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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking Paperback – Jun 23 2009


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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking + Mastering the Art of French Cooking, Volume I: 50th Anniversary + Mastering the Art of French Cooking, Volume 2
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Product Details

  • Paperback: 160 pages
  • Publisher: Knopf (June 23 2009)
  • Language: English
  • ISBN-10: 0375711856
  • ISBN-13: 978-0375711855
  • Product Dimensions: 21.2 x 17.5 x 1.2 cm
  • Shipping Weight: 272 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Bestsellers Rank: #47,017 in Books (See Top 100 in Books)


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5 of 6 people found the following review helpful By Leslie J. Allen on Dec 31 2000
Format: Hardcover
This book is fairly comfortable to read and well cross referenced. However, I expected more from it after reading the reviews. Most of the topics covered are plain common sense while cooking that I learned from my parents and working in various food environments. This book does however provide valuable advice to people who haven't spent a lot of time in the kitchen, or to those who want to try cooking unfamiliar foods. I did get some valuable tips from this book, and some of the basic recipes are good places to start.
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8 of 8 people found the following review helpful By B. Marold on March 12 2004
Format: Hardcover
Julia Child is my greatest culinary hero. Her first two books, the two volumes of 'Mastering the Art of French Cooking' influenced two generations of home cooks, caterers, and restaurateurs. Her PBS television series did not invent the TV cooking show, but they made such an indelible impression on the genre that I am sure their influence will be felt long after Julia is cooking for St. Peter. Her generous support of charities and freedom from commercial influences should be a model for other culinary professionals who wish our respect.
After all that, I confess a certain irony in expecting to give this book a cautionary review. It is certainly a joy to read a new work by Ms. Julia, but I anticipated a few things you should consider, based on the fact that this is a very short book.
First, there are 105 pages of kitchen wisdom for a list price of $20, not including introductions and index. Short books leave things out. The book very wisely advocates a slow rise to bread dough to get better development of flavor, but it doesn't explain why. Another area where the book is clearly leaving things out is where it mentions the five French mother sauces, but only gives details on making two of the five.
Second, it seems to concentrates on the faster rather than the tastiest result, as this requires less space. One example I found is in the recipe for creating a crème fraiche at home. Almost every recipe I have found asks you to let the mixture of cream and sour cream or yogurt to sit in the fridge for at least 24 hours. Some have it sit for up to three days. This book allows for no waiting time. I confess the book does not always take the shortest route, as the recipe for pie dough (pate brisee) recommends a rest period of two hours in the fridge.
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By A. Paquet on June 24 2014
Format: Paperback Verified Purchase
Un petit plus à avoir dans sa bibliothèque, et pas dispendieux. Un livre qu'il fait bon de feuilleter une fois de temps en temps.
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Format: Paperback Verified Purchase
I was so excited to receive this book.. I love Julia Child and her knowledge is/was infinite. I read this cover to cover in bed last night!! I have a few dinner parties in my mind right now and the recipes will be from this book...
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By Vicki on May 1 2014
Format: Paperback Verified Purchase
I brought this book with me to Maui on vacation and read it page by page - - it was wonderful.
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By LTZ on April 3 2014
Format: Paperback Verified Purchase
I find I have been using this book all the time, even though I am a pretty accomplished cook. It has information on just about everything.
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4 of 4 people found the following review helpful By Rebecca of Amazon on Dec 30 2000
Format: Hardcover
After 40 years of cooking with fellow chefs and friends, Julia Child has developed a refined method for cooking her master recipes. In this cute little cookbook, she has also included variations to many of the recipes to show us all how creative cooking can be, yet how essential it is to follow the basic cooking truths. Julia was born in Pasadena, California. She then moved to Paris with her husband Paul and studied at the Cordon Bleu. After writing her first cookbook "Mastering the Art of French Cooking," in 1961, she appeared on many public television cooking shows.
Judith Jones can be credited for discovering Julia Child, she is the best editor Julia Child could have ever found. She is very wise and once wrote me a nice letter to explain why my instructions in my own cookbook were too truncated. She loves the cookbooks she edits to have a personality and an easy flowing writing style. I took her advice very seriously and she has in fact improved my writing by her one small comment. It is with that said, that I can say that her influence on this book has only made Julia's writing even more wonderful.
I love the fact that Julia gives her editor so much credit in the Acknowledgments section. Without great editors, most cookbooks would never make it to the publishing stage. David Nussbaum was also very influential in the writing of this particular cookbook as he was with "Julia and Jacques Cooking at Home." He helped to gather information needed for this book from Julia's books and shows. He also spent time with Julia in Judith Jones's Vermont kitchen, working out the details of some recipes.
The book I am reviewing is only 127 pages, but there is also a 288 page large print edition which I applaud Julia for considering and publishing.
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3 of 3 people found the following review helpful By BeachReader on Feb. 21 2001
Format: Hardcover
I bought this book to give as a gift and kept it for myself! I am so glad I did. Although I have been cooking for many years, this delightful little book gave me lots of hints and tips, as well as often making me laugh out loud. I regard it more as a book of kitchen essays than as a cookbook, although I think any cook could benefit from the recipes, variations, hints, tips, and reminders it contains. Many of Childs' original recipes have been simplified for this book, but this does not appear to have compromised them.
One of the nicest things about "Julia's Kitchen Wisdom" is the attractive layout and its wonderful index. Someone above mentioned this also. I am very appreciative of a good index in any book - and this one sure made the book easy to use.
I also loved Julia's pithy quotes at the beginning of each chaper--I could just hear her saying them, breathlessly. Her wording in some of the recipes is droll---when describing how to make an omelet, she instructs the reader to "jerk the pan towards you", "bang on the handle with your fist", and "spear a lump of butter with a fork". No formal language here! She really endeared herself to me when she said that she uses an aluminum Wearever pan for her omelets.
The great photos, taken over many years, brought back good memories of Julia Child's weekly shows.
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