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About the Author
JULIA CHILD was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
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Excerpt. © Reprinted by permission. All rights reserved.
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." ***CHOWDERSTraditional 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 84 ounces (2/3 cup) diced blanched salt pork or bacon (see box, page 60)1 Tbs butter3 cups (1 pound) sliced onions1 imported bay leaf¾ cup crumbled "common" or pilot crackers, or 1 pressed-down cup fresh white bread crumbs (see box, page 46)6 cups liquid (milk, chicken stock [page 4], fish stock [page 5], clam juices, or a combination)3½ cups (1 pound) peeled and sliced or diced boiling potatoesSalt and freshly ground white pepperSauté the pork or bacon bits slowly with the butter in a large saucepan for 5 minutes, or until pieces begin to brown. Stir in the onions and bay leaf; cover, and cook slowly 8 to 10 minutes, until the onions are tender. Drain off fat and blend crackers or bread crumbs into onions. Pour in the liquid; add the potatoes and simmer, loosely covered, for 20 minutes or so, until the potatoes are tender. Season to taste with salt and white pepper, and the soup base is ready.chowder suggestionsnew england clam chowder.--For about 2½ quarts, serving 6 to 8. Scrub and soak 24 medium-size hard-shell clams (see box). Steam them for 3 to 4 minutes in a large tightly covered saucepan with 1 cup water, until most have opened. Remove the opened clams; cover, and steam the rest another minute or so. Discard any unopened clams. Pluck meat from the shells, then decant steaming-liquid very carefully, so all sand remains in the saucepan; include the clam-steaming liquid as part of the chowder base. Meanwhile, mince the clam meats in a food processor or chop by hand. Fold them into the finished chowder base. Just before serving, heat to below the simmer--so the clams won't overcook and toughen. Fold in a little heavy cream or sour cream if you wish; thin with milk if necessary, correct seasoning, and serve.to prepare clams. Scrub one at a time under running water, discarding any that are cracked, damaged, or not tightly closed. Soak 30 minutes in a basin of salted water (1/3 cup salt per 4 quarts water). Lift out, and if more than a few grains of sand remain in the basin, repeat. Refrigerate, covered by a damp towel. It's wise to use them within a day or two.fish chowder. Prepare the chowder base using fish stock (page 5), and/or light chicken stock (page 4), and milk. Cut into 2-inch chunks 2 to 2½ pounds of skinless, boneless lean fish, such as cod, haddock, halibut, monkfish, or sea bass, all one kind or a mixture. Add to the finished chowder base and simmer 2 to 3 minutes, just until fish is opaque and springy. Correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.chicken chowder. Substitute boneless, skinless chicken breasts for fish, and make the chowder base with chicken stock and milk.corn chowder. Prepare the chowder base using 6 cups of light chicken stock and milk. Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter. Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.From the Hardcover edition.
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Product details
Paperback: 160 pages
Publisher: Knopf; 3rd edition edition (June 23, 2009)
Language: English
ISBN-10: 0375711856
ISBN-13: 978-0375711855
Product Dimensions:
7 x 0.3 x 8.4 inches
Shipping Weight: 10.4 ounces (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
256 customer reviews
Amazon Best Sellers Rank:
#28,997 in Books (See Top 100 in Books)
Julia Child describes the focus of the book thus (Page ix): So often you can be in the midst of cooking and you just can't remember whether that leg of lamb should roast in a 325 degree or a 350 degree oven. . .This book aims to give quick snappy answers to many of these questions."Chapters within this book include: Soup and sauces; Salads and dressings; Vegetables; Meats, poultry, and fish; Egg cookery; Breads, crepes, and tartes; Cakes and cookies; Kitchen equipment and definitions.Examples of coverage. Main salads for meals. The first example is Salada Nicoise. A recipe is provided. More interesting? Child supplies variations on the basic recipe, such as cold meat roast salad, Syrian lamb salad, and Pheasant (or duck or chicken or turkey) served in salad.The chapter on meats, poultry, and fish features discussion of different cooking techniques, such as sautéing, broiling, roasting, stewing (braising and poaching). Interesting concept. Child notes Beef bourguignon as a basic recipe. Then, she discusses variations on this master recipe, such as Coq au vin and Ossobuco.This book is straightforward, the recipes are quite doable, and there is a lot of useful information. A nice work by Julia Child.
Of all of Julia Child's books, this one is by far my favorite. The passion for and honest dedication to excellence that she shows towards ingredients and her culinary craft through this book is so quintessentially "Julia," and exemplifies all the reasons she is the legend that she is. This book was originally her own personal notes that she had built up over the years; any one who is drawn to culinary excellence should let the reality of how valuable it is to have that information at your fingertips sink in. I have read this book several times cover to cover (much as one would a novel) because I am so taken in by the beautiful way she writes about the cooking process. Whether for learning or reference or both, this book is a must-have for professional chefs, hobby chefs, and generalized foodies alike.
This is an incredible little book 107 fact filled pages that is an amazing collection of essential techniques...sort of a "how to" of everything you'd like to know about cooking all in one place and simply explained! I've been cooking for 46 years and began as a bride with zero experience by having to look up the recipe for scrambled eggs, a baked potato...you name it and I would have no clue...just stared at the oven knob and all those numbers between 200 and 550 wondering how I'd ever find out what temperature I was supposed to use to bake a potato. I literally had to begin with the most basic recipes and learn technique by a trial and error method and wore out two copies of the Joy of Cooking. 46 years later and what now seems like a lifetime of loving to cook, collecting 100's of cookbooks I cried when I read Julia's Kitchen Wisdom...like a visit with a beloved friend...but OMG if she'd just written this book when I was starting out life could have been so much easier. If you only have one cookbook and whether you are just beginning to learn to cook or you've been cooking for years THIS IS A MUST HAVE BOOK. The title says it all "Essential Techniques and Recipes from A Lifetime of Cooking" by Julia Child. This is not "Mastering the Art of French Cooking" which blew my mind as a young cook...this is like Julia in your kitchen teaching you. A perfect gift.
If you love to cook or want to learn how you need this book. My love of cooking (and eating) began with Julia. I would watch her show on PBS afternoons when I got home from school. Once I was married I began to explore her recipes and techniques. The only recipe I could duplicate with success was her Coq au Vin...mostly because we were too broke to purchase much more than chicken, let alone her amazing cookbook. Many years and too many tuna noodle casseroles later I began to cook in earnest. My kids were older, money was not as tight so I could expand my repertoire. I found this book in, of all places, Marshall's. It is now my bible. She breaks down "mother" techniques and goes on to give you recipes using them. This book is my bible. It and "Fanny Farmer" are the only cookbooks I have now. I gave the rest away.I will give you one warning: never lend this book to anyone. I made this mistake and this is why I had to purchase a replacement. It will never leave my sight again.
Julia's Kitchen Wisdom is the perfect cookbook to purchase and use on your Kindle, especially if you have a color-based Kindle or iPad with the Kindle reading app. The recipes are easy to read using either device. What I love most about this cookbook is the conciseness of having basic (or foundation) recipes readily available. I have used this cookbook in the kitchen as I place the iPad in my cookbook holder. The recipes are easy to read and cook from.Some of the recipes you will find in Julia Child's cookbook include:Fat-Free Cream Soups with Pureed RiceBechamel SauceGrated Beet SaladPiperadeMashed PotatoesThick Pork ChopsRoast Leg of LambFish Fillets Poached in White WineThe French OmeletIndividual Broccoli TimbalesCaramel CustardStrawberry Dessert CrepesThere is an active table of contents making navigation easy.There is a section covering kitchen equipment and how to use basic kitchen tools such as knives or whisks.Highly recommend.
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