10 Legendary Julia Childs Recipes (2024)

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10 Legendary Julia Childs Recipes? ›

Child's Boeuf Bourguignon recipe was featured in one of the earliest episodes of The French Chef and has become a classic among the many Child enthusiasts at GBH. In fact, GBH News host Henry Santoro concludes there's no better recipe for the dish.

Child's Boeuf Bourguignon recipe was featured in one of the earliest episodes of The French Chef and has become a classic among the many Child enthusiasts at GBH. In fact, GBH News host Henry Santoro concludes there's no better recipe for the dish.

"This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun."

Julia often used clarified butter to sauté and roast food at high heat without the risk of the butter completely burning.

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

For their first meal in France, Paul ordered oysters, sole meunière and a green salad. Child devoured the meal, calling it “perfection.” Alex Prud'homme, Child's grandnephew and cowriter of her memoir, “My Life in France,” opened the book with this now famous scene.

Julia Child's Favorite Roast Chicken

Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices, and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking.

Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.

"If you're afraid of butter, use cream."

What did Julia Child always say at the end of her show? ›

Child's set included a backdrop for this very purpose, where she would perch at the end of each episode to dig in — and it was where she memorialized her famous closing line, which was, in fact, ad-libbed, just as portrayed in “Julia”: “Bon appétit!”

Yet, despite this language obstacle, she remained determined to speak French well. Her persistence and determination landed her in six hours' French classes each week, which she was more than happy to take. There will always be a path on everyone's journey that will require figuring out the how.

Thermador Thermal Convection Oven used by Julia Child.

Boeuf Bourguignon

This hearty beef stew from the pages of "Mastering the Art of French Cooking" is, hands down, Child's most infamous dish. (Click here for Food.com's rendtition of boeuf bourguignon.)

École des trois gourmandes From Wikipedia, the free encyclopedia The Badge days "Ecole des" then a big "3" in the middle and then "Gournmaddes L'école des trois gourmandes(The School of the Three Happy Eaters) was a cooking school founded in Paris, France during the 1950s by Julia Child, Simone Beck, and Louisette ...

Julia Child's Reine De Saba (Queen of Sheba) Cake.

Little, Brown & Company turned the blog into a book, “Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen.” Although some critics wrote that it lacked literary heft, it went on to sell more than a million copies, mostly under the title given to the paperback: “Julie & Julia: My Year of Cooking Dangerously.”