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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking

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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking Cover

ISBN13: 9780375711855
ISBN10: 0375711856
Condition: Standard
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Synopses & Reviews

Publisher Comments:

Julia Child has given us answers to these and other questions in the ten masterful volumes she has published over the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.

Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fastest way. And once you've mastered this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.

Synopsis:

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.

About the Author

Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

LPoythress, September 27, 2009 (view all comments by LPoythress)
This book is perfect! Not only does Julia's wonderful personality and joy for cooking show in the way she writes her recipes, but this book has great help that no cooking textbook or other recipe book will give you. Full of delightful recipes (the most basic classic French dishes) and how to save them, this book is great for those desiring to master the basic knowledge of culinary arts.
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Maisy Jane, August 20, 2009 (view all comments by Maisy Jane)
This book needs to be in every pseudo-chef's cookbook library...in fact it needs to be on the counter at all times!
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Product Details

ISBN:
9780375711855
Author:
Child, Julia
Publisher:
Knopf Publishing Group
With:
Nussbaum, David
Subject:
Essays
Subject:
Reference
Subject:
Regional & Ethnic - American - General
Subject:
American - General
Subject:
Cooking and Food-General
Copyright:
Edition Description:
Trade paper
Publication Date:
20090631
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
2-C; 8PP OF BandW PHOTOGRAPHS
Pages:
160
Dimensions:
8.34x6.88x.47 in. .59 lbs.

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Related Subjects

Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » French
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking Used Trade Paper
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$10.95 In Stock
Product details 160 pages Knopf Publishing Group - English 9780375711855 Reviews:
"Synopsis" by , 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.

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