Julia Child updated the French classic with mixed peppercorns and allspice to lend a little intrigue. A surprisingly quick yet altogether swoon-worthy weeknight dinner.
Recipes from Julia and Jacques Cooking at Home
In Julia and Jacques Cooking at Home, 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.
Julia Child’s Eggs Benedict
Julia Child didn’t mess around when it came to breakfast. Here her velvety hollandaise sauce is spooned over poached eggs, ham, and brioche, to marvelous effect.