早上看网页，正巧就发现一直想要找的Julie&Julia里的菜谱。这个……因为本人基本讨厌甜食，所以这里转载的都是个人喜好的菜谱。如果想要full version的，可以浏览下面的网页：

From: http://www.delish.com/cooking-shows/food-tv/julie-julia-movie-recipes

If you haven't seen Julie & Julia, be forewarned: The film, which opened August 7, will leave your mouth watering, your stomach growling, and your lips smacking.
The storyline dances between Julia Child's life in Paris from 1948 to 1954 and, 50 years later, author/blogger Julie Powell's self-imposed challenge of cooking one recipe per day from Child's Mastering the Art of French Cooking in her small Queens, NY, apartment.

Sure, their stories are fascinating, but what's the real draw? The food! This movie's studded with glorious images of ripe, juicy tomatoes, buttery sauces, decadent desserts, and every other form of eye candy you can imagine.

We took diligent notes and compiled a handy list of recipes featured (and food eaten) in the fabulously delicious scenes. Give them the ole Julie Powell try and, as Julia Child would say, bon appétit!
By Kiri Tannenbaum

Sole with Lemon Cream（粘贴完发现，介个是奶油）

You can use any type of sole for this dish, such as petrale, lemon, or gray. They're all delicate in flavor, as is the simple lemon cream sauce. The balance in strength ensures that neither will overwhelm the other; the sauce just enhances the fillets.

Ingredients
2 tablespoon(s) butter
2 pound(s) sole fillets, cut to make 4 pieces
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
60 mls flour
180 mls heavy cream
Grated zest of 1/2 lemon
1 tablespoon(s) lemon juice
2 tablespoon(s) chopped fresh parsley

Directions
In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.
Fish Alternatives: Other members of the flounder family, such as sand dab or fluke, will go well with the sauce, as will such mild fish fillets as trout, hake, or whiting.
Wine Recommendation: A ripe, full-flavored chardonnay with oak overtones will be well suited to the richness of this creamy dish. Try a bottle from California or Australia.

Quick Tarte Tatin（这个是甜的，）

When preparing the caramel for this quick and simple skillet-baked apple tart, be sure to remove the pan from the heat when the caramel is just amber -- the sugar will continue to cook from residual heat, which could lead to a bitter, burned sauce.

Ingredients

3 pound(s) (5 to 7 large) Golden Delicious apples, peeled, cored, and cut in half
2 tablespoon(s) butter
180 mls sugar
1 (half 17.3-ounce package) sheet frozen puff pastry, thawed as label directs

Directions

Preheat oven to 425 degrees F. Place apples in 9-inch glass pie plate; cover with waxed paper, and cook in microwave on High 7 minutes.
Meanwhile, in heavy 10-inch skillet with oven-safe handle (or with handle wrapped in a double layer of foil for baking in oven later), melt butter over medium-high heat. Add sugar and cook about 5 minutes or until amber in color, swirling skillet frequently. Immediately remove skillet from heat (caramel will continue to darken).
With tongs, transfer apples from pie plate to skillet, coating flat sides of apples first with caramelized sugar. Then arrange apples, rounded side down, rotating them slightly to fit in a single layer in skillet.
On lightly floured surface, unfold puff pastry sheet. Fold in each corner of puff pastry about 2 inches and press down to form an "octagon." With lightly floured rolling pin, roll dough into 12-inch round. Place dough round on top of apples in skillet; tuck in edge of dough around apples. With knife, cut six 1/4-inch slits in dough to allow steam to escape during baking. Bake tart about 25 minutes or until crust is golden.
When tart is done, cool in skillet on wire rack 10 minutes. Center large platter upside down on top of skillet. Wearing oven mitts to protect your hands, and grasping platter and skillet firmly together, quickly invert tart onto platter. Cool 20 minutes to serve warm.

Bruschetta with Tomatoes and Basil

(也可以说，义式番茄九层塔沙拉放在切片的烤义大利面包上）------------------------MY FAVORITE！！

太鸡动了，只要是有番茄的都是大爱。

When Julie cuts the gorgeously ripe heirloom tomatoes for her bruschetta, we nearly drowned ourselves with tears of joy. Who knew a tomato could be so luscious? When making this version, be sure to choose not-too-firm deeply red (or yellow or orange) tomatoes from your local farm stand or grocer to make a Bruschetta with Tomatoes and Basil as picture-perfect as the one in the film.

Ingredients:

1 loaf(s) (8 ounces) Italian bread (有人说是french bread，其实都可以试试嘛)
1 clove(s) (large) garlic, cut in half
1 1/4 pound(s) (8 medium) ripe plum tomatoes, seeded and cut into 1/4-inch pieces
2 tablespoon(s) fresh basil leaves, thinly sliced
2 tablespoon(s) extra-virgin olive oil
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper

Directions:
Preheat oven to 350 degrees F. Meanwhile, slice bread diagonally into scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets.
Toast bread on 2 oven racks 15 minutes or until crusty and dry, turning slices over once and rotating cookie sheets between upper and lower racks halfway through baking. Transfer bread to wire racks to cool slightly. When bread is cool enough to handle, rub 1 side of each toast slice with cut side of garlic. Discard garlic.
Meanwhile, in small bowl, gently toss tomatoes, basil, oil, salt, and pepper until combined.
To serve, spoon 1 heaping tablespoon tomato mixture on garlic-rubbed side of each toast slice.

Beef Bourguignonne （所谓，红酒焖牛肉）
The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a dinner party. Buy nicely marbled meat（我估摸着是类似日本神户牛肉那种，霜花肉）, such as chuck, for this recipe.

INGRDIENTS:
2 large green leek leaves, (about 6 inches long)
1 bay leaf
1 stalk(s) celery
2 sprig(s) fresh parsley, with stems
3 sprig(s) fresh thyme
1 tangerine or orange peel
3 tablespoon(s) extra-virgin olive oil, divided
2 ounce(s) pancetta or bacon, cut into 1/2-inch pieces
3 pound(s) beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
2 teaspoon(s) kosher salt, divided
1/2 teaspoon(s) freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 clove(s) garlic, chopped
1 1/2 pound(s) carrots, sliced into 1-inch rounds
2 tablespoon(s) tomato paste
1 pound(s) button mushrooms, halved if small, quartered if large
1 bottle(s) (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
120 mls chopped fresh parsley
Freshly grated zest of 1 tangerine, or orange

Directions：
Preheat oven to 250 degrees F.
To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.

Hollandaise Sauce 荷兰酸味蘸酱(一种用奶油、蛋黄和柠檬汁等调制而成的蘸鱼、蔬菜的调味酱)INGREDIENTS：3 large egg yolks
60 mls water
2 tablespoon(s) fresh lemon juice
120 mls (1 stick) butter, cut into 8 pieces (do not use margarine)
1/4 teaspoon(s) salt
Directions
In heavy nonreactive 1-quart saucepan, with wire whisk, mix egg yolks, water, and lemon juice until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just beings to bubble at edge, 6 to 8 minutes.
Reduce heat to low. With wire whisk, whisk in butter one piece at a time until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt. Strain through sieve, if you like.就转这么多了，剩下的基本上都是甜食，或者是需要厨艺很高水平的菜谱。有兴趣可以去瞧一瞧。