From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale, all the important techniques that make for good cooking are here. Now, at the press of a button, you have instant access to whatever recipe or information you need. Watch Julia do it and you’ll be empowered. Bon appétit!
Jan 1, 1985 - 57m
Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.
Jan 1, 1985 - 58m
Selecting fish and shellfish; broiling, sautéing, and oven-poaching fish; plus the miraculous egg—alone or in omelettes, custards, quiche, sauces, and a spectacular soufflé.
Jan 1, 1985 - 59m
Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.
Jan 1, 1985 - 1h 0m
Includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
Jan 1, 1985 - 58m
The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.
Jan 1, 1985 - 57m
How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.
