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October 2007 Cookbook of the Month: Cast Your Votes Here

I had originally thought that November would be a good Julia Child month. But Thanksgiving comes fairly early this year, many of us will be looking for holiday-appropriate recipes, and Julia and Thanksgiving just don’t seem a serendipitous fit. Julia, then, will be our October choice.

There was a clear consensus that many of you wanted a Julia Child month. What was less clear, not only with Julia but in general, is whether you would prefer to cook from a single book or to have the option of choosing any recipe by a single author.

With that in mind, please vote for one of the following three choices for October Cookbook of the Month

--Mastering the Art of French Cooking, Volumes One and Two

--The Way to Cook

--Any Julia Child recipe, from a book or from online

by posting your vote to this thread. Voting will be open until Monday, September 16th and I'll post the October Cookbook of the Month on Tuesday, August 17th.

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  1. I love the idea of cooking from any of Julia's cookbooks, there are many to choose from and more people would be able to participate.
    Thank you!

        1. re: King of Northern Blvd

          I vote for Any Julia Child recipe! Great idea.

          I am, however, still pitching a Paula Wolfort cookbook for the near future. She has such a variety that any would be good. Since we've already had Middle Eastern, well Turkey, Lebanon and Morocco anyhow, I'd suggest one of her books on other subjects, such as World of Food, or Southwest France (a true gem!). In fact, however, her Mediterranean cookbook has recipes from Spain, France, Greece, etc. in addition to Syria and other M.E. countries.

          1. re: oakjoan

            We've split a discussion of favorite Wolfert recipes into its own thread. You can find it here:


        2. I vote for The Way to Cook.
          that way we'll be more likely to overlap in recipes.

          1. I'd love to have the option of any recipe by a single author.

            1. IMHO, Mastering 1 and 2 are clearly 2 different books, and no way anyone could cook their way through even one of those in a month!

              voting for The Way to Cook. Julia wrote that for contemporary Americans who rely on photos... I love it for its clarity and its copious alternative suggestions.

              My all-time most used Julia recipe is her Roast Turkey from "From Julia Child's Kiatchen." Completely fool-proof, moist bird for your holidays!

              1. I'd vote for any Julia Child recipe - I have TWC and both volumes of MAFC, so if one of those is chosen, that is also fine with me. Taught myself to cook using TWC and think it is a wonderful cookbook - rarely actually go to MAFC - sometimes just to see how she might have changed a recipe from there.

                2 Replies
                1. re: MMRuth

                  I totally agree with you MMRuth. I cook using recipes from TWC but refer to MAFC for updates and it does have my husband's favorite recipe for ratatouille.

                  1. re: MMRuth

                    I've actually been using MAFC lately. I made a really great baked fish with mashed potatoes recipe, a sorrel soup, and a bunch of other stuff in the past couple of months.

                    But I still vote for any of her recipes so that all will be able to participate.

                    I think encouraging participation should be our first goal.

                  2. My vote is for any Julia Child recipe from any book or online.

                    1. I vote for Mastering, but I'm totally happy with any of the options! The Way to Cook was one of my first cookbooks (I got it as a gift as a teenager) and I'm thrilled that October is a Julia month!

                      1. My vote is for "The Way to Cook", but I do like the idea of any JC recipe also.

                        1. Definitely The Way to Cook!

                          1. I vote for any Julia book or recipe.

                            I can't wait to write about Julia Child recipes! It will be like our own local Julie/Julia project.

                            1. I vote for any Julia book/recipe.

                              1. My preference is to focus on one book, mostly because I like it when HC 'hounds cook the same recipe and give tips and guidance as to what worked and what didn't work. When it's too broad (one author but any book or recipe), my personal impression is that there is less participation in the COM project.

                                My vote goes towards Way to Cook. The library has plenty of copies, but it also has pictures (Haven't looked at MAFC lately buy my memory was that it's just text.)

                                2 Replies
                                1. re: beetlebug


                                  While there are no photos in MAFC, there are many drawings showing techniques. I especially remember one of the "smoosh" one gives to pie crust.

                                  1. re: oakjoan

                                    Thanks oakjoan. I've only flipped through the book in a cursory manner. Sometimes, I am like a child and totally just look for food porn when I'm in a bookstore. oooh, pretty.

                                2. From Julia Child's Kitchen is her best book--I think the Way to Cook is just a commercial entry. I therefore vote for any Julia recipe, from any book (online strikes me as unreliable)

                                  1 Reply
                                  1. re: janeer

                                    I'm not familiar with "From Julia Child's Kitchen" and will check it out - but what do you mean about "The Way to Cook" being "just a commercial entry"? I do agree - without having done any research myself - that online recipes are unlikely to be rampant for JC.

                                  2. I, too, vote for any Julia Child book or recipe. But I can also cook from any of the above books (Mastering the Art of French Cooking, volumes 1 and 2, and The Way to Cook) -- I own all three cookbooks.

                                    1. I vote for any Julia recipe or book. I have The Way to Cook, Baking With Julia, From Julia Child's Kitchen, Julia Child & Company, and In Julia's Kitchen With Master Chefs. I'd love the excuse to be compelled to cook from any of them.

                                      4 Replies
                                      1. re: Atomica

                                        I read through this thread, and I have to say I like the way beetlebug thinks. I think a narrower focus might be better. I change my vote for The Way to Cook. (The squash gratin on p. 286 was a *giant* hit at a dinner party a couple of years ago.)

