Item description for Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child & David Nussbaum...
Overview 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.
Publishers Description 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 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.
Julia Child was born in Pasadena, California. She lives in Cambridge, Massahusetts and Santa Barbara, California.
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."
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.
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.
Citations And Professional Reviews Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child & David Nussbaum has been reviewed by professional book reviewers and journalists at the following establishments -
Wilson Public Library Catalog - 01/01/2004 page 428
Publishers Weekly - 11/06/2000 page 87
Library Journal - 11/15/2000 page 91
Booklist - 11/15/2000 page 594
Wilson Public Library Catalog - 01/01/2001 page 51
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Est. Packaging Dimensions: Length: 8.69" Width: 7.22" Height: 0.76" Weight: 0.95 lbs.
Release Date Nov 14, 2000
ISBN 0375411518 ISBN13 9780375411519
Availability 2 units. Availability accurate as of Jan 19, 2017 11:39.
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More About Julia Child & David Nussbaum
Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they were married they lived in Paris, where Ms. Child 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 Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Her subsequent public television shows Julia Child & Company (1978), Julia Child & More Company (1980), Cooking with Master Chefs (1993), In Julia s Kitchen with Master Chefs (1995), Baking with Julia (1996), and her one-on-one collaboration with Jacques Pepin, Julia and Jacques Cooking at Home (1999) were all accompanied by books of the same names. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia s Kitchen Wisdom, a distillation of her years of cooking experience. Her memoir, My Life in France, was published posthumously in 2006. She died in 2004."
Julia Child lived in Cambridge, in the state of Massachusetts. Julia Child was born in 1912 and died in 2004.
Reviews - What do customers think about Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking?
The greatest ever, and her culinary last will and testament May 13, 2008
In just over a hundred pages, Julia Child wrote down everything she thought absolutely essential to cooking the way she taught her viewers to cook over four decades of television experience. From her very first TV dish, boeuf bourgignonne, to authentic French bread, to roast chicken, soufflés, and quiche, to steaks and cakes and french fries and vegetables and even American-style biscuits, the best of a dozen cookbooks and many TV shows appear here in a simple, readily accessible book that provides the basics of French cooking, American-style.
Mastering The Art of French Cooking is epic, From Julia Child's Kitchen is cozy and pleasantly rambling, Julia and Jacques Cooking at Home is reflective and lots of fun in its tag-teaming approach. All of those, and many others, are essential reads for any serious cook, useful for both the quick-and-dirty weeknight cook and the epic gourmand. But when you need the best, written by the best, and you need it now, this barely-larger-than-a-FAQ book should be right at your fingertips.
Julia's personal notes Jan 21, 2008
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
While this book has many basic techniques and basic recipes, it is essentially a condensed version of the more-comprehensive book by Julia Child: The Way to Cook. If you purchase The Way to Cook, this book will disappoint you in comparison. It's a great cookbook on its own, but an unnecessary purchase if you already own The Way to Cook, since every recipe in Kitchen Wisdom is included in The Way to Cook.
What a wonderful cookbook! Jul 5, 2006
This instantly became my favorite cookbook and I use it so much that it doesn't spend much time on the shelf. This cookbook transcends the "collection of recipes" style of most cookbooks; its style is more "how to improve your cooking skills."
Even so, some of my very favorite recipes are in this book. All the recipes adaptable and are presented in a way to make your own adaptations easier. For example, I love the braised rice recipe and found it easy to adapt the recipe for brown rice by a few minor adjustments. And this rice is good! Really, every recipe that I have tried is good.
In addition to producing wonderful tasting food, these recipes aren't the type that take hours of elaborate preparation. You can use this book to prepare full, decent meals after work in a reasonable amount of time.
This book is suitable for nearly all levels of cooking skills. It assumes some familiarity with basic cooking techniques, so a first-time cook might need a little help.
Just a Wonderful Little Cookbook Jun 29, 2006
I have an enormous cookbook collection, but I still buy more... The title of this book says it all - Essential Techniques and Recipes from a Lifetime of Cooking. It's slim but every page has valuable wisdom from Julia Child - you can almost hear her as you read each page. I have already purchased three additional copies of this cookbook as gifts for my two daughters and my mother. It is totally appropriate for the beginning cook as well as the most experienced.
Technique and mindset for the Chef-Philosophe Apr 16, 2006
When a cook stops regarding his work as a process of rote food preparation from basic recipes, and instead views it as a disciplined craft that transcends way beyond the kitchen confines, then he/she is ready for this book and others like it.