| 1. almond croissants | Baking with Julia by Julia Child (1996) |
| 2. almond filling | Baking with Julia by Julia Child (1996) |
| 3. alsatian onion tart | Baking with Julia by Julia Child (1996) |
| 4. amaretti | Baking with Julia by Julia Child (1996) |
| 5. apricot filling | Baking with Julia by Julia Child (1996) |
| 6. apricot lekvar | Baking with Julia by Julia Child (1996) |
| 7. babas | Baking with Julia by Julia Child (1996) |
| 8. bagels | Baking with Julia by Julia Child (1996) |
| 9. baked yogurt tart | Baking with Julia by Julia Child (1996) |
| 10. baking powder biscuits | Baking with Julia by Julia Child (1996) |
| 11. berry galette | Baking with Julia by Julia Child (1996) |
| 12. best-ever brownies | Baking with Julia by Julia Child (1996) |
| 13. bittersweet chocolate sauce | Baking with Julia by Julia Child (1996) |
| 14. blueberry muffins | Baking with Julia by Julia Child (1996) |
| 15. blueberry-nectarine pie | Baking with Julia by Julia Child (1996) |
| 16. boca negra | Baking with Julia by Julia Child (1996) |
| 17. braid-and-wheat-stalk pain de champagne | Baking with Julia by Julia Child (1996) |
| 18. brie in brioche | Baking with Julia by Julia Child (1996) |
| 19. brioche | Baking with Julia by Julia Child (1996) |
| 20. brioche tart with white secret sauce | Baking with Julia by Julia Child (1996) |
| 21. broiche | Baking with Julia by Julia Child (1996) |
| 22. buttermilk bread in a bread machine | Baking with Julia by Julia Child (1996) |
| 23. buttermilk crumb muffins | Baking with Julia by Julia Child (1996) |
| 24. buttermilk scones | Baking with Julia by Julia Child (1996) |
| 25. cantuccini | Baking with Julia by Julia Child (1996) |
| 26. caramel baskets | Baking with Julia by Julia Child (1996) |
| 27. caramelized walnuts | Baking with Julia by Julia Child (1996) |
| 28. cardinal slice | Baking with Julia by Julia Child (1996) |
| 29. challah | Baking with Julia by Julia Child (1996) |
| 30. cheese and tomato galette | Baking with Julia by Julia Child (1996) |
| 31. chocolate balloon cups | Baking with Julia by Julia Child (1996) |
| 32. chocolate croissants | Baking with Julia by Julia Child (1996) |
| 33. chocolate dough | Baking with Julia by Julia Child (1996) |
| 34. chocolate meringue buttercream | Baking with Julia by Julia Child (1996) |
| 35. chocolate napoleons | Baking with Julia by Julia Child (1996) |
| 36. chocolate ruffle cake | Baking with Julia by Julia Child (1996) |
| 37. chocolate truffle tartlets | Baking with Julia by Julia Child (1996) |
| 38. chocolate waves | Baking with Julia by Julia Child (1996) |
| 39. chocolate-cinnamon beignets | Baking with Julia by Julia Child (1996) |
| 40. chocolate-mascarone cheesecake | Baking with Julia by Julia Child (1996) |
| 41. chocolate-mint nightcaps | Baking with Julia by Julia Child (1996) |
| 42. chopped chicken liver | Baking with Julia by Julia Child (1996) |
| 43. choux paste | Baking with Julia by Julia Child (1996) |
| 44. classic french bread | Baking with Julia by Julia Child (1996) |
| 45. cocoa nests with caramel mousse | Baking with Julia by Julia Child (1996) |
| 46. confectioner's cream | Baking with Julia by Julia Child (1996) |
| 47. cornmeal-currant biscotti | Baking with Julia by Julia Child (1996) |
| 48. country bread | Baking with Julia by Julia Child (1996) |
| 49. cranberry-walnut pumpkin loaves | Baking with Julia by Julia Child (1996) |
| 50. creme bruleed chocolate bundt | Baking with Julia by Julia Child (1996) |
| 51. creme fraiche | Baking with Julia by Julia Child (1996) |
| 52. crispy cocoa cookies | Baking with Julia by Julia Child (1996) |
| 53. croissant dough | Baking with Julia by Julia Child (1996) |
| 54. croissants | Baking with Julia by Julia Child (1996) |
| 55. danish braid | Baking with Julia by Julia Child (1996) |
| 56. danish pastry | Baking with Julia by Julia Child (1996) |
| 57. danish pastry pockets | Baking with Julia by Julia Child (1996) |
| 58. danish slices | Baking with Julia by Julia Child (1996) |
| 59. double chocolate cookies | Baking with Julia by Julia Child (1996) |
| 60. eastern european rye | Baking with Julia by Julia Child (1996) |
| 61. eastern mediterranean pizzas | Baking with Julia by Julia Child (1996) |
| 62. espresso parfait | Baking with Julia by Julia Child (1996) |
| 63. espresso profiteroles | Baking with Julia by Julia Child (1996) |
| 64. finnish pulla | Baking with Julia by Julia Child (1996) |
| 65. flaky pie dough | Baking with Julia by Julia Child (1996) |
| 66. focaccia | Baking with Julia by Julia Child (1996) |
| 67. french apple tart | Baking with Julia by Julia Child (1996) |
| 68. french strawberry cake | Baking with Julia by Julia Child (1996) |
| 69. fresh berry jam filling | Baking with Julia by Julia Child (1996) |
| 70. fresh rhubarb upside-down baby cakes | Baking with Julia by Julia Child (1996) |
| 71. fruit focaccia | Baking with Julia by Julia Child (1996) |
| 72. galette dough | Baking with Julia by Julia Child (1996) |
| 73. gingerbread baby cakes | Baking with Julia by Julia Child (1996) |
| 74. gingersnaps | Baking with Julia by Julia Child (1996) |
| 75. glazed mini-rounds | Baking with Julia by Julia Child (1996) |
| 76. grape-cluster pain de campagne | Baking with Julia by Julia Child (1996) |
| 77. hazelnut baby loaves | Baking with Julia by Julia Child (1996) |
| 78. hazelnut biscotti | Baking with Julia by Julia Child (1996) |
| 79. hungarian shortbread | Baking with Julia by Julia Child (1996) |
| 80. inside-out upside-down tiramisu | Baking with Julia by Julia Child (1996) |
| 81. irish soda bread | Baking with Julia by Julia Child (1996) |
| 82. johnnycake cobblers | Baking with Julia by Julia Child (1996) |
| 83. ka'kat | Baking with Julia by Julia Child (1996) |
| 84. ladyfinger genoise | Baking with Julia by Julia Child (1996) |
| 85. ladyfingers and madeleines | Baking with Julia by Julia Child (1996) |
| 86. leaf-shaped fougasse | Baking with Julia by Julia Child (1996) |
| 87. lebanese chickpea salad | Baking with Julia by Julia Child (1996) |
| 88. lemon loaf cake | Baking with Julia by Julia Child (1996) |
| 89. making puff pastry | Baking with Julia by Julia Child (1996) |
| 90. matzos | Baking with Julia by Julia Child (1996) |
| 91. mediterranean lentil salad | Baking with Julia by Julia Child (1996) |
| 92. meringue | Baking with Julia by Julia Child (1996) |
| 93. meringue cookies | Baking with Julia by Julia Child (1996) |
| 94. miniature florentine squares | Baking with Julia by Julia Child (1996) |
| 95. mint-yogurt dip | Baking with Julia by Julia Child (1996) |
| 96. mixed-starter bread | Baking with Julia by Julia Child (1996) |
| 97. mocha brownie cake | Baking with Julia by Julia Child (1996) |
| 98. mocha chocolate chips | Baking with Julia by Julia Child (1996) |
| 99. nectarine upside-down chiffon cake | Baking with Julia by Julia Child (1996) |
| 100. not-your-usual lemon meringue pie | Baking with Julia by Julia Child (1996) |
| 101. oasis naan | Baking with Julia by Julia Child (1996) |
| 102. onion bialys | Baking with Julia by Julia Child (1996) |
| 103. open-faced reuben sandwich | Baking with Julia by Julia Child (1996) |
| 104. oven-roasted plum cakes | Baking with Julia by Julia Child (1996) |
| 105. pain de campagne | Baking with Julia by Julia Child (1996) |
| 106. parmesan puffs | Baking with Julia by Julia Child (1996) |
| 107. pasta frolla | Baking with Julia by Julia Child (1996) |
| 108. pate croissants | Baking with Julia by Julia Child (1996) |
| 109. pebble bread | Baking with Julia by Julia Child (1996) |
| 110. pecan sticky buns | Baking with Julia by Julia Child (1996) |
| 111. perfect genoise | Baking with Julia by Julia Child (1996) |
| 112. persian naan | Baking with Julia by Julia Child (1996) |
| 113. phylloccine ice cream sandwiches | Baking with Julia by Julia Child (1996) |
| 114. pita breads | Baking with Julia by Julia Child (1996) |
| 115. pizza rustica | Baking with Julia by Julia Child (1996) |
| 116. pizza with onion confit | Baking with Julia by Julia Child (1996) |
| 117. pizzelle | Baking with Julia by Julia Child (1996) |
| 118. popovers | Baking with Julia by Julia Child (1996) |
| 119. poppy seed torte | Baking with Julia by Julia Child (1996) |
| 120. potato lefse | Baking with Julia by Julia Child (1996) |
| 121. prune filling | Baking with Julia by Julia Child (1996) |
| 122. prune lekvar | Baking with Julia by Julia Child (1996) |
| 123. puff pastry | Baking with Julia by Julia Child (1996) |
| 124. puff pastry pizzettes | Baking with Julia by Julia Child (1996) |
| 125. pumpernickel loaves | Baking with Julia by Julia Child (1996) |
| 126. raspberry puree | Baking with Julia by Julia Child (1996) |
| 127. raspberry swirls | Baking with Julia by Julia Child (1996) |
| 128. raspberry-fig crostata | Baking with Julia by Julia Child (1996) |
| 129. rugelach | Baking with Julia by Julia Child (1996) |
| 130. rustic potato loaves | Baking with Julia by Julia Child (1996) |
| 131. salmon spread | Baking with Julia by Julia Child (1996) |
| 132. salsa quitza | Baking with Julia by Julia Child (1996) |
| 133. savarin | Baking with Julia by Julia Child (1996) |
| 134. savory brioche pockets | Baking with Julia by Julia Child (1996) |
| 135. savory puffs | Baking with Julia by Julia Child (1996) |
| 136. savory wheat crackers | Baking with Julia by Julia Child (1996) |
| 137. scallops and pesto purses | Baking with Julia by Julia Child (1996) |
| 138. semolina bread | Baking with Julia by Julia Child (1996) |
| 139. sesame-almond dough | Baking with Julia by Julia Child (1996) |
| 140. sheet genoise | Baking with Julia by Julia Child (1996) |
| 141. smoked trout spread | Baking with Julia by Julia Child (1996) |
| 142. star-shaped pain de campagne | Baking with Julia by Julia Child (1996) |
| 143. summer vegetable tart | Baking with Julia by Julia Child (1996) |
| 144. sunny-side-up apricot pastries | Baking with Julia by Julia Child (1996) |
| 145. swedish limpa | Baking with Julia by Julia Child (1996) |
| 146. swedish oatmeal hardtack | Baking with Julia by Julia Child (1996) |
| 147. sweet berry fougasse | Baking with Julia by Julia Child (1996) |
| 148. sweet ricotta pie | Baking with Julia by Julia Child (1996) |
| 149. tourte milanese | Baking with Julia by Julia Child (1996) |
| 150. tropical napoleons | Baking with Julia by Julia Child (1996) |
| 151. tuiles | Baking with Julia by Julia Child (1996) |
| 152. twice-baked brioche | Baking with Julia by Julia Child (1996) |
| 153. vanilla chiffon roll | Baking with Julia by Julia Child (1996) |
| 154. vanilla pound cake | Baking with Julia by Julia Child (1996) |
| 155. vanilla-hazelnut cheesecake | Baking with Julia by Julia Child (1996) |
| 156. vegetable cream cheese | Baking with Julia by Julia Child (1996) |
| 157. walnut bread | Baking with Julia by Julia Child (1996) |
| 158. wedding cake | Baking with Julia by Julia Child (1996) |
| 159. white chocolate patty cake | Baking with Julia by Julia Child (1996) |
| 160. white loaves | Baking with Julia by Julia Child (1996) |
| 161. whole wheat loaves | Baking with Julia by Julia Child (1996) |
| 162. x cookies | Baking with Julia by Julia Child (1996) |
| 163. yogurt cheese | Baking with Julia by Julia Child (1996) |
| 164. a large pan bagnat | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 165. a natural sauce from the roasting pan | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 166. a perfect baked potato | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 167. a simple cold meat salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 168. a strong lobster shell broth | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 169. apple charlotte | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 170. apple tart/galette | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 171. aromatic vegetables and herbs | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 172. avocado, tomato, and red onion salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 173. basic green salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 174. beurre maitre d'hotel | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 175. blanquette of veal with carrots | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 176. boeuf bourguignon | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 177. braised lamb shanks | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 178. braised red cabbage | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 179. braised veal hind shanks | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 180. brown meat stock | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 181. brown veal stew with carrots | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 182. caesar salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 183. celery root ramoulade | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 184. chocolate pots de creme | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 185. chocolate sauce | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 186. choux a la creme | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 187. cold beef salad a la parisienne | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 188. cold braised veal salad with tuna sauce | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 189. cold lobster rolls | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 190. cooked artichoke bottoms | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 191. cornbread and sage stuffing | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 192. country pate | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 193. cranberry chutney | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 194. creme brulee | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 195. crepes stuffed and baked with orange-almond cream | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 196. dessert crepes | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 197. eating clams or oysters on the half-shell | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 198. eggplant and zucchini gratin | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 199. fast brioche dough in the food processor | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 200. fish stock | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 201. flaky tart dough | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 202. galic and rosemary focaccia | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 203. giblet gravy | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 204. grilled halibut with flavored butters | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 205. handling and storing oysters and clams | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 206. hollandaise sauce | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 207. homemade cornbread for turkey stuffing | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 208. homemade sausage | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 209. ice cream profiteroles | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 210. individual yorkshire pudding | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 211. jacques's asparagus | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 212. jacques's basic leek and potato soup | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 213. jacques's billi-bi | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 214. jacques's cauliflower au gratin | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 215. jacques's chateaubriand | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 216. jacques's chicken noodle soup | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 217. jacques's chicken pot pie | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 218. jacques's chocolate roulade | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 219. jacques's classic mushroom omelet | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 220. jacques's classic omelet | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 221. jacques's coddled eggs with carrot sauce and asparagus | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 222. jacques's country-style green peas | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 223. jacques's creme caramel | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 224. jacques's crepes suzette | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 225. jacques's croque madame | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 226. jacques's duck giblets and escarole salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 227. jacques's flat omelet with piperade | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 228. jacques's french potato salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 229. jacques's glazed carrots and turnips | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 230. jacques's grilled pork chops | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 231. jacques's grilled thick burger (hamburger) | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 232. jacques's hand-mixed mayonnaise | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 233. jacques's horseradish cocktail sauce for clams and shrimp | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 234. jacques's lamb barley soup | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 235. jacques's mediterranean seafood stew or soup | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 236. jacques's method: boiling wholeartichokes | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 237. jacques's near-nicoise salad with sauteed fresh tuna | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 238. jacques's onion soup gratinee | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 239. jacques's poached chicken | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 240. jacques's poached eggs | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 241. jacques's poached red snapper provencal | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 242. jacques's pommes de terre boulangere (potatoes) | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 243. jacques's pommes de terre mont d'or (potatoes) | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 244. jacques's pommes de terre savonette (potatoes) | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 245. jacques's pot roast | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 246. jacques's ragout of white beans | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 247. jacques's rice pilaf with pepper, peas, and asparagus | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 248. jacques's roast chicken salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 249. jacques's roast leg of lamb | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 250. jacques's salade sante | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 251. jacques's salmon fillet en papillote with zucchin, carrot, and shiitake mushroom | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 252. jacques's salmon fillet sauteed on its skin | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 253. jacques's salmon tartare | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 254. jacques's sausage in brioche | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 255. jacques's sauteed chicken maison | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 256. jacques's sauteed haricots verts | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 257. jacques's sauteed pork tenderloin with pork and prunes | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 258. jacques's savory-stuffed roast chicken | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 259. jacques's scallop souffle | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 260. jacques's seafood bread | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 261. jacques's skillet duck with parsnips and shallots | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 262. jacques's split roasted chicken | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 263. jacques's stuffed cabbage | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 264. jacques's tomatoes provencal | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 265. jacques's top blade steak | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 266. jacques's turkey galantine | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 267. jacques's veal escalopes in black-butter spinach | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 268. jacques's veal roast en cocotte | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 269. jacques's vinaigrette in a jar | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 270. jocques's instant gravlax | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 271. julia's american-style potato salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 