Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale
Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale__front

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Product Description

Two legendary cooks invite us into their kitchen and show us the basics of good home cooking.

Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don’t always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia’s and Jacques’s comments—the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.

So sharpen your knives and join in the fun as you learn to make:
 
• Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country pâté
• Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
• Eggs: omelets and “tortillas”; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés
• Salads and Sandwiches: basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
• Potatoes: baked, mashed, hash-browned, scalloped, souffléd, and French-fried
• Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
• Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery
• Poultry: the perfect roast chicken (Julia’s way and Jacques’s way); holiday turkey, Julia’s deconstructed and Jacques’s galantine; their two novel approaches to duck
• Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb 
• Desserts: crème caramel, profiteroles, chocolate roulade, free-form apple tart—as you make them you’ll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
• And much, much more . . .

Throughout this richly illustrated book you’ll see Julia’s and Jacques’s hands at work, and you’ll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

Amazon.com Review

Julia and Jacques Cooking at Home is the companion volume to Julia Child and Jacques Pepin''s PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way.

What''s most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn''t to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions when it comes to home cooking in the French style. And many tips, for that matter.

Take chicken, for example. "Not everything I do with my roast chicken is necessarily scientific," Julia says. "For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it--and, more important, I like to give it." Julia sets her chicken on a V-rack in a roasting pan in a 425-degree oven that she then turns down to 350 after 15 minutes. Jacques roasts his bird at 425, on its side, right in the pan. "To me," he says, "it''s very important to place the chicken on its side for all but 10 minutes of roasting." After 25 minutes he turns his chicken over, careful not to tear the skin, and lowers the heat to 400. The bird finishes breast-side up for the last 15 to 20 minutes.

This book is divided into chapters on appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats, and desserts. The she said-he said format works throughout, and a lot of what''s said you may realize you have heard before. There are no big surprises here. But it''s good fun, a decent reminder of some of the classics of French tradition, and a chance to loosen up and simply cook at home with a couple of masters--one to the right of you, one to the left. You decide which hamburger''s the right one for you. --Schuyler Ingle

From Publishers Weekly

Culinary grande dame Child and master chef P?pin define "the basics of fine food that looks good, tastes the way it should and is a total pleasure to eat." Chapters are organized into appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats and desserts. Based on the vast experience of these chefs, the book takes a she says/he says approach to home-style French cooking: While Julia finds the dark digestive vein in shrimp "ugly" and automatically removes it, Jacques considers it "perfectly good protein to eat"; Julia prefers seasoning food with white pepper, but Jacques uses black pepper, and so forth. Child and P?pin recycle familiar Franco-American classics, like Omelets, Souffl?s, French Fries, Sole Meuni?re, Roast Chicken, Steak Au Poivre and Cr?me Br?l?e, with a contemporary sleight-of-hand (e.g., stocks that can be made within an hour; a microwave method for clarified butter). Eschewing today''s trendy global pantry, recipes emphasize fresh, seasonal ingredients. There is also no shortage of shopping, preparation and technique tips from the pros, such as Jacques''s perspective on buying a good steak: "it''s more useful to have knowledge about cuts of meat than a lot of money." A charismatic tag team, veterans Child and P?pin illuminate novice and seasoned home cooks alike, gently reminding readers that "eating, as well as cooking, should be pleasurable and guiltless." First serial to Gourmet; Good Cook Book Club main selection; author tour. (Sept.) FYI: Cooking at Home is based on a forthcoming 22-part PBS series.
Copyright 1999 Reed Business Information, Inc.

From Library Journal

What could be better than seeing these two incomparable chefs cooking together in Julia''s kitchen and having a wonderful time while they''re at it? This is the companion volume to the authors'' new PBS series, premiering in October, but there are many "bonus" recipes here, including some that had to be cut from the series because of time limitations and others created especially for this book. For each show, the two chefs started out with ideas and ingredients but no set recipes, so they improvised as they went along, cooking a lot of their favorite traditional dishes and coming up with new ones as well. The two didn''t always agreeAeach recipe has one sidebar from Julia, another from Jacques, presenting each one''s take on the dish and personalized tips. Dozens of boxes throughout the text provide information on a wide variety of topics, from "Julia on Getting a Good Chicken" to "P?pin Peels a Pepper," and the more than 300 color photos show both techniques step by step and many of the finished dishes. An essential purchase, of course.
Copyright 1999 Reed Business Information, Inc.

