What are the right portions for vinaigrette? What's the best way to prepare green beans? Julia Child gathers her culinary wisdom from the past 40 years and distills it into one small volume. Delicious, priceless, and comforting, this book is arranged according to subject matter, with ample cross-referencing. 8 photos, 4 in full color.
From the front Cover
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.