272. julia's basic leek and potato soup | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 273. julia's blanched and buttered green beans | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 274. julia's blancquette de veau | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 275. julia's cheese souffle | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 276. julia's classic omelet | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 277. julia's composed near-nicoise salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 278. julia's cooked egg mayonnaise | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 279. julia's creamy chicken soup with rice | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 280. julia's creme anglaise | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 281. julia's crepes suzette | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 282. julia's croque monsieur (ham and cheese sandwich) | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 283. julia's deconstructed turkey | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 284. julia's duck leg salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 285. julia's eggs benedict | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 286. julia's french fries | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 287. julia's green peas | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 288. julia's lemon-oil dressing | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 289. julia's lobster stew | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 290. julia's mayonnaise in the food processor | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 291. julia's method:steaming whole artichokes | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 292. julia's old-fashioned hash-browns | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 293. julia's pan-fried thin burger (hamburger) | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 294. julia's plain boiled rice | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 295. julia's poached eggs | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 296. julia's pommes de terre dauphinoise | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 297. julia's quick gravlax | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 298. julia's roast chicken with lemon and herbs | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 299. julia's salmon fillet en papillote with shallots and tomato | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 300. julia's sauteed pork chops | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 301. julia's simple saute of chicken with herbs | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 302. julia's slow-roasted leg of lamb | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 303. julia's stove-top poached fillets of red snapper with mushrooms and fast white b | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 304. julia's stuffed tomatoes provencal | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 305. julia's sweet potatoes and yams | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 306. julia's traditional gravlax | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 307. julia's two-way duck | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 308. lentil salad | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 309. lion's tooth croutons for boeuf bourguignon | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 310. lobster a l'americaine | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 311. lobster rolls | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 312. mashed potatoes | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 313. mignonnette sauce for oysters | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 314. moules mariniere | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 315. moules ravigote | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 316. mushroom duxelles stuffing for artichoke botoms | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 317. oysters and clams on the half-shell | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 318. pate a choux | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 319. piperade | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 320. poached eggs on aspic | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 321. poached pears | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 322. pommes de terre macaire (potatoes) | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 323. pommes de terre soufflees | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 324. roast char and beurre blanc | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 325. roast pork loin | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 326. sabayon with strawberries | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 327. salmon in potato case | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 328. sauteed diced tomatoes | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 329. sauteed mushrooms in cream | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 330. sauteed small tomatoes | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 331. sauteed snow peas | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 332. sauteed spinach stuffing for artichoke bottoms | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 333. scambled eggs julia's way | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 334. scrambled eggs jacques's way | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 335. select, storing, and cleaning mussels | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 336. shrimp cocktail and cooked shrimp, family-style | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 337. sole meuniere | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 338. standing rib roast of beef | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 339. steak au poivre | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 340. steak diane | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 341. steamed lobster | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 342. stuffed artichoke bottoms | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 343. susie's gateau of crepes | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 344. tomato coulis | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 345. tortilla-spancihs omelet with potatoes and leek | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 346. variation: chicken sauteed with potatoes, lardons, and mushrooms | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 347. warm lobster rolls | Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 348. a caramel-lined mold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 349. aioli sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 350. almond bavarian cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 351. almond cream with chocolate | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 352. almond cream with fresh strawberries - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 353. almond cream with raspberries | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 354. almond custard filling | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 355. almond custard with chocolate | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 356. almond souffle | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 357. anchovy butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 358. anchovy sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 359. apple charlotte, unmolded - a hot or cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 360. apple flan | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 361. apple tart - warm or cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 362. apples braised in butter, orange sauce - a hot or cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 363. applesauce caramel mold - a warm or cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 364. apricot glaze | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 365. apricot glaze with almonds or glaceed fruits | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 366. artichoke bottoms gratineed with cheese sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 367. artichokes braised with carrots, onions, turnips, and mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 368. artichokes braised with wine, garlic, and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 369. asparagus mold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 370. baba paste and babas | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 371. baked cucumbers | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 372. bavarian cream with rice and fruits - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 373. beans baked with pork loin, shoulder of mutton or lamb, and sausage | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 374. bearnaise sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 375. bechamel or veloute with tomato flavoring | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 376. beef and onions braised in beer | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 377. beef braised in red wine | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 378. beef saute with cream and mushroom sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 379. beef saute with fresh tomato sauce, olives, and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 380. beef saute with red wine, mushrooms, bacon, and onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 381. beef stew in red wine, with bacon, onions, and mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 382. beef stew with rice, onions, and tomatoes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 383. blackberry or blueberry flan | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 384. blanched brussels sprouts - preliminary cooking | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 385. blanched cauliflower - preliminary cooking | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 386. blanched green beans - preliminary cooking | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 387. blanched, chopped spinach - preliminary cooking | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 388. boiled asparagus - hot or cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 389. boiled leg of lamb with onion, caper, or tomato sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 390. boned stuffed duck baked in a pastry crust | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 391. boned, stuffed duck baked in a crust | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 392. bouillabaisse | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 393. braised belgian endive | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 394. braised calf's brains | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 395. braised carrots with artichoke bottoms and mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 396. braised carrots with herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 397. braised celeriac - celery root | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 398. braised celery | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 399. braised duck with chestnut and sausage stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 400. braised filet of beef stuffed with foie gras and truffles | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 401. braised goose with chestnut and sausage stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 402. braised ham with mushroom stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 403. braised leeks | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 404. braised leg or shoulder of lamb - with beans | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 405. braised lettuce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 406. braised red cabbage with red wine and chestnuts | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 407. braised rice and onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 408. braised sauerkraut | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 409. braised stuffed beef rolls | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 410. braised sweetbreads | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 411. braised sweetbreads with brown mushroom sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 412. breast of chicken in chaud-froid | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 413. breast of chicken in chaud-froid with diced vegetables | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 414. breast of chicken with cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 415. breasts of chicken and mousse of chicken in chaud-froid | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 416. broiled mushroom caps | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 417. brown butter sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 418. brown curry sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 419. brown deglazing sauce with wine | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 420. brown game sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 421. brown herb or tarragon sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 422. brown madeira sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 423. brown madeira sauce with truffles | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 424. brown mushroom sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 425. brown mushroom sauce with fresh tomatoes, garlic, and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 426. brown mustard sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 427. brown sauce for venison | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 428. brown sauce with pickles and capers | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 429. brown stock | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 430. brown veal stew with tomatoes and mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 431. brown-braised onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 432. brussels sprouts braised in butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 433. brussels sprouts braised with chestnuts | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 434. brussels sprouts browned with cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 435. brussels sprouts chopped and simmered in cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 436. brussels sprouts gratineed with cheese sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 437. brussels sprouts mold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 438. butter cream i - with powdered sugar | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 439. butter cream ii - with sugar syrup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 440. butter cream iii - with custard base | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 441. butter spongecake | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 442. butter-cream or chocolate icing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 443. buttered artichoke bottoms with diced vegetables | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 444. buttered artichoke bottoms, quartered | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 445. buttered artichoke bottoms, whole | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 446. buttered asparagus tips | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 447. buttered green beans i | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 448. buttered green beans ii | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 449. buttered peas i | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 450. buttered peas ii | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 451. buttered peas iii | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 452. buttered peas with onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 453. buttered rice with mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 454. calf's brains in brown butter sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 455. calf's brains in red wine with mushrooms and onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 456. camembert biscuits | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 457. canned mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 458. canned onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 459. canned peas | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 460. caper sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 461. carame almond souffle, unmolded - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 462. caramel | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 463. caramel almond cream - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 464. caramel custard, unmolded - warm or cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 465. caramel syrup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 466. caramelized almonds | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 467. carrots braised in butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 468. carrots vichy | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 469. casserole of beef with garlic and anchovy sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 470. casserole of beef with wine and vegetables - hot or cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 471. casserole of creamed carrots with onions and garlic | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 472. casserole roasted chicken with bacon, onions, and potatoes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 473. casserole roasted chicken with tarragon | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 474. casserole roasted pork | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 475. casserole roasted pork with cabbage | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 476. casserole roasted pork with potatoes and onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 477. casserole roasted pork with turnips | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 478. casserole sauteed pork chops | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 479. casserole-roasted duck with turnips | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 480. casserole-roasted veal | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 481. casserole-roasted veal with diced vegetables | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 482. cauliflower au gratin with cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 483. cauliflower gratineed with cheese and tomatoes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 484. cauliflower mold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 485. celery root in mustard sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 486. cheese puffs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 487. cheese souffle | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 488. cheese souffle with egg whites only | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 489. cheese wafers | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 490. cherry flan with liqueur | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 491. cherry or flan with almonds | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 492. cherry tart flambee | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 493. chestnut puree | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 494. chicken boiled with mustard, herbs, and bread crumbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 495. chicken breasts rolled in parmesan and fresh bread crumbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 496. chicken breasts sauteed in butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 497. chicken breasts with diced aromatic vegetables and cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 498. chicken breasts with mushrooms and cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 499. chicken breasts with paprika, onions, and cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 500. chicken fricasse with paprika sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 501. chicken fricasse with tarragon sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 502. chicken in red wine with onions, mushrooms, and bacon | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 503. chicken liver mousse | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 504. chicken livers in aspic | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 505. chicken sauteed with herbs and garlic, egg yolk and butter sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 506. chicken simmered with cream and onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 507. chicken stock | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 508. chicken tarragon in aspic | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 509. chocolate and almond cake | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 510. chocolate bavarian cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 511. chocolate cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 512. chocolate mousse - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 513. chocolate souffle | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 514. chocolate spongecake | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 515. chocolate-butter icing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 516. clafouti (cherry flan) | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 517. clarification of stock | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 518. cold beef and potato salad | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 519. cold braised beef | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 520. cold braised beef in aspic | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 521. cold fowl in lemon jelly | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 522. cold leek and potato soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 523. cold watercress soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 524. compote of fresh peaches with raspberry puree - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 525. cooked artichoke bottoms - preliminary cooking | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 526. cooked chopped spinach - puree of spinach | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 527. cooked wine marinade | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 528. court bouillon | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 529. crab or lobster in chaud-froid | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 530. cream and mushroom sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 531. cream and mustard sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 532. cream cheese and prune tart | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 533. cream cheese tart - hot or cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 534. cream of mushroom soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 535. cream of sorrel soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 536. cream of spinach soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 537. cream of watercress soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 538. cream puff paste | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 539. creamed artichoke bottoms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 540. creamed brussels sprouts | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 541. creamed carrots | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 542. creamed cucumbers | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 543. creamed cucumbers with mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 544. creamed green beans i | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 545. creamed green beans ii | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 546. creamed mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 547. creamed onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 548. creamed sweetbreads | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 549. creme brulee | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 550. crepe batter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 551. crepes with almond cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 552. crepes with orange butter, flambees | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 553. crepes with orange-almond butter, flambees | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 554. croquettes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 555. cucumbers with cheese sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 556. cup custards, unmolded | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 557. custard apple tart - to be served hot | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 558. custard filling | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 559. custard filling with beaten egg whites | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 560. custard with glaceed fruits, unmolded - a warm or cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 561. deglazing sauce with truffles | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 562. delgazing sauce with cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 563. duck braised in red cabbage | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 564. duck braised in sauerkraut | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 565. egg yolk butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 566. eggplant casserole - with tomatoes, onions, peppers, and zucchini | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 567. eggplant stuffed with mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 568. eggs baked in ramekins | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 569. eggs poached in red wine | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 570. endive quiche | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 571. endives gratineed with cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 572. escalopes de veau | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 573. filet steaks with artichoke bottoms and bearnaise sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 574. filet steaks with foie gras, truffles, and madeira sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 575. filet steaks with mushrooms and madeira sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 576. fish filets poached in white wine with mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 577. fish filets poached in white wine, cream and egg yolk sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 578. fish filets with ecrevisses | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 579. fish filets with mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 580. fish filets with mussels and shrimp | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 581. fish filets with shellfish and truffles | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 582. fish fillets poached in white wine | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 583. fish fillets with shellfish and mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 584. fish mousse | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 585. fish mousse - with shellfish and chaud-froid sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 586. fish quenelles with oysters | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 587. fish quennelles | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 588. fish souffle | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 589. fish souffle baked on a platter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 590. fish stock | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 591. fishfilets poached in white wine and a julienne of vegetables | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 592. flour-based brown sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 593. flour-based brown sauce with giblets | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 594. fondue au gruyere | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 595. fondue de crustacles | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 596. french dressing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 597. french potato salad - sliced potatoes in oil and vinegar dressing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 598. fresh apricot or peach tart - warm or cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 599. fresh cream sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 600. fresh mussels steamed open in wine and flavorings | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 601. fresh raspberry sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 602. fresh strawberry sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 603. fresh strawberry tart - cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 604. fresh tomato puree with garlic and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 605. fresh tomato quiche with anchovies and olives | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 606. frozen artichoke hearts | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 607. frozen asparagus | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 608. frozen brussels sprouts | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 609. frozen green or wax beans | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 610. frozen peas | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 611. frozen spinach | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 612. game pate | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 613. garlic and herb stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 614. garlic butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 615. garlic mashed potatoes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 616. garlic sauce for roast lamb | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 617. garlic soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 618. garlic soup with poached eggs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 619. gateau de crepes a la florentine | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 620. glaze carrots | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 621. glazed orange or lemon peel | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 622. glazed oranges - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 623. glazed turnips | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 624. gnocchi baked with cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 625. gnocchi baked with cheese sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 626. grated potato pancakes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 627. gratin of creamed salmon or other fish | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 628. gratin of endive with ham | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 629. gratin of leeks with ham | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 630. gratin of potatoes, onions, and anchovies | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 631. gratin of potatoes, onions, and sausages | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 632. gratin of sauteed apples - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 633. gratin of shredded potatoes with ham and eggs and onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 634. gratin of spinach and sliced potatoes with anchovies | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 635. green beans gratineed with cheese sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 636. green beans with tomatoes, garlic, and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 637. ground beef with onions and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 638. half and half souffle | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 639. ham and mushroom stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 640. ham braised in madeira wine | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 641. ham braised in wine-cream and mushroom sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 642. ham mousse | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 643. ham slices baked with tomatoes, onions, and peppers | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 644. hamburgers with cream sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 645. herbal mustard coating for roast lamb | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 646. herbal white wine sauce and tarragon sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 647. hollandaise sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 648. how to line a mold with ladyfingers | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 649. how to unmold a dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 650. jellied stock | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 651. kidneys cooked in butter-mustard and parsley sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 652. ladyfingers | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 653. lamb and eggplant mold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 654. lamb or mutton stew with red wine, onions, mushrooms, and bacon | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 655. lamb stew with spring vegetables | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 656. leek or onion and potato soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 657. leek quiche | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 658. leeks browned with cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 659. leeks browned with cheese sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 660. leg of lamb or mutton marinated in red wine | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 661. lemon and almond tart - cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 662. lemon butter sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 663. lemon buttter-cream icing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 664. lemon juice and herb marinade | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 665. lemon or lime souffle tart - hot | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 666. lemon-butter filling | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 667. light batter for crepes suzette | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 668. light curry sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 669. light custard sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 670. lightly beaten cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 671. liver with mustard, herbs, and bread crumbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 672. lobster simmered with wine, tomatoes, garlic, and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 673. lobster steamed in wine with herb sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 674. lobster thermidor | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 675. lobster, crab, or shrimp in aspic | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 676. macaroon cup custards, unmolded | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 677. main-course cabbage soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 678. marinade, for file of beef | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 679. mayonnaise | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 680. meat glaze | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 681. mediterranean combination salad | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 682. minced braised beef served in a beef shell | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 683. mock hollandaise | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 684. mound of crepes with apples, flambe | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 685. mousse of chicken, turkey, duck, or game | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 686. mushroom duxelles - minced mushrooms sauteed in butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 687. mushroom essence | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 688. mushroom quiche | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 689. mushroom stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 690. mushrooms a la grecque | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 691. mushrooms sauteed with shallots, garlic and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 692. mussel soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 693. mussels marinated in oil and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 694. mussels on the half shell | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 695. mussels steamed with wine, flavorings, and bread crumbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 696. mustard butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 697. mustard sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 698. mustard sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 699. mustard sauce with cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 700. old-fashioned chicken fricasse with wine-flavored cream sauce, onions, and mushr | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 701. olive and ground lamb stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 702. omelette with spinach | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 703. onion quiche | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 704. onion sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 705. onion soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 706. onion soup gratineed de luxe | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 707. onion soup gratineed with cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 708. onion tart with anchovies and black olives | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 709. orange and almond spongecake | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 710. orange bavarian cream - a cold desert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 711. orange butter-cream icing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 712. orange mousse - a frozen dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 713. orange souffle with cointreau, curacao, grand marnier | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 714. orange spongecake | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 715. pan-broiled steak | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 716. pan-broiled steak with baernaise sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 717. pan-broiled steak with red wine sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 718. pan-broiled steak with shallot and white wine sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 719. parslied cucumbers | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 720. parslied onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 721. parslied onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 722. parslied turnips | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 723. pate baked in a crust | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 724. pate brisee | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 725. pear and almond tart - tepid or cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 726. pear flan | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 727. pears baked with macaroons - a hot or cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 728. peas braised with lettuce and onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 729. pepper steak with brandy sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 730. peppery brown sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 731. pineapple custard, unmolded - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 732. pineapple tart | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 733. piperade | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 734. plombieres with fresh strawberries or raspberries | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 735. plombieres with pineapple | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 736. plum flan | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 737. poached eggs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 738. poached eggs and mushrooms, bearnaise sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 739. poached eggs in aspic | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 740. pork and veal pate with ham | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 741. pork and veal pate with liver | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 742. pork and veal stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 743. pork braised with red cabbage | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 744. pork braised with sauerkraut | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 745. pork chops braised in fresh tomato sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 746. pork chops with mustard, cream, and tomato sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 747. pork stuffed with cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 748. pot-au-feu (boiled beef with pork, chicken, sausage, and vegetables) | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 749. potato cheese sticks | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 750. potato gnocchi | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 