Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime in Cooking

by Julia Child

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Foodie, Culinary

240 pages, Hardcover

First published January 1, 2000

About the author

Julia Carolyn Child was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.

Reviews

[Steven Peterson]

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.

[Bailey]

This book is basically a crash-course in making delectable treats for those who might be too intimidated by the behemoth that is Mastering the Art of French Cooking, kitchen novices, or people who want to brush up on their kitchen skills. Not all of the recipes are simple, but she provides a good amount of detail and there really isn't a lot of questioning the methods - they're straightforward and understandable. I like that she sometimes explains why a certain technique works scientifically, because it is always fun to learn while you do. And the nicoise salad I made was delicious! My brother is a picky eater (good luck getting him to try a vegetable he hasn't eaten for the last 26 years), and when he finished (after practically licking the salad bowl and soaking up the remaining dressing with a roll), he said "Not bad." High praise, indeed!

[CJ]

A small book, a little over 100 pages, packed with 'a lifetime of cooking' expertise of Julia Child. The book arose from Julia's looseleaf notebook she kept in her kitchen. A Cliff Notes, as it were.

The book assumes the reader knows his/her way around a stove and has a reasonably furnished kitchen. What is does is present a 'master receipe' and several different ways to change it to be something else that is wonderful. More than once, Julia tells the reader to consult a larger cookbook for more details.

I enjoyed the book because it is a consise gathering of receipes and methods that work.

[Karl Hallbjörnsson]

Lesin og endurlesin fyrr í ár og í fyrra, – þessi litla handbók er eiginlega TLDR af Mastering the Art of French Cooking (sem er þó líka must have) – lítil, nett og rosalega tækni- og þemafókuseruð umfram það að vera fyrst og fremst uppskriftafókuseruð. Gerði heilmargar uppskriftir og varíasjónir upp úr henni og dáðist að því hvað hún er information-dense.

[AChui]

Read Harder 2023 - 11: Read a cookbook cover to cover

This was a hard challenge but I managed the best I could since I don't read cookbooks for fun. A surprisingly useful cookbook that focuses on cooking techniques. If you don't have time to go through Child's first tome, Mastering the Art of French Cooking, then I would recommend this condensed version.

[Mysteryfan]

First read in 2012. One hundred pages of concentrated tips and techniques. As Julia wrote, once a technique is mastered, it's easy to make related dishes.

ETA: I started a reread. It's a great review of kitchen basics.

[BespectacledBookGirl]

For someone who doesn't know super basic things about cooking (what even is an endive? how do you cook meats? it's possible to MAKE mayonnaise??) such as myself, I'd recommend grabbing a physical copy of this to keep in your kitchen as a quick reference. Split up into the basic meal types--ie, salads, fish, eggs, etc--the book has Julia's basic, go-to recipe for everything, provides a few variations, and includes one slightly more elaborate recipe per section. Favorite part = sauces! And the pro tips on things discussed in that section found in inserts. Learned lots, can't go wrong. (Only slight negative is that the meat section involves a lot of stuff that maybe your average post-grad isn't too keen on making on a regular old night, like duck. And I think I'm going to swear off making "roasts" until I'm middle aged.)

[Nichole]

Loved the simplicity of this book. Julia provides some easier "Master Recipes" but reminds us that once you know a recipe, you don't necessarily need to glance at it every time you prepare a dish.

I highlighted a lot of "master recipes' and some beautiful take homes that only Julia:

Once you have mastered a technique you hardly need look at a recipe again, and can take off on your own.

When you have a few cake formulas and filling ideas in your repertoire, you will find that it’s pretty much an assembly job—you can mix and match a different way every time. Please note that there’s only one cookie recipe—no more room!

Overall it was a good, quick read that read like a novel and less like a cookbook. It provided recipes and kitchen wisdom and wit.

