- Taschenbuch: 160 Seiten
- Verlag: Knopf (23. Juni 2009)
- Sprache: Englisch
- ISBN-10: 0375711856
- ISBN-13: 978-0375711855
- Größe und/oder Gewicht: 17,4 x 1,3 x 21,2 cm
- Durchschnittliche Kundenbewertung: 4 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 7.305 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking (Englisch) Taschenbuch – 23. Juni 2009
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What would you give to see the notes Julia Child keeps in her handwritten loose-leaf kitchen reference guide? Your wish is granted! This clever little volume was inspired by Child's notebook, compiled from her own "trials, remedies, and errors."
Organized by large category and technique, it's a very handy reference guide for anyone reasonably comfortable in the kitchen. Each section contains a master recipe followed by variations. The emphasis is on technique, so if you occasionally find yourself trying to remember at what temperature to best roast a duck, the best way to cook green beans and keep them green, or how to save your hollandaise, then this is the book for you. And what good is a reference guide without an index? As always, Child comes to our rescue with a fantastic, comprehensive index, 19 pages long for 107 pages of text, so we can find the answers to life's burning questions in a flash.
Part of what makes Julia Child such an icon is that she can describe a complicated dish, and in the next breath convince us to make it. Classic Chocolate Mousse, Sabayon, Scalloped Potatoes Savoyarde, and Butterflied Leg of Lamb sound manageable when they follow recipes for Roast Chicken, Mashed Potatoes, and Scrambled Eggs. And with Child's help, they are. "Quick, snappy answers" for both basic and complicated cooking questions make this a work we'll never outgrow. And if Julia can use a cheat sheet, so can we! Fans of Child will love that her personality shows through in comments like, "Don't crowd the pan... or you'll be sorry," and, to introduce her Basic Vinaigrette Dressing, "I use the proportions of a very dry martini." Eight pages of photos taken by her husband, Paul, including one of Child with the famous dancing goose, make this even more of a treasure.
If there is anyone qualified to offer kitchen wisdom, it must be Julia Child. After a lifetime of cooking and teaching, her knowledge is a perfect gift for fans, novices, or anyone responsible for putting dinner on the table every night. --Leora Y. Bloom -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
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.
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.
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. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?
Sehr Empfehlenswert in der heutigen Zeit wo Kochen für viele leider kein Thema mehr ist.
Wirklich brauchbare, wertvolle Ratschläge basierend auf jahrelanger Erfahrung - für Anfänger weniger empfehlenswert, da Basiskenntnisse vorausgesetzt werden
....... und man lernt noch immer etwas neues.
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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.
I'm a huge fan of Julia's common sense approach to cooking, which is also tenoned with her professional knowledge. The cookbook which I'm reviewing here represents a maturity of Julia's years of cooking knowledge, rarely found elsewhere. The book's subtitle is, "Essential Techniques and Recipes from A Lifetime of Cooking," which is significant to understanding what is to be found in the text. Only Jacques Pepin and one other rivals her in this realm: Jacques Pepin's Complete Techniques. James Beard, yet another contemporary of Julia, also produced some terrific cookbooks -- here's one of his best: Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking.
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking is a relatively diminutive document in terms of length, only 128 pages, but every word counts in this fine edition. Here are the essential chapters:
-- Soups and Two Mother Sauces
-- Salads and Their Dressings
-- Meats, Poultry, and Fish
-- Egg Cookery
-- Breads, Crêpes, and Tarts
-- Cakes and Cookies
The simplicity of this work is astounding, given the detailed information which is conveyed. The book is brilliantly conceived, covering the chief areas of scratch cooking. I also much appreciated how the very nice photos of Julia in her studio kitchens, found throughout the book, punctuate her common sense attitude toward her art. There is a nicely organized index at the end to help you find the recipe that you need. It's tough to pin down exactly how many recipes are in here (lots!) because Julia offers us so many variations and alternatives to each of her basic dishes.
The recipes herein can be prepared by even the beginner to cooking. Julia has made it that simple for us. And when you taste her French Onion Soup (page 7) you'll come to realize why Julia was head and shoulders above the pack of television chefs which followed her. The French Onion Soup is a simple and amazing appetizer. All these recipes bear the hallmark of her apparently limitless culinary knowledge.
In summary, I have never been more pleased with a foundational cookbook and I believe that neither home cook nor the professional chef should be without a copy. Highly recommended.
Some of the recipes you will find in Julia Child's cookbook include:
Fat-Free Cream Soups with Pureed Rice
Grated Beet Salad
Thick Pork Chops
Roast Leg of Lamb
Fish Fillets Poached in White Wine
The French Omelet
Individual Broccoli Timbales
Strawberry Dessert Crepes
There 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.