How many minutes should you cook green beans? Is it better to steam them or to boil them?
What are the right proportions for a vinaigrette?
How do you skim off fat?
What is the perfect way to roast a chicken?
Julia Child gave us extensive answers to all these questions–and so many more–in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings?
All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia’s kitchen wisdom–a book you can’t do without.
About the Author
The unflappable Julia Child brought the intricacies of French cuisine to American home cooks through her television series and books. "Baking with Julia" is a testament to her know-how and teaching tradition. She died on Aug. 12, 2004 just two days before her 92nd birthday.
Nussbaum, formerly a restaurant cook, pastry chef, and baker in San Francisco, is a writer specializing in food and lifestyle topics.