garlic, and Herbs)
from Winter Skies, Kitchen Aglow
Sauce au Porto (Brown Port-wine Sauce)
from the bitten word
Sauce Tomate (Tomato Sauce)
from Whisk: a food blog
Coulis de Tomates à la Provençale (Fresh Tomato Purée with Garlic and Herbs)
from JUSTHUNGRY
Sauce Hollandaise (Hollandaise Sauce)
from Whisk: a food blog
Sauce Mousseline (Hollandaise with Whipped Cream)
from Dragon's Kitchen
Sauce Maltaise (Orange-flavoured Hollandaise)
from Chefs Gone Wild
Sauce Béarnaise (Béarnaise Sauce)
from Whisk: a food blog
Mayonnaise (Mayonnaise)
from Whisk: a food blog
Mayonnaise aux Fines Herbes (Mayonnaise with Green Herbs)
from Whisk: a food blog
Mayonnaise Verte (Green Herbal Mayonnaise)
from The Nibble
Sauce Tartare (Hard Yolk Mayonnaise)
from Whisk: a food blog
Sauce Rémoulade (Mayonnaise with Anchovies, Pickles, Capers, and Herbs)
from Cook Almost Anything At Least Once
Sauce Aïoli (Provençal Garlic Mayonnaise)
from Use Real Butter
Sauce Vinaigrette (French Dressing)
from Restaurant Widow
Sauce Ravigote (Vinaigrette with Herbs, Capers, and Onion)
from Orangette
Sauce Moutarde (Cold Mustard Sauce with Herbs)
from French Kitchen in America
Beurre Blanc-Beurre Nantais (White Butter Sauce)
from Whisk: a food blog
Beurre Noir-Beurre Noisette (Brown Butter Sauce)
from Whisk: a food blog
Beurre de Moutarde (Mustard Butter)
from Whisk: a food blog
Beurre d'Anchois (Anchovy Butter)
from Whisk: a food blog
Beurre d'Estragon (Tarragon Butter)
from Whisk: a food blog
Beurre pour Escargots (Snail Butter)
from Whisk: a food blog
Beurre Marchand de Vins (Shallot Butter with Red Wine)
from Whisk: a food blog
Fonds de Cuisine Simple (Simple Meat Stock)
from Whisk: a food blog
Fonds Blanc (White Stock - Veal Stock)
from Whisk: a food blog
Fonds Blanc de Volaille (White Poultry Stock)
from Whisk: a food blog
Glace de Viande (Meat Glaze)
from Whisk: a food blog
Clarification du Bouillon (Clarification of Stock)
from Whisk: a food blog
Fumet de Poisson au Vin Blanc (White-wine Fish Stock)
from Whisk: a food blog

Chapter 3 - Eggs Oeufs Pochés (Poached Eggs) Oeufs sur Canapés (Poached eggs on Canapés) Oeufs en Croustades (Poached eggs on Pastry Shells) Oeufs à la Bourguignonne (Eggs Poached in Red Wine) Oeufs sur le Plat - Oeufs Miroir (Shirred Eggs) Oeufs en Cocotte (Eggs Baked in Ramekins) Oeufs Brouillés (Scrambled Eggs) L'Omelette Brouillée (Scrambled Omelette) L'Omelette Roulée (Rolled Omelette)

Oeufs Pochés (Poached Eggs)
from Whisk: a food blog
Oeufs sur Canapés (Poached eggs on Canapés)
from The Passionate Cook
Oeufs en Croustades (Poached eggs on Pastry Shells)
from [Your Blog Here]
Oeufs à la Bourguignonne (Eggs Poached in Red Wine)
from The Traveler's Lunchbox
Oeufs sur le Plat - Oeufs Miroir (Shirred Eggs)
from sass & veracity
Oeufs en Cocotte (Eggs Baked in Ramekins)
from Beyond Salmon
Oeufs Brouillés (Scrambled Eggs)
from A Mingling of Tastes
L'Omelette Brouillée (Scrambled Omelette)
from La Tartine Gourmande
L'Omelette Roulée (Rolled Omelette)
from More Please by Margie

Chapter 4 - Entrées and Luncheon Dishes Pâte Brisée (Short Paste, Pastry Dough, Pie Crust) Quiche Lorraine (Cream and Bacon Quiche) Quiche au Roquefort (Roquefort Cheese Quiche) Quiche à La Tomate, Niçoise (Fresh Tomato Quiche with Anchovies and Olives) Quiche aux Fruits de Mer (Shrimp, Crab, or Lobster Quiche) Quiche aux Oignons (Onion Quiche) Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) Flamiche - Quiche aux Poireaux (Leek Quiche) Râpée Morv Andelle (Gratin of Shredded Potatoes with Ham and Eggs and Onions) Gratin de Pommes de Terre aux Anchois (Gratin of Potatoes, Onions and Anchovies) Gratin aux Fruits de Mer (Gratin of Creamed Salmon or Other Fish) Soufflé au Fromage (Cheese Soufflé) Soufflé Vendôme (Soufflé with Poached Eggs) Soufflé aux épinards (Spinach Soufflé ) Soufflé de Saumon (Salmon Soufflé ) Soufflé de Poisson (Fish Soufflé) Soufflé de Crabe (Crab Soufflé) Soufflé Démoulé, Mousseline (Unmolded Soufflé) Soufflé aux Blancs d'Oeufs (Cheese Soufflé with Egg Whites Only) Timbales de Foies de Volaille (Unmolded Chicken Liver Custards) Pâte à Choux (Cream Puff Paste) Petits Choux au Fromage (Cheese Puffs) Gnocchi de Pommes de Terre (Potato Gnocchi) Gnocchi Mornay (Gnocchi Baked with Cheese Sauce) Gnocchi de Semoule avec Pâte à Choux - Patalina (Semolina Gnocchi) Gnocchi de Semoule avec Pâte à Choux - Patalina (Fish Quenelles) Pâte à Crêpes (Crêpe Batter) Amuse-Gueule au Roquefort (Roquefort Cheese Balls - Cold) Galettes au Fromage (Cheese Wafers) Fondue au Gruyère (Cream Filling with Swiss Cheese) Fondue de Crustacés (Cream Filling with Shellfish or Clams) Croquettes (Croquettes)