751. potatoes sauteed in butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 752. provencal vegetable soup with garlic, basil and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 753. puree of cauliflower and watercress with cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 754. quenelles gratineed in white wine sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 755. quiche lorraine | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 756. raised batter for stuffed crepes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 757. red currant glaze | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 758. remoulade sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 759. rice and kidney stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 760. rice or potato and beet salad | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 761. rice ring | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 762. risotto-braised rice | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 763. roast chicken | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 764. roast chicken basted with cream, herb and giblet stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 765. roast chicken steeped with port wine, cream, and mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 766. roast duck with orange sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 767. roast duck with cherries | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 768. roast duck with peaches | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 769. roast duck with sausge and apple stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 770. roast duckling | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 771. roast goose with prune and foie gras stuffing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 772. roast leg of lamb | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 773. roast squab chickens with chicken liver canapes and mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 774. rolled omelet | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 775. roquefort cheese balls - cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 776. roquefort cheese biscuits | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 777. roquefort cheese quiche | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 778. roux | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 779. rum and macaroon souffle, unmolded - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 780. rum babas | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 781. rum babas | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 782. rum babas with fruit | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 783. rum-flavored apple aspic, unmolded - a cold dessert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 784. saffron-flavored garlic soup with potatoes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 785. salmon quenelles | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 786. salmon souffle | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 787. salt marinade with herbs and spices | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 788. sauce creme - sauce supreme | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 789. sauce mornay | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 790. sauce parisienne | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 791. sauced mussels in a rice ring | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 792. sauced mussels served in scallop shells | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 793. sauteed calf's liver | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 794. sauteed ham slices-cream and madeira sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 795. sauteed ham slices-fresh cream sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 796. sauteed mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 797. sauteed mushrooms in brown madeira sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 798. sauteed veal scallops with brown tarragon sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 799. sauteed veal scallops with mushrooms and cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 800. sauteed veal scallops with mushrooms and tomatoes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 801. savarin | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 802. savarin with whipped cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 803. scalloped potatoes and carrots with cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 804. scalloped potatoes with heavy cream and cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 805. scalloped potatoes with meat stock and cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 806. scalloped potatoes with milk, cheese, and a pinch of garlic | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 807. scalloped potatoes with onions, tomatoes, anchovies, herbs, and garlic | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 808. scallops and mushrooms in white wine sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 809. scallops gratineed with wine, garlic, and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 810. scrambled eggs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 811. scrambled omelets | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 812. semolina gnocchi | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 813. shallot butter with red wine | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 814. shellfish butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 815. shellfish mousse | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 816. shirred eggs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 817. shrimp, crab, or lobster quiche | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 818. shrimp, lobster, or crab quenelles | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 819. simple meat stock | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 820. souffle with glaceed fruits and kirsch | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 821. souffle with poached eggs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 822. sour cream dressing | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 823. spinach and cheese canapes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 824. spinach braised in butter - buttered spinach | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 825. spinach braised in cream - creamed spinach | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 826. spinach braised in stock | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 827. spinach gratineed with cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 828. spinach gratineed with cheese sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 829. spinach hidden under a giant crepe | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 830. spinach mold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 831. spinach pancakes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 832. spinach quiche | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 833. spinach souffle | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 834. spinach with ham | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 835. spit-roasted chicken | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 836. spongecake with orange-butter filling | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 837. starch-thickened brown sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 838. steamed rice | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 839. stewed mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 840. strained fish soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 841. strawberry or raspberry bavarian cream - and other fruits | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 842. strawberry or raspberry cream - a cold dressert | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 843. stuffed and rolled fench pancakes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 844. stuffed artichoke bottoms au gratin | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 845. stuffed chicken | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 846. stuffed fish filets | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 847. stuffed ham baked in a pastry crust | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 848. stuffed leg of shoulder of lamb | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 849. stuffed mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 850. sugar cookies | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 851. sugar crust | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 852. sweet short paste | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 853. sweetbreads au gratin | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 854. swiss cheese quiche | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 855. timble de crepes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 856. tomato and mushroom sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 857. tomato flavored bearnaisse | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 858. tomato sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 859. tomatoes stuffed with bread crumbs, herbs, and garlic | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 860. tomatoes stuffed with mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 861. tuna or swordfish steaks with wine, tomatoes, and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 862. turnip and potato puree | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 863. turnip casserole | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 864. turnips braised in butter | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 865. turnovers | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 866. uncooked wine marinade with bay leaves | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 867. unmolded chicken liver custards | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 868. unmolded souffle | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 869. upside-down apple tart - hot or cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 870. vanilla souffle | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 871. veal chops braised with herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 872. veal gratineed with onions and mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 873. veal kidneys flamed in brandy - cream and mushroom sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 874. veal kidneys in red wine sauce with marrow | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 875. veal loaf | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 876. veal patties with cream and herb sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 877. veal patties with mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 878. veal patties with tomatoes, onions, and herbs | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 879. veal patties with tuna and anchovies | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 880. veal roasted with ham and cheese | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 881. veal stew with onions and mushrooms | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 882. veal, chicken, or turkey quenelles | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 883. vegetarian rice bowl | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 884. watercress soup | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 885. wax beans braised with onions, lettuce, and cream | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 886. white braised onions - glazed onions | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 887. white butter sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 888. white poultry stock | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 889. white sauce | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 890. white sauce with butter enrichment | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 891. whole baked tomatoes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 892. whole boiled artichokes - hot or cold | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 893. whole braised chestnuts | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 894. wild rice | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 895. wine marinade | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 896. yeast batter for stuffed crepes | Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 897. a hot puffed cheese dish to serve as an engree or in place of potatoes | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 898. a porkless pate | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 899. a very rich, very light chocolate cake | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 900. apple or pear tart baked in french puff pastry | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 901. apricot filling or sauce using canned apricots | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 902. apricot mousse molded with another sherbet or an ice cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 903. apricot sherbet | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 904. artichoke bottoms stuffed with mushroom puree, poached eggs | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 905. ball-shaped stuffed cabbage leaves | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 906. beef rolls stuffed with peppers, onions, and mustard bread | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 907. beef stew flavored with ginger, capers, and herbs | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 908. beef stew with a garnish of peppers and tomatoes | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 909. beef stew with garlic and anchovy finish | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 910. beef stew with olives and potatoes | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 911. beef stew with onions and red wine | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 912. beef tongue braised whole, madeira sauce | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 913. blanched broccoli - plain boiled broccoli | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 914. boiled beef tongue with sweet and sour sauce, pearl onions, and rasisins | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 915. bombe glacee | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 916. boned, stuffed lamb baked in pastry | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 917. bouillabaisse of chicken with aioli sauce | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 918. bouillabaisse of scallops | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 919. braised pot roast of beef with wine, tomatoes, and provencal flavorings | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 920. braised sweetbreads garnished with quenelles, truffles, mushrooms, and olives | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 921. braised veal chops and steaks | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 922. braised veal chops or steaks gratineed with cheese | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 923. braised veal shanks with wine, tomatoes, lemon, and orange | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 924. braised, stuffed shoulder of lamb | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 925. breast of veal stuffed and braised - hot or cold | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 926. brioche dough | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 927. brioche with raisins | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 928. broccoli braised in butter | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 929. broccoli molds | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 930. broccoli sauteed with onions, bacon and bread crumbs | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 931. broccoli with poached eggs | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 932. broccoli with sauteed bread crumbs and chopped egg | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 933. broiled eggplant slices | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 934. burgundy fish stew with wine, onions, lardons, and mushrooms | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 935. buttered broccoli gratineed with cheese | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 936. casserole-poached chicken with white-wine and tarragon sauce | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 937. catalonian pepper and leek soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 938. celery soup with potatoes, leeks, and rice | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 939. cheese fillings for cream horns | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 940. cheese flavored pommes duchesse | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 941. cheese napoleons | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 942. chicken in aspic | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 943. chicken in chaud-froid - a cold dish | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 944. chicken in chaud-froid-chicken in aspic | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 945. chicken pieces poaches in white wine, herbs, and aromatic vegetables | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 946. chicken poached in white wine and a julienne of vegetable, cream, and egg-yolk s | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 947. chicken poached in white wine with provencal vegetables, herbs, and flavorings | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 948. chicken-liver sausage for baking in brioche dough | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 949. chocolate candies in the form of truffles | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 950. chocolate dessert or layer-cake made from leftover cake | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 951. chocolate-burnt-almond ice cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 952. chopped broccoli gratineed with cheese sauce | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 953. chopped broccoli sauteed in butter | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 954. chopped broccoli, simmered in cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 955. classic french puff pastry | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 956. cocktail shells of puff pastry | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 957. cold asparagus soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 958. cold eggplant a la grecque with tomatoes and basil | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 959. cold green herb soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 960. cold pea-pod soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 961. cold spinach soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 962. cookie serving cups for ices, fruits, and dessert creams | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 963. crab bisque | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 964. cracklings | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 965. crayfish bisque | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 966. cream horns - cream rolls | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 967. cream horns baked with cheese fillings | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 968. cream of cauliflower and watercress soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 969. cream of cucumber soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 970. cream of fresh green asparagus soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 971. cream of mushroom soup ii | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 972. cream of onion soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 973. cream of scallop soup - hot or cold | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 974. cream of shellfish soup - for canned crab, and cooked or frozen crab or lobster | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 975. cream of spinach soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 976. creamed seafood filling | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 977. croissants | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 978. diced chicken in white-wine sauce with quenelles, truffes, mushrooms, and olives | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 979. egg bread | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 980. egg pastry dough | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 981. eggplant baked with parsley, garlic, and bechamel | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 