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| Author: Julia Child |
EARN 59 SUPER POINTS!
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| Format: | Hardcover Large Print | |||
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Used-Very Good
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Product Summary
Format: Hardcover Large Print
Publisher: Random House Trade
ISBN-10: 0375430938
ISBN-13: 9780375430930
Buy.com Sku: 30642290
Publish Date: 11/1/2000
Dimensions:
(in Inches) 8.5H x 7L x 1.25T
Pages:
288
Age Range:
NA
See more in General
| 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.<br><br>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.<br><br>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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From the Publisher:
Provides basic recipes for soups, sauces, salads, dressings, vegetables, main dishes, and baked goods, along with variations and tips on kitchen techniques for each type of dish. |
Author Bio
Julia Child
The world-renowned chef Julia Child did not start cooking until she was in her 30s, discovering French cuisine several years later, when her husband Paul Child, a foreign service officer, was reassigned to Paris, where she began taking classes at the Cordon Bleu cooking school. "I'd been looking for my life's work all along," she said of this experience. "And when I got into cooking I found it." During her Paris years, she met Simone Beck and Louisette Bertholle, her future collaborators on the influential two-volume MASTERING THE ART OF FRENCH COOKING. In the 1960s and '70s, Child launched the American craze for good cooking, primarily through her TV program, THE FRENCH CHEF. She was 6'2", hefty, and famously messy in the kitchen; her droll, comfortable persona, and the casualness with which she imparted the techniques of French cuisine, took the mystery out of the subject, and her admirers numbered in the millions. She was the author of numerous books on all aspects of cooking; she also hosted many other television shows, collaborated with celebrated chefs, and over a long career held onto her position as America's favorite cook. In 2000, she was awarded a medal of the Legion of Honor by the French government. In 2001, she moved from Cambridge, her longtime home, to California--for the weather, she said. Julia Child died in her sleep at the age of 92, in an assisted living facility north of Los Angeles. A posthumously published autobiography, MY LIFE IN FRANCE, shared how her love of French food transformed into a trend-setting career.
Epicurious
"The book is really about...recipes, and they are the same classic, wonderful, absolutely foolproof recipes that those of us who grew up with Julia Child know and cherish....Do we need this little book when MASTERING, THE WAY TO COOK, and others are still in print...? It all makes sense when you realize that this book was written to go with a PBS television special that pieces together bits from her old programs." - Irene Sax 02/16/2001 Bon Appetit
"There aren't a lot of recipes in this little book, but the ones presented are clean, classic and essential. It's home cooking in a nutshell." - Victoria Von Biel February 2001
"The book is really about...recipes, and they are the same classic, wonderful, absolutely foolproof recipes that those of us who grew up with Julia Child know and cherish....Do we need this little book when MASTERING, THE WAY TO COOK, and others are still in print...? It all makes sense when you realize that this book was written to go with a PBS television special that pieces together bits from her old programs." - Irene Sax 02/16/2001 Bon Appetit
"There aren't a lot of recipes in this little book, but the ones presented are clean, classic and essential. It's home cooking in a nutshell." - Victoria Von Biel February 2001
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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." *** CHOWDERS 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 |
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