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Imagine yourself chopping vegetables at this very kitchen.

Julia Child would have turned 100 on Baronial 15. To celebrate, a panel of chefs and culinary experts accept compiled a list of Julia Child'due south 100 near-honey recipes — a daunting task given she had written over iii,700. The panel includes Nutrient 52'due south Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as nosotros aid celebrate Julia's centennial with recipes, tributes and a review of a forthcoming book virtually her cats. Onto the recipes (sourced from Eat Your Books)…

Also meet: Food Commonwealth'south consummate recipe section

ane. Brioche, Blistering with Julia

two. Plain French breadstuff (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat; bûche de Noël), From Julia Child's Kitchen

5. Classic French butter-foam frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child's Kitchen

6. Gâteau Paris, Fashion to Cook

vii. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

eight. Perfect genoise, Blistering with Julia

ix. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child'due south Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its ain container (Terrine de canard; pâté de canard), From Julia Kid'southward Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child's Kitchen

fourteen. Almond foam with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Book I

15. Apple charlotte, Julia'south Kitchen Wisdom

xvi. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Fine art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Book I

18. Chocolate mousse, Style To Cook

nineteen. Crème brûlée, Mastering the Fine art of French Cooking, Volume I

20. Floating island, Julia'southward Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon skin, From Julia Child's Kitchen

22. Foam puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Kid & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche ( Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tree tarte tatin, French Chef Cookbook

28. Cheese soufflé, Style To Melt

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Book I

xxx. Eggs broiled in ramekins ( Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L'omelette roulée), Mastering the Fine art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia'southward Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Habitation

34. Boiled leg of lamb with caper sauce (Gigot à l'Anglaise), Mastering the Art of French Cooking, Book I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Fine art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Kid and Company

37. Dogie'south brains in brownish butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Goulash‐sautéed pork chops (Côtes de porc poêlés), Mastering the Fine art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon ( Escalopes de veau sautées a fifty'estragon), French Chef Cookbook

41. Julia'south blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­baked steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­baked steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew ( Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d'agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and staff of life crumbs (Selle d'agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Fine art of French Cooking, Book I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

l. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons ( Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orangish sauce ( Canard à l'orangish), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Craven Kiev), From Julia Child's Kitchen

54. Craven breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Kid's Kitchen

56. Craven liver pâté, Julia Child'southward Carte du jour Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Book I

58. Coq au vin, Style To Cook

59. Braised goose with prune and liver stuffing ( Oie braisée aux pruneaux), French Chef Cookbook

lx. Roast chicken, Julia's Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Fine art of French Cooking, Book I

62. Roast chicken with garlic and lemon, In Julia'south Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Kid'south Card Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Style To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l'huile), Mastering the Fine art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia'due south croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Fine art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Melt

71. Fish quenelles (Quenelles de poisson), Mastering the Fine art of French Cooking, Volume I

72. Lobster thermidor ( Homard thermidor), French Chef Cookbook

73. Julia'due south quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half crush with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beefiness stew in ruby wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Fine art of French Cooking, Volume I

78. Beefiness stew with garlic and anchovy terminate (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beefiness braised in cerise wine ( Boeuf à la mode), French Chef Cookbook

fourscore. Bouillabaisse, Mastering the Fine art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise ( Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia's Kitchen with Chief Chefs

83. Braised pot roast of beefiness with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Book II

84. Beans baked with pork, lamb, and sausages ( Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child's Menu Cookbook

86. Common cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with bound vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à 50'oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange ( Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini goulash with onions, tomatoes, peppers, and herbs ( Ratatouille), French Chef Cookbook

91. Soupe au pistou, Manner To Cook

92. Sautéed hamburgers with wine, cream, and tomato plant sauce (Bifleck haché, sauté nature), Julia Child's Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Fine art of French Cooking, Volume I

95. Julia'due south stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Kid's Kitchen

97. Mold of sliced potatoes baked in butter ( Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese assurance (Charm-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Kid'southward Kitchen