Julia and Jacques Cooking at Home

Julia and Jacques Cooking at Home by Julia Child and Jacques Pépin brings two legendary culinary teachers together for a lively exploration of classic home cooking. Published in 1999 as a companion to their acclaimed PBS television series, the book combines detailed recipes with the chefs’ distinctive personalities, techniques, and perspectives—often presenting their different approaches to the same dish side by side.

Across more than 400 pages, Child and Pépin tackle the foundations of a well-rounded home kitchen, including roast chicken, turkey, duck, steaks, hamburgers, boeuf bourguignon, fish, omelets, soups, pâté, gravlax, and more. They demonstrate essential techniques such as roasting, grilling, poaching, steaming fish en papillote, preparing eggs, and transforming leftovers into entirely new meals. Just as importantly, their friendly disagreements show that accomplished cooks can reach delicious results in very different ways.

Part cookbook, part culinary conversation, Julia and Jacques Cooking at Home is especially appealing for Julia Child and Jacques Pépin collectors, serious home cooks, French food enthusiasts, and anyone interested in mastering fundamental cooking techniques while learning from two of the most influential culinary teachers of their generation.