Pâte Brisée (Short Paste, Pastry Dough, Pie Crust)
from My French Corner
Quiche Lorraine (Cream and Bacon Quiche)
from Whisk: a food blog
Quiche au Roquefort (Roquefort Cheese Quiche)
from the kitchen sink recipes
Quiche à La Tomate, Niçoise (Fresh Tomato Quiche with Anchovies and Olives)
from [Your Blog Here]
Quiche aux Fruits de Mer (Shrimp, Crab, or Lobster Quiche)
from Armida Cooks!
Quiche aux Oignons (Onion Quiche)
from Food Rockz
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives)
from Whisk: a food blog
Flamiche - Quiche aux Poireaux (Leek Quiche)
from Whisk: a food blog
Râpée Morv Andelle (Gratin of Shredded Potatoes with Ham and Eggs and Onions)
from Kittens in the Kitchen
Gratin de Pommes de Terre aux Anchois (Gratin of Potatoes, Onions and Anchovies)
from oishii ringo
Gratin aux Fruits de Mer (Gratin of Creamed Salmon or Other Fish)
from [Your Blog Here]
Soufflé au Fromage (Cheese Soufflé)
from Whisk: a food blog
Soufflé Vendôme (Soufflé with Poached Eggs)
from [Your Blog Here]
Soufflé aux épinards (Spinach Soufflé )
from Fun and Food Blog
Soufflé de Saumon (Salmon Soufflé )
from [Your Blog Here]
Soufflé de Poisson (Fish Soufflé)
from La Tartine Gourmande
Soufflé de Crabe (Crab Soufflé)
from The Jewels of New York
Soufflé Démoulé, Mousseline (Unmolded Soufflé)
from My Feasts
Soufflé aux Blancs d'Oeufs (Cheese Soufflé with Egg Whites Only)
from [Your Blog Here]
Timbales de Foies de Volaille (Unmolded Chicken Liver Custards)
from [Your Blog Here]
Pâte à Choux (Cream Puff Paste)
from La Tartine Gourmande
Petits Choux au Fromage (Cheese Puffs)
from Whisk: a food blog
Gnocchi de Pommes de Terre (Potato Gnocchi)
from La Tartine Gourmande
Gnocchi Mornay (Gnocchi Baked with Cheese Sauce)
from Whisk: a food blog
Gnocchi de Semoule avec Pâte à Choux - Patalina (Semolina Gnocchi)
from [Your Blog Here]
Gnocchi de Semoule avec Pâte à Choux - Patalina (Fish Quenelles)
from [Your Blog Here]
Pâte à Crêpes (Crêpe Batter)
from Baking Obsession
Amuse-Gueule au Roquefort (Roquefort Cheese Balls - Cold)
from My Mother's Recipe File
Galettes au Fromage (Cheese Wafers)
from Whisk: a food blog
Fondue au Gruyère (Cream Filling with Swiss Cheese)
from ROSA'S YUMMY YUMS
Fondue de Crustacés (Cream Filling with Shellfish or Clams)
from [Your Blog Here]
Croquettes (Croquettes)
from CHUBBY HUBBY

Chapter 5 - Fish Coquilles St. Jacques à la Parisienne (Scallops and Mushrooms in White Wine Sauce) Coquilles St. Jacques à la Provençale (Scallops Gratinéed with Wine, Garlic, and Herbs) Filets de Poisson Pochés au Vin Blanc (Fish Filets Poached in White Wine) Filets de Poisson Bercy aux Champignons (Fish Filets Poached in White Wine with Mushrooms) Filets de Poisson à la Bretonne (Fish Filets Poached in White Wine and a Julienne of Vegetables) Homard Thermidor (Lobster Thermidor - Gratinéed in its Shell) Homard à l'Américaine (Lobster Simmered with Wine, Tomatoes, Garlic and Herbs) Moules à la Marinière I (French Mussels Steamed Open in Wine and Flavourings) Moules à la Marinière I (French Mussels Steamed Open in Wine and Flavourings) Moules à la Marinière I (French Mussels Steamed Open with Wine, Flavourings and Bread Crumbs) Moules à la Marinière I (Mussels on the Half Shell, Gratinéed) Moules à la Provençale (Mussels on the Half Shell, Gratinéed) Salade de Moules  (Mussels Marinated in Oil and Herbs) Soupe aux Moules (Mussel Soup) Sole à la Dieppoise (Fish Filets with Mussels and Shrimp) Thon à la Provençale (Tuna or Swordfish Steaks with Wine, Tomatoes and Herbs)

Coquilles St. Jacques à la Parisienne (Scallops and Mushrooms in White Wine Sauce)
from [Your Blog Here]
Coquilles St. Jacques à la Provençale (Scallops Gratinéed with Wine, Garlic, and Herbs)
from Whisk: a food blog
Filets de Poisson Pochés au Vin Blanc (Fish Filets Poached in White Wine)
from Whisk: a food blog
Filets de Poisson Bercy aux Champignons (Fish Filets Poached in White Wine with Mushrooms)
from Whisk: a food blog
Filets de Poisson à la Bretonne (Fish Filets Poached in White Wine and a Julienne of Vegetables)
from Whisk: a food blog
Homard Thermidor (Lobster Thermidor - Gratinéed in its Shell)
from Garlic Breath
Homard à l'Américaine (Lobster Simmered with Wine, Tomatoes, Garlic and Herbs)
from Ms. Glaze's Pommes d'Amour
Moules à la Marinière I (French Mussels Steamed Open in Wine and Flavourings)
from Whisk: a food blog
Moules à la Marinière I (French Mussels Steamed Open in Wine and Flavourings)
from smittenkitchen
Moules à la Marinière I (French Mussels Steamed Open with Wine, Flavourings and Bread Crumbs)
from Food Rockz
Moules à la Marinière I (Mussels on the Half Shell, Gratinéed)
from yumsugar
Moules à la Provençale (Mussels on the Half Shell, Gratinéed)
from Inspired Bites
Salade de Moules (Mussels Marinated in Oil and Herbs)
from Anticiplate
Soupe aux Moules (Mussel Soup)
from Whisk: a food blog
Sole à la Dieppoise (Fish Filets with Mussels and Shrimp)
from Whisk: a food blog
Thon à la Provençale (Tuna or Swordfish Steaks with Wine, Tomatoes and Herbs)
from MORSELS & MUSINGS

Chapter 6 - Poultry Chicken Stock Poulet Rôti (Roast Chicken) Poulet Poêlé à l'Estragon (Casserole-roasted Chicken with Tarragon) Poulet en Cocotte Bonne Femme (Casserole-roasted Chicken with Bacon, Onions and Potatoes) Poulet Sauté  (Sautéed Chicken) Poulet Sauté aux Herbes de Provence (Chicken) Fricassée de Poulet à l'Ancienne (Old-fashioned Chicken Fricasse with Wine-Flavoured Cream Sauce, Onions and Mushrooms) Fondue de Poulet à la Crème (Chicken Simmered with Cream and Onions) Coq au Vin (Chicken in Red Wine with Onions, Mushrooms and Bacon) Poulets Grillés à la Diable (Chicken Broiled with Mustard, Herbs and Bread Crumbs) Suprêmes de Volaille à Blanc (Breast of Chicken with Cream) Suprêmes de Volaille à Brun (Chicken breasts Sautéed in Butter) Caneton Rôti (Roast Duckling) Caneton Poêlé aux Navets (Casserole-roasted Duck with Turnips) Caneton Braisé aux Marrons (Braised Duck with Chestnut and Sausage Stuffing) Canard en Croûte (Boned, Stuffed Duck Baked in a Crust) Oie Rôti aux Pruneaux (Roast Goose with Prune and Foie Gras Stuffing) Oie Braisée aux Marrons (Braised Goose with Chestnut and Sausage Stuffing)

Chicken Stock
from Whisk: a food blog
Poulet Rôti (Roast Chicken)
from Whisk: a food blog
Poulet Poêlé à l'Estragon (Casserole-roasted Chicken with Tarragon)
from Thyme for Cooking, the Blog
Poulet en Cocotte Bonne Femme (Casserole-roasted Chicken with Bacon, Onions and Potatoes)
from Whisk: a food blog
Poulet Sauté (Sautéed Chicken)
from Will's Eats
Poulet Sauté aux Herbes de Provence (Chicken)
from Two Yolks
Fricassée de Poulet à l'Ancienne (Old-fashioned Chicken Fricasse with Wine-Flavoured Cream Sauce, Onions and Mushrooms)
from Whisk: a food blog
Fondue de Poulet à la Crème (Chicken Simmered with Cream and Onions)
from EAT WITH ME
Coq au Vin (Chicken in Red Wine with Onions, Mushrooms and Bacon)
from smittenkitchen
Poulets Grillés à la Diable (Chicken Broiled with Mustard, Herbs and Bread Crumbs)
from Simply Recipes
Suprêmes de Volaille à Blanc (Breast of Chicken with Cream)
from Whisk: a food blog
Suprêmes de Volaille à Brun (Chicken breasts Sautéed in Butter)
from Living in the Kitchen with Puppies
Caneton Rôti (Roast Duckling)
from Whisk: a food blog
Caneton Poêlé aux Navets (Casserole-roasted Duck with Turnips)
from [Your Blog Here]
Caneton Braisé aux Marrons (Braised Duck with Chestnut and Sausage Stuffing)
from Whisk: a food blog
Canard en Croûte (Boned, Stuffed Duck Baked in a Crust)
from [Your Blog Here]
Oie Rôti aux Pruneaux (Roast Goose with Prune and Foie Gras Stuffing)
from Hunter Angler Gardener Cook
Oie Braisée aux Marrons (Braised Goose with Chestnut and Sausage Stuffing)
from Whisk: a food blog

