Julia's Kitchen Wisdom : Essential Techniques and Recipes From a Lifetime of Cooking: A Cookbook

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 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 the 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.And there is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom. 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 fstest way. And once you've masteree this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.

And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.

About The Author
Julia Child was born in Pasadena, California, and graduated from Smith College in 1934. During World War II, she served with the Office of Strategic Services in Washington, D.C., Ceylon (now Sri Lanka), and China. After the war, her husband, Paul Child, was assigned to the U.S. Information Service at the American Embassy in Paris. It was there, in cuisine-particular France, that Julia started her culinary career, at the Cordon Bleu.

In collaboration with her two French colleagues, Simone Beck and Louisette Bertholle, she wrote Mastering the Art of French Cooking, which appeared in 1961. The book gave birth to the PBS television series The French Chef and was followed by several other series, including her Master Chef programs, in which she hosted 26 of America's well-known chefs. In her 39-part series, Baking at Julia's, which aired in 1996, she hosted 26 of the country's finest bakers.

Other books by Julia Child include From Julia Child's Kitchen and Julia and Jacques Cooking at Home. Ms. Child is an active member of the International Association of Culinary Professionals, and a cofounder of The American Institute of Wine and Food.

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more.How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia's Kitchen Wisdom is a perfect compendium of a lifetime spent cooking. 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.From the Trade Paperback edition. Provides basic recipes for soups, sauces, salads, dressings, vegetables, main dishes, eggs, and baked goods, along with variations and tips on kitchen techniques for each type of dish Offering solutions, techniques, and recipes, this book is the compendium of Julia Child 's kitchen wisdom