982. eggplant caviar with walnuts - a cold spread or filling | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 983. eggplant souffle | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 984. fennel and tomato garnish | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 985. filled potatoe cakes | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 986. fondant | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 987. forming and baking pate en croute in a hinged pate mold | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 988. forming and baking the pate without a mold | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 989. forming puff pastry shells for fruit tarts | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 990. french baked alaska flambee | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 991. french strawberry shortcake made with rum-soaked brioche | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 992. fresh prune plums baked in custard | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 993. fresh strawberry or raspberry sherbet | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 994. fresh, young white turnips sauteed in butter | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 995. frozen chocolate mousse molded in meringues | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 996. giant stuffed beef rolls | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 997. goose-neck sausage | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 998. grated zucchini sauteed in butter and shallots | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 999. grated zucchini sauteed in olive oil with garlic | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1000. grated zucchini simmered in cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1001. gratin of sliced potatoes and endives | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1002. gratin of zucchini, rice, and onions and cheese | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1003. green herb soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1004. green turnip soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1005. half-boned and stuffed chicken in a pastry crust | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1006. half-boned cicken stuffed with foie gras, truffles, cicken livers, and rice | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1007. hashed brown potatoes with tomatoes and herbs | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1008. home dry-curing of pork | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1009. how to form sausages in cheesecloth casings | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1010. how to use sausage casing | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1011. individual apple souffles in apples | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1012. individual nests or mounds of pommes duchesse (potatoes) | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1013. individual stuffed loin scallops with foi gras and truffles | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1014. lacy curved almond wafers | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1015. large brioche with ball-shaped head | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1016. large fresh sausge to cook and serve with potatoes, sauerkraut, cassoulet | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1017. large-patty shells | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1018. lemon or orange cream filling | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1019. light, yellow, whole-egg cake of layered cakes and petits fours | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1020. lobster bisque | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1021. main-course eggplant and tomato casserole for leftover meat | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1022. mashed potato mixture for borders and other decorations | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1023. mashed potato pancakes from the leftovers | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1024. mediterranean tomato soup with rice | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1025. meringue butter-cream filling and frosting | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1026. meringue-nut layer cake with butter-cream frostin and filling | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1027. mold of orange-flavored rice and cherries | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1028. mold of parslied ham in aspic | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1029. mold of sliced potatoes and cheese cooked in butter | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1030. mold of sliced potatoes baked in butter | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1031. molded almond cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1032. molded custard of zucchini, onions, and cheese | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1033. molded orange mousse garnished with pineapple and candied orange peel | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1034. mousse a l'abrioct, chantilly | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1035. napoleons | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1036. normandy-style fish stew with sole, shellfish, and white-wine sauce | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1037. olive and pimento stuffing with garlic and herbs | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1038. onions stuffed with rice, cheese, and herbs | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1039. palm-leaf caramelized sugar cookies made from puff pastry dough | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1040. panade au riz | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1041. patty shells for individual servings | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1042. pea-pod soup | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1043. peekaboo cheese tart of french puff pastry | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1044. peekaboo jam or fruit tart of french pastry | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1045. peeled and sliced sweet peppers in garlic and oil | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1046. pepper, onion, tomato, and cheese pancakes | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1047. plain french bread | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1048. plain pork sausage meat | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1049. poached chicken pieces gratineed with cheese sauce | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1050. pork and liver pate with veal or chicken | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1051. pork and liver sausges with greens | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1052. pork and pork-liver pate baked in brioche dough | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1053. pork and veal sausages with truffles and foie gras with chicken livers | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1054. pork-liver pate | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1055. potato pie with herbs and cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1056. pound cake | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1057. preserved goose | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1058. provencal fish stew with aioli | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1059. provencal sausages of leftover braised beef and greens | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1060. puff pastry cream rolls | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1061. puff pastry horns - cream horns | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1062. puff-pastry puffs, for decorations | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1063. pumpkin soup baked in a pumpkin | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1064. puree of pumpkin or winter squash and white beans | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1065. puree of rice and turnips with herbs and garlic | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1066. puree of white bean soup, eggplant and tomato garnish | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1067. puree of yellow turnips - rutabagas | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1068. rabbit marinated in vinegar and herbs, and stewed in red wine | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1069. raisin bread | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1070. reconstituting leftover dough into puff pastry again | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1071. rice, mushrooms, and chicken-liver stuffing with puree or galic | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1072. rich yellow loaf cake with rum, raisins, and cherries | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1073. ring-shaped brioche | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1074. roast saddle of lamb | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1075. roast suckling pig stuffed with rice, sausages, apricots, and raisins | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1076. rum-cake caramel custard, flambee | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1077. saddle of lamb garnished with parlsey and buttered bread crumbs | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1078. sausage baked in brioche dough | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1079. saute of grated zucchini and chopped spinach | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1080. sauteed eggplant garnished with garlic, bread crumbs, and herbs | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1081. sauteed eggplant with tomatoes, peppers, garlic, and basil | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1082. shrimp bisque | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1083. simple puff pastry | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1084. sliced and stuffed roast of veal | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1085. sliced apples baked with rum, raisins, eggs and cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1086. sliced eggplant baked with cheese and tomatoes | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1087. sliced fresh beef tongue braised with curry | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1088. sliced potatoes sauteed with lemon and garlic | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1089. sliced potatoes simmered in cream and basil | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1090. small individual brioches | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1091. spice cake | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1092. spinach braised with onions | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1093. stewing chicken | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1094. stuffed cabbage leaves for individual servings | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1095. stuffed pumpkin or pumpkin soup served in a pumpkin | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1096. stuffed roast of veal baked in a pastry crust | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1097. stuffed whole cabbage | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1098. stuffed, braised pot roast of beef - beef case | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1099. sweet and sour onions braised with raisins - hot or cold | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1100. swiss chard gratineed with cheese sauce | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1101. tenderloin baked in a cloak of mushrooms or of matignon | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1102. tenderloin of beef baked in pastry - beef wellington brioche | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1103. tenderloin of beef with onions, mushrooms, and olives | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1104. tenderloin of beef, casserole-roasted with aromatic vegetables | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1105. tongue-shaped caramelized cookies made from puff pastry dough | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1106. tripe baked with onions, tomatoes, wine, and provencal seasonings | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1107. truffled sliced potatoes baked in butter | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1108. upside-down pastry shells | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1109. vanilla ice cream with chocolate sauce | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1110. veal chops or steaks braised in wine | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1111. veal chops or steaks braised with mushrooms and cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1112. veal chops or steaks braised with potatoes | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1113. veal stew garnished with carrots, oions, new potatoes, and green peas | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1114. veal stew with tomatoes, mushrooms, and cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1115. walnut and almond puffs | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1116. walnut cake | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1117. walnut cake with apricot filling, glazed with fondant | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1118. walnut-caramel ice cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1119. whipped cream with italian meringue-for cream filling and ice cream | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1120. white forcemeat stuffing with mushroom duxelles | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1121. white sandwich bread | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1122. white-meat sausages - chicken and veal or chicken and pork forcemeat stuffing | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1123. wine-poached pears baked in meringue, wine-custard sauce | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1124. zucchini baked with garlic, pasrley, and bechamel | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1125. zucchini pieces sauteed, then baked with cheese | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1126. zucchini sauteed in butter with lemon and parsley | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1127. zucchini sauteed in olive oil with garlic and parsley | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1128. zucchini simmered in cream and tarragon | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1129. zucchini stuffed with almonds and cheese | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1130. zucchini stuffed with rice and peppers | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1131. zuchini gratineed with cheese sauce | Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 1132. apple charlotte: molded apple dessert | The French Chef Cookbook by Julia Child (1986) |
| 1133. artichokes from top to bottom | The French Chef Cookbook by Julia Child (1986) |
| 1134. asparagus from tip to butt | The French Chef Cookbook by Julia Child (1986) |
| 1135. aspics: duck with cherries, eggs in aspic | The French Chef Cookbook by Julia Child (1986) |
| 1136. babas au rhum | The French Chef Cookbook by Julia Child (1986) |
| 1137. baked potato pancake | The French Chef Cookbook by Julia Child (1986) |
| 1138. bavarian cream - cold souffle | The French Chef Cookbook by Julia Child (1986) |
| 1139. beef gets stewed two ways: casserole of beef, onion and potatoes-wine and veg | The French Chef Cookbook by Julia Child (1986) |
| 1140. boeuf a la mode: pot roast of beef braised in red wine | The French Chef Cookbook by Julia Child (1986) |
| 1141. boeuf bourguignon - beef in red wine | The French Chef Cookbook by Julia Child (1986) |
| 1142. bouillabaisse | The French Chef Cookbook by Julia Child (1986) |
| 1143. bourride and aioli: provencal fish stew, garlic mayonnaise | The French Chef Cookbook by Julia Child (1986) |
| 1144. brains and sweetbreads | The French Chef Cookbook by Julia Child (1986) |
| 1145. brioches | The French Chef Cookbook by Julia Child (1986) |
| 1146. broiled chicken plain and saucy | The French Chef Cookbook by Julia Child (1986) |
| 1147. buche de noel: yule log, meringue mushrooms, spun sugar | The French Chef Cookbook by Julia Child (1986) |
| 1148. cake for company: yellow spongecake, orange-butter filling | The French Chef Cookbook by Julia Child (1986) |
| 1149. caramel desserts: caramel custard and apple custard | The French Chef Cookbook by Julia Child (1986) |
| 1150. cassoulet: beans baked with pork, lamb, and sausages | The French Chef Cookbook by Julia Child (1986) |
| 1151. chicken breasts and risotto | The French Chef Cookbook by Julia Child (1986) |
| 1152. chicken dinner for four in half an hour | The French Chef Cookbook by Julia Child (1986) |
| 1153. chicken en cocotte: casserole-roasted chicken | The French Chef Cookbook by Julia Child (1986) |
| 1154. chicken livers a la francaise | The French Chef Cookbook by Julia Child (1986) |
| 1155. chocolate mousse | The French Chef Cookbook by Julia Child (1986) |
| 1156. chocolate souffle | The French Chef Cookbook by Julia Child (1986) |
| 1157. chop dinner for four in half an hour: veal or pork chops | The French Chef Cookbook by Julia Child (1986) |
| 1158. cold turkey galantine | The French Chef Cookbook by Julia Child (1986) |
| 1159. cooking your goose: braised goose with prune and liver stuffing | The French Chef Cookbook by Julia Child (1986) |
| 1160. coq au vin: chickin in red wine | The French Chef Cookbook by Julia Child (1986) |
| 1161. coquilles saint-jacques: sea scallops | The French Chef Cookbook by Julia Child (1986) |
| 1162. croissants | The French Chef Cookbook by Julia Child (1986) |
| 1163. croquembouche: cream puffs | The French Chef Cookbook by Julia Child (1986) |
| 1164. dessert crepes: orange butter and almonds, apples and macaroons, crepes suzette | The French Chef Cookbook by Julia Child (1986) |
| 1165. dinner in a pot: french boiled dinner | The French Chef Cookbook by Julia Child (1986) |
| 1166. dinner party: first course: scallops a la creole | The French Chef Cookbook by Julia Child (1986) |
| 1167. dinner party: meringue dessert | The French Chef Cookbook by Julia Child (1986) |
| 1168. dinner party:main course-casserole of rost of beef, braised carrot slices | The French Chef Cookbook by Julia Child (1986) |
| 1169. elegance with eggs: baked, molded, shirred - omelets | The French Chef Cookbook by Julia Child (1986) |
| 1170. entree crepes:shellfish stuffing, mound of crepes with spinach and mushrooms | The French Chef Cookbook by Julia Child (1986) |
| 1171. feasting on the remains: turkey soup, creamed turkey, giant crepe | The French Chef Cookbook by Julia Child (1986) |
| 1172. filet of beef wellington: whole tenderloin of beef baked in pastry | The French Chef Cookbook by Julia Child (1986) |
| 1173. fish dinner for four in half an hour | The French Chef Cookbook by Julia Child (1986) |
| 1174. fish fillets sylvestre: fish fillets poached in white wine with a brunoise of ar | The French Chef Cookbook by Julia Child (1986) |
| 1175. fish mousselines | The French Chef Cookbook by Julia Child (1986) |
| 1176. fish souffle on a platter | The French Chef Cookbook by Julia Child (1986) |
| 1177. flaming souffle: creme anglaise | The French Chef Cookbook by Julia Child (1986) |
| 1178. four-in-hand chicken | The French Chef Cookbook by Julia Child (1986) |
| 1179. french tarts, apple style | The French Chef Cookbook by Julia Child (1986) |
| 1180. french veal stew | The French Chef Cookbook by Julia Child (1986) |
| 1181. genoise cake: french butter cream with sugar syrup | The French Chef Cookbook by Julia Child (1986) |
| 1182. grated potato pancake | The French Chef Cookbook by Julia Child (1986) |
| 1183. great beginnings: clams, snails | The French Chef Cookbook by Julia Child (1986) |
| 1184. ham dinner for four in half an hour: egg-stuffed tomatoes pureed peas and water | The French Chef Cookbook by Julia Child (1986) |
| 1185. hollandaise and bearnaise | The French Chef Cookbook by Julia Child (1986) |
| 1186. hot turkey ballottine | The French Chef Cookbook by Julia Child (1986) |
| 1187. improvisation: molded instant potatoes and ragout | The French Chef Cookbook by Julia Child (1986) |
| 1188. introducing charlotte malakoff: chocolate-almond cream molded in ladyfingers | The French Chef Cookbook by Julia Child (1986) |
| 1189. invitation to lunch: ramequin, glazed oranges | The French Chef Cookbook by Julia Child (1986) |
| 1190. lamb stew is french too | The French Chef Cookbook by Julia Child (1986) |