Chapter 7 - Meat Bifteck Sauté au Beurre (Pan-broiled Steak) Steak au Poivre (Pepper Steak with Brandy Sauce) Tournedos Sautés aux Champignons (Filet Steaks with Mushroom and Madeira Sauce) Tournedos Sautés Chasseur (Filet Steaks with Mushroom and Madeira Sauce) Bifteck Haché à la Lyonnaise (Ground Beef with Onions and Herbs) Potée Normande/Pot-au-Feu (Boiled Beef with Pork, Chicken, Sausage and Vegetables) Boeuf à La Mode (Beef Braised in Red Wine) Boeuf Bourguignon/Boeuf à la Bourguignonne (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms) Carbonnades à la Flamande (Beef and Onions Braised in Beer) Paupiettes de Boeuf/Roulades de Boeuf/Petites Ballotines de Boeuf (Braised Stuffed Beef Rolls) Daube de Boeuf/Estouffade de Boeuf/Terrine de Boeuf (Casserole of Beef with Wine and Vegetables - Hot or Cold) Sauté de Boeuf à la Parisienne (Beef Sauté with Cream and Mushroom Sauce) Sauté de Boeuf à la Bourguignonne (Beef Sauté with Red Wine, Mushrooms, Bacon and Onions) Gigot de Pré-salé Rôti (Roast Leg of Lamb) Gigot ou épaule de Pré-Salé, Farci (Stuffed Leg or Shoulder of Lamb) Gigot ou épaule de pré-salé Braisé (aux Haricots) (Braised Leg or Shoulder of Lamb - with Beans) Gigot en Chevreuil (Leg of Lamb or Mutton Marinated in Red Wine) Navarin Printanier (Lamb Stew with Spring Vegetables) Moussaka (Lamb and Eggplant Mold) Veau Poêlé (Casserole-roasted Veal) Veau Poêlé (Casserole-roasted Veal) Veau Prince Orloff (Veal Gratinéed with Onions and Mushrooms) Veau Sylvie (Veal Roasted with Ham and Cheese) Sauté de Veau Marengo (Brown Veal Stew with Tomatoes and Mushrooms) Blanquette de Veau à l'Ancienne (Veal Stew with Onions and Mushrooms) Escalopes de Veau à la Créme (Sautéed Veal Scallops with Mushrooms and Cream) Côtes de Veau aux Herbes (Veal Chops Braised with Herbs) Fricadelles de Veau à la Niçoise (Veal Patties with Tomatoes, Onions, and Herbs) Marinade Séche (Salt Marinade with Herbs and Spices) Marinade Simple (Lemon Juice and Herb Marinade) Marinade au Vin (Wine Marinade) Rôti de Porc Poêlé (Casserole-roasted Pork) Rôti de Porc Grand' Mère (Casserole-roasted Pork with Potatoes and Onions) Porc Braisé aux Choux Rouges (Pork braised with Red Cabbage) Côtes de Porc Poêlées (Casserole-sautéed Pork Chops) Jambon Braisé Morvandelle (Ham Braised in Wine - Cream and Mushroom Sauce) Tranches de Jambon en Pipérade (Ham Slices Baked with Tomatoes, Onions and Peppers) Tranches de Jambon Morvandelle (Sautéed Ham Slices - Cream and Madeira Sauce) Cassoulet de Porc et de Mouton (Beans Baked with Pork Loin, Shoulder of Mutton or Lamb, and Sausage) Foie de Veau Sauté (Sautéed Calf's Liver) Foie de Veau à la Moutarde (Liver with Mustard, Herbs and Bread Crumbs) Ris de Veau Braisés (Braised Sweetbreads) Cervelles au Beurre Noir (Calf's Brains in Brown Butter Sauce) Rognons de Veau en Casserole (Kidneys Cooked in Butter - Mustard and Parsley Sauce)

Bifteck Sauté au Beurre (Pan-broiled Steak)
from Whisk: a food blog
Steak au Poivre (Pepper Steak with Brandy Sauce)
from Whisk: a food blog
Tournedos Sautés aux Champignons (Filet Steaks with Mushroom and Madeira Sauce)
from TASTE WITH THE EYES
Tournedos Sautés Chasseur (Filet Steaks with Mushroom and Madeira Sauce)
from gourmeted
Bifteck Haché à la Lyonnaise (Ground Beef with Onions and Herbs)
from CHUBBY HUBBY
Potée Normande/Pot-au-Feu (Boiled Beef with Pork, Chicken, Sausage and Vegetables)
from French Laundry at Home
Boeuf à La Mode (Beef Braised in Red Wine)
from LOX, STOCK, AND BARREL
Boeuf Bourguignon/Boeuf à la Bourguignonne (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms)
from Two Yolks
Carbonnades à la Flamande (Beef and Onions Braised in Beer)
from foodmonkeys
Paupiettes de Boeuf/Roulades de Boeuf/Petites Ballotines de Boeuf (Braised Stuffed Beef Rolls)
from Steamy Kitchen
Daube de Boeuf/Estouffade de Boeuf/Terrine de Boeuf (Casserole of Beef with Wine and Vegetables - Hot or Cold)
from Whisk: a food blog
Sauté de Boeuf à la Parisienne (Beef Sauté with Cream and Mushroom Sauce)
from IN SEARCH OF TIME TASTED
Sauté de Boeuf à la Bourguignonne (Beef Sauté with Red Wine, Mushrooms, Bacon and Onions)
from [Your Blog Here]
Gigot de Pré-salé Rôti (Roast Leg of Lamb)
from Dinner with Julie
Gigot ou épaule de Pré-Salé, Farci (Stuffed Leg or Shoulder of Lamb)
from [Your Blog Here]
Gigot ou épaule de pré-salé Braisé (aux Haricots) (Braised Leg or Shoulder of Lamb - with Beans)
from Chocolate & Zucchini
Gigot en Chevreuil (Leg of Lamb or Mutton Marinated in Red Wine)
from Simply Recipes
Navarin Printanier (Lamb Stew with Spring Vegetables)
from Whisk: a food blog
Moussaka (Lamb and Eggplant Mold)
from Closet Cooking
Veau Poêlé (Casserole-roasted Veal)
from Whisk: a food blog
Veau Poêlé (Casserole-roasted Veal)
from Coco Cooks
Veau Prince Orloff (Veal Gratinéed with Onions and Mushrooms)
from Cooking with Tien
Veau Sylvie (Veal Roasted with Ham and Cheese)
from My Life As A Reluctant Housewife
Sauté de Veau Marengo (Brown Veal Stew with Tomatoes and Mushrooms)
from Thyme for Cooking
Blanquette de Veau à l'Ancienne (Veal Stew with Onions and Mushrooms)
from Whisk: a food blog
Escalopes de Veau à la Créme (Sautéed Veal Scallops with Mushrooms and Cream)
from Will's Eats
Côtes de Veau aux Herbes (Veal Chops Braised with Herbs)
from French Laundry at Home
Fricadelles de Veau à la Niçoise (Veal Patties with Tomatoes, Onions, and Herbs)
from EXCLUSIVELY FOOD
Marinade Séche (Salt Marinade with Herbs and Spices)
from [Your Blog Here]
Marinade Simple (Lemon Juice and Herb Marinade)
from Andrea Meyers
Marinade au Vin (Wine Marinade)
from [Your Blog Here]
Rôti de Porc Poêlé (Casserole-roasted Pork)
from Je Mange la Ville
Rôti de Porc Grand' Mère (Casserole-roasted Pork with Potatoes and Onions)
from Whisk: a food blog
Porc Braisé aux Choux Rouges (Pork braised with Red Cabbage)
from Chocolate & Zucchini
Côtes de Porc Poêlées (Casserole-sautéed Pork Chops)
from Urban Drive
Jambon Braisé Morvandelle (Ham Braised in Wine - Cream and Mushroom Sauce)
from Cooking By the Seat of My Pants
Tranches de Jambon en Pipérade (Ham Slices Baked with Tomatoes, Onions and Peppers)
from Married. . .with dinner
Tranches de Jambon Morvandelle (Sautéed Ham Slices - Cream and Madeira Sauce)
from i like to cook
Cassoulet de Porc et de Mouton (Beans Baked with Pork Loin, Shoulder of Mutton or Lamb, and Sausage)
from Dinner Diary
Foie de Veau Sauté (Sautéed Calf's Liver)
from Grass-Fed Party
Foie de Veau à la Moutarde (Liver with Mustard, Herbs and Bread Crumbs)
from Madison & Mayberry
Ris de Veau Braisés (Braised Sweetbreads)
from [Your Blog Here]
Cervelles au Beurre Noir (Calf's Brains in Brown Butter Sauce)
from Ms. Glaze's Pommes d'Amour
Rognons de Veau en Casserole (Kidneys Cooked in Butter - Mustard and Parsley Sauce)
from elegant sufficiency

