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From Julia Child's Kitchen Hardcover – October 12, 1999
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Top Customer Reviews
The very most important fact to learn from this book is, as Ms. Child says, that it is `self-contained'. Essentially, that means there is nothing for which you have to go searching for in one of her earlier books, such as how to make a veloute sauce or how to coddle an egg. Next in importance is that while the book is heavily based on the French cuisine, it is a bit more strongly oriented to American tastes and methods than the classic `Mastering...'. Less important to the average cook, but of great importance to me is the insight Ms. Child gives to the task of learning cooking and of becoming an accomplished cook.Read more ›
This is the first book that Julia developed and wrote entirely herself, and for that reason it is quite a bit more individual than its predecessors. In her autobiography "My Life in France" she describes it as both the hardest and most rewarding project of her career. Unlike the Mastering volumes, which were meant to be practical textbooks on French cooking, this book is much more wide-ranging and exploratory, with Julia trying out everything from pizza to curried dinners to hard boiled eggs to Christmas fruitcake. It's like a snapshot of how she cooked in the early 1970s. By then she had worked through some fundamental recipes for almost two decades and solved many problems still unsettled in Mastering I, which means that the versions of them published here often contain small but vital improvements. An example occurs in the very first recipe, for Potage Parmentier, that most basic and delicious of soups. Julia adds a simple flour thickener as a liaison, which adds a step, but in my experience it results in a better-textured and nicer-tasting finished product than one gets with her earlier versions of this recipe. Not only that, but following it gives you a little lesson on thickeners, which you can then apply elsewhere. The book is filled with little touches like that.Read more ›
From Julia's Kitchen reads as well as it cooks. She speaks in her own voice, seemingly without the interference of colleagues or editors, leading us through her favorite recipies. As always, she complains about the difficulties of finding true French ingredients, such as sorrel or creme fraiche, in the US. However, the effects of progress can be seen as the food processor makes its first apprearance in her pastry recipe.
Although tied in to her concurrent PBS show, it's more complete and cohesive than The French Chef Cookbook without the increasingly blatant commercialness of later works.
Most Recent Customer Reviews
Shy on images and pictures but full of wonderful recipes, especially if you prefer recipes that are truly "from scratch."Published 1 month ago by John J. Koons
Fabulous foods from her TV show. Some expensive party foods, many you 'll want to make yourself every day.Published 14 months ago by vicky
Reading this book made me realize how much I want ALL of her books.Published 15 months ago by Rebecca Wade-Ellison
The book arrived, and I immediately started to cook from it; it felt so natural. Julia Child's voice, so personal and present, just led me along. Read morePublished 15 months ago by Cracked Country Lips
They don't write cookbooks like this anymore. The techniques are explained, not just following list of ingredients and steps to make recipe. Read morePublished 16 months ago by Jessica J McCain