From Booklist

Julia Child and Jacques Pepin, America''s preeminent teachers of French home cooking, have conjoined to produce a new television series. Through each one''s previous television classes, these two have already improved the output of the American kitchen, and their new PBS series promises to carry on this tradition. As a supplement to the television series, this volume demonstrates the team''s complementary styles. Child''s and Pepin''s individual comments face each other across the printed recipe, their differing opinions readily accessible and useful for a cook attempting the recipe in a home kitchen. Child''s practical intuition tempers Pepin''s intellectual, academic approach. Nowhere is this more evident than in their divergent advice on rescuing a curdled hollandaise: Pepin concentrates on reconstituting the sauce''s texture; Child worries about avoiding waste of all that expensive butter. Recipes duplicate both chefs'' previous work and are written for the moderately skilled cook. Befitting current taste, fish have a prominent place, and the chefs duel over hamburgers: Child''s thin and pan fried, Pepin''s thick and grilled. Surprisingly, desserts appear as almost an afterthought. No puff pastry, no elaborate cakes, just a creme caramel, cream puffs, a chocolate roulade, crepes, and some fruit desserts suffice for today''s sweets. Child and Pepin focus on instruction, not on showmanship, demonstrating their seriousness of purpose without any pedantry. The duo''s popularity and professionalism will create significant demand for this joint venture. Mark Knoblauch

Review

“Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor.” —Alice Waters, Chez Panisse

“Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.” —Emeril Lagasse, Emeril’s Restaurant

“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all.” —Thomas Keller, The French Laundry

“Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit.” —Mimi Sheraton

From the Inside Flap

The companion volume to the public television series Julia and Jacques Cooking at Home

Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.
        What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don''t always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia''s comments and Jacques''s comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.
        So sharpen your knives and join in the fun as you learn to make . . .

        *--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté
        *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
        *--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés
        *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
        *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried
        *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
        *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery
        *--Poultry--the perfect roast chicken (Julia''s way and Jacques''s way); holiday turkey, Julia''s deconstructed and Jacques''s galantine; their two novel approaches to duck
        *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
        *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you''ll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
        And much, much more . . .

        Throughout this richly illustrated book you''ll see Julia''s and Jacques''s hands at work, and you''ll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

From the Back Cover

The companion volume to the public television series "Julia and Jacques Cooking at Home
Two legendary cooks, Julia Child and Jacques Pepin, invite us into their kitchen and show us the basics of good home cooking.
What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don''t always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia''s comments and Jacques''s comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.
So sharpen your knives and join in the fun as you learn to make . . .
*--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pate
*--Soups--from New England chicken chowder and onion soup gratinee to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
*--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for souffles
*--Salads and Sandwiches--basic green and near-Nioise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
*--Potatoes--baked, mashed, hash-browned, scalloped, souffled, and French-fried
*--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sauteed, braised, glazed, and gratineed
*--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed enpapillote, grilled, seared, roasted, and poached, plus a classic sole meuniere and the essentials of lobster cookery
*--Poultry--the perfect roast chicken (Julia''s way and Jacques''s way); holiday turkey, Julia''s deconstructed and Jacques''s galantine; their two novel approaches to duck
*--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
*--Desserts--creme caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you''ll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
And much, much more . . .
Throughout this richly illustrated book you''ll see Julia''s and Jacques''s hands at work, and you''ll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

About the Author

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Jacques Pépin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pepin Celebrates and Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state.

Excerpt. © Reprinted by permission. All rights reserved.

Potato Salads
Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia''s American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions, and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve cool or at room temperature. Jacques''s salad is particularly nice for winter meals -- the hot potatoes are tossed with white wine and oil, sautéed onions, scallions, and garlic. Serve it warm, with slices of hot, homemade sausage arranged on top, or with other meats.

The best potatoes for salad are the firm-textured, low-starch "waxy" varieties, which hold their shape well, such as boiling potatoes, small new potatoes, or delicate fingerlings. All-purpose potatoes with waxy flesh, such as the versatile Yukon Gold, are particularly delicious. Whatever kind you use, dress the potatoes while they are still warm so that they best absorb the flavors, and gently fold in all the dressing and seasoning ingredients in one or two additions only, so the potato pieces don''t get mashed from overhandling.


Julia''s American-Style Potato Salad
Yield: About 6 cups, serving 4 to 6

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 Tbs cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible (pages 117 and 120)
Sour cream (optional)

For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.

Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.

Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.

Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.

To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.


Jacques''s French Potato Salad
Yield: About 6 cups, serving 4 to 6

2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 Tbs Dijon-style mustard
2 to 3 Tbs chopped chives
2 Tbs or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
1 tsp kosher salt, plus more if needed
1/2 tsp freshly cracked black pepper (coarse), plus more if needed

For serving and garnishing
Large radicchio leaves, about 6, from the outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley

Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)

Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.

Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.

Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.