Chapter 8 - Vegetables Artichauts Braisés à la Provençale (Artichokes Braised with Wine, Garlic and Herbs) Fonds d'Artichauts à Blanc (Cooked Artichoke Bottoms - Preliminary Cooking) Fonds d'Artichauts au Beurre (Buttered Artichoke Bottoms, Whole) Fonds d'Artichauts au Gratin (Stuffed Artichoke Bottoms au Gratin) Asperges au Natural (Boiled Asparagus - Hot or Cold) Pointes d'Asperges au Beurre (Buttered Asparagus Tips) Timbale d'Asperges (Asparagus Mold) Haricot Verts Blanchis (Blanched Green Beans - Preliminary Cooking) Haricots Verts Gratinés, à la Mornay (Green Beans Gratinéed with Cheese Sauce) Haricots Verts à la Provençale (Green Beans with Tomatoes, Garlic, and Herbs) Haricots Mange-Tout à l'étuvée (Wax Beans Braised with Onions, Lettuce and Cream) Choux de Bruxelles Blanchis (Blanched Brussels Sprouts - Preliminary Cooking) Choux de Bruxelles étuvée au Beurre (Brussels Sprouts Braised in Butter) Choux de Bruxelles à la Créme (Brussels Sprouts Chopped and Simmered in Cream) Timbale de Choux de Bruxelles (Brussels Sprouts Mold) Chou-Fleur Blanchi (Blanched Cauliflower - Preliminary Cooking) Chou-Fleur à la Mornay, Gratiné (Cauliflower au gratin with Cheese) Chou-Fleur aux Tomates Fraîches (Cauliflower Gratinéed with Cheese and Tomatoes) Chou-Fleur en Verdure (Purée of Cauliflower and Water Cress with Cream) Timbale de Chou-Fleur (Cauliflower Mold) Petits Pois Étuvés au Beurre (Buttered Peas II - for large but tender fresh green peas) Petits Pois Frais à la Français (Peas Braied with Lettuc and Onions - for medium sized, tender, fresh peas.) Épinards Blanchis (Blanched, Chopped Spinach - Preliminary Cooking) Purée d'Épinards Simple (Cooked Chopped Spinach - Purée of Spinach) Petites Crêpes d'Épinards (Spinach Pancakes) Timbale d'Épinards (Spinach Mold) Épinards à la Basquaise (Gratin of Spinach and Sliced Potatoes with Anchovies) Carottes Étuvés au Beurre (Carrots Braised in Butter) Carottes Glacées (Glazed Carrots) Carottes Vichy (Carrots Vichy) Carottes à la Concierge (Casserole of Creamed Carrots with Onions and Garlic) Oignons Glacés à Blanc (White-braised Onions - Glazed Onions) Oignons Glacés à Brun (Brown-braised Onions) Soubise (Braised Rice and Onions) Navets à l'Étuvée (Turnips Braised in Butter) Navets Glacés à Brun (Glazed Turnips) Navets à la Champenoise (Turnip Casserole) Laitues Braisées (Braised Lettuce) Céleris Braisés (Braised Celery) Céleris-Rave Braisé (Braised Celeriac - Celery Root)) Endives à la Flamande (Braised Belgian Endive) Poireaux Braisés au Beurre (Braised Leeks) Chou Rouge à la Limousine (Braised Red Cabbage with Red Wine and Chestnuts) Choucroute Braisée à l'Alsacienne (Braised Sauerkraut) Concombres au Beurre (Baked Cucumbers) Concombres à la Créme (Creamed Cucumbers) Aubergines Farcies Duxelles (Eggplant Stuffed with Mushrooms) Ratatouille (Eggplant Casserole - with Tomatoes, onions, peppers and Zucchini) Tomates Grillées au Four (Whole Baked Tomatoes) Tomates à la Provençale (Tomatoes Stuffed with Bread Crumbs, Herbs and Garlic) Champignons à Blanc (Stewed Mushrooms) Fumet de Champignons (Mushroom Essence) Champignons Grillés (Broiled Mushroom Caps) Champignons Sautés au Beurre (Sautéed Mushrooms) Duxelles (Mushroom Duxelles - Minced Mushrooms Sautéed in Butter) Champignons Farcis (Stuffed Mushrooms) Purée de Marrons (Chestnut Purée) Marrons Braisés (Whole Braised Chestnuts) Purée de Pommes de Terre à l'Ail (Garlic Mashed Potatoes) Crêpes de Pommes de Terre (Grated Potato Pancakes) Gratin Dauphinois (Scalloped Potatoes with Mild, Cheese, and a Pinch of Garlic) Pommes de Terre Sautées/Pommes de Terre Pour Garniture/Pommes de Terre Château (Potatoes Sautéed in Butter) Riz à l'Indienne-Riz à la Vapeur (Steamed Rice) Riz a l'Orientale (Vegetarian Rice Bowl) Salades de Riz (Rice Salads) Risotto-Pilaf-Pilau (Risotto - Braised Rice)