[Sterling Badon]

Most people only use one recipe from a cookbook and never use that book again. Most times, cookbooks are full of fluff and items that getting supplies for is not very easy. This book is for the learning of techniques. Many simple items to cook with simple directions will quickly build your skills after preparing that one item. The best part of this book is you will keep preparing different items from it. Skills that will translate into you creating your own recipes from the skills you have learned. You will improve on things you already do. I bought the digital version. I highly advise a paper copy that is spiral bound. I usually print out a page of any digital recipe to use in the kitchen. Electronic items have no place there. I can almost hear Julia talk as I use this.

[Ellen]

If you have ever wished you could make a perfect omelette or poached egg, thought clam chowder was too difficult, wailed over a broken hollandaise sauce, or ruined a beautiful big roast, Julia Child rescues you with this book. The chapter on eggs justifies its purchase without any help from the other chapters, and the index is a meal-saving powerhouse. With Julia’s effusive encouragement, I felt emboldened to try techniques I otherwise would never have considered. It’s not an all-encompassing encyclopedia of cooking, but it will give you confidence in your cooking and maybe even the moxy to try something you thought was beyond your skill level.

[Jessie]

I didn't realize this is more of a reference book than a read-through type of cookbook, but I greatly enjoyed it anyway. Julia talks to her readers as if they are her friends, and she is original, infinitely knowledgeable, and funny without trying. She knew about all manner of now-trendy practices -- for example, putting a poached egg on just about anything -- before they became trendy. But she would never toot her own horn. She just lays the information before her readers, straightforwardly and good-naturedly, and gives credit where credit is due.

[Angela Burkholder]

It's a handy little book to have around. Basic recipes to get you started on creating your own thing. I use her chowder base to make corn, clam, potato and many other chowders. It has meat roasting times and temperatures, tips for how to prepare different vegetables and other basic essentials. I also use the crepe recipe in here. My copy is splattered and well worn. I refer to it often.

[Carol Bakker]

"Once you have mastered a technique you hardly need to look at a recipe again, and can take off on your own."

I did not find this as satisfying as reading a full fledged cookbook. It felt like those a Spark Note version of a good book.

However. I've been struggling to get proportions right for a quiche in an extra large deep dish pan. And Julia gave me the formula I needed.

[Trina]

I just love Julia Child, as you read her recipes you can see that she has a REAL love for food. You know that every recipe she wrote she injoyed it. She wouldnt write anything that she wouldnt eat herself. And you dont see that with much cheifs this days. God Bless Julia Child.

[Kathleen]

a great book for a beginner cook who wants to learn a few very adaptable recipes and techniques to start out with. if you're an experienced cook and already have a lot of cookbooks, this one probably isn't so useful for you.

[Zakia Afroz]

Julia's Kitchen Wisdom is a wonderful resource for anyone who wants to become more confident and capable in the kitchen. The book combines practical techniques, thoughtful advice, and appealing recipes in a way that feels both useful and approachable. I especially appreciated the emphasis on understanding how and why certain cooking methods work, rather than simply following instructions.

The recipes are inviting without being unnecessarily complicated, making this a book that can easily become part of everyday cooking. Julia's warmth and experience come through on every page, giving the book the feel of having a knowledgeable cook right there beside you. Whether you're sharpening basic skills or looking for inspiration to improve familiar dishes, there is plenty here to learn and enjoy.

What makes this cookbook stand out is its focus on building lasting kitchen wisdom instead of chasing trends. The guidance is practical, timeless, and genuinely helpful. I found myself returning to different sections simply to refresh my technique or pick up another useful tip.

A thoughtful, inspiring, and highly practical cookbook that deserves a place on any home cook's shelf. Five stars.

[Valerie Reid]

I wanted to read this book after I went to the Julia Child exhibit at my local museum; this is one of the books that was recommended. I downloaded the Kindle version from my library, which is the only format that they had. This is a wonderful book to have as a reference in your kitchen. However, you would definitely want to have it in print instead of electronic. It's a short book (144 pages) but packed FULL of everything you need to know about cooking almost anything and everything -- techniques, oven temperatures, length of cooking time, etc. It's not really for the beginning cook because it doesn't give much detail, but I would highly recommend it for someone who has been cooking for awhile and just wants quick reminders about techniques. I'm definitely going to look for it the next time I'm in a bookstore.