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Top reviews from the United States

Teacher5Top Contributor: Nail Polish
5.0 out of 5 starsVerified Purchase
Beautiful Book!
Reviewed in the United States on April 15, 2020
I had just finished binge watching the series on Amazon Prime, when I knew I had to have this cookbook! I have been a fan of both for years, and this book is incredible. Each page has a commentary from each chef about a recipe or technique and I have learned so much. At... See more
I had just finished binge watching the series on Amazon Prime, when I knew I had to have this cookbook! I have been a fan of both for years, and this book is incredible. Each page has a commentary from each chef about a recipe or technique and I have learned so much. At times, the two respectfully disagree, and that makes it an even more interesting read. I consider myself an accomplished at home cook, and this has only made me that much better. I highly recommend it!
17 people found this helpful
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Janis
5.0 out of 5 starsVerified Purchase
Happy Cooking
Reviewed in the United States on August 12, 2017
Wonderful to watch these 2 working together. They enjoy each other''s company and Jacques was so lovingly helpful with Julia in her declining years. I made their bacon, egg and dill pickle potato salad - yummmmm. I read a complaint that the receipts were too simple coming... See more
Wonderful to watch these 2 working together. They enjoy each other''s company and Jacques was so lovingly helpful with Julia in her declining years. I made their bacon, egg and dill pickle potato salad - yummmmm. I read a complaint that the receipts were too simple coming from such great chefs. I don''t think haute cuisine was the point of this offering. It was to encourage people to try new things and enjoy the experience. I''m an above average home cook and I learned something new or innovative with each show. I''ll watch it again and again.
30 people found this helpful
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classic lady
5.0 out of 5 starsVerified Purchase
Nothing by the Best from the Best. Julia & Jacques with love.
Reviewed in the United States on January 1, 2017
Just J & J , Julia and Jacques. A gem of American Television . Julia, a woman that found her call after trying everything . A lady with class and a master chef with excellent teaching skills and a lot of humor. My hero. Jacques , another master chef with a remarkable... See more
Just J & J , Julia and Jacques. A gem of American Television . Julia, a woman that found her call after trying everything . A lady with class and a master chef with excellent teaching skills and a lot of humor. My hero. Jacques , another master chef with a remarkable career and superb techniques , together to offer to the everyday day cook like me, a wide selection of classic dishes and meals to be produce at home. Joyfull experiences to share , because cooking is to show love in a meal.
15 people found this helpful
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Marshall S.
3.0 out of 5 starsVerified Purchase
Content Excellent but Disks Freeze, Skip, and Shut Down Players
Reviewed in the United States on August 23, 2021
This series content is excellent but this review is based on the bad production of the disks. Both the original and replacement item had a coding error on disk 4 in the middle of the duck episode. This error causes the DVD player to stop. Prior to stopping, large pixels of... See more
This series content is excellent but this review is based on the bad production of the disks. Both the original and replacement item had a coding error on disk 4 in the middle of the duck episode. This error causes the DVD player to stop. Prior to stopping, large pixels of green flash on the screen. The disk was payed on multiple players and a laptop. All three encountered this optical error.

I hope a new batch is released in the near future without this defect.
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Gord
5.0 out of 5 starsVerified Purchase
Best Ever
Reviewed in the United States on May 3, 2019
One of, if not the best cooking program available. The strong personalities of both Julia and Jacques and their attention to detail are without equal. The techniques used are described in terms that all can understand and learn from. This program has been without equal and... See more
One of, if not the best cooking program available. The strong personalities of both Julia and Jacques and their attention to detail are without equal. The techniques used are described in terms that all can understand and learn from. This program has been without equal and anyone who views them are truly fortunate.
3 people found this helpful
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Allison J.
4.0 out of 5 starsVerified Purchase
Strange DVD function
Reviewed in the United States on September 1, 2017
I had to order this twice. The first DVD set came and the second DVD stopped at eggs and wouldn''t play. The second DVD set did the same thing but then I watched desserts at the end of the DVD and tried eggs again just hoping and it worked. Very strange. If you start eggs... See more
I had to order this twice. The first DVD set came and the second DVD stopped at eggs and wouldn''t play. The second DVD set did the same thing but then I watched desserts at the end of the DVD and tried eggs again just hoping and it worked. Very strange. If you start eggs and just get commercials then try to watch dessert and go back to eggs on the menu and it may work.
6 people found this helpful
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Inkslave
5.0 out of 5 starsVerified Purchase
The best, most heartwarming and practical cooking show ever.
Reviewed in the United States on June 9, 2006
There is a moment in this series that says it all for me: They are preparing a pork roast, I believe. Julia turns her back to fuss over one thing or another and Jacques, with a wink to the camera, scoops a few more garlic cloves out of a ramekin on the counter, dices them... See more
There is a moment in this series that says it all for me: They are preparing a pork roast, I believe. Julia turns her back to fuss over one thing or another and Jacques, with a wink to the camera, scoops a few more garlic cloves out of a ramekin on the counter, dices them and slips them into the sauce he is making before she can turn back around.

