• 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.

Review

"This slender book from the doyenne of gourmet cooking is a boon for those who need a refresher course in, or a handy source for, basics. These notes come from Child's own kitchen notebook, years in the making. Generally, each recipe is included in "master" form with numerous variations; for example, a section on potatoes explains the ins and outs of Mashed Potatoes, as well as provides a recipe for Garlic Mashed Potatoes. Child's voice is always welcome, and never more so than when she is providing no-muss-no-fuss advice like this. A quick section on dried beans covers soaking as well as cooking in a pressure cooker or Crock-Pot, and some more esoteric treats, such as homemade bread and souffl s, have their place here. Helpful tips proliferate throughout: Sea Scallops Saut ed with Garlic and Herbs are followed by a paragraph on scallops that exude too much juice, and a section on tarts explains how to prebake a shell. Even Hamburgers (plain and flavored) are covered here." Publishers Weekly