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Celebrating with Julienne



Now in its third printing...
Royalties from the sale of Celebrating with Julienne support
the Susan Campoy Nurse Education Fund at City of Hope in Duarte, California.

~Ordering Information~

Celebrating with Julienne takes you into the kitchens of one of California’s most acclaimed cooks: Susan Campoy, the founder and chef of Julienne, a romantic French-California spot in the pretty Los Angeles suburb of San Marino. As a caterer, restaurateur and gourmet-market proprietor, Campoy has spent more than three decades creating food for celebrations large and small, casual and formal. In Celebrating with Julienne, she shares the best recipes of her career, along with stories, tips and advice for the budding cook, caterer or restaurateur.

The three sections of the book showcase the three components of life at Julienne. In the Restaurant section, you’ll find the recipes for many of the most beloved dishes at the breakfast-and-lunch bistro. Breakfast dishes range from the decadent Crème Brulée French Toast to the lovely Spinach-Crusted Quiche with Roasted Vegetables. For lunch, try Julienne’s famous Croque Monsieur with Pepper Ham, Jarlsberg, Basil Pesto and Tomato-Apricot Chutney, or perhaps Campoy’s personal favorite, Bourride with Grilled Vegetables, Saffron and Roasted Garlic.

The Gourmet Market section brings richly flavorful soups, entrees, salads, side dishes and desserts, many of which are easy to prepare and can be made a day (or a week) in advance. A soup of roasted red peppers and pears, a salad of wild rice, dried apricots and toasted pecans, Julienne’s famed beef daube, and desserts that Campoy learned to make from her mother are just a few examples of the treasures to be found at the market — and in this book.

In Celebrations, Campoy shares complete menus for six of her very favorite occasions: a Harvest/Thanksgiving Feast, a Winter Celebration, a Valentine’s Chocolate Festival, a Moroccan Party, a Family Easter and a Hollywood Bowl Picnic.

After 35 years of creating food for others to enjoy, Campoy is now sharing her secrets, so fans old and new can create this sophisticated American comfort food for themselves. These richly photographed recipes of modern American classics will inspire you for your next party, potluck, family dinner or holiday feast.

Susan Campoy

Good food has always been a family affair for Susan Campoy. She absorbed the basics of cooking from her parents—her mother made preserves and desserts from the fruit from their two-acre Southern California orchard, and her father was a professional cook and owner of a downtown Los Angeles café. Although trained as a teacher, as a young wife and mother she fell in love with cooking and baking, especially preparing food for celebrations: dinner parties, holidays, family gatherings.

In the 1970s, her passion for cooking led to studies at La Varenne, Cordon Bleu and Lenotre in France and at Ma Cuisine in Los Angeles, as well as travels to explore the culinary cultures in France and Italy. This passion inspired a catering business, a French-California bistro, and a gourmet market, all under the Julienne umbrella — and all of which have earned acclaim from everyone from Bon Appetit to the New York Times. And now her passion for wonderful food has inspired Celebrating with Julienne.

Since 1989, two generations of Campoys have been the face of Julienne: Susan representing the kitchen and restaurant, and daugher Julie representing the Gourmet Market. Trained as a journalist, Julie was working as a concierge at the Hyatt Hotel in San Francisco when the 1989 earthquake hit, destroying the hotel. Her mother suggested she come work with her, and Julie took an immediate shine to managing and growing the market. The two have been partners ever since.


The mother of four daughters and grandmother of two girls, Campoy lived in San Marino, California, within walking distance of Julienne. This was her first book. She passed away in March 2009 after a long, brave struggle with breast cancer.

Julienne continues to operate under the direction of Sue's daughter and business partner Julie.

 

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