25 Women to Read Before You Die
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Q&A | August 26, 2015

    Christopher Moore: IMG Powell’s Q&A: Christopher Moore



    Describe your latest book. Secondhand Souls is the sequel to my bestselling novel A Dirty Job, which was about a single dad in San Francisco who... Continue »
    1. $18.89 Sale Hardcover add to wish list

      Secondhand Souls

      Christopher Moore 9780061779787

    spacer
Qualifying orders ship free.
$7.95
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Home & Garden Cooking and Food- French

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

by

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

ISBN13: 9780375430930
ISBN10: 0375430938
Condition: Standard
Dustjacket: Standard
All Product Details

Only 1 left in stock at $7.95!

 

 

Excerpt

from the chapter Soups and Two Mother Sauces

"Once you have mastered a technique, you hardly need look at a recipe again."

Homemade soups fill the kitchen with a welcome air, and can be so full and natural and fresh that they solve that always nagging question of

"what to serve as a first course."

***

CHOWDERS

Traditional chowders all start off with a hearty soup base of onions and potatoes, and that makes a good soup just by itself. To this fragrant base you then add chunks of fish, or clams, or corn, or whatever else seems appropriate. (Note: You may leave out the pork and substitute another tablespoon of butter for sautéing the onions.)

The Chowder Soup Base  

For about 2 quarts, to make a 2½-quart chowder serving 6 to 8

4 ounces (2/3 cup) diced blanched salt pork or bacon (see box, page 60)

1 Tbs butter

3 cups (1 pound) sliced onions

1 imported bay leaf

¾ cup crumbled "common" or pilot crackers, or 1 pressed-down cup fresh white bread crumbs (see box, page 46)

6 cups liquid (milk, chicken stock [page 4], fish stock [page 5], clam juices, or

a combination)

3½ cups (1 pound) peeled and sliced or diced boiling potatoes

Salt and freshly ground white pepper

Sauté the pork or bacon bits slowly with the butter in a large saucepan for 5 minutes, or until pieces begin to brown. Stir in the onions and bay leaf; cover, and cook slowly 8 to 10 minutes, until the onions are tender. Drain off fat and blend crackers or bread crumbs into onions. Pour in the liquid; add the potatoes and simmer, loosely covered, for

20 minutes or so, until the potatoes are tender. Season to taste with salt and white pepper, and the soup base is ready.

chowder suggestions

new england clam chowder.--For about 2½ quarts, serving 6 to 8. Scrub and soak 24 medium-size hard-shell clams (see box). Steam them for 3 to 4 minutes in a large tightly covered saucepan with 1 cup water, until most have opened. Remove the opened clams; cover, and steam the rest another minute or so. Discard any unopened clams. Pluck meat from the shells, then decant steaming-liquid very carefully, so all sand remains in the saucepan; include the clam-steaming liquid as part of the chowder base. Meanwhile, mince the clam meats in a food processor or chop by hand. Fold them into the finished chowder base. Just before serving, heat to below the simmer--so the clams won't overcook and toughen. Fold in a little heavy cream or sour cream if you wish; thin with milk if necessary, correct seasoning, and serve.

to prepare clams. Scrub one at a time under running water, discarding any that are cracked, damaged, or not tightly closed. Soak 30 minutes in a basin of salted water (1/3 cup salt per 4 quarts water). Lift out, and if more than a few grains of sand remain in the basin, repeat. Refrigerate, covered by a damp towel. It's wise to use them within a day or two.

fish chowder. Prepare the chowder base using fish stock (page 5), and/or light chicken stock (page 4), and milk. Cut into 2-inch chunks 2 to 2½ pounds of skinless, boneless lean fish, such as cod, haddock, halibut, monkfish, or sea bass, all one kind or a mixture. Add to the finished chowder base and simmer 2 to 3 minutes, just until fish is opaque and springy. Correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.

chicken chowder. Substitute boneless, skinless chicken breasts for fish, and make the chowder base with chicken stock and milk.

corn chowder. Prepare the chowder base using 6 cups of light chicken stock and milk. Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter. Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 1 comment:

Jennifer Northington, February 1, 2007 (view all comments by Jennifer Northington)
I borrowed this book from the library, and it's quickly become apparent that I am going to need to own it. A basic recipe for just about anything you can think of, plus clear and concise explanations of common cooking techniques and their results, plus all of the wit, wisdom, and varied prose Julia Child can muster -- all put together, it makes one hell of a kitchen reference book. Indispensable for anyone who is learning to cook, or for that matter, anyone at all who cooks!
Was this comment helpful? | Yes | No
(13 of 24 readers found this comment helpful)

Product Details

ISBN:
9780375430930
Subtitle:
Essential Techniques and Recipes from a Lifetime in Cooking
Author:
Child, Julia
Publisher:
Random House Large Print
Location:
New York
Subject:
General
Subject:
Reference
Subject:
Cookery
Subject:
Large type books
Subject:
Regional & Ethnic - American - General
Subject:
American - General
Copyright:
Edition Number:
1st large print ed.
Edition Description:
Large Print
Large Print:
Yes
Series Volume:
NASA TM X-64757
Publication Date:
20001114
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
240
Dimensions:
8.64x7.24x.98 in. 1.30 lbs.

Other books you might like

  1. Shoot!: Everything You Ever Wanted... Used Trade Paper $11.95
  2. Shamanism as a Spiritual Practice... Sale Trade Paper $8.98
  3. Botany Illustrated Used Trade Paper $22.00
  4. Story of Hanukkah Used Trade Paper $0.50
  5. Witches' Hammer (94 Edition) Used Hardcover $12.00
  6. The Slave Trade Used Trade Paper $6.95

Related Subjects

Cooking and Food » Regional and Ethnic » French
Health and Self-Help » Self-Help » General

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime in Cooking Used Hardcover
0 stars - 0 reviews
$7.95 In Stock
Product details 240 pages Random House Large Print Publishing - English 9780375430930 Reviews:
spacer
spacer
  • back to top

FOLLOW US ON...

       
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.