From Julia Child's Kitchen by Julia Child (Limited Signed Edition)
New York : Alfred A. Knopf, 1975. Limited signed edition of 1500 copies. This is copy number 472. Signed by Julia and Paul Child. Hardcover in slipcase. 687 pages ; photographic illustrations ; 25 cm. Sunning to dust jacket spine. Light dampstain to dust jacket front side. Thumb stain to side page edge. Dampstain to page 284,302-304. Notations to the French puff pastry recipe and a stapled note from the former owner of their rendition to the recipe. No other markings to pages. Binding is firm.
Here, in this warm, generous, and informal book, based on her twenty-five years of accumulated experiences in the kitchen, and on her vast store of culinary knowledge, Julia Child shares the full range of her mastery of the art of cooking. Dedicated to the premise that French cooking is simply good cooking —"taking ordinary everyday ingredients and with a ; little bit of love and imagination turning them into something appealing, even exciting"—she applies that principle to everything she touches, from hard-boiled eggs to flaming fish, from the humble hamburger to a goose ragout. And for the first time, she breaks out of the French cuisine, developing her own ; lasagna, curry dinner, chicken Kiev, fish chowder, roast turkey, whole grain bread, fruitcake, even apple Betty.
Written with the same consummate responsibility to the reader that makes all her books different from all others—with the passion for accuracy, the determination to tell us everything we need to know— From Julia Child's Kitchen also has new and special features for which it will be particularly valued.
- Many new recipes that encompass everyday foods, making use of less expensive meat cuts and good earth produce like lentils and turning them into absolutely delicious fare.
- Recipes from the classic French repertory are seen from a different viewpoint, conceived in ways that Julia herself has developed, often in direct response to questions from readers and television viewers.
- Threaded throughout the book—priceless culinary wisdom, the result of her own trials and errors and of exhaustive research. This book is a goldmine of information on everything from how to outsmart the supermarket, how to open an oyster, and how to avoid the wrong apple, to coping with rock-hard brown sugar, understanding chocolate, and cracking the real secret of ever-green, crisp vegetables.
- Precious guidance in using time-saving equipment —the pressure cooker, degreasing devices, the right rotary beater, Teflon pans, the microwave oven, the freezer, the new electric super-blender-food-processor.
- Invaluable lessons in the principles of cooking-she demonstrates how yeast works, so anyone can create his own bread, coffee cakes, doughnuts; she explains the theory of the simple sauces that almost make themselves—and make such a big difference to the taste of almost any dish.
- Master recipes utterly explicit and complete for rank beginners, but designed now with special headings to enable more experienced cooks to skip what they already know. Plus countless ideas for variations and innovations to inspire the advanced cook.
- Illustrated with how-to-do-it photographs as well as drawings (all from the cook's point of view, so that there is no need to reverse mentally left hand to right).
-Charts giving standard names of meat cuts and how to use them . . . An introduction to the metric system (the first American cookbook to prepare cooks for the inevitable).
-Included in this book, for the first time in print: all the recipes that were demonstrated on the second series (in color) of The French Chef.
At the heart of this book is Julia's own infectious love of cooking and her conviction that good cooking —day in, day out—is the only path to thrift, to speed, to efficiency, and, most important, to pleasure in the kitchen.
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