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Julia's Kitchen Wisdom : Essential Techniques and Recipes from a Lifetime of Cooking
by Julia Child and David Nussbaum


Overview - What are the right portions for vinaigrette? What's the best way to prepare green beans? Julia Child gathers her culinary wisdom from the past 40 years and distills it into one small volume. Delicious, priceless, and comforting, this book is arranged according to subject matter, with ample cross-referencing.  Read more...

 
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More About Julia's Kitchen Wisdom by Julia Child; David Nussbaum
 
 
 
Overview
What are the right portions for vinaigrette? What's the best way to prepare green beans? Julia Child gathers her culinary wisdom from the past 40 years and distills it into one small volume. Delicious, priceless, and comforting, this book is arranged according to subject matter, with ample cross-referencing. 8 photos, 4 in full color.

 
Details
  • ISBN-13: 9780375411519
  • ISBN-10: 0375411518
  • Publisher: Alfred A. Knopf
  • Publish Date: November 2000
  • Page Count: 144
  • Dimensions: 8.69 x 7.22 x 0.76 inches
  • Shipping Weight: 0.93 pounds


Related Categories

Books > Cooking > Essays & Narratives
Books > Cooking > Reference
Books > Cooking > Regional & Ethnic - American - General

 
BookPage Reviews

Good food in bad times

In culinary terms, the upside of the economic downturn may be that more people will cook at home. When eating out (or take-out) strains budgets, making meals and choosing menus can become a rediscovered joy and a boon to over-stressed pocketbooks. Though we haven't been deluged with "recession cuisine" yet, it's bound to happen. Before the flood and before you go whole hog for stay-at-home splendor, you might want to consider a kitchen know-how refresher course. Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by the incomparable Julia Child, now in its eighth printing, is exactly what you need. It began as Julia's own kitchen reference, filled with reminders and remedies compiled as she cooked her way through the years—a "mini aide-memoire," as she calls it, for home cookery. As Julia moves through the menu categories—soups and sauces to sweets—she emphasizes basic, necessary techniques that work for many different main ingredients, offering a classic "master recipe" that morphs, for instance, from Beef Bourguignon to Chicken Fricassée and Osso Buco, or Génoise Cake to apricot jelly roll and chocolate almond cake. Her wisdom is delivered with her signature comforting casualness and forthright flair. Oh, where would we be without Julia? I hate to even think of it.

 
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