[Carol Bakker]

Once you have mastered a technique you hardly need look at a recipe again, and can take off on your own.

This short book seems to be the compilation of random notes written on scraps of paper. A little of this and that. Although it was a fun read, I can't imagine using it as a reference. My (undisclosed until now) secret desire is to have both volumes of Mastering the Art of French Cooking.

But I'm glad I read it because I've been experimenting (and failing) with the proportions of my quiche, which I make in my XL Pampered Chef stoneware pie plate. My quiches were delicious but gooey.

Julia says: whisk 1 egg in a measuring cup and add cream to 1/2 cup level; 2 eggs - fill to 1 cup level; 3 eggs - fill to 1.5 level. And spinach should be cooked and squeezed before adding to quiche. Problem solved!

[Crazy Librarian]

Ultimate crash course in French cooking - consider this book a ‘greatest hits’ of Julia Child’s extensive culinary career (providing an overview of Mastering, her PBS series, memoirs, interviews, & biographies etc,).

Julia Child’s clear voice, easy to follow instructions & passion for cuisine shine through. A MUST READ for fans & novices; die hard fans will rediscover new foods & techniques & newbies will hopefully want to ‘go deeper’ into the recipes & pick up ‘Mastering’ and learn more about Julia’s amazing life.

Totally worth reading for the soups & sauce sections alone - her classic & magical French Onion soup is on pg 7 - go cook it for yourself:)

[Ioana]

Everything this amazing woman does is just like that: AMAZING!
This one's a concentrated volume to have at hand while trying your best at cooking the glorious dishes provided in the masterpiece MASTERING THE ART OF FRENCH COOKING. I am into reading food-related books these days and this was an enjoyable encyclopedia for the curious passionate beginner home chef. I can't wait to get my hands on MTAFC so I can finally make the Boeuf Bourguignon I've been drooling over since Julie & Julia. Oh, the simple joys of cooking.

[Tim Post]

A delightful reference

Handy for the drawer, this book is the ultimate cheat sheet for things we tend not to cook often enough for all things to be readily available in memory. The book assumes you know how to cook rather well, and puys useful bits all so easily confused or forgotten within easy reach. Still very relevant even in modern kitchens with A.I. voice assistants, tablets and phones.

[Jon McClain]

I've used this book since it came out and I also referenced it in almost everything that I've cooked since. Its an ideal starter book and it can be used by any experienced cook. Its literally for anyone in the kitchen. I know some people use theirs like a kitchen bible. Other cooking books are great for specific recipes, however, this book can be used for every recipe.

[Pam Porter]

Essential cooking techniques described by Julia Child. Some recipes but mostly the techniques that are used for a variety of similar recipes. For example, a master recipe for classic custard sauce -- how to make it, how to use it, ways to lighten the sauce, how to turn it into a frosting or cake filling.

[Jessica]

I'd consider this Julia's greatest hits. If you don't have one of her volumes in your kitchen, this is the one to pick up.

[Ruth Cousins]

It was a good primer but short on recipes. Best for Beginning cooks

[Mickey Stallone]

Thoroughly enjoyed!

Such good concise instructions! I sure do miss her. I was only in 10th grade when her show came out. She is my role model for the love of cooking.

[Lisa]

Helpful. Some info a tad dated.

[Johnnie Gee]

Its a cookbook by Julia Childs. How bad could it be? IT IS A COOKBOOK!

[Elizabeth]

A quick version of Julia's basic techniques- it's geared for anyone who needs some reminders and encouragements to get cooking!

[Hailey Lombardo]

She writes exactly as she talks! I couldn't help but read many of the lines with her voice in my mind. So many basic and useful tips and tricks. I'll be keeping this one around the kitchen!