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Julia Child Restaurant Week: August 7-15, 2012

Julia Child Restaurant Week

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Julia Child's Coq au Vin, from The Little Ferraro Kitchen

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Get Cooking Thursday: Julia Child's Coq au Vin

Julia Child's Coq au Vin

Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

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JC100: Behind the Cover

Today's Behind the Cover Fact comes from Julia's Kitchen Wisdom and is a useful tip for those of you making Julia' s Chocolate Mousse.  "Folding" properly will make your recipes light and fluffy, and you can master this skill with Julia's guidance!

FOLDING

"Folding egg whites or flour or whipped cream or anything else into anything like a cake batter is an essential part of souffle and cake making.  You have to incorporate the one into the other without deflating the puff of the one or the other.  To do so, plunge a large rubber spatula like a knife down into the center of the mixture, and draw it to the side of the bowl and up to the surface in a rapid scoop, bringing some of the bottom up over the top.  Rotate the bowl slightly, and continue rapidly and gently for several scoops, until the elements are blended--but do not overdo it and deflate the puff."

Excerpted from Julia's Kitchen Wisdom by Julia Child. Copyright © 2000 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

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Tribute Day Video:  Joanne Chang of Flour Bakery (Boston, MA)

Julia Child influenced an entire generation of Americans, so in celebration of this incredible impact, the JC100 will post a video tribute from a notable personality, artist, writer, or chef each Friday.

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Get Cooking Thursday: Julia Child's Chocolate Mousse

Chocolate Mousse Recipe

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

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Julia Child as a kid.  Excerpted from Bon Appetit! The Delicious Life of Julia Child. Copyright © 2012 by Jessie Hartland.

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Julia Child's Mousseline au Chocolat

http://anuneducatedpalate.com/2012/05/16/the-jc-100-mousseline-au-chocolat/

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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?" - Julia Child

Read more at Esquire.com

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Julia Child's Chocolate Mousse from Mastering the Art of French Cooking Vol. 1

Made by Esther Sung of Epicurious

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Step-by-step photos of Julia Child's Rolled Omelette. #JC100  http://sarahscucinabella.com

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Mmmmm... Julia Child's Chocolate Mousse

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Lobster joy. #JC100

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JC100: Behind the Cover

“1961 was a year that gave us three important and enjoyable events: ·      Picasso painted his Still Life with a Lamp; ·      Breakfast at Tiffany’s had its premier with Audrey Hepburn; ·      Mastering the Art of French Cooking was published by Knopf,        starring our very own Julia Child.  Trying to avoid the current fashion for exaggeration, let me say that this volume not only clarified what real food is, but simply taught us to cook.” 

-George Lang, Café des Artistes

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf.
Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

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