茱莉雅的私房厨艺书：一生必学的法式烹飪技巧与经典食谱 Julia's Kitchen Wisdom : Essential Techniques and Recipes from a Lifetime of Cooking: A Cookbook

基本信息

Format:Paperback / softback 160 pages, 28PP B&W PHOTOGRAPHS

Publisher:Random House USA Inc

Imprint:Random House USA Inc

ISBN:9780375711855

Published:23 Jun 2009

Weight:262g

Dimensions:175 x 212 x 20 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

在这本不可缺少的厨房智慧书中，茱莉亚-柴尔德为家庭厨师提供了他们迫切的烹饪问题的答案--关于汤、蔬菜、鸡蛋、烘焙面包和蛋挞等方面的重要信息。

你应该把青豆煮多少分钟？油醋汁的正确比例是什么？如何撇去脂肪？烤鸡的方法是什么？

在这里，朱莉娅为这些以及其他许多日常烹饪问题提供了解决方案。你打算如何烹饪你带回家的小肋排？你会被引导到快速炒菜，这是好和快的方法。一旦你掌握了这道菜，你就可以按照朱莉娅的精心指导，将这一技术应用于排骨、鸡肉或鱼。

《茱莉雅的私房厨艺书》是对她一生烹饪生涯的总结。

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more.

How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken?

Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines.

Julia’s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.

作者简介

朱莉娅-奇尔德出生于加利福尼亚州帕萨迪纳。她毕业于史密斯学院，并在二战期间为OSS工作；之后她住在巴黎，在蓝带学院学习，并与西蒙-贝克和路易丝特-贝托尔一起教烹饪，她与他们一起写了《掌握法国烹饪艺术》的卷一（1961）。1963年，波士顿的WGBH电视台推出了《法国大厨》电视系列节目，这使朱莉娅-查尔德成为全国性的名人，她在1965年获得了皮博迪奖，1966年获得了艾美奖。随后，又有多个公共电视节目和许多烹饪书籍问世。她于2004年去世。

JULIA CHILD was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.