Artichauts Braisés à la Provençale (Artichokes Braised with Wine, Garlic and Herbs)
from A Place at my Table
Fonds d'Artichauts à Blanc (Cooked Artichoke Bottoms - Preliminary Cooking)
from [Your Blog Here]
Fonds d'Artichauts au Beurre (Buttered Artichoke Bottoms, Whole)
from [Your Blog Here]
Fonds d'Artichauts au Gratin (Stuffed Artichoke Bottoms au Gratin)
from FRENCH REVOLUTION
Asperges au Natural (Boiled Asparagus - Hot or Cold)
from Confessions of a Cardamom Addict
Pointes d'Asperges au Beurre (Buttered Asparagus Tips)
from steamykitchen
Timbale d'Asperges (Asparagus Mold)
from La Tartine Gourmande
Haricot Verts Blanchis (Blanched Green Beans - Preliminary Cooking)
from Simply Recipes
Haricots Verts Gratinés, à la Mornay (Green Beans Gratinéed with Cheese Sauce)
from Recipes to Eat
Haricots Verts à la Provençale (Green Beans with Tomatoes, Garlic, and Herbs)
from What Did You Eat?
Haricots Mange-Tout à l'étuvée (Wax Beans Braised with Onions, Lettuce and Cream)
from SippitySup
Choux de Bruxelles Blanchis (Blanched Brussels Sprouts - Preliminary Cooking)
from FatFree Vegan Kitchen
Choux de Bruxelles étuvée au Beurre (Brussels Sprouts Braised in Butter)
from [Your Blog Here]
Choux de Bruxelles à la Créme (Brussels Sprouts Chopped and Simmered in Cream)
from cookthink
Timbale de Choux de Bruxelles (Brussels Sprouts Mold)
from Mom Writes
Chou-Fleur Blanchi (Blanched Cauliflower - Preliminary Cooking)
from Cook (Almost) Anything
Chou-Fleur à la Mornay, Gratiné (Cauliflower au gratin with Cheese)
from NAMI-NAMI
Chou-Fleur aux Tomates Fraîches (Cauliflower Gratinéed with Cheese and Tomatoes)
from The Cottage Smallholder
Chou-Fleur en Verdure (Purée of Cauliflower and Water Cress with Cream)
from HEART AND HEARTH
Timbale de Chou-Fleur (Cauliflower Mold)
from Lindaraxa's Garden
Petits Pois Étuvés au Beurre (Buttered Peas II - for large but tender fresh green peas)
from Curious Dish
Petits Pois Frais à la Français (Peas Braied with Lettuc and Onions - for medium sized, tender, fresh peas.)
from sassy radish
Épinards Blanchis (Blanched, Chopped Spinach - Preliminary Cooking)
from [Your Blog Here]
Purée d'Épinards Simple (Cooked Chopped Spinach - Purée of Spinach)
from [Your Blog Here]
Petites Crêpes d'Épinards (Spinach Pancakes)
from Domestic Goddess in Training
Timbale d'Épinards (Spinach Mold)
from Cooking with Trader Joe's
Épinards à la Basquaise (Gratin of Spinach and Sliced Potatoes with Anchovies)
from [Your Blog Here]
Carottes Étuvés au Beurre (Carrots Braised in Butter)
from Daily Unadventures in Cooking
Carottes Glacées (Glazed Carrots)
from RECIPE MASHUPS
Carottes Vichy (Carrots Vichy)
from Joanna's Food
Carottes à la Concierge (Casserole of Creamed Carrots with Onions and Garlic)
from [Your Blog Here]
Oignons Glacés à Blanc (White-braised Onions - Glazed Onions)
from Simply Recipes
Oignons Glacés à Brun (Brown-braised Onions)
from Caviar & Codfish
Soubise (Braised Rice and Onions)
from [Your Blog Here]
Navets à l'Étuvée (Turnips Braised in Butter)
from THE GARDEN OF EATING
Navets Glacés à Brun (Glazed Turnips)
from Whisk: a food blog
Navets à la Champenoise (Turnip Casserole)
from Simply Recipes
Laitues Braisées (Braised Lettuce)
from Whisk: a food blog
Céleris Braisés (Braised Celery)
from Cottage Smallholder
Céleris-Rave Braisé (Braised Celeriac - Celery Root))
from La Tartine Gourmande
Endives à la Flamande (Braised Belgian Endive)
from Orangette
Poireaux Braisés au Beurre (Braised Leeks)
from The Wednesday Chef
Chou Rouge à la Limousine (Braised Red Cabbage with Red Wine and Chestnuts)
from The Wednesday Chef
Choucroute Braisée à l'Alsacienne (Braised Sauerkraut)
from NAMI-NAMI
Concombres au Beurre (Baked Cucumbers)
from Unique Culinary Adventures
Concombres à la Créme (Creamed Cucumbers)
from She's In the Kitchen
Aubergines Farcies Duxelles (Eggplant Stuffed with Mushrooms)
from Whisk: a food blog
Ratatouille (Eggplant Casserole - with Tomatoes, onions, peppers and Zucchini)
from smittenkitchen
Tomates Grillées au Four (Whole Baked Tomatoes)
from [Your Blog Here]
Tomates à la Provençale (Tomatoes Stuffed with Bread Crumbs, Herbs and Garlic)
from The French Fork
Champignons à Blanc (Stewed Mushrooms)
from [Your Blog Here]
Fumet de Champignons (Mushroom Essence)
from [Your Blog Here]
Champignons Grillés (Broiled Mushroom Caps)
from Little Blue Hen
Champignons Sautés au Beurre (Sautéed Mushrooms)
from Cottage Smallholder
Duxelles (Mushroom Duxelles - Minced Mushrooms Sautéed in Butter)
from Whisk: a food blog
Champignons Farcis (Stuffed Mushrooms)
from smittenkitchen
Purée de Marrons (Chestnut Purée)
from Hedonia
Marrons Braisés (Whole Braised Chestnuts)
from [Your Blog Here]
Purée de Pommes de Terre à l'Ail (Garlic Mashed Potatoes)
from Andrea Meyers
Crêpes de Pommes de Terre (Grated Potato Pancakes)
from Figs with Bri
Gratin Dauphinois (Scalloped Potatoes with Mild, Cheese, and a Pinch of Garlic)
from Whisk: a food blog
Pommes de Terre Sautées/Pommes de Terre Pour Garniture/Pommes de Terre Château (Potatoes Sautéed in Butter)
from Laylita's Recipes
Riz à l'Indienne-Riz à la Vapeur (Steamed Rice)
from Phe.mom.enon
Riz a l'Orientale (Vegetarian Rice Bowl)
from Karina's Kitchen
Salades de Riz (Rice Salads)
from Whisk: a food blog
Risotto-Pilaf-Pilau (Risotto - Braised Rice)
from La Tartine Gourmande