                                        1. re: Atomica

                                          I wondered about the JC & Co, Baking with and Master Chefs - not that it matters, and I'm not trying to quibble, but I wonder if those recipes are recipes of other chefs, not JC's?

                                          1. re: MMRuth

                                            Baking with is almost completely recipes of other chefs, I think that there is one JC recipe in there, and it's labeled as such. (But man, the greatest chocolate chocolate chunck cookies in the world come out of that cookbook...)

                                            1. re: MMRuth

                                              Cooking with Master Chefs is also entirely the recipes of others...well, there may be one of hers.

                                              I also found out something about Julia and our Oakland Public Library main branch....all of her books are reference only - to be used in the library. Other branches have them to take out. That's the first I've ever seen of this as I've taken out lots of other books for our COM. Somebody must have been stealing ONLY Julia's books. oooooEEEEEEEoooo.

                                          2. I'm pretty sure I have every word Julia ever published. I also have dozens of videotapes, pre-recorded THE WAY TO COOK tapes, as well as tapes I've made of all her shows. (One Thanksgiving Day about 12 years ago, the Food Network telecast 24 hours of THE FRENCH CHEF, but now they're out on DVD and I have those too.) I also have a personalized autographed photo framed and hanging by our dinner table AND a photograph of us together hanging over my desk! I would vote for any recipe that Julia came up with, but I use THE WAY TO COOK more than any cookbook.

                                            1. Any Julia book or recipe is my vote. I have four of her books which have been use since forever.

                                              1. AND THE WINNER IS . . .

                                                --Any Julia Child recipe, from a book or from online.

                                                A caveat: As a few posters have pointed out, many books with Julia Child’s name in the title contain recipes from other chefs and those recipes are theirs, not hers. Although Cooking with Master Chefs, In Julia’s Kitchen with Master Chefs, Julia Child and Company, Julia Child and More Company, and Baking with Julia may include a Julia recipe or two, most of the recipes are from chefs who appeared as guests on her shows. Please try to be vigilant when selecting recipes from these books to ensure that any recipe you choose is indeed one of her recipes, not that of someone else.

                                                4 Replies
                                                  1. re: MMRuth

                                                    Julia Child and Company is NOT a book with the recipes of other chefs; it is all her own, and it is excellent. I don't know about More Company, I don't have that one, but the first is squarely hers.

                                                    1. re: janeer

                                                      You may well be right, janeer. About both books. I wasn’t able, on short notice, to locate a copy of Julia Child and Company, but I did find a copy of More Company. In the Introduction she uses the word “we,” not I, acknowledges Sara Moulton as the writer of both books and Marian Morash as executive chef, and says that for More Company specifically two professional chefs “joined the team.”

                                                      Perhaps I’m too much of a cynic. Maybe I spent too many years in book publishing. I’d cop to both. It sounded to me like a situation, not entirely uncommon in the cookbook biz (especially in the 70s) where a team was hired to produce a book for a profitable franchise. I could be entirely wrong. Let each participant make his or her own call. We’re here to cook and share results, not argue the origin of recipes. If you think it’s Julia’s, go for it.

                                                      1. re: JoanN

                                                        Snippets of the foreward from "Julia Child & Company" (Knopf, 1978, paperback, 2nd printing):

                                                        "It didn't take too much persuasion to induce me to do another television cooking series, particularly since my husband, Paul, approved, my friend and collaborator Ruth Lockwood was willing, as was my chef associate cook, Elizabeth Bishop, and our original producer of 'The French Chef,' Russell Morash."

                                                        "Because this book, for once, was to appear at the same time as the airing of the first television program, both the book and the taping of the programs had to occur simultaneously. Obviously, I could not be both TV cook and book producer. We needed a fast professional writer with literary dash who could also organize and who knows and likes food. Heaven has sent us a perfect gem in Peggy Yntema."

                                                        Then she talks about all the people who help out on the show, doing all the prep work so that an entire menu can be prepared on TV in 30 minutes. So, yes, a lot of "we" language, but she's talking about the team that helped her put it all together: "There's a lot of cooking behind the scenes . . . and not only for the food on the air, but for the final display of the whole menu and additional dishes to be prepared for photographing. We needed a real cooking team under the leadership of our major domo and chief associate cook, Elizabeth Bishop. Rosemary Manell, a longtime friend, cooking companion, and co-demonstrator, was in charge of backstage preparations for standby and final scene items. Assisting in these preparations was Wendy Davidson, talented cake decorator and imaginative dresser-up of dishes . . . Bonnie Elph . . . offstage . . . sauteing dozens and dozens of turkey breast slices for the Orloff, simmering tons of beans for a bonus recipe, trimming vegetables for the boiled dinner . . . Our jolly and stalwart volunteer cooks, Gladys Christopherson, Bess Coughlin, Jo Ford, Pat Pratt, and Bev Semens . . . dishing out lunch, washing constant piles of pots and pans . . "

                                                        No mention of Sara Moulton anywhere.

                                                        One of my best friends is a cookbook collector, historian, and consultant. I'll have to ask her about this book.

                                                1. Anyone know anything about "Julia's Kitchen Wisdom"? I just found it on my shelf, and it looks like it has some stuff I'd like to try.