| 1191. le marquis au chocolat: chocolate spongecake | The French Chef Cookbook by Julia Child (1986) |
| 1192. lest we forget broccoli and cauliflower | The French Chef Cookbook by Julia Child (1986) |
| 1193. lobster a l'americaine | The French Chef Cookbook by Julia Child (1986) |
| 1194. lobster buffet: lobster steamed in wine and gratineed with cheese | The French Chef Cookbook by Julia Child (1986) |
| 1195. lobster thermidor | The French Chef Cookbook by Julia Child (1986) |
| 1196. molded chestnut and chocolate dessert | The French Chef Cookbook by Julia Child (1986) |
| 1197. more about potatoes | The French Chef Cookbook by Julia Child (1986) |
| 1198. more about puff pastry | The French Chef Cookbook by Julia Child (1986) |
| 1199. more about steaks: baked steak, steak au poivre | The French Chef Cookbook by Julia Child (1986) |
| 1200. more great beginnings: crab appetizers | The French Chef Cookbook by Julia Child (1986) |
| 1201. moussaka and ratatouille | The French Chef Cookbook by Julia Child (1986) |
| 1202. mousses, bombes, and parfaits: walnut pralin or brittle | The French Chef Cookbook by Julia Child (1986) |
| 1203. napoleons - millefeuilles: french puff pastry | The French Chef Cookbook by Julia Child (1986) |
| 1204. operation chicken: half-boned chicken | The French Chef Cookbook by Julia Child (1986) |
| 1205. osso buco: braised veal shanks | The French Chef Cookbook by Julia Child (1986) |
| 1206. paella a l'americaine | The French Chef Cookbook by Julia Child (1986) |
| 1207. pates | The French Chef Cookbook by Julia Child (1986) |
| 1208. petits fours | The French Chef Cookbook by Julia Child (1986) |
| 1209. piperade for lunch: strawberry sherbet, cooky cups | The French Chef Cookbook by Julia Child (1986) |
| 1210. puff pastry | The French Chef Cookbook by Julia Child (1986) |
| 1211. queen of sheba - reine de saba: chocolate, rum, and almond cake | The French Chef Cookbook by Julia Child (1986) |
| 1212. quenelles: fish quenelles | The French Chef Cookbook by Julia Child (1986) |
| 1213. quiches: cream and bacon quiche, cheese quiche, shrimp quiche | The French Chef Cookbook by Julia Child (1986) |
| 1214. quick-change pastry: pate a choux | The French Chef Cookbook by Julia Child (1986) |
| 1215. roast duck a l'orange | The French Chef Cookbook by Julia Child (1986) |
| 1216. roast leg of lamb: boned, stuffed, with mustard coating | The French Chef Cookbook by Julia Child (1986) |
| 1217. roast suckling pig | The French Chef Cookbook by Julia Child (1986) |
| 1218. rognons sautes et flambes: veal and lamb kidneys, sauteed and flambeed | The French Chef Cookbook by Julia Child (1986) |
| 1219. saddle of lamb: roast saddle of lamb with parsley and bread crumbs | The French Chef Cookbook by Julia Child (1986) |
| 1220. salad fixings | The French Chef Cookbook by Julia Child (1986) |
| 1221. salads: greens, potato, and nicoise, plus sauce vinaigrette and mayonnaise | The French Chef Cookbook by Julia Child (1986) |
| 1222. sausage and potato casserole | The French Chef Cookbook by Julia Child (1986) |
| 1223. scalloped potatoes au gratin | The French Chef Cookbook by Julia Child (1986) |
| 1224. small roast birds: roast squabs on liver canapes | The French Chef Cookbook by Julia Child (1986) |
| 1225. soups: provencal vegetable soup, cream of cucumber soup | The French Chef Cookbook by Julia Child (1986) |
| 1226. speaking of tongues: fresh beef tongue braised in madeira sauce | The French Chef Cookbook by Julia Child (1986) |
| 1227. steak dinner for four in half an hour: garlic soup, flank steak, ice-cream mold | The French Chef Cookbook by Julia Child (1986) |
| 1228. steaks and hamburgers | The French Chef Cookbook by Julia Child (1986) |
| 1229. strawberry tarts | The French Chef Cookbook by Julia Child (1986) |
| 1230. swordfish dinner for foru in half an hour: tapenade, green beans, bananas flambe | The French Chef Cookbook by Julia Child (1986) |
| 1231. the case for salmon | The French Chef Cookbook by Julia Child (1986) |
| 1232. the empress's rice: molde bavarian cream of rice, fruits, and kirsch | The French Chef Cookbook by Julia Child (1986) |
| 1233. the endive show | The French Chef Cookbook by Julia Child (1986) |
| 1234. the french jelly roll: orange-almond cake, strawberry filling | The French Chef Cookbook by Julia Child (1986) |
| 1235. the mayonnaise show | The French Chef Cookbook by Julia Child (1986) |
| 1236. the mushroom show | The French Chef Cookbook by Julia Child (1986) |
| 1237. the noncallapsible cheese souffle | The French Chef Cookbook by Julia Child (1986) |
| 1238. the shrimp show | The French Chef Cookbook by Julia Child (1986) |
| 1239. the soup show: leek and potato, vichyssoise, watercress | The French Chef Cookbook by Julia Child (1986) |
| 1240. timbales: spinach custard, ham custard | The French Chef Cookbook by Julia Child (1986) |
| 1241. to poach a chicken: rice stuffing, albufera | The French Chef Cookbook by Julia Child (1986) |
| 1242. to poach a salmon | The French Chef Cookbook by Julia Child (1986) |
| 1243. to poach an egg: spinach souffe florentine | The French Chef Cookbook by Julia Child (1986) |
| 1244. to poach sole fillets: sole in white wine | The French Chef Cookbook by Julia Child (1986) |
| 1245. turban of sole: fish mousse | The French Chef Cookbook by Julia Child (1986) |
| 1246. veal for a king: veal roasted with ham and cheese | The French Chef Cookbook by Julia Child (1986) |
| 1247. veal or pork dinner for four in half an hour | The French Chef Cookbook by Julia Child (1986) |
| 1248. veal prince orloff: roast veal stuffed with onions and mushrooms | The French Chef Cookbook by Julia Child (1986) |
| 1249. veal scallops | The French Chef Cookbook by Julia Child (1986) |
| 1250. vegetable adventures: braised lettuce and sauerkraut | The French Chef Cookbook by Julia Child (1986) |
| 1251. vegetables for the birds: garlic potatoes, cucumbers, turnips | The French Chef Cookbook by Julia Child (1986) |
| 1252. vegetables the french way: beans, spinach, carrots, mushrooms | The French Chef Cookbook by Julia Child (1986) |
| 1253. your own french onion soup | The French Chef Cookbook by Julia Child (1986) |
| 1254. a beef and pork meat loaf | The Way To Cook by Julia Child (1989) |
| 1255. a bouquet of steamed vegetables | The Way To Cook by Julia Child (1989) |
| 1256. a buche de noel: a yule log cake | The Way To Cook by Julia Child (1989) |
| 1257. a coffee cake ring | The Way To Cook by Julia Child (1989) |
| 1258. a fast saute of beef for two | The Way To Cook by Julia Child (1989) |
| 1259. a fast saute of diced potatoes | The Way To Cook by Julia Child (1989) |
| 1260. a fluffly pumpkin pie | The Way To Cook by Julia Child (1989) |
| 1261. a free-form fresh apple tart | The Way To Cook by Julia Child (1989) |
| 1262. a glorious plum pudding for christmas | The Way To Cook by Julia Child (1989) |
| 1263. a green tapenade of celery hearts | The Way To Cook by Julia Child (1989) |
| 1264. a little sauce for roast lamb | The Way To Cook by Julia Child (1989) |
| 1265. a mincemeat pie-tart for thanksgiving | The Way To Cook by Julia Child (1989) |
| 1266. a neat julienne of bell peppers | The Way To Cook by Julia Child (1989) |
| 1267. a peaked puree of yams | The Way To Cook by Julia Child (1989) |
| 1268. a salad of cold roast or braised beef | The Way To Cook by Julia Child (1989) |
| 1269. a salad of peeled and roasted peppers | The Way To Cook by Julia Child (1989) |
| 1270. a simple chicken in aspic | The Way To Cook by Julia Child (1989) |
| 1271. a tower of crepes | The Way To Cook by Julia Child (1989) |
| 1272. a vegetable ragout | The Way To Cook by Julia Child (1989) |
| 1273. aigo bouido (garlic soup) | The Way To Cook by Julia Child (1989) |
| 1274. all season bean salad | The Way To Cook by Julia Child (1989) |
| 1275. all-purpose cheese sauce | The Way To Cook by Julia Child (1989) |
| 1276. all-purpose chowder base | The Way To Cook by Julia Child (1989) |
| 1277. all-purpose fish mousse | The Way To Cook by Julia Child (1989) |
| 1278. all-purpose mediterranean soup base | The Way To Cook by Julia Child (1989) |
| 1279. almond bar cookies | The Way To Cook by Julia Child (1989) |
| 1280. almond wafers: tuiles aux amandes | The Way To Cook by Julia Child (1989) |
| 1281. american potato salad | The Way To Cook by Julia Child (1989) |
| 1282. an all-purpose brown sauce | The Way To Cook by Julia Child (1989) |
| 1283. an all-purpose crepe formula | The Way To Cook by Julia Child (1989) |
| 1284. an au jus sauce for beef roasts | The Way To Cook by Julia Child (1989) |
| 1285. an onion stuffed | The Way To Cook by Julia Child (1989) |
| 1286. an onion tart: pissaladiere | The Way To Cook by Julia Child (1989) |
| 1287. an untraditional moussaka | The Way To Cook by Julia Child (1989) |
| 1288. apple and almond pizza | The Way To Cook by Julia Child (1989) |
| 1289. apple charlotte | The Way To Cook by Julia Child (1989) |
| 1290. apple clafouti | The Way To Cook by Julia Child (1989) |
| 1291. apple compote | The Way To Cook by Julia Child (1989) |
| 1292. apple crepes | The Way To Cook by Julia Child (1989) |
| 1293. apple crisp | The Way To Cook by Julia Child (1989) |
| 1294. apple or pear tart | The Way To Cook by Julia Child (1989) |
| 1295. apple slices baked with bourbon cream | The Way To Cook by Julia Child (1989) |
| 1296. applesauce | The Way To Cook by Julia Child (1989) |
| 1297. applesauce fruitcake | The Way To Cook by Julia Child (1989) |
| 1298. apricot glaze | The Way To Cook by Julia Child (1989) |
| 1299. artichoke bottoms | The Way To Cook by Julia Child (1989) |
| 1300. artichoke bottoms or hearts | The Way To Cook by Julia Child (1989) |
| 1301. asparagus quiche | The Way To Cook by Julia Child (1989) |
| 1302. aspic | The Way To Cook by Julia Child (1989) |
| 1303. back ribs and country-style ribs | The Way To Cook by Julia Child (1989) |
| 1304. baked onions gratineed with cheese | The Way To Cook by Julia Child (1989) |
| 1305. bean brandade | The Way To Cook by Julia Child (1989) |
| 1306. beans maitre d'hotel | The Way To Cook by Julia Child (1989) |
| 1307. bearnaise sauce | The Way To Cook by Julia Child (1989) |
| 1308. bearnaise sauce | The Way To Cook by Julia Child (1989) |
| 1309. beating egg yolks and sugar a faster way | The Way To Cook by Julia Child (1989) |
| 1310. beef and vegetable soup | The Way To Cook by Julia Child (1989) |
| 1311. beef stew in red wine with braised garlic | The Way To Cook by Julia Child (1989) |
| 1312. beef stew in red wine with onions and mushrooms | The Way To Cook by Julia Child (1989) |
| 1313. beef stew with a bougquet of winter vegetables | The Way To Cook by Julia Child (1989) |
| 1314. big baked onions | The Way To Cook by Julia Child (1989) |
| 1315. biscuit tortoni | The Way To Cook by Julia Child (1989) |
| 1316. black bean gazpacho | The Way To Cook by Julia Child (1989) |
| 1317. blanced green beans | The Way To Cook by Julia Child (1989) |
| 1318. blanched broccoli | The Way To Cook by Julia Child (1989) |
| 1319. blanched brussels sprouts | The Way To Cook by Julia Child (1989) |
| 1320. blanquette of chicken in white wine sauce | The Way To Cook by Julia Child (1989) |
| 1321. boil-steamed butternut squash | The Way To Cook by Julia Child (1989) |
| 1322. boil-steamed carrots | The Way To Cook by Julia Child (1989) |
| 1323. boned stuffed and roasted turkey breast | The Way To Cook by Julia Child (1989) |
| 1324. boston baked beans | The Way To Cook by Julia Child (1989) |
| 1325. boston brown bread | The Way To Cook by Julia Child (1989) |
| 1326. box-top cornbread | The Way To Cook by Julia Child (1989) |
| 1327. braised cabbage rolls | The Way To Cook by Julia Child (1989) |
| 1328. braised celery and leeks served cold | The Way To Cook by Julia Child (1989) |
| 1329. braised celery, mirepoix | The Way To Cook by Julia Child (1989) |
| 1330. braised chestnuts | The Way To Cook by Julia Child (1989) |
| 1331. braised chestnuts with brussels sprouts | The Way To Cook by Julia Child (1989) |
| 1332. braised endives | The Way To Cook by Julia Child (1989) |
| 1333. braised endives au gratin, with ham | The Way To Cook by Julia Child (1989) |
| 1334. braised garlic cloves | The Way To Cook by Julia Child (1989) |
| 1335. braised garlic cloves simmered in cream | The Way To Cook by Julia Child (1989) |
| 1336. braised leeks | The Way To Cook by Julia Child (1989) |
| 1337. braised rice: risotto | The Way To Cook by Julia Child (1989) |
| 1338. braised salmon in aromatic white butter sauce | The Way To Cook by Julia Child (1989) |
| 1339. braised salmon in winey cream sauce | The Way To Cook by Julia Child (1989) |
| 1340. braised sauerkraut | The Way To Cook by Julia Child (1989) |
| 1341. braised shredded red cabbage | The Way To Cook by Julia Child (1989) |
| 1342. braised spinach | The Way To Cook by Julia Child (1989) |
| 1343. braised stuffed breast of veal | The Way To Cook by Julia Child (1989) |
| 1344. braised veal shanks with beans or lentils | The Way To Cook by Julia Child (1989) |
| 1345. braised whole fillet of salmon in wine and aromatic vegetables | The Way To Cook by Julia Child (1989) |
| 1346. braised whole ham | The Way To Cook by Julia Child (1989) |
| 1347. brandade de morue | The Way To Cook by Julia Child (1989) |
| 1348. brandade de morue: a multiuse extra | The Way To Cook by Julia Child (1989) |
| 1349. breast of veal | The Way To Cook by Julia Child (1989) |
| 1350. broccoli bouquets | The Way To Cook by Julia Child (1989) |
| 1351. broccoli hashed in cream | The Way To Cook by Julia Child (1989) |
| 1352. broccoli or cauliflfower a la polonaise | The Way To Cook by Julia Child (1989) |
| 1353. broccoli or cauliflower with browned bread crumbs | The Way To Cook by Julia Child (1989) |
| 1354. broccoli quiche | The Way To Cook by Julia Child (1989) |
| 1355. broccoli sauteed in olive oil and garlic | The Way To Cook by Julia Child (1989) |
| 1356. broccoli-sauced broccoli | The Way To Cook by Julia Child (1989) |
| 1357. broccoli-sauced cauliflower | The Way To Cook by Julia Child (1989) |
| 1358. broil-roasted chicken or capon | The Way To Cook by Julia Child (1989) |
| 1359. broil-roasted sirloin steak | The Way To Cook by Julia Child (1989) |
| 1360. broil-roasted turkey | The Way To Cook by Julia Child (1989) |
| 1361. broil-roasting for thick fish steaks or fillets | The Way To Cook by Julia Child (1989) |
| 1362. broiled butterflied chicken | The Way To Cook by Julia Child (1989) |
| 1363. broiled fish steaks | The Way To Cook by Julia Child (1989) |
| 1364. broiled hamburgers | The Way To Cook by Julia Child (1989) |
| 1365. broiled mushroom caps | The Way To Cook by Julia Child (1989) |
| 1366. broiled or barbecued spare ribs | The Way To Cook by Julia Child (1989) |
| 1367. broiled or poached fish tonnato | The Way To Cook by Julia Child (1989) |
| 1368. brown beef stock - beef bouillon - beef broth | The Way To Cook by Julia Child (1989) |
| 1369. brown chicken stock | The Way To Cook by Julia Child (1989) |
| 1370. brown roux and the classic brown sauce | The Way To Cook by Julia Child (1989) |
| 1371. brown roux for the classic brown sauce | The Way To Cook by Julia Child (1989) |
| 1372. brown turkey stock | The Way To Cook by Julia Child (1989) |
| 1373. brown-braised onions | The Way To Cook by Julia Child (1989) |
| 1374. brussels sprouts au gratin | The Way To Cook by Julia Child (1989) |
| 1375. brussels sprouts baked with cheese | The Way To Cook by Julia Child (1989) |
| 1376. brussels sprouts in brown butter | The Way To Cook by Julia Child (1989) |
| 1377. brussels sprouts with chestnuts | The Way To Cook by Julia Child (1989) |
| 1378. bulgur and mushroom vegetarian stuffing | The Way To Cook by Julia Child (1989) |
| 1379. buttered broccoli or cauliflower | The Way To Cook by Julia Child (1989) |
| 1380. butterflied leg of lamb | The Way To Cook by Julia Child (1989) |
| 1381. butterflied loin of pork | The Way To Cook by Julia Child (1989) |
| 1382. buttermilk corn sticks | The Way To Cook by Julia Child (1989) |
| 1383. cabbage steamed in wedges | The Way To Cook by Julia Child (1989) |
| 1384. caesar salad | The Way To Cook by Julia Child (1989) |
| 1385. calf's liver and bacon | The Way To Cook by Julia Child (1989) |
| 1386. calf's liver and onions, alla veneziana | The Way To Cook by Julia Child (1989) |
| 1387. candied lemon, orange, or grapefruit peel | The Way To Cook by Julia Child (1989) |
| 1388. caramel apple mountain | The Way To Cook by Julia Child (1989) |
| 1389. caramel custard | The Way To Cook by Julia Child (1989) |
| 1390. caramel sauce | The Way To Cook by Julia Child (1989) |
| 1391. caramelized onion quarters | The Way To Cook by Julia Child (1989) |
| 1392. caramelized pears in puff pastry | The Way To Cook by Julia Child (1989) |
| 1393. cauliflower au gratin | The Way To Cook by Julia Child (1989) |
| 1394. cauliflower sauteed in oil, garlic, and parsley | The Way To Cook by Julia Child (1989) |
| 1395. celeric remoulade | The Way To Cook by Julia Child (1989) |
| 1396. celery or leeks au gratin | The Way To Cook by Julia Child (1989) |
| 1397. celery victor | The Way To Cook by Julia Child (1989) |
| 1398. chees appetizers | The Way To Cook by Julia Child (1989) |
| 1399. cheese and bacon quiche | The Way To Cook by Julia Child (1989) |
| 1400. cheese omelette | The Way To Cook by Julia Child (1989) |
| 1401. cheese sauce: mornay sauce | The Way To Cook by Julia Child (1989) |
| 1402. cheese souffle | The Way To Cook by Julia Child (1989) |
| 1403. cheese-toasted tortillas | The Way To Cook by Julia Child (1989) |
| 1404. chestnut puree | The Way To Cook by Julia Child (1989) |
| 1405. chicken and mushroom roulades | The Way To Cook by Julia Child (1989) |
| 1406. chicken breast ballottines | The Way To Cook by Julia Child (1989) |
| 1407. chicken breasts chasseur | The Way To Cook by Julia Child (1989) |
| 1408. chicken breasts meuniere: sauteed in butter | The Way To Cook by Julia Child (1989) |
| 1409. chicken breasts poached in butter | The Way To Cook by Julia Child (1989) |
| 1410. chicken breasts poached in mushrooms and cream | The Way To Cook by Julia Child (1989) |
| 1411. chicken liver mousse | The Way To Cook by Julia Child (1989) |
| 1412. chicken liver timbale | The Way To Cook by Julia Child (1989) |
| 1413. chicken livers alla veneziana | The Way To Cook by Julia Child (1989) |
| 1414. chicken marengo | The Way To Cook by Julia Child (1989) |
| 1415. chicken or turkey pot pies | The Way To Cook by Julia Child (1989) |
| 1416. chicken simmered in white wine | The Way To Cook by Julia Child (1989) |
| 1417. chicken stock - chicken broth | The Way To Cook by Julia Child (1989) |
| 1418. chilled leek and potato soup vichyssoise | The Way To Cook by Julia Child (1989) |
| 1419. chilled watercress soup | The Way To Cook by Julia Child (1989) |
| 1420. chinese manicotti | The Way To Cook by Julia Child (1989) |
| 1421. chocolate amaretti truffles | The Way To Cook by Julia Child (1989) |
| 1422. chocolate ganache truffles | The Way To Cook by Julia Child (1989) |
| 1423. chocolate ganache truffles | The Way To Cook by Julia Child (1989) |
| 1424. chocolate lace wafers | The Way To Cook by Julia Child (1989) |
| 1425. chocolate meringue filling or frosting | The Way To Cook by Julia Child (1989) |
| 1426. chocolate mousse | The Way To Cook by Julia Child (1989) |
| 1427. chocolate shapes | The Way To Cook by Julia Child (1989) |
| 1428. chocolate souffle | The Way To Cook by Julia Child (1989) |
| 1429. chocolate-leaf decorations | The Way To Cook by Julia Child (1989) |
| 1430. choucroute garnie | The Way To Cook by Julia Child (1989) |
| 1431. choux pastry | The Way To Cook by Julia Child (1989) |
| 1432. chowder with dreid codfish or finnan haddie | The Way To Cook by Julia Child (1989) |
| 1433. cinnamon toast flan | The Way To Cook by Julia Child (1989) |
| 1434. clafouti with stuffed pears | The Way To Cook by Julia Child (1989) |
| 1435. clarified butter | The Way To Cook by Julia Child (1989) |
| 1436. classic crepes suzette | The Way To Cook by Julia Child (1989) |
| 1437. clear chicken and vegetable soup | The Way To Cook by Julia Child (1989) |
| 1438. clear port wine sauce | The Way To Cook by Julia Child (1989) |
| 1439. cocktail puffs filled with crab meat | The Way To Cook by Julia Child (1989) |
| 1440. cold chicken provencale | The Way To Cook by Julia Child (1989) |
| 1441. cold duck salad or cold pork loin salad | The Way To Cook by Julia Child (1989) |
| 1442. cold piperade of chicken | The Way To Cook by Julia Child (1989) |
| 1443. cold pumpkin souffle | The Way To Cook by Julia Child (1989) |
| 1444. coleslaw | The Way To Cook by Julia Child (1989) |
| 1445. colossal butterflied shrimp | The Way To Cook by Julia Child (1989) |
| 1446. consomme | The Way To Cook by Julia Child (1989) |
| 1447. cooked chopped spinach | The Way To Cook by Julia Child (1989) |