Chapter 9 - Cold Buffet Légumes à la Grecque (Vegetables Cooked in Aromatic Broth) Court Bouillon (The Aromatic Broth) Céleri-Rave Rémoulade (Celery Root in Mustard Sauce) Pommes de Terre à l'Huile (French Potato Salad - sliced potatoes in oil and vinegar dressing) Salade Niçoise (Mediterranean Combination Salad) Salade de Boeuf à la Parisienne (Cold Beef and Potato Salad) Salade à la d'Argenson (Rice or Potato and Beet Salad) Oeufs en Gelée (Poached Eggs in Aspic) Foies de Volaille en Aspic (Chicken Livers in Aspic) Poulet en Gelée à l'Estragon (Chicken Tarragon in Aspic) Mousse de Foies de Volaille (Chicken Liver Mousse) Mousseline de Poisson, Blanche Neige (Fish Mousse - with shellfish and chaud-froid sauce) Farce pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing) Terrine de Porc, Veau, et Jambon (Pork and Veal Pâté with Ham) Pâté de Veau et Porc avec Foie (Pork and Veal Pâté with Liver) Pâté de Canard en Croûte (Boned Stuffed Duck Baked in a Pastry Crust)
Légumes à la Grecque (Vegetables Cooked in Aromatic Broth)
from Whisk: a food blog
Court Bouillon (The Aromatic Broth)
from Whisk: a food blog
Céleri-Rave Rémoulade (Celery Root in Mustard Sauce)
from feel good eats
Pommes de Terre à l'Huile (French Potato Salad - sliced potatoes in oil and vinegar dressing)
from CHAMPAIGN TASTE
Salade Niçoise (Mediterranean Combination Salad)
from Whisk: a food blog
Salade de Boeuf à la Parisienne (Cold Beef and Potato Salad)
from The Food Pornographer
Salade à la d'Argenson (Rice or Potato and Beet Salad)
from Charcuterista
Oeufs en Gelée (Poached Eggs in Aspic)
from Chocolate & Zucchini
Foies de Volaille en Aspic (Chicken Livers in Aspic)
from sassy radish
Poulet en Gelée à l'Estragon (Chicken Tarragon in Aspic)
from à la carte — Peter Hertzmann
Mousse de Foies de Volaille (Chicken Liver Mousse)
from Red Wattle
Mousseline de Poisson, Blanche Neige (Fish Mousse - with shellfish and chaud-froid sauce)
from Steffen's Dinners
Farce pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing)
from Recipes from 4EveryKitchen
Terrine de Porc, Veau, et Jambon (Pork and Veal Pâté with Ham)
from Whisk: a food blog
Pâté de Veau et Porc avec Foie (Pork and Veal Pâté with Liver)
from Not Eating Out in New York
Pâté de Canard en Croûte (Boned Stuffed Duck Baked in a Pastry Crust)
from Habeas Brûlée

Chapter 10 - Desserts and Cakes Pralin (Caramelized Almonds) Créme Anglaise (Light Custard Sauce) Créme Pâtissière (Custard Filling) Créme Saint-Honoré (Custard Filling with Beaten Egg Whites) Frangipane (Almond Custard Filling) Sauce aux Framboises (Fresh Raspberry Sauce) Sauce aux Fraises (Fresh Strawberry Sauce) Créme Plombières Pralinée (Caramel Almond Cream - a cold dessert) Bavarois à l'Orange (Orange Bavarian Cream - a cold desert) Riz à l'Impératrice (Bavarian Cream with Rice and Fruits - a cold dessert) Mousse à l'Orange (Orange Mousse - a frozen dessert) Mousseline au Chocolat/Mayonnaise au Chocolat/Fondant au Chocolat (Chocolate Mousse - a cold dessert) Charlotte Malakoff aux Fraises (Almond Cream with Fresh Strawberries - a cold dessert) Charlotte Chantilly, aux Fraises/aux Framboises (Strawberry or Raspberry Cream - a cold dessert) Créme Renversée au Caramel (Caramel Custard, Unmolded - warm or cold) Diplomate Pouding de Cabinet (Custard with Glacéed Fruits, Unmolded - a warm or cold dessert) Soufflé à la Vanille (Vanilla Souflé) Soufflé à l'Orange (Orange Soufflé with Cointreau, Curaçao, Grand Marnier, Etc.) Soufflé au Chocolat (Chocolate Soufflé) Soufflé Démoulé aux Macarons (Rum and Macaroon Soufflé, Unmolded - a cold dessert) île Flottante (Caramel Almond Soufflé, Unmolded - a cold dessert) Charlotte aux Pommes (Apple Charlotte, Unmolded - a hot or cold dessert) Pommes Normande en Belle Vue (Applesauce Caramel Mold - a warm or cold dessert) Pouding Alsacien (Gratin of Sautéed Apples - a cold dessert) Aspic de Pommes (Rum-Flavoured Apple Aspic, Unmolded - a cold dessert) Pommes à la Sévillane (Apples braised in Butter, Orange Sauce - a hot or cold dessert) Oranges Glacées (Glazed Oranges - a cold dessert) Pêches Cardinal (Compote of Fresh Peaches with Raspberry Purée - a cold dessert) Poires au Gratin (Pears Baked with Macaroons - a hot or cold dessert) Flan des Isles (Pineapple Custard, Unmolded - a cold dessert) Tarte aux Pommes (Apple Tart - warm or cold) Tarte Normande aux Pommes (Custard Apple Tart - to be served hot) La Tarte des Demoiselles Tatin (Upside-down Apple Tart - hot or cold) Tarte aux Abricots/Pêches (Fresh Apricot or Peach Tart - warm or cold) Tarte aux Fraises (Fresh Strawberry Tart - cold) Tarte aux Poires à la Bourdaloue (Pear and Almond Tart - tepid or cold) Tarte aux Cerises, Flambée (Cherry Tart Flambée) Tarte à l'Ananas (Pineapple Tart) Tarte au Citron/Limettes (Lemon or Lime Soufflé Tart - hot) Tarte au Citron et aux Amandes (Lemon and Almond Tart - cold ) Tarte au Fromage Frais (Cream Cheese Tart - hot or cold) Crêpes Fines Sucrées (Light Batter - for crêpes Suzette) Crêpes à la Levure (Yeast Batter - for stuffed Crêpes) Crêpes Soufflées (Raised Batter - for stuffed crêpes) Crêpes Suzette (Crêpes with Orange Butter, Flambées) Crêpes Fourrées et Flambées (Crêpes with Orange-almond Butter, Flambées) Crêpes Fourrées, Frangipane (Crêpes with Almond Cream) Clafouti (Cherry Flan) Babas au Rhum (Rum Babas) Savarin (Savarin) Biscuits à la Cuiller (Ladyfingers) Biscuit au Beurre (Butter Spongecake) Gâteau à l'Orange (Orange Spongecake) Gâteau Fourré à la Créme d'Orange (Spongecake with Orange-butter Filling) Reine de Saba (Chocolate and Almond Cake) Le Marquis (Chocolate Spongecake) Créme au Beurre, Ménagère (Butter Cream I) Créme au Beurre, au Sucre Cuit (Butter Cream II - with sugar syrup) Créme au Beurre, à l'Anglaise (Butter Cream III - with custard base) Glaçage au Chocolat (Chocolate-butter Icing)

