Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime in Cooking by Julia Child, David Nussbaum | | 9780375430930 | Hardcover | Barnes & Noble
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime in Cooking

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

3.2 82
by Julia Child, David Nussbaum
     
 

ISBN-10: 0375430938

ISBN-13: 9780375430930

Pub. Date: 11/28/2000

Publisher: Random House Large Print

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

Overview

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.

Product Details

ISBN-13:
9780375430930
Publisher:
Random House Large Print
Publication date:
11/28/2000
Edition description:
Large Print
Pages:
240
Product dimensions:
7.16(w) x 8.68(h) x 0.95(d)

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