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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Julia Child has given us answers to these and other questions in the ten masterful volumes she has publishedover 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...more
Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak...more
Hardcover, 144 pages
Published
November 14th 2000
by Knopf
(first published 2000)
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Julia Child describes the focus of the book thus (Page ix): So often you can be in the midst of cooking and you just can't remember whether that leg of lamb should roast in a 325 degree or a 350 degree oven. . .This book aims to give quick snappy answers to many of these questions."
Chapters within this book include: Soup and sauces; Salads and dressings; Vegetables; Meats, poultry, and fish; Egg cookery; Breads, crepes, and tartes; Cakes and cookies; Kitchen equipment and definitions.
Examples of...more
Chapters within this book include: Soup and sauces; Salads and dressings; Vegetables; Meats, poultry, and fish; Egg cookery; Breads, crepes, and tartes; Cakes and cookies; Kitchen equipment and definitions.
Examples of...more
Hardy har har. I love Julia Child, I really do. I think her "Mastering the Art..." cookbooks belong in a museum, let alone in the kitchens of people everywhere. However, let's not kid ourselves that ANY of this is simple or basic. For pete's sake her recipe for making hard boiled eggs is almost a page long! That being said, she is still adorable and her love affair with food is definitely admirable, if not contagious.
So this book is not the "cooking for dummies" that I thought it might be, but t...more
So this book is not the "cooking for dummies" that I thought it might be, but t...more
This book is basically a crash-course in making delectable treats for those who might be too intimidated by the behemoth that is Mastering the Art of French Cooking, kitchen novices, or people who want to brush up on their kitchen skills. Not all of the recipes are simple, but she provides a good amount of detail and there really isn't a lot of questioning the methods - they're straightforward and understandable. I like that she sometimes explains why a certain technique works scientifically, be...more
A small book, a little over 100 pages, packed with 'a lifetime of cooking' expertise of Julia Child. The book arose from Julia's looseleaf notebook she kept in her kitchen. A Cliff Notes, as it were.
The book assumes the reader knows his/her way around a stove and has a reasonably furnished kitchen. What is does is present a 'master receipe' and several different ways to change it to be something else that is wonderful. More than once, Julia tells the reader to consult a larger cookbook for more...more
The book assumes the reader knows his/her way around a stove and has a reasonably furnished kitchen. What is does is present a 'master receipe' and several different ways to change it to be something else that is wonderful. More than once, Julia tells the reader to consult a larger cookbook for more...more
Even if you skim this book and pick up one or two techniques you hadn't previously employed, you will be a better cook for it. sometimes I think we tend to do too much to things; cook them too long, season them too much, instead of preparing good, fresh items simply and letting their own character shine. This book teaches you how to do that in a matter of fact, accessible way.
Julia Child's own reader's digest version of her cookbooks. Think of them as "reminder recipes." Chocolate ganache is 1 cup heavy cream and 8 oz semi-sweet chocolate, BUT if you've made ganache before, you know it needs to be attended to. Also Alton Brown's method for french fries is much better. But a nice little book to have around, and it doesn't take up much shelf space.
Aug 14, 2009
Julianna
rated it
4 of 5 stars
Recommends it for:
Candance
Recommended to Julianna by:
LPB
I liked that this book was a summary of basic tips from all her PBS shows. I always wondered when I watched chefs on TV poke meat how they could tell it's doneness. Because of this book I learned exactly how to tell(how it has been cooked rare,med.,well)by poking it with my fingers. A lot of practical tips for the home cook.
Julia is always great, and so funny. I was hoping for more pithy commentary, not just a how-to. Very useful, especially for someone who really likes to cook, but I like my cookbooks (and how-to books, for that matter) to have lots of pictures - and this one doesn't! Otherwise a 4 (if they added lots of glossy photos).
If you've never had anyone take you under their wing and show you the basics of how to cook, this book will be invaluable to you. Full of little tricks and advice that you'd probably never come to on your own.... but would be obvious to anyone who grew up in a family that cooks.
I love it.
I love it.
I just love Julia Child, as you read her recipes you can see that she has a REAL love for food. You know that every recipe she wrote she injoyed it. She wouldnt write anything that she wouldnt eat herself. And you dont see that with much cheifs this days. God Bless Julia Child.
a great book for a beginner cook who wants to learn a few very adaptable recipes and techniques to start out with. if you're an experienced cook and already have a lot of cookbooks, this one probably isn't so useful for you.
I like this smaller Julia book. After watching "Julie & Julia" I was inspired to make one of her recipes, but I was not ready to Master the Art of French Cooking, so I'm thankful I found this one at the library.
SO useful. So many tips and tricks and explanations for how things work! I love how she writes - it's like you are her friend and in her kitchen (with the wine!).
This book has the best tips for cooking, as well as tips for cleaning and general ease in the kitchen. A necessary addition to any cook's library.
VERY good for the home cook. All the tips are arranged in a logical manner and the recipies that make the best demonstrations of said tips are immediately following the tips.
I think this is a kitchen essential. No home chef should be without it. It doesn't matter if you want to cook French food or if you would rather skip Ms. Child's other cookbooks. This is all solid cooking advice that defies genre. Well worth the money.
I think this is a kitchen essential. No home chef should be without it. It doesn't matter if you want to cook French food or if you would rather skip Ms. Child's other cookbooks. This is all solid cooking advice that defies genre. Well worth the money.
Not your traditional "cookbook," I read this like a novel and thoroughly enjoyed it. Also, I truly came away with some great tips as well.
It's a consolidation; if you've read MTAOFC Vol. 1 and 2, this is familiar. But it's good for totally novice cooks.
Julia Child as quick reference - wonderful, if not as in depth as her other books.
Used mainly around the holidays or for dinner parties. I have a few favorites from here.
Very clear. I like Julia Childs books as they're written with such elegant simplicity.
Another superlative effort by the master populist of great cooking.
This reminds me of Bitman's "How to Cook Everything."
A slim book of kitchen how-to information for people somewhat familiar with cooking already.
Nice book.. Basic sauce is yummy..
Excellent basic book for any cook.
A marvelous little helper!
This book is not a standard cookbook. It does provide recipes, but is not meant to provide exhaustive collections for every dish and variation. Rather, it emphasizes a way of cooking based on mastery of fundamentals, or as she puts it, a small set of master recipes. Using a master recipe as the basis, one can eventually developing a familiarity and ease with technique for whole classes dishes derived from the master recipe, leading perhaps to improvisation and certainly improvement of one's cook...more
Great Chef!
Kind of a Julia Child Cliffs Notes. It's light and interesting, with good tips and one or two recipes per topic.
This is a useful book, although I imagine it was more useful 10 years ago before the internet was so prevalent. It has some basic recipes, but also lots of hints and tips from JC. I think, though, that many of her hints are easily available online now. I got this book for free from Borders when they launched their e-Reader iPhone app, and I'm glad I flipped through it, but unless you cook a lot of fancy/french food, it's probably not worth paying a lot of money for.
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Julia Child was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. Her most famous works are the 1961 cookbook Mastering the Art of French Cooking and, showcasing her sui generis television persona, the series The French Chef, which premiered in 1963.
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“Once you have mastered a technique, you barely have to look at a recipe again”
—
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