Pralin (Caramelized Almonds)
from A cat in the kitchen
Créme Anglaise (Light Custard Sauce)
from Whisk: a food blog
Créme Pâtissière (Custard Filling)
from C'est Bon
Créme Saint-Honoré (Custard Filling with Beaten Egg Whites)
from La Cerise
Frangipane (Almond Custard Filling)
from Natalie's Killer Cuisine
Sauce aux Framboises (Fresh Raspberry Sauce)
from Food Blogga
Sauce aux Fraises (Fresh Strawberry Sauce)
from Sugar & Spice
Créme Plombières Pralinée (Caramel Almond Cream - a cold dessert)
from smittenkitchen
Bavarois à l'Orange (Orange Bavarian Cream - a cold desert)
from Whisk: a food blog
Riz à l'Impératrice (Bavarian Cream with Rice and Fruits - a cold dessert)
from One Perfect Bite
Mousse à l'Orange (Orange Mousse - a frozen dessert)
from Whisk: a food blog
Mousseline au Chocolat/Mayonnaise au Chocolat/Fondant au Chocolat (Chocolate Mousse - a cold dessert)
from David Lebovitz
Charlotte Malakoff aux Fraises (Almond Cream with Fresh Strawberries - a cold dessert)
from Tartelette
Charlotte Chantilly, aux Fraises/aux Framboises (Strawberry or Raspberry Cream - a cold dessert)
from La Tartine Gourmande
Créme Renversée au Caramel (Caramel Custard, Unmolded - warm or cold)
from Whisk: a food blog
Diplomate Pouding de Cabinet (Custard with Glacéed Fruits, Unmolded - a warm or cold dessert)
from [Your Blog Here]
Soufflé à la Vanille (Vanilla Souflé)
from La Tartine Gourmande
Soufflé à l'Orange (Orange Soufflé with Cointreau, Curaçao, Grand Marnier, Etc.)
from Librari[d]an
Soufflé au Chocolat (Chocolate Soufflé)
from seven second rhapsody
Soufflé Démoulé aux Macarons (Rum and Macaroon Soufflé, Unmolded - a cold dessert)
from [Your Blog Here]
île Flottante (Caramel Almond Soufflé, Unmolded - a cold dessert)
from Whisk: a food blog
Charlotte aux Pommes (Apple Charlotte, Unmolded - a hot or cold dessert)
from Whisk: a food blog
Pommes Normande en Belle Vue (Applesauce Caramel Mold - a warm or cold dessert)
from Murray Hill 5
Pouding Alsacien (Gratin of Sautéed Apples - a cold dessert)
from [Your Blog Here]
Aspic de Pommes (Rum-Flavoured Apple Aspic, Unmolded - a cold dessert)
from [Your Blog Here]
Pommes à la Sévillane (Apples braised in Butter, Orange Sauce - a hot or cold dessert)
from [Your Blog Here]
Oranges Glacées (Glazed Oranges - a cold dessert)
from [Your Blog Here]
Pêches Cardinal (Compote of Fresh Peaches with Raspberry Purée - a cold dessert)
from foodperson
Poires au Gratin (Pears Baked with Macaroons - a hot or cold dessert)
from A Spoonful of Sugar
Flan des Isles (Pineapple Custard, Unmolded - a cold dessert)
from Dhaggit's Kitchen
Tarte aux Pommes (Apple Tart - warm or cold)
from Whisk: a food blog
Tarte Normande aux Pommes (Custard Apple Tart - to be served hot)
from A Cooking Life
La Tarte des Demoiselles Tatin (Upside-down Apple Tart - hot or cold)
from Culinary Cory
Tarte aux Abricots/Pêches (Fresh Apricot or Peach Tart - warm or cold)
from La Cerise
Tarte aux Fraises (Fresh Strawberry Tart - cold)
from Whisk: a food blog
Tarte aux Poires à la Bourdaloue (Pear and Almond Tart - tepid or cold)
from notes from my food diary
Tarte aux Cerises, Flambée (Cherry Tart Flambée)
from [Your Blog Here]
Tarte à l'Ananas (Pineapple Tart)
from Life's Smörgasbord
Tarte au Citron/Limettes (Lemon or Lime Soufflé Tart - hot)
from Whisk: a food blog
Tarte au Citron et aux Amandes (Lemon and Almond Tart - cold )
from 101 Cookbooks
Tarte au Fromage Frais (Cream Cheese Tart - hot or cold)
from Chocolate & Zucchini
Crêpes Fines Sucrées (Light Batter - for crêpes Suzette)
from Whisk: a food blog
Crêpes à la Levure (Yeast Batter - for stuffed Crêpes)
from About.com Moroccan Food
Crêpes Soufflées (Raised Batter - for stuffed crêpes)
from [Your Blog Here]
Crêpes Suzette (Crêpes with Orange Butter, Flambées)
from Daisy Lane Cakes
Crêpes Fourrées et Flambées (Crêpes with Orange-almond Butter, Flambées)
from [Your Blog Here]
Crêpes Fourrées, Frangipane (Crêpes with Almond Cream)
from [Your Blog Here]
Clafouti (Cherry Flan)
from Cooking with Amy
Babas au Rhum (Rum Babas)
from CAFE LYNNYLU
Savarin (Savarin)
from Whisk: a food blog
Biscuits à la Cuiller (Ladyfingers)
from La Cerise
Biscuit au Beurre (Butter Spongecake)
from Viet World Kitchen
Gâteau à l'Orange (Orange Spongecake)
from Baking Bites
Gâteau Fourré à la Créme d'Orange (Spongecake with Orange-butter Filling)
from Zoë Bakes
Reine de Saba (Chocolate and Almond Cake)
from She's In the Kitchen
Le Marquis (Chocolate Spongecake)
from TasteFood
Créme au Beurre, Ménagère (Butter Cream I)
from Cooking for Engineers
Créme au Beurre, au Sucre Cuit (Butter Cream II - with sugar syrup)
from Sass & Veracity
Créme au Beurre, à l'Anglaise (Butter Cream III - with custard base)
from The Pastry Project
Glaçage au Chocolat (Chocolate-butter Icing)
from Sweet Napa
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  • 57 comments:

    Audrey said...

    Shari, this is simply amazing! It makes me want to make something that's missing (or something that isn't...) What a great project...and a great resource and source of enjoyment for us! I can't wait for the movie, but I'll hang out here in the meantime. Bon Appetit!
    Audrey

    Engineer Baker said...

    Wow, that's a bit overwhelming! I'm incredibly impressed both with the forethought and the execution - what a very neat and thoughtful idea! I think I need to putter through those posts in the very near future :)

    LyB said...

    Wow! That is quite impressive! It must have been so much work getting all those recipes together, well done Shari! :)

    Malak said...

    This is an incredible piece of work!! I am inspired to see the movie AND to do some French cooking!!
    What a rich resource this is!!!!!!! Thank you!

    kimberly salem said...

    Wow!! This is quite an undertaking :) Great idea! Hopefully the blank ones will be filled up soon :)

    William D'Avignons said...

    Very impressive. Enjoyed the site immensely. A true labour of love that's yummy as well.

    Di said...

    All I can say is, wow! What a cool idea! I'm so impressed that you were able to put this together. I look forward to looking through the various posts that you've compiled.

    Natashya said...

    Wow, what a project!
    Great luck and energy to you in your endeavours. Looking forward to watching it unfold.

    Kalyn said...

    Amazing collection. I think I've only cooked one Julia Child recipe and it was from From Julia Child's Kitchen, not this book. Also congrats on your blog being featured.

    Akila @ The Road Forks said...

    Wow - this is incredible! A wonderful resource for all food bloggers and home chefs.

    Sippity Sup said...

    This sounds so cool. I am on major pain killers (I broke my jaw and my mouth is wired shut) so I am having trouble reading it all. But I'll be back when I am "clear". GREG

    Barbara Bakes said...

    What a great resource. Thanks! Can't wait to see the movie.

    lisa said...

    First, congratulations on being a featured blog on the site! This sounds like an incredible project. I haven't cooked from Mastering the Art yet, but I just recently read My Life in France. Now, I'm inspired to cooked from MTA for Bastille Day.

    Ursula said...

    How incredible! What a great way to combine all food blog recipes in one place. Well done on the achievement.

    pinkstripes said...

    WOW! I'm speechless. This is a great post. You must have spent hours working on this. GREAT JOB!

    Alicia said...

    That is really neat! i love it. and i cannot wait for the movie to come out as well. Good job! i will definitely be trying a Julia recipe in the future! =) your awesome!

    Kristen said...

    OMG - you have seriously outdone yourself! This is fantastic. Congrats :)

    Lisa said...

    Wow, what an undertaking! This is wonderful. I had no idea till I saw a link on Twitter today; so glad I did.

