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Julia Child vs. Molly Stevens - Coq au Vin

mellycooks Oct 28, 2006 02:37 AM

Any opinion on whose recipe for Coq au Vin is better? I'm using All About Braising and Mastering the art of french cooking. I'm doing this for a crowd tommorrow (about 12-14). Any thoughts?

As a side note, I've built up a bit of a reputation with this crowd and it would be quite the ego hit if I let them down...;)

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  1. oakjoan Oct 28, 2006 04:35 AM

    I don't know Molly Stevens' recipe, but Julia's is superb. I've made it many times and took a look at the recipe again just now. You won't go wrong with this.

    Coq au Vin always makes me think of the dumb joke - "Yes, and we have coq au vin made with real cocoa!"

    1. c
      CDouglas Oct 28, 2006 10:33 PM

      The Coq au Vin recipe on page 360 of Sheila Lukins' All Around the World cookbook is the best I have ever had. I have made Julia's and it is great (don't know Stevens' recipe) but I have to admit that Lukins' is better IMHO. The recipe may not be traditional but it has been rethought and is unbelievable. People will want to stop by for days just to smell your kitchen after you cook this.

      1. f
        FlavoursGal Oct 29, 2006 03:05 AM

        Although I'm not familiar with either recipe, I'd go with Julia over Molly Stevens anytime!

        1. m
          mellycooks Oct 31, 2006 10:40 PM

          Well I went with Julia's, and despite some kitchen mis-haps, It was fabulous. Maybe try out some other contenders over the winter and declare a winner for myself.

          1. otabenga Mar 4, 2009 11:31 AM

            I'm late to the game on this one, but I just made Molly Stevens' coq au vin the other day and couldn't have been more pleased with the result! With all due respect to Mme. Child, Stevens' recipe uses the same ingredients but with a more simplified technique. A couple of weeks ago I made boeuf bourguignon following the recipe in Julia and Jacques Cooking at Home, which is simplified from Mastering the Art of French Cooking. Even the grande dame moved forward and modernized some of her classics, so don't feel you're not being a purist if you don't follow the recipe from her "original" French cookbook.

            1 Reply
            1. re: otabenga
              Eddie H. Mar 5, 2009 03:21 AM

              Thanks for the report on Stevens' coq au vin. All About Braising is one of my favorite cookbooks, and I've debated whether or not to give the coq au vin a try since it did look a bit simplified. Now I'll definitely have to try it out!


            2. C. Hamster Mar 4, 2009 01:20 PM

              I agree about Julia's being fabulous.

              I've made coq au vin from a few different recipes and now I just wing it. So to speak. You really don't need a recipe for it, IMO.

              I made some on Sunday.

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