It''s a classic example of the good-natured parrying that makes this cooking show my all-time favorite: Throughout the series the two of them gently fuss over which type of pepper to use, how long a roux must cook, and yes, how much garlic a recipe should have, as only old friends and accomplished cooks could. What a wondeful reminder that cooking is not an exact science.

And watching the ease with which Jacques plays his little prank is a reminder of just how much skill he has. He never seems to hurry or work hard, and yet everything gets done in no time.

This 4-DVD set is a delightful collection of moments like that, and a most practical guide to preparing an inspired collection of recipes ranging from creme brulee and roulade de chocolat to roast chicken and mashed potatoes. It will help any home cook master the basics, and reach for new heights of gastronomic glory.

Yes, Julia is clearly in her twilight, and Jacques does most of the real work. But Julia is there every step of the way, which is a joy to see.

As noted here in another review, the DVD provides the best format for emulating what you see on the show. Jacques is a true master and as a result, he makes everything look easy. The first time you try to follow along as he assembles a souflee, carves a chicken or rolls an omelet, you''ll realize it''s not as simple as he makes it all look. But fear not, you can pause, rewind, and even go frame-by-frame to study his techiques. It really helps. (Just remember to protect your remote in plastic wrap.)

Yes, the DVD case is kinda cheap, though I have trouble getting the discs OUT, not keeping them in.

And yes, there is an unskippable commercial at the beginning of each disc. I go and drink coffee for two minutes if I''m starting a fresh disc. Otherwise I use the position-memory feature on my DVD players to skip them. Neither strikes me as overly burdensome.

Buy it. Savor it.
70 people found this helpful
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Mee
5.0 out of 5 starsVerified Purchase
Happy Cooking INDEED!
Reviewed in the United States on March 17, 2011
This beautifully filmed 4 DVD Set of the Complete Series "Julia & Jacques Cooking at Home" is extremely informative and entertaining. It''s a rare venue with 2 such accomplished Chefs and Teachers! The beloved duo are each their ever so pleasant selves as they freely share... See more
This beautifully filmed 4 DVD Set of the Complete Series "Julia & Jacques Cooking at Home" is extremely informative and entertaining. It''s a rare venue with 2 such accomplished Chefs and Teachers! The beloved duo are each their ever so pleasant selves as they freely share their many years of knowledge, experience and techniques - there''s no one-up-manship here. Even with the occasional differing opinions about certain details and a site gag sprinkled in here and there as an episode''s intro- it''s all good - VERY GOOD!
Their Step-by-Step teaching methods are beneficial for the novice cook as well as for the more accomplished. They are so friendly with each other and their audience, one gets the sense that you actually ARE in Julia''s Home Kitchen with them- watching them work their magic and fun as only these two Masters of Cooking can do! This Series is Video proof-positive of how they each have won their places as the most accomplished culinary geniuses in the world and in the hearts of the millions who love them.
The 4 Discs contain 85 Recipes in 22 Episodes- each one is beautifully captured on clear crisp Video. The Food Photography is so well done that one can almost taste each masterpiece as they are presented.
Also, I have had NO problems with the DVD Case as some earlier revues have mentioned.
BON APITITE & HAPPY COOKING!!! Julia & Jacques Cooking At Home YES Indeed!!!
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digitalone
5.0 out of 5 starsVerified Purchase
Great book
Reviewed in the United Kingdom on January 31, 2021
Great book to run with the series Love Julia and jaques. Great cooks and great presenters. The best.
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Ms j y Holmes
5.0 out of 5 starsVerified Purchase
Delighted
Reviewed in the United Kingdom on May 12, 2017
Delighted with book very cheap arrived fast.
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Edward J. Blust
4.0 out of 5 starsVerified Purchase
Informative book.
Reviewed in the United Kingdom on March 1, 2017
It was interesting to compare the different styles and ingredients for the same recipes.
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vern shook
5.0 out of 5 starsVerified Purchase
Creativity allowed here!
Reviewed in Canada on July 23, 2021
Pepin has some excellent utube recipes. Book is even better because input from Julia shows it is not always to have only one method or even ingredient list. Fun to read and play alongside.
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Newfoundland Resident
4.0 out of 5 starsVerified Purchase
Large hardcover well designed book.
Reviewed in Canada on November 24, 2018
I love this cookbook. I like reading the authors commentaries and this one has two points of view with each recipe. It is also beautifully done. Large book with great layout.
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Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale

Julia and Jacques Cooking discount at wholesale Home: A Cookbook outlet sale