Features:
- ISBN13: 9780375711855
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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Product Description
How many minutes should you cook green beans? Is it better to steam them or to boil them?
What are the right proportions for a vinaigrette?
How do you skim off fat?
What is the perfect way to roast a chicken?
Julia Child gave us extensive answers to all these questions?and so many more?in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings?
All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia?s kitchen wisdom?a book you can?t do without.
Review
What would you give to see the notes Julia Child keeps in her handwritten loose-leaf kitchen reference guide? Your wish is granted! This clever little volume was inspired by Child's notebook, compiled from her own "trials, remedies, and errors." Organized by large category and technique, it's a very handy reference guide for anyone reasonably comfortable in the kitchen. Each section contains a master recipe followed by variations. The emphasis is on technique, so if you occasionally find yourself trying to remember at what temperature to best roast a duck, the best way to cook green beans and keep them green, or how to save your hollandaise, then this is the book for you. And what good is a reference guide without an index? As always, Child comes to our rescue with a fantastic, comprehensive index, 19 pages long for 107 pages of text, so we can find the answers to life's burning questions in a flash. Part of what makes Julia Child such an icon is that she can describe a complicated dish, and in the next breath convince us to make it. Classic Chocolate Mousse, Sabayon, Scalloped Potatoes Savoyarde, and Butterflied Leg of Lamb sound manageable when they follow recipes for Roast Chicken, Mashed Potatoes, and Scrambled Eggs. And with Child's help, they are. "Quick, snappy answers" for both basic and complicated cooking questions make this a work we'll never outgrow. And if Julia can use a cheat sheet, so can we! Fans of Child will love that her personality shows through in comments like, "Don't crowd the pan... or you'll be sorry," and, to introduce her Basic Vinaigrette Dressing, "I use the proportions of a very dry martini." Eight pages of photos taken by her husband, Paul, including one of Child with the famous dancing goose, make this even more of a treasure. If there is anyone qualified to offer kitchen wisdom, it must be Julia Child. After a lifetime of cooking and teaching, her knowledge is a perfect gift for fans, novices, or anyone responsible for putting dinner on the table every night. --Leora Y. Bloom
Customer Review:
Rating: 
Summary: Julia's Kitchen Wisdom
A gift for my daughter - she was very happy with it and thought it was concise and better for how she cooks than the full "Mastering the Art of French Cooking."
Customer Review:
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Summary: Practical & Non-intimidating
Though I love to cook I've never been a big fan of Julia Child nor aspired to master the art of French cooking. However, I was intrigued by the publicity for the movie "Julie & Julia" and went to see it. I loved it! I then realized what an icon Julia Childs really is and came to appreciate her personal journey. So I came away interested in finding one of her cookbooks that was practical, non-intimidating and fit my own style. I've enjoyed reviewing the cookbook and have yet to use it but I'm sure I will!
Customer Review:
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Summary: Good Read!!!!!
Lots of fun to read and full of Julia's comical comments. Great cooking tips, a few outdated, but for the most part, a great book.
Customer Review:
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Summary: A useful kitchen reference book!
I like this book because it offers dozens of practical cooking tips. It is also a pleasant read. I compare JC's recipes with other sources. Recipe construction is still behind today's equipment. Think three tablespoons of butter or 45 grams of butter.
Customer Review:
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Summary: Teaching
As a self taught wannabe chef, I enjoy this book and the original Mastering the Art of French Cooking immensely. Julia's teaching style for amatures is the most helpful I've read, better even than the Cooks Illustrated style. If you like butterfat in all it's forms, this is the book for you.
Bruce Tracy
World Champion Dutch Oven cook, 2004.
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