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| Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime in Cooking (Random House Large Print (Cloth/Paper)) | 
 enlarge | Author: Julia Child
Publisher: Random House Large Print
Category: Book
List Price: $19.95
Buy New: $14.96
You Save: $4.99 (25%)
New (2) Used (6) from $8.23
Avg. Customer Rating:  30 reviews
Sales Rank: 1086291
Format: Large Print
Media: Hardcover
Number Of Items: 1
Pages: 240
Shipping Weight (lbs): 1.4
Dimensions (in): 8.4 x 7.1 x 1.1
ISBN: 0375430938
Dewey Decimal Number: 641.5
EAN: 9780375430930
ASIN: 0375430938
Publication Date: November 14, 2000
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
| Showing reviews 1-5 of 30 | | NEXT » |
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, souffles, 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 January 21, 2008
3 out of 3 found this review helpful
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! July 5, 2006
9 out of 9 found this review helpful
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 June 29, 2006
6 out of 6 found this review helpful
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 April 16, 2006
5 out of 13 found this review helpful
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.
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