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Julia's Kitchen Wisdom
''Julia's Kitchen Wisdom'' (Knopf, 2000) is the final cookbook authored by chef and television personality Julia Child. Co-authored by David Nussbaum and edited by Judith Jones, the book covers basic cooking principles and techniques and was designed to serve as a reference point for amateur cooks. ''Julia's Kitchen Wisdom'' was the 17th book written by Child and gained widespread popularity following the release of the 2009 film, ''' Julie and Julia'''. Description As the final book in Child's oeuvre, ''‘Julia’s Kitchen Wisdom’'' is a compilation of her previous 16 cookbooks, forming a “loose-leaf kitchen reference guide”. It is intended for use by home-cooks to answer cooking questions and solve common cooking problems, such as how long to cook a particular cut of meat, the most suitable accompaniments to serve with a certain dish, or different methods used to cook an ingredient. In the book's introduction, Child suggests that the book is written for an audience relat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julia Child
Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing 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. Early life On August 15, 1912, Julia Child was born as Julia Carolyn McWilliams in Pasadena, California. Child's father was John McWilliams Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress and daughter of Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins. Child attended Polytechnic School from 4th grade to 9th grade in Pasadena, California. In high school, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nora Ephron
Nora Ephron ( ; May 19, 1941 – June 26, 2012) was an American journalist, writer, and filmmaker. She is best known for her romantic comedy films and was nominated three times for the Writers Guild of America Award and the Academy Award for Best Original Screenplay for ''Silkwood'' (1983), '' When Harry Met Sally...'' (1989), and ''Sleepless in Seattle'' (1993). She won the BAFTA Award for Best Original Screenplay for ''When Harry Met Sally...'', which the Writers Guild of America ranked as the 40th greatest screenplay of all time. Ephron's first produced play, '' Imaginary Friends'' (2002), was honored as one of the ten best plays of the 2002–03 New York theatre season. She also co-authored the Drama Desk Award–winning theatrical production ''Love, Loss, and What I Wore''. In 2013, Ephron received a posthumous Tony Award nomination for Best Play for '' Lucky Guy''. Ephron also directed films, usually from her own screenplays, including ''Sleepless in Seattle'' