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

Format:  Hardcover,

127 pages

Publisher: Random House Inc

Publish Date: Nov 2000

ISBN-13: 9780375411519

ISBN-10: 0375411518

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Book Information

The following content was provided by the publisher.
Julia expounds on a lifetime of kitchen techniques and recipes: the basic reference book for all cooks.

Specifications

Publisher: Random House Inc
Publish Date: Nov 2000
ISBN-13: 9780375411519
ISBN-10: 0375411518
Format: Hardcover
Number of Pages: 127
Shipping Weight (in pounds): 0.95
Product in Inches (L x W x H): 7.0 x 8.75 x 0.75

About the author

Biography of Child, Julia

Julia Child was born in Pasadena, California on August 15, 1912. She received a Bachelor of Arts degree in history from Smith College in 1934 and served with the Office of Strategic Services in East Asia during World War II. After the war, Child lived in Paris for six years, attending the famous Cordon Bleu cooking school. After graduating from cooking school, Child opened her own culinary institute called, L'Ecole de's Trois Gourmandes with her friends Simone Bech and Louisette Bertholle.

She achieved critical acclaim with her first cookbook Mastering the Art of French Cooking which was first published in 1961 and is still in print today and helped to popularized French cuisine in America. Starting in 1963, Child hosted the first of many award winning cooking series on PBS, where she was best known for her exuberant personality and flamboyant cooking style. Her other books include The French Chef Cookbook; From Julia Child's Kitchen; and The Way to Cook. She also filmed an instructional video series on cooking and wrote columns for various magazines and newspapers. She died of kidney failure on August 13, 2004 at the age of 91.

Chapter outline

Acknowledgmentsp. vii
Introductionp. ix
Soups and Two Mother Saucesp. 3
Salads and Their Dressingsp. 15
Vegetablesp. 24
Meats, Poultry, and Fishp. 39
Egg Cookeryp. 64
Breads, Crepes, and Tartsp. 81
Cakes and Cookiesp. 96
Indexp. 109

Reviews

Review by Library Journal (2000-11-15)

Appearances can indeed be deceiving. Of course, this comes from the inestimable Child, but it is a short, small-format book, packaged as the companion volume to a two-hour PSB special that will air in December. In fact, it is packed with more information than many cookbooks three times its size contain. Julia refers to it as a "mini aide-mmoire" for home cooks, a book that grew out of her own loose-leaf kitchen notebook, revised and rethought over the years.

The focus is on technique, but there are dozens of recipes as well, both "master recipes" and their spin-offs, and others that stand alone an amazing variety, in fact. This would be the one cookbook to take to a summer vacation house, for example, but any home cook will find it a useful reference time and time again. An essential purchase, obviously; most libraries will want multiple copies.

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book 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.

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