    You might like to know that for the past 3 years I've hosted a Julia Child birthday celebration, in which food bloggers make a dish from one of Mrs. Child's books and post about it. Then I do a roundup of the dishes, and we all "talk" about Julia. It's a fun way to remember and honor JC. I'm even more excited this year on account of the movie!

    All the best, and congrats on being featured on the movie's Web site!

    Katie @ goodLife {eats} said...

    Sent you an email!

    kristent said...

    Shari, this is GORGEOUS. thanks so much for participating today. You are a very VERY deserving featured blogger and i'm so amazed at your passion and dedication. many many thanks for everything...

    Laura said...

    What a wonderful, WONDERFUL idea! Kudos to you. This will be so helpful to so many people. And, will encourage folks who have never tried any of those masterful recipes to give them a shot! Thank you so much!

    PheMom said...

    What an astounding collection you've put together! So amazing, just like you!

    Gera @ SweetsFoods said...

    Shari, these collection of recipes is definitely awesome!!

    I know how much work take to compile the data but the result positively worth :)

    I must promote it! Sending to twitter, stumbleupon and facebook!

    Cheers,

    Gera

    Megan said...

    Wow - came to visit you from the J&J blog list and am blown away by your dedication in this post! I am sure it will be well appreciated by many people.

    jessbcuz said...

    oh my goodness! what a great and daunting project you undertook! I am excited by the potential of all those blog links and noted a few of my favorites featured (esp. la tartine gourmande--love that one for the photography). i too read julie and julia a couple years ago, and it got me thinking about blogging as well--
    Can't wait to explore this resource more!!!

    Andrea said...

    This is quite an impressive resource you have put together. And congratulations on being a featured blogger on the movie site!

    Aimée said...

    Shari, I'm immensely impressed. This is so well laid out and so inspiring.
    Congratulations!!
    Thank you for this resource.

    Melanie said...

    Remarkable! You did a fantastic job, Shari!

    Carol Peterman said...

    Shari, you have really created a spectacular reference resource! I am so impressed and can't quite get my head around all the work that must have gone into this project. I look forward to taking more time to click through the content. What a spectacular contribution to the Julia & Julie project. Congratulations!

    Fearless Kitchen said...

    This is a really great idea, and a wonderful resource. I know a lot of people tend to be kind of intimidated just by the name Julia Child - having this resource available will really make a lot of people a lot more comfortable.

    Eliana said...

    What an amazing project. Congrats - it looks amazing. Can't wait to see more of it.

    Irene said...

    Shari, what an amazing effort! I can't even imagine how you put that together. It's absolutely wonderful. I'm sure Julia Child is looking down in happiness that her recipes are reaching so many people.

    Pam said...

    Oh my gosh! You have done an amazing job! fantastic!

    Tracey said...

    Wow, wow, wow!!! So impressive. What a marvelous job you did with this post! I am going to bookmark so I can sit down and read through it more thoroughly when I have time.

    Michele said...

    What an amazing accomplishment! I love Julia Child and this is a fantastic tribute!

    Bridgett said...

    WOW! That is quite a collection and an amazing one at that. I am so impressed with the time and everything that has gone into your project. I've had my eye on Julia Child's book so hopefully soon I will grab one and get started. This is so inspiring.

    TeaLady said...

    WOW!!!! You have really gotten into a heady project. I am overwhelmed, elated, and inspired by what you have done so far. Thanks for all this.

    Loved the book. Loved the blog. Cannot wait to love the movie.

    cantbelieveweate said...

    WOW! What an honor and an undertaking!! I'll get back to you with some tasting and cooking notes. I learned from Julia while cooking over a wood-stove in the foothills of northern California! LOL! What fun...and what a task!! Well done Shari!!

    Lo said...

    What a fabulous idea -- and kudos to you for tackling this amazing project! I'll have to dig through my files.

    Donna-FFW said...

    I am so going to enjoy going through all of this. What a fantastic resource and I admire you for undertaking it! I am anticipating the movie, and am looking forward to all you are offering as well:)

    Monica H said...

    This is really an amazing collection- wow!

    EB said...

    Wow. Congratulations and wow. What a great project.

    Marta said...

    Shari!
    First of all: congratulations on being featured in their website. This is not only great exposure for you, but a magnificent piece of validation of your great work in this site!! Yay for you!!!!
    Secondly: what an amazing project you've got going on here. I think it's a great and significant contribution to the overall enterprise. You're adding tremendous value! I wish I could contribute, but I must admit I'm a Julia Child virgin, I don't think I've ever made on of her recipes.
    But, you know what, I think I'm going to brush up one of her books and start getting acquainted with her, because I want to enjoy this movie and this movement!
    Thanks!

    feasting-on-pixels (terrie) said...

    Salut,
    Love this post as it has so much Julia info and lovely images of her dishes.

    I am Thérèse-Marie.
    I have posted a Julie/Julia -Mastering the Art of French Cooking recipe on my food blog.

    http://feastingonpixels.blogspot.com/2008/09/potage-parmentierjulia-julie-meryl-and.html

    It is different than what you have and I though you would be interested to add mine to the mix.

    FYI: I will be posting several more Julie/Julia -Mastering the Art of French Cooking recipes this week.

    My mail is:
    feasting-on-pixels@excite.com
    Merci beaucoup
    Thérèse-Marie

    dishinanddishes said...

    Shari..what a TASK you undertook! You are incredible! And how exciting for you to be asked to be a part of the website! Congratulations!

    Hilary said...

    Congratulations on being featured on the movie website. Your deserve it - what a project!

    I really didn't enjoy Julie Powell's book, actually - don't like her writing style and it rambled so much - but I am looking forward to the film since I love Meryl Streep and Amy Adams.

    lasinthekitchen said...

    Wow, that was just the most awesome post! I can't believe you found all of those recipes online and that you cooked/baked a lot of them yourself! You are an inspiration! I'd love to try one of the open recipes - I'll definitely let you know if I'm successful!

    gratinee said...

    What an incredible, undertaking!Kudos to you. Thank you for all your hard work in providing such a fantastic resource for us MTAOFC fans.

    gratinee said...

    What a huge undertaking--and an incredible resource for all us MTAOFC fans. Thank you for your hard work. Kudos to you!

    LoveMeKnot Creations said...

    oh my gosh, thank you so much!!

    codfish said...

    What a wonderful thing. So great to see a little of Julia in us all!

    Amanda said...

    This is amazing. I only wish I had known about this sooner, I would have loved to have helped. If you need any more help let me know! :)

    jnl said...

    Sorry, but these don't all match up. One of the links for "Parmesan Chicken Recipe" was like the cooking for dummies version of the one in "Mastering the Art of French Cooking". Very disappointing.

    theoldhen said...

    Here is another link to the chicken as made in the book Mastering the Art of French Cooking: http://theoldhenblog.com/2009/08/13/juila-childs-broiled-chicken-recipe-and-prize-give-away/

    riekee said...

    Hi, I just love this blog, your pictures are great! I've just started mine, so I'm pretty new to this, but I did post about Supremes de Volaille a la Milanaise, or Chicken Breasts Rolled in Parmesan and Fresh Bread Crumbs with brussels sprouts braised in butter. My pics aren't too great, but it sure tasted good.
    Please check it out if you get a chance, I'd love to be included on your page!

    Lapin Agile said...

    Truly an outstanding effort on your part! I have been enjoying myself thoroughly cooking again and reliving my many years in Paris with excellent cuisine.

    Sarah from 20somethingcupcakes said...

    WOW! What an amazing resource you've created. I have been blogging French recipes for the month of February, and I so wish I had discovered this earlier! Glad I found it either way. Can't wait to check out the rest of your blog!