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Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child's 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52's Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.
Stay tuned as we help celebrate Julia's centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)...
Also see: Food Republic's complete recipe section
1. Brioche, Baking with Julia
2. Plain French bread (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-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child's Kitchen
6. Gâteau Paris, Way to Cook
7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook
8. Perfect genoise, Baking with Julia
9. Crème fraîche, Way To Cook
10. Mayonnaise, From Julia Child's Kitchen
11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I
12. Pâté of duck in its own container (Terrine de canard; pâté de canard), From Julia Child's Kitchen
13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child's Kitchen
14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I
15. Apple charlotte, Julia's Kitchen Wisdom
16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I
17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I
18. Chocolate mousse, Way To Cook
19. Crème brûlée, Mastering the Art of French Cooking, Volume I
20. Floating island, Julia's Kitchen Wisdom
21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child's Kitchen
22. Cream puffs (Les choux), French Chef Cookbook
23. Macédoine of fruits in Champagne, Julia Child & 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 tarte tatin, French Chef Cookbook
28. Cheese soufflé, Way To Cook
29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I
30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook
31. Rolled omelette (L'omelette roulée), Mastering the Art of French Cooking, Volume I
32. Shirred eggs with black butter sauce, Julia's Kitchen Wisdom
33. Butter-toasted croutons, Julia and Jacques Cooking at Home
34. Boiled leg of lamb with caper sauce (Gigot à l'Anglaise), Mastering the Art of French Cooking, Volume I
35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I
36. Butterflied leg of lamb, Julia Child and Company
37. Calf's brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I
38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the 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 l'estragon), French Chef Cookbook
41. Julia's blanquette de veau, Julia and Jacques Cooking at Home
42. Lamb stew printanière, Way To Cook
43. Pan-broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I
44. Pan-broiled 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 bread 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 Art of French Cooking, Volume I
49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I
50. 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 orange sauce (Canard à l'orange), French Chef Cookbook
53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child's Kitchen
54. Chicken 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 Child's Kitchen
56. Chicken liver pâté, Julia Child's Menu Cookbook
57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I
58. Coq au vin, Way To Cook
59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook
60. Roast chicken, Julia's Kitchen Wisdom
61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I
62. Roast chicken with garlic and lemon, In Julia's Kitchen with Master Chefs
63. Roast duck with cracklings, Julia Child's Menu Cookbook
64. Celery root rémoulade, Julia and Jacques Cooking at Home
65. Curly endive and bacon with poached eggs, Way To Cook
66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l'huile), Mastering the Art of French Cooking, Volume I
67. Salade Niçoise, Way To Cook
68. Julia's croque monsieur, Julia and Jacques Cooking at Home
69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I
70. Fillets of sole meunière, Way To Cook
71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I
72. Lobster thermidor (Homard thermidor), French Chef Cookbook
73. Julia's quick gravlax, Julia and Jacques Cooking at Home
74. Mussels on the half shell 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. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I
78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II
79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook
80. Bouillabaisse, Mastering the 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 Master Chefs
83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II
84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook
85. Chicken bouillabaisse with rouille, Julia Child's Menu Cookbook
86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I
87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I
88. Onion soup (Soupe à l'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 casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook
91. Soupe au pistou, Way To Cook
92. Sautéed hamburgers with wine, cream, and tomato 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 (Petit* choux au fromage), Mastering the Art of French Cooking, Volume I
95. Julia's 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 Child's Kitchen
97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook
98. Cold Roquefort cheese balls (Amuse-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 Child's Kitchen