| 1448. cooked lentils | The Way To Cook by Julia Child (1989) |
| 1449. cooked pasta for salad | The Way To Cook by Julia Child (1989) |
| 1450. cooked polenta | The Way To Cook by Julia Child (1989) |
| 1451. cooked sliced potatoes for salad | The Way To Cook by Julia Child (1989) |
| 1452. coq au vin | The Way To Cook by Julia Child (1989) |
| 1453. coquilles of poached salmon, bass, or other fish | The Way To Cook by Julia Child (1989) |
| 1454. cornbread, sage, and sausage stuffing | The Way To Cook by Julia Child (1989) |
| 1455. cornish game hens split and broiled with cheese | The Way To Cook by Julia Child (1989) |
| 1456. cornmeal pizza dough | The Way To Cook by Julia Child (1989) |
| 1457. country buttermilk rye bread | The Way To Cook by Julia Child (1989) |
| 1458. country pate: pate de campagne | The Way To Cook by Julia Child (1989) |
| 1459. couques: elephant tongues | The Way To Cook by Julia Child (1989) |
| 1460. crab, lobster, or shrimp souffle | The Way To Cook by Julia Child (1989) |
| 1461. cranberry chutney | The Way To Cook by Julia Child (1989) |
| 1462. cranberry crisp | The Way To Cook by Julia Child (1989) |
| 1463. cranberry relish | The Way To Cook by Julia Child (1989) |
| 1464. cream gravy | The Way To Cook by Julia Child (1989) |
| 1465. cream gravy | The Way To Cook by Julia Child (1989) |
| 1466. cream of artichoke soup | The Way To Cook by Julia Child (1989) |
| 1467. cream of asparagus soup | The Way To Cook by Julia Child (1989) |
| 1468. cream of broccoli soup | The Way To Cook by Julia Child (1989) |
| 1469. cream of carrot soup potage crecy | The Way To Cook by Julia Child (1989) |
| 1470. cream of cauliflower soup | The Way To Cook by Julia Child (1989) |
| 1471. cream of cauliflower soup with broccoli | The Way To Cook by Julia Child (1989) |
| 1472. cream of chicken soup with vegetables | The Way To Cook by Julia Child (1989) |
| 1473. cream of corn soup | The Way To Cook by Julia Child (1989) |
| 1474. cream of cucumber soup | The Way To Cook by Julia Child (1989) |
| 1475. cream of leek and potato soup | The Way To Cook by Julia Child (1989) |
| 1476. cream of mushroom sauce | The Way To Cook by Julia Child (1989) |
| 1477. cream of mushroom soup | The Way To Cook by Julia Child (1989) |
| 1478. cream of zucchini soup | The Way To Cook by Julia Child (1989) |
| 1479. creamed cabbage | The Way To Cook by Julia Child (1989) |
| 1480. creamed cucumbers | The Way To Cook by Julia Child (1989) |
| 1481. creamed onions | The Way To Cook by Julia Child (1989) |
| 1482. creme anglasie: custard sauce | The Way To Cook by Julia Child (1989) |
| 1483. creme chiboust: pastry cream with italian meringue | The Way To Cook by Julia Child (1989) |
| 1484. creme fraiche | The Way To Cook by Julia Child (1989) |
| 1485. crepes souffle mariposa | The Way To Cook by Julia Child (1989) |
| 1486. crisp parcels of duck | The Way To Cook by Julia Child (1989) |
| 1487. croutons of wild rice | The Way To Cook by Julia Child (1989) |
| 1488. crown mousse of trout | The Way To Cook by Julia Child (1989) |
| 1489. crumbed chicken breasts sauteed in slices | The Way To Cook by Julia Child (1989) |
| 1490. curly endive and bacon with poached eggs | The Way To Cook by Julia Child (1989) |
| 1491. curly endive with bacon and garlic dressing | The Way To Cook by Julia Child (1989) |
| 1492. curried crab or lobster with mushrooms | The Way To Cook by Julia Child (1989) |
| 1493. curried fish soup | The Way To Cook by Julia Child (1989) |
| 1494. curried onion soup | The Way To Cook by Julia Child (1989) |
| 1495. curried rice | The Way To Cook by Julia Child (1989) |
| 1496. curried scallops or chicken breasts with mushrooms | The Way To Cook by Julia Child (1989) |
| 1497. curried shrimp with mushrooms | The Way To Cook by Julia Child (1989) |
| 1498. cutting and slicing mushrooms | The Way To Cook by Julia Child (1989) |
| 1499. deglazed sauce with red or white wine | The Way To Cook by Julia Child (1989) |
| 1500. deglazing sauce | The Way To Cook by Julia Child (1989) |
| 1501. deglazing sauce with lemon and parsley | The Way To Cook by Julia Child (1989) |
| 1502. deluxe chichekn or turkey salad | The Way To Cook by Julia Child (1989) |
| 1503. designer duck | The Way To Cook by Julia Child (1989) |
| 1504. dessert crepe formula | The Way To Cook by Julia Child (1989) |
| 1505. deviled chicken: with mustard coating | The Way To Cook by Julia Child (1989) |
| 1506. dilled salmon: gravlaks | The Way To Cook by Julia Child (1989) |
| 1507. dough for french bread and hard rolls | The Way To Cook by Julia Child (1989) |
| 1508. duchess potatoes | The Way To Cook by Julia Child (1989) |
| 1509. duck breasts sauteed: magrets de canard | The Way To Cook by Julia Child (1989) |
| 1510. duck pate baked in its own skin | The Way To Cook by Julia Child (1989) |
| 1511. east bay hot rice salad | The Way To Cook by Julia Child (1989) |
| 1512. egg burritos | The Way To Cook by Julia Child (1989) |
| 1513. eggplant caviar | The Way To Cook by Julia Child (1989) |
| 1514. eggplant caviar | The Way To Cook by Julia Child (1989) |
| 1515. eggplant parmigiano | The Way To Cook by Julia Child (1989) |
| 1516. eggplant quiche | The Way To Cook by Julia Child (1989) |
| 1517. eggplant sauteed with onions and parsley | The Way To Cook by Julia Child (1989) |
| 1518. endives sauteed in butter | The Way To Cook by Julia Child (1989) |
| 1519. enormous cream puff au chocolat | The Way To Cook by Julia Child (1989) |
| 1520. fesh green store-bought peas | The Way To Cook by Julia Child (1989) |
| 1521. feta peppers | The Way To Cook by Julia Child (1989) |
| 1522. feuilletes as a dessert | The Way To Cook by Julia Child (1989) |
| 1523. feuilletes as a first course or luncheon dish | The Way To Cook by Julia Child (1989) |
| 1524. fillet of salmon braised with a mousseline of scallops | The Way To Cook by Julia Child (1989) |
| 1525. fillets of sole duglere | The Way To Cook by Julia Child (1989) |
| 1526. fillets of sole florentine | The Way To Cook by Julia Child (1989) |
| 1527. fillets of sole meuniere | The Way To Cook by Julia Child (1989) |
| 1528. fillets of sole poached in white wine | The Way To Cook by Julia Child (1989) |
| 1529. fish galettes-fish burgers-fish cakes | The Way To Cook by Julia Child (1989) |
| 1530. fish steaks braised in wine with herbal fresh tomato sauce | The Way To Cook by Julia Child (1989) |
| 1531. fisherman's salad | The Way To Cook by Julia Child (1989) |
| 1532. flaming apple crepes | The Way To Cook by Julia Child (1989) |
| 1533. flavored cucumber slices | The Way To Cook by Julia Child (1989) |
| 1534. flavored hamburger | The Way To Cook by Julia Child (1989) |
| 1535. floating island | The Way To Cook by Julia Child (1989) |
| 1536. fluted mushroom caps | The Way To Cook by Julia Child (1989) |
| 1537. fonds d'artichauts olympe | The Way To Cook by Julia Child (1989) |
| 1538. forming and baking a free-from shell | The Way To Cook by Julia Child (1989) |
| 1539. french bread: long loaves | The Way To Cook by Julia Child (1989) |
| 1540. french butter-cream filling and frosting | The Way To Cook by Julia Child (1989) |
| 1541. french onion soup | The Way To Cook by Julia Child (1989) |
| 1542. french potato salad | The Way To Cook by Julia Child (1989) |
| 1543. french vanilla custard ice cream | The Way To Cook by Julia Child (1989) |
| 1544. fresh berry tarts | The Way To Cook by Julia Child (1989) |
| 1545. fresh corn variation | The Way To Cook by Julia Child (1989) |
| 1546. fresh green pea and onion filling for the mousse | The Way To Cook by Julia Child (1989) |
| 1547. fresh lemon sherbet | The Way To Cook by Julia Child (1989) |
| 1548. fresh orange sherbet | The Way To Cook by Julia Child (1989) |
| 1549. fresh pineapple sherbet in the half shell | The Way To Cook by Julia Child (1989) |
| 1550. fresh raspberry sherbet | The Way To Cook by Julia Child (1989) |
| 1551. fresh strawberry sherbet with fresh strawberries | The Way To Cook by Julia Child (1989) |
| 1552. fresh tomato relish | The Way To Cook by Julia Child (1989) |
| 1553. fresh tomato sauce | The Way To Cook by Julia Child (1989) |
| 1554. frozen strawberries and raspberries | The Way To Cook by Julia Child (1989) |
| 1555. fruit tarts | The Way To Cook by Julia Child (1989) |
| 1556. galettes with black butter sauce | The Way To Cook by Julia Child (1989) |
| 1557. ganache | The Way To Cook by Julia Child (1989) |
| 1558. ganache chocolate mousse or ice cream | The Way To Cook by Julia Child (1989) |
| 1559. garlic mashed potatoes | The Way To Cook by Julia Child (1989) |
| 1560. gateau paris-brest | The Way To Cook by Julia Child (1989) |
| 1561. genoise cake batter: pate a genoise | The Way To Cook by Julia Child (1989) |
| 1562. giant flip-flop fruit-filled crepes | The Way To Cook by Julia Child (1989) |
| 1563. giblet gravy | The Way To Cook by Julia Child (1989) |
| 1564. glazed poached apples or pears | The Way To Cook by Julia Child (1989) |
| 1565. granny's ham and potato gratin for a crowd | The Way To Cook by Julia Child (1989) |
| 1566. grated potato galettes | The Way To Cook by Julia Child (1989) |
| 1567. grated sauteed zucchini | The Way To Cook by Julia Child (1989) |
| 1568. grated sauteed-steamed beets | The Way To Cook by Julia Child (1989) |
| 1569. grated sauteed-steamed turnips, rutabaga, or carrots | The Way To Cook by Julia Child (1989) |
| 1570. grated zucchini and spinach | The Way To Cook by Julia Child (1989) |
| 1571. grated zucchini simmered in cream | The Way To Cook by Julia Child (1989) |
| 1572. grated zucchini with onions and red peppers | The Way To Cook by Julia Child (1989) |
| 1573. gratin of cauliflower and spinach, mornay | The Way To Cook by Julia Child (1989) |
| 1574. gratin of grated zucchini 1 | The Way To Cook by Julia Child (1989) |
| 1575. gratin of grated zucchini 2 | The Way To Cook by Julia Child (1989) |
| 1576. gratin of rutabaga or winter squash | The Way To Cook by Julia Child (1989) |
| 1577. gratine of sauteed scallops provencale | The Way To Cook by Julia Child (1989) |
| 1578. gratine of scallops florentine | The Way To Cook by Julia Child (1989) |
| 1579. green and/or red bell pepper or canned pimiento quiche | The Way To Cook by Julia Child (1989) |
| 1580. green mayonnaise | The Way To Cook by Julia Child (1989) |
| 1581. green tapenade | The Way To Cook by Julia Child (1989) |
| 1582. grits au gratin | The Way To Cook by Julia Child (1989) |
| 1583. ground beef with ham, olives, and pine nuts | The Way To Cook by Julia Child (1989) |
| 1584. guacamole | The Way To Cook by Julia Child (1989) |
| 1585. ham and bread crumb stuffing | The Way To Cook by Julia Child (1989) |
| 1586. ham steaks with cream and mushrooms | The Way To Cook by Julia Child (1989) |
| 1587. ham steaks with madeira cream sauce | The Way To Cook by Julia Child (1989) |
| 1588. ham timbale | The Way To Cook by Julia Child (1989) |
| 1589. hamburger buns | The Way To Cook by Julia Child (1989) |
| 1590. hamburgers on the barbecue | The Way To Cook by Julia Child (1989) |
| 1591. hamburgers on the stove-top grill | The Way To Cook by Julia Child (1989) |
| 1592. hard-toasted french bread rounds: croutes | The Way To Cook by Julia Child (1989) |
| 1593. harlequin coleslaw | The Way To Cook by Julia Child (1989) |
| 1594. hashed broccoli | The Way To Cook by Julia Child (1989) |
| 1595. hashed broccoli mornay | The Way To Cook by Julia Child (1989) |
| 1596. hashed brown turnip cakes with ham and eggs | The Way To Cook by Julia Child (1989) |
| 1597. hashed brussels sprouts | The Way To Cook by Julia Child (1989) |
| 1598. hashed brussels sprouts sauteed in butter | The Way To Cook by Julia Child (1989) |
| 1599. hazelnut or almond brittle-praline | The Way To Cook by Julia Child (1989) |
| 1600. herbal mayonnaise | The Way To Cook by Julia Child (1989) |
| 1601. high-temperature roasting | The Way To Cook by Julia Child (1989) |
| 1602. holiday roulade | The Way To Cook by Julia Child (1989) |
| 1603. hollandaise sauce | The Way To Cook by Julia Child (1989) |
| 1604. homemade mashed potatoes | The Way To Cook by Julia Child (1989) |
| 1605. hominy au gratin | The Way To Cook by Julia Child (1989) |
| 1606. hominy or chick-pea variation | The Way To Cook by Julia Child (1989) |
| 1607. hominy sauteed with butter and herbs | The Way To Cook by Julia Child (1989) |
| 1608. honey spice cake: pain d'epices | The Way To Cook by Julia Child (1989) |
| 1609. horseradish sauce | The Way To Cook by Julia Child (1989) |
| 1610. hot corn salad | The Way To Cook by Julia Child (1989) |
| 1611. hot fudge sauce-warm chocolate sauce | The Way To Cook by Julia Child (1989) |
| 1612. hummus | The Way To Cook by Julia Child (1989) |
| 1613. imbibing syrup | The Way To Cook by Julia Child (1989) |
| 1614. individual caramel custards | The Way To Cook by Julia Child (1989) |
| 1615. individual timbales of fresh corn | The Way To Cook by Julia Child (1989) |
| 1616. instant strawberry or raspberry ice cream | The Way To Cook by Julia Child (1989) |
| 1617. isabella beeton's apple snow | The Way To Cook by Julia Child (1989) |
| 1618. italian meringue | The Way To Cook by Julia Child (1989) |
| 1619. italian-style sweet sausages with fennel | The Way To Cook by Julia Child (1989) |
| 1620. jellied consomme | The Way To Cook by Julia Child (1989) |
| 1621. julienned cucumbers | The Way To Cook by Julia Child (1989) |
| 1622. jumbo shrimp sauteed in wine spices | The Way To Cook by Julia Child (1989) |
| 1623. la potee normande | The Way To Cook by Julia Child (1989) |
| 1624. la tarte tatin | The Way To Cook by Julia Child (1989) |
| 1625. ladyfingers: biscuits a la cuiller | The Way To Cook by Julia Child (1989) |
| 1626. laid-back turkey | The Way To Cook by Julia Child (1989) |
| 1627. lamb chops champvallon | The Way To Cook by Julia Child (1989) |
| 1628. lamb kabobs: skewered lamb | The Way To Cook by Julia Child (1989) |
| 1629. lamb shanks and beans | The Way To Cook by Julia Child (1989) |
| 1630. lamb shanks and beans | The Way To Cook by Julia Child (1989) |
| 1631. lamb stew printaniere | The Way To Cook by Julia Child (1989) |
| 1632. lamb stew with wine and rosemary | The Way To Cook by Julia Child (1989) |
| 1633. lamburgers | The Way To Cook by Julia Child (1989) |
| 1634. large crepes | The Way To Cook by Julia Child (1989) |
| 1635. le delice de montecito | The Way To Cook by Julia Child (1989) |
| 1636. le gateau saint-honore | The Way To Cook by Julia Child (1989) |
| 1637. leek and potato soup | The Way To Cook by Julia Child (1989) |
| 1638. leek and/or onion quiche | The Way To Cook by Julia Child (1989) |
| 1639. lemon-butter sauce | The Way To Cook by Julia Child (1989) |
| 1640. lemon-butter sauce for broiled fish steaks | The Way To Cook by Julia Child (1989) |
| 1641. lentil puree | The Way To Cook by Julia Child (1989) |
| 1642. lentil salad | The Way To Cook by Julia Child (1989) |
| 1643. lentil soup | The Way To Cook by Julia Child (1989) |
| 1644. lentils maitre d'hotel | The Way To Cook by Julia Child (1989) |
| 1645. lentils with braised lamb shanks | The Way To Cook by Julia Child (1989) |
| 1646. lightly whipped cream: creme chantilly | The Way To Cook by Julia Child (1989) |
| 1647. liver and onions | The Way To Cook by Julia Child (1989) |
| 1648. lobster a l'americaine | The Way To Cook by Julia Child (1989) |
| 1649. lobster and crab quiche | The Way To Cook by Julia Child (1989) |
| 1650. lobster or crab mayonnaise | The Way To Cook by Julia Child (1989) |
| 1651. lobster shell broth | The Way To Cook by Julia Child (1989) |
| 1652. lobster stew | The Way To Cook by Julia Child (1989) |
| 1653. lobster, crab, or shrimp salad | The Way To Cook by Julia Child (1989) |
| 1654. louisiana bavarian | The Way To Cook by Julia Child (1989) |
| 1655. machine-made mayonnaise | The Way To Cook by Julia Child (1989) |
| 1656. madeira or port wine sauce | The Way To Cook by Julia Child (1989) |
| 1657. madeira or port wine sauce with truffles | The Way To Cook by Julia Child (1989) |
| 1658. madeleines | The Way To Cook by Julia Child (1989) |
| 1659. maitre d'hotel butter | The Way To Cook by Julia Child (1989) |
| 1660. making link sausages | The Way To Cook by Julia Child (1989) |
| 1661. marinated onions | The Way To Cook by Julia Child (1989) |
| 1662. mashed sweet potatoes or yams | The Way To Cook by Julia Child (1989) |
| 1663. meat loaf maison | The Way To Cook by Julia Child (1989) |
| 1664. mediterranean fish in aspic | The Way To Cook by Julia Child (1989) |
| 1665. meringue butter-cream filling | The Way To Cook by Julia Child (1989) |
| 1666. meringue cream filling and frosting | The Way To Cook by Julia Child (1989) |
| 1667. miniature eggplant pizzas | The Way To Cook by Julia Child (1989) |
| 1668. mirepoix: diced aromatic vegetables | The Way To Cook by Julia Child (1989) |
| 1669. mocha-chocolate sour cream sherbet | The Way To Cook by Julia Child (1989) |
| 1670. mocha-rum quick fix | The Way To Cook by Julia Child (1989) |
| 1671. monterey bay sole food stew | The Way To Cook by Julia Child (1989) |
| 1672. mousse-stuffed fillets of sole | The Way To Cook by Julia Child (1989) |
| 1673. mushroom duxelles | The Way To Cook by Julia Child (1989) |
| 1674. mushroom duxelles poultry stuffing | The Way To Cook by Julia Child (1989) |
| 1675. mushroom duxelles stuffing | The Way To Cook by Julia Child (1989) |
| 1676. mussel soup | The Way To Cook by Julia Child (1989) |
| 1677. mussels or clams broiled in garlic butter | The Way To Cook by Julia Child (1989) |
| 1678. mussels steamed in white wine | The Way To Cook by Julia Child (1989) |
| 1679. mustard coating and marinade for roast and broiled lamb and kabobs | The Way To Cook by Julia Child (1989) |
| 1680. mustard sauce | The Way To Cook by Julia Child (1989) |
| 1681. mustard-horseradish butter | The Way To Cook by Julia Child (1989) |
| 1682. nesselrod ice cream | The Way To Cook by Julia Child (1989) |
| 1683. new england clam chowder | The Way To Cook by Julia Child (1989) |
| 1684. new england codfish balls with egg sauce | The Way To Cook by Julia Child (1989) |
| 1685. new england corn chowder | The Way To Cook by Julia Child (1989) |
| 1686. new england egg sauce | The Way To Cook by Julia Child (1989) |
| 1687. new england fish bake | The Way To Cook by Julia Child (1989) |
| 1688. new england fish chowder | The Way To Cook by Julia Child (1989) |
| 1689. nicoise salad ring | The Way To Cook by Julia Child (1989) |
| 1690. noncollapsible eggplant souffle | The Way To Cook by Julia Child (1989) |
| 1691. oil and lemon dressing | The Way To Cook by Julia Child (1989) |
| 1692. old-fashioned brown gravy | The Way To Cook by Julia Child (1989) |
| 1693. old-fashioned hash | The Way To Cook by Julia Child (1989) |
| 1694. onion and anchovy pizza: the pissaladiere | The Way To Cook by Julia Child (1989) |
| 1695. open-pot bean cookery | The Way To Cook by Julia Child (1989) |
| 1696. orange souffle grand marnier | The Way To Cook by Julia Child (1989) |
| 1697. orange-almond sponge cake batter | The Way To Cook by Julia Child (1989) |
| 1698. osso bucco: braised veal shanks | The Way To Cook by Julia Child (1989) |
| 1699. oven-baked apple slices | The Way To Cook by Julia Child (1989) |
| 1700. oven-roasted potato galettes | The Way To Cook by Julia Child (1989) |
| 1701. oxtail dumplings for soup | The Way To Cook by Julia Child (1989) |
| 1702. oyster bisque | The Way To Cook by Julia Child (1989) |
| 1703. oysters broiled in garlic butter | The Way To Cook by Julia Child (1989) |
| 1704. palmiers - palm leaves - elephant ears | The Way To Cook by Julia Child (1989) |
| 1705. pasta salad printaniere | The Way To Cook by Julia Child (1989) |
| 1706. pasta salad with fresh tomato and basil | The Way To Cook by Julia Child (1989) |
| 1707. pasta tonnato | The Way To Cook by Julia Child (1989) |
| 1708. pastry cream filling - classic cream puff | The Way To Cook by Julia Child (1989) |
| 1709. pastry cream: creme patissiere | The Way To Cook by Julia Child (1989) |
| 1710. paupiette of beef gargantua | The Way To Cook by Julia Child (1989) |
| 1711. peanut brittle | The Way To Cook by Julia Child (1989) |
| 1712. pear clafouti | The Way To Cook by Julia Child (1989) |
| 1713. pear compote | The Way To Cook by Julia Child (1989) |
| 1714. pear tart | The Way To Cook by Julia Child (1989) |
| 1715. peeled skewered shrimp | The Way To Cook by Julia Child (1989) |
| 1716. pimiento mayonnaise | The Way To Cook by Julia Child (1989) |
| 1717. pink grapefruit sherbet | The Way To Cook by Julia Child (1989) |
| 1718. piperade (onion, sweet peppers, and tomatoes) | The Way To Cook by Julia Child (1989) |
| 1719. piperade (onion, sweet peppers, and tomatoes) | The Way To Cook by Julia Child (1989) |
| 1720. pistou sauce (pesto) | The Way To Cook by Julia Child (1989) |
| 1721. plain boiled asparagus | The Way To Cook by Julia Child (1989) |
| 1722. plan boiled white rice | The Way To Cook by Julia Child (1989) |
| 1723. poached beef marrow | The Way To Cook by Julia Child (1989) |
| 1724. poached eggs in aspic | The Way To Cook by Julia Child (1989) |
| 1725. poached eggs with mushrooms | The Way To Cook by Julia Child (1989) |
| 1726. poached turkey breast | The Way To Cook by Julia Child (1989) |
| 1727. polenta au gratin | The Way To Cook by Julia Child (1989) |
| 1728. polenta baked with cheese | The Way To Cook by Julia Child (1989) |
| 1729. polenta family-style | The Way To Cook by Julia Child (1989) |
| 1730. polenta galettes | The Way To Cook by Julia Child (1989) |
| 1731. polenta with cream cheese, lorenzo | The Way To Cook by Julia Child (1989) |
| 1732. pork chops with cream and mushrooms | The Way To Cook by Julia Child (1989) |
| 1733. pork sausage meat | The Way To Cook by Julia Child (1989) |
| 1734. port wine gravy | The Way To Cook by Julia Child (1989) |
| 1735. port wine sauce for roast pork | The Way To Cook by Julia Child (1989) |
| 1736. port wine sauce with raisins | The Way To Cook by Julia Child (1989) |
| 1737. pot roast of beef | The Way To Cook by Julia Child (1989) |
| 1738. potato omelette | The Way To Cook by Julia Child (1989) |
| 1739. potatoes dauphinoise | The Way To Cook by Julia Child (1989) |
| 1740. preparing chestnuts for cooking whole | The Way To Cook by Julia Child (1989) |
| 1741. pressure-cooked beans | The Way To Cook by Julia Child (1989) |
| 1742. profiteroles: ice cream puffs | The Way To Cook by Julia Child (1989) |
| 1743. provencal butter sauce | The Way To Cook by Julia Child (1989) |
| 1744. provencal garlic and chicken soup | The Way To Cook by Julia Child (1989) |
| 1745. provencal garlic and fish soup | The Way To Cook by Julia Child (1989) |
| 1746. provencal garlic and potato soup | The Way To Cook by Julia Child (1989) |
| 1747. provencal garlic soup with poached eggs | The Way To Cook by Julia Child (1989) |
| 1748. provencal tomato quiche | The Way To Cook by Julia Child (1989) |
| 1749. prueed leek and potato soup | The Way To Cook by Julia Child (1989) |
| 1750. prune and apple garnish | The Way To Cook by Julia Child (1989) |
| 1751. prune and apple stuffing with sausage | The Way To Cook by Julia Child (1989) |
| 1752. prune and liver pate stuffing, to accompany goose or duck | The Way To Cook by Julia Child (1989) |
| 1753. puffed rectangels: feuilletes | The Way To Cook by Julia Child (1989) |
| 1754. puffed tibits, fleurons | The Way To Cook by Julia Child (1989) |
| 1755. puree of beans | The Way To Cook by Julia Child (1989) |
| 1756. puree of lentil soup | The Way To Cook by Julia Child (1989) |
| 1757. puree of parsnips mellowed with cream | The Way To Cook by Julia Child (1989) |
| 1758. quiche lorraine | The Way To Cook by Julia Child (1989) |
| 1759. rabbit ragout-rabbit stew | The Way To Cook by Julia Child (1989) |
| 1760. rack of lamb | The Way To Cook by Julia Child (1989) |
| 1761. ragout of chicken and onion in red wine | The Way To Cook by Julia Child (1989) |
| 1762. ragout of pork with a bouquet of vegetables | The Way To Cook by Julia Child (1989) |
| 1763. ratatouille | The Way To Cook by Julia Child (1989) |
| 1764. red currant glaze | The Way To Cook by Julia Child (1989) |
| 1765. red garlic sauce: rouille | The Way To Cook by Julia Child (1989) |
| 1766. red lobster sauce a l'americaine | The Way To Cook by Julia Child (1989) |
| 1767. rhode island jonnycakes | The Way To Cook by Julia Child (1989) |
| 1768. rice and giblet stuffing | The Way To Cook by Julia Child (1989) |
| 1769. rice and onion soup base | The Way To Cook by Julia Child (1989) |
| 1770. rice and onions with cheese | The Way To Cook by Julia Child (1989) |
| 1771. rice soubise | The Way To Cook by Julia Child (1989) |
| 1772. roast leg of fresh pork | The Way To Cook by Julia Child (1989) |
| 1773. roast leg of lamb | The Way To Cook by Julia Child (1989) |
| 1774. roast loin of pork | The Way To Cook by Julia Child (1989) |
| 1775. roast prime ribs of beef | The Way To Cook by Julia Child (1989) |
| 1776. roast racks of lamb | The Way To Cook by Julia Child (1989) |
| 1777. roast tenderloin of beef | The Way To Cook by Julia Child (1989) |
| 1778. roast top loin of beef | The Way To Cook by Julia Child (1989) |
| 1779. rolls | The Way To Cook by Julia Child (1989) |
| 1780. roquefort cheese tart | The Way To Cook by Julia Child (1989) |
| 1781. rosemary's calzone | The Way To Cook by Julia Child (1989) |
| 1782. rosemary's classic pizza dough | The Way To Cook by Julia Child (1989) |
| 1783. royal icing: glace royale | The Way To Cook by Julia Child (1989) |
| 1784. saffron rice | The Way To Cook by Julia Child (1989) |
| 1785. salad nicoise | The Way To Cook by Julia Child (1989) |
| 1786. salad of cold rost pheasant, game hens, or chicken breast | The Way To Cook by Julia Child (1989) |
| 1787. salad of cooked cucumbers | The Way To Cook by Julia Child (1989) |
| 1788. salade minosa | The Way To Cook by Julia Child (1989) |
| 1789. salmom souffle | The Way To Cook by Julia Child (1989) |
| 1790. salmon or bass with cucumber sauce | The Way To Cook by Julia Child (1989) |
| 1791. salsa | The Way To Cook by Julia Child (1989) |
| 1792. sandwich bread | The Way To Cook by Julia Child (1989) |
| 1793. sata barbara fish stew | The Way To Cook by Julia Child (1989) |
| 1794. sausage and onion quiche | The Way To Cook by Julia Child (1989) |
| 1795. sausage and swiss chard stuffing | The Way To Cook by Julia Child (1989) |
| 1796. sausage and swiss chard stuffing | The Way To Cook by Julia Child (1989) |
| 1797. sausage cakes or patties | The Way To Cook by Julia Child (1989) |
| 1798. saute of juienned cucumbers | The Way To Cook by Julia Child (1989) |
| 1799. saute of lobster in wine and cream | The Way To Cook by Julia Child (1989) |
| 1800. saute of pork tenderloin | The Way To Cook by Julia Child (1989) |
| 1801. saute of spinach with grated cucumbers | The Way To Cook by Julia Child (1989) |
| 1802. sauteed asparagus tips | The Way To Cook by Julia Child (1989) |
| 1803. sauteed beef tenderloin steaks | The Way To Cook by Julia Child (1989) |
| 1804. sauteed beefsteaks | The Way To Cook by Julia Child (1989) |
| 1805. sauteed calf's liver | The Way To Cook by Julia Child (1989) |
| 1806. sauteed calf's liver with wine and mustard sauce | The Way To Cook by Julia Child (1989) |
| 1807. sauteed chicken | The Way To Cook by Julia Child (1989) |
| 1808. sauteed chicken piperade | The Way To Cook by Julia Child (1989) |
| 1809. sauteed chicken provencale | The Way To Cook by Julia Child (1989) |
| 1810. sauteed chicken with braised onions and diced potatoes | The Way To Cook by Julia Child (1989) |
| 1811. sauteed chicken with mushrooms and cream | The Way To Cook by Julia Child (1989) |
| 1812. sauteed ham steaks simmered in wine | The Way To Cook by Julia Child (1989) |
| 1813. sauteed ham steaks with fresh green peas and a border of mashed potatoes | The Way To Cook by Julia Child (1989) |
| 1814. sauteed mushrooms | The Way To Cook by Julia Child (1989) |
| 1815. sauteed mushrooms, persillade | The Way To Cook by Julia Child (1989) |
| 1816. sauteed or pan-fried hamburgers | The Way To Cook by Julia Child (1989) |
| 1817. sauteed pork chops | The Way To Cook by Julia Child (1989) |
| 1818. sauteed scallops of fresh duck foie gras | The Way To Cook by Julia Child (1989) |
| 1819. sauteed veal scallops | The Way To Cook by Julia Child (1989) |
| 1820. savory sausage and crouton stuffing | The Way To Cook by Julia Child (1989) |
| 1821. scalloped potatoes baked in cream | The Way To Cook by Julia Child (1989) |
| 1822. scalloped potatoes savoyards | The Way To Cook by Julia Child (1989) |
| 1823. scallops and mushrooms in cream | The Way To Cook by Julia Child (1989) |
| 1824. scallops au naturel | The Way To Cook by Julia Child (1989) |
| 1825. scallops gratineed in their shells (coquilles st. jacques) | The Way To Cook by Julia Child (1989) |
| 1826. scallops in cream | The Way To Cook by Julia Child (1989) |
| 1827. scallops in white butter sauce and herbs | The Way To Cook by Julia Child (1989) |
| 1828. scallops poached in white wine | The Way To Cook by Julia Child (1989) |
| 1829. scallops sauteed with garlic and herbs | The Way To Cook by Julia Child (1989) |
| 1830. scallops with tomato | The Way To Cook by Julia Child (1989) |
| 1831. scotch broth: barley soup | The Way To Cook by Julia Child (1989) |
| 1832. shrimp quenelles in a tomato sauce | The Way To Cook by Julia Child (1989) |
| 1833. shrimp quiche | The Way To Cook by Julia Child (1989) |
| 1834. simmered mushroom caps | The Way To Cook by Julia Child (1989) |
| 1835. simple fish stock | The Way To Cook by Julia Child (1989) |
| 1836. sliced cucumber in sour cream, buttermilk, or yogurt | The Way To Cook by Julia Child (1989) |
| 1837. small almond cakes | The Way To Cook by Julia Child (1989) |
| 1838. small cheese puffs | The Way To Cook by Julia Child (1989) |
| 1839. smothered brisket of beef | The Way To Cook by Julia Child (1989) |
| 1840. soft chocolate icing | The Way To Cook by Julia Child (1989) |
| 1841. sole bonne femme | The Way To Cook by Julia Child (1989) |
| 1842. sole en piperade | The Way To Cook by Julia Child (1989) |
| 1843. sole with white butter sauce and fresh herbs | The Way To Cook by Julia Child (1989) |
| 1844. soup in a pumpkin | The Way To Cook by Julia Child (1989) |
| 1845. soupe au pistou (vegetable soup with basil sauce) | The Way To Cook by Julia Child (1989) |
| 1846. soupe aux haricots et a la tripe | The Way To Cook by Julia Child (1989) |
| 1847. soupe de poisson provencale | The Way To Cook by Julia Child (1989) |
| 1848. sour cream sauce for hot or cold mousse | The Way To Cook by Julia Child (1989) |
| 1849. spice marinade for pork, pates, and sausaes as well as for goose and duck | The Way To Cook by Julia Child (1989) |
| 1850. spiced brioche dough for bread, coffee cakes, sticky buns, and beehive cakes | The Way To Cook by Julia Child (1989) |
| 1851. spiced cookie dough | The Way To Cook by Julia Child (1989) |
| 1852. spinach or broccoli souffle | The Way To Cook by Julia Child (1989) |
| 1853. spinach quiche | The Way To Cook by Julia Child (1989) |
| 1854. spinach soup | The Way To Cook by Julia Child (1989) |
| 1855. spinach, broccoli, or asparagus timbale | The Way To Cook by Julia Child (1989) |
| 1856. split pea soup | The Way To Cook by Julia Child (1989) |
| 1857. steak tartar | The Way To Cook by Julia Child (1989) |
| 1858. steam-roasted duck | The Way To Cook by Julia Child (1989) |
| 1859. steam-roasted goose | The Way To Cook by Julia Child (1989) |
| 1860. steamed artichokes | The Way To Cook by Julia Child (1989) |
| 1861. steamed cauliflower | The Way To Cook by Julia Child (1989) |
| 1862. steamed eggplant with parsley sauce | The Way To Cook by Julia Child (1989) |
| 1863. steamed eggplant with salsa garnish | The Way To Cook by Julia Child (1989) |
| 1864. steamed shredded cabbage | The Way To Cook by Julia Child (1989) |
| 1865. steamed stuffed artichoke bottoms | The Way To Cook by Julia Child (1989) |
| 1866. steamed whole eggplant | The Way To Cook by Julia Child (1989) |
| 1867. sticky buns | The Way To Cook by Julia Child (1989) |
| 1868. stiffy whipped cream for cakes and flourishes | The Way To Cook by Julia Child (1989) |
| 1869. stove-top dauphinoise (potato) | The Way To Cook by Julia Child (1989) |
| 1870. stove-top poaching | The Way To Cook by Julia Child (1989) |
| 1871. strawberry or raspberry sauce | The Way To Cook by Julia Child (1989) |
| 1872. strawberry tartlets: sables aux fraises | The Way To Cook by Julia Child (1989) |
| 1873. stuffed and baked winter squash | The Way To Cook by Julia Child (1989) |
| 1874. stuffed and braised flank steak | The Way To Cook by Julia Child (1989) |
| 1875. stuffed chicken leggs | The Way To Cook by Julia Child (1989) |
| 1876. stuffed mushroom caps | The Way To Cook by Julia Child (1989) |
| 1877. stuffed onions | The Way To Cook by Julia Child (1989) |
| 1878. stuffed pattypan squash | The Way To Cook by Julia Child (1989) |
| 1879. stuffed tomatoes provencale | The Way To Cook by Julia Child (1989) |
| 1880. stuffed whole braised cabbage | The Way To Cook by Julia Child (1989) |
| 1881. stuffed zucchini blossoms | The Way To Cook by Julia Child (1989) |
| 1882. stuffing and trussing the turkey | The Way To Cook by Julia Child (1989) |
| 1883. subrics: spinach packets | The Way To Cook by Julia Child (1989) |
| 1884. sugar cookies: sables | The Way To Cook by Julia Child (1989) |
| 1885. sweet italain sausage, parlsey, and crumb stuffing | The Way To Cook by Julia Child (1989) |
| 1886. sweet italian sausage, parsley, and crumbs | The Way To Cook by Julia Child (1989) |
| 1887. sweet pastry and cookie dough: pate sablee | The Way To Cook by Julia Child (1989) |
| 1888. syrian salad platter | The Way To Cook by Julia Child (1989) |
| 1889. table-top spaghetti marco polo | The Way To Cook by Julia Child (1989) |
| 1890. tabletop shrimp saute | The Way To Cook by Julia Child (1989) |
| 1891. tacchino tonnato | The Way To Cook by Julia Child (1989) |
| 1892. tarragon cream sauce | The Way To Cook by Julia Child (1989) |
| 1893. tarragon sauce | The Way To Cook by Julia Child (1989) |
| 1894. tartar sauce | The Way To Cook by Julia Child (1989) |
| 1895. tender cheese and parsley dumplings: gnocchi | The Way To Cook by Julia Child (1989) |
| 1896. the best way to cook lobsters: steaming | The Way To Cook by Julia Child (1989) |
| 1897. the cambridge cake | The Way To Cook by Julia Child (1989) |
| 1898. the emperor's rice | The Way To Cook by Julia Child (1989) |
| 1899. the genoa cake: le pain de genes | The Way To Cook by Julia Child (1989) |
| 1900. the giant nicoise salade ring | The Way To Cook by Julia Child (1989) |
| 1901. the gougeres | The Way To Cook by Julia Child (1989) |
| 1902. the immense fruti bowl | The Way To Cook by Julia Child (1989) |
| 1903. the kiwi trifle | The Way To Cook by Julia Child (1989) |
| 1904. the multi-layered ice cream cake | The Way To Cook by Julia Child (1989) |
| 1905. the provencal beehive cake | The Way To Cook by Julia Child (1989) |
| 1906. the queen of sheba: reine de saba | The Way To Cook by Julia Child (1989) |
| 1907. the right way to use a pastry bag | The Way To Cook by Julia Child (1989) |
| 1908. the rolled souffle | The Way To Cook by Julia Child (1989) |
| 1909. the santa clara | The Way To Cook by Julia Child (1989) |
| 1910. the stove-top anna | The Way To Cook by Julia Child (1989) |
| 1911. the tossed omelette | The Way To Cook by Julia Child (1989) |
| 1912. the traditional roast turkey | The Way To Cook by Julia Child (1989) |
| 1913. three buttered kernels | The Way To Cook by Julia Child (1989) |
| 1914. timbales of sole with mussels | The Way To Cook by Julia Child (1989) |
| 1915. to bake a round or square cake | The Way To Cook by Julia Child (1989) |
| 1916. to beat egg whites into stiff shining peaks | The Way To Cook by Julia Child (1989) |
| 1917. to beat egg yolks and sugar | The Way To Cook by Julia Child (1989) |
| 1918. to beat whole eggs and sugar | The Way To Cook by Julia Child (1989) |
| 1919. to chop or dice peeled seeded tomatoes | The Way To Cook by Julia Child (1989) |
| 1920. to clarify stock | The Way To Cook by Julia Child (1989) |
| 1921. to coat food in bread crumbs | The Way To Cook by Julia Child (1989) |
| 1922. to cook artichoke bottoms | The Way To Cook by Julia Child (1989) |
| 1923. to cook corned beef | The Way To Cook by Julia Child (1989) |
| 1924. to cook the three kernels | The Way To Cook by Julia Child (1989) |
| 1925. to corn pork | The Way To Cook by Julia Child (1989) |
| 1926. to corn your own beef | The Way To Cook by Julia Child (1989) |
| 1927. to cream butter | The Way To Cook by Julia Child (1989) |
| 1928. to form a pastry shell in a quiche ring | The Way To Cook by Julia Child (1989) |
| 1929. to form a prebake an upside-down shell | The Way To Cook by Julia Child (1989) |
| 1930. to form an open-faced tart shell | The Way To Cook by Julia Child (1989) |
| 1931. to form and bake a giant puff shells | The Way To Cook by Julia Child (1989) |
| 1932. to form and bake a peekaboo tart | The Way To Cook by Julia Child (1989) |
| 1933. to form and bake almond or hazelnut meringue layers | The Way To Cook by Julia Child (1989) |
| 1934. to form and bake eclairs | The Way To Cook by Julia Child (1989) |
| 1935. to form and bake large puffs | The Way To Cook by Julia Child (1989) |
| 1936. to form and bake small puffs | The Way To Cook by Julia Child (1989) |
| 1937. to hard-boil and peel eggs | The Way To Cook by Julia Child (1989) |
| 1938. to make a butter dough for pastries and pie crusts: pate brisee fine | The Way To Cook by Julia Child (1989) |
| 1939. to make a sugar syrup | The Way To Cook by Julia Child (1989) |
| 1940. to make caramel | The Way To Cook by Julia Child (1989) |
| 1941. to make french puff pastry dough | The Way To Cook by Julia Child (1989) |
| 1942. to make the spongecake batter | The Way To Cook by Julia Child (1989) |
| 1943. to melt chocolate with liquid flavoring | The Way To Cook by Julia Child (1989) |
| 1944. to melt plain chocolate | The Way To Cook by Julia Child (1989) |
| 1945. to peel a peck of peppers | The Way To Cook by Julia Child (1989) |
| 1946. to peel tomatoes | The Way To Cook by Julia Child (1989) |
| 1947. to poach an egg | The Way To Cook by Julia Child (1989) |
| 1948. to prebake frozen store-bought shells | The Way To Cook by Julia Child (1989) |
| 1949. to prepare a cake pan | The Way To Cook by Julia Child (1989) |
| 1950. to quick-soak dried beans | The Way To Cook by Julia Child (1989) |
| 1951. to roast a large chicken or capon | The Way To Cook by Julia Child (1989) |
| 1952. to scramble eggs | The Way To Cook by Julia Child (1989) |
| 1953. to seed and juice tomatoes | The Way To Cook by Julia Child (1989) |
| 1954. to slice a cake into two layers | The Way To Cook by Julia Child (1989) |
| 1955. to unmold an aspic | The Way To Cook by Julia Child (1989) |
| 1956. to whip cream | The Way To Cook by Julia Child (1989) |
| 1957. toasted croutons | The Way To Cook by Julia Child (1989) |
| 1958. tomato pizza with three cheese | The Way To Cook by Julia Child (1989) |
| 1959. tomatoes stuffed with three kernels | The Way To Cook by Julia Child (1989) |
| 1960. tomatoes stuffed with three kernels | The Way To Cook by Julia Child (1989) |
| 1961. tonnato spread using leftovers | The Way To Cook by Julia Child (1989) |
| 1962. tossed green salad | The Way To Cook by Julia Child (1989) |
| 1963. turkey blanquette | The Way To Cook by Julia Child (1989) |
| 1964. turkey stock | The Way To Cook by Julia Child (1989) |
| 1965. turkey wing ragout | The Way To Cook by Julia Child (1989) |
| 1966. uncle han's city scrapple | The Way To Cook by Julia Child (1989) |
| 1967. upside-down pear tart | The Way To Cook by Julia Child (1989) |
| 1968. using meringue-nut cookies: dacquoise tartlets | The Way To Cook by Julia Child (1989) |
| 1969. vanilla ice cream loaf | The Way To Cook by Julia Child (1989) |
| 1970. vanilla souffle | The Way To Cook by Julia Child (1989) |
| 1971. veal chops sauteed with wine and tarragon | The Way To Cook by Julia Child (1989) |
| 1972. veal chops with tarragon, mushrooms, and cream | The Way To Cook by Julia Child (1989) |
| 1973. veal or pork tonnato | The Way To Cook by Julia Child (1989) |
| 1974. veloute sauce | The Way To Cook by Julia Child (1989) |
| 1975. veloute soup base | The Way To Cook by Julia Child (1989) |
| 1976. walnut whole wheat bread | The Way To Cook by Julia Child (1989) |
| 1977. warm duck salad | The Way To Cook by Julia Child (1989) |
| 1978. watercress soup | The Way To Cook by Julia Child (1989) |
| 1979. waterzooi of chicken | The Way To Cook by Julia Child (1989) |
| 1980. white sauce-cream sauce-bechamel sauce | The Way To Cook by Julia Child (1989) |
| 1981. white-braised onions | The Way To Cook by Julia Child (1989) |
| 1982. whole cooked chestnuts | The Way To Cook by Julia Child (1989) |
| 1983. whole roasted fish trout meuniere | The Way To Cook by Julia Child (1989) |
| 1984. whole salmon braised in wine | The Way To Cook by Julia Child (1989) |
| 1985. whole wheat country bread | The Way To Cook by Julia Child (1989) |
| 1986. wild rice braised with mushroom duxelles | The Way To Cook by Julia Child (1989) |
| 1987. wild rice brasied with mirepoix | The Way To Cook by Julia Child (1989) |
| 1988. wild rice croutons | The Way To Cook by Julia Child (1989) |
| 1989. winged victory | The Way To Cook by Julia Child (1989) |
| 1990. with mini sausage cakes | The Way To Cook by Julia Child (1989) |
| 1991. your own veal stock | The Way To Cook by Julia Child (1989) |
| 1992. zabaglione sauce | The Way To Cook by Julia Child (1989) |
| 1993. zinfandel of beef | The Way To Cook by Julia Child (1989) |