Julia's Kitchen Wisdom
Essentuial Techniques and Recipes From a Lifetime of Cooking
by Julia Child
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The doyenne of cooking herself dubs this little volume a "mini-aide-mémoire
for general home cookery," intended for those familiar with culinary
terms and in possession of such kitchen necessaries as a food processor
and good rolling pin. So, say your soufflés are generally successful
and you've dabbled in tarte tatins, tapénades and trout with almonds.
But here you are after a long day at work and all you want to do
is prepare a quick piece of chicken, fish or steak and then curl
up with a good book. No major production. Child has plenty of tips
and ideas on that subject. Or, say, you forgot at what temperature
and how long to cook a leg of lamb. Simply look it up in your "petit
mémoire." Even if you're a virgin in the kitchen, you'll learn
how to purée a soup, spice up your vegetable servings with parsnips
and turnips and make a tasty coq au vin. All the basics are addressed
here and you choose the culinary echelons you want to ascend. If
you're in the mood for a triple layer cake or some bulgur or sole
meunière, Child will help you master that, too. Just nothing complicated
like puff pastry. That would require a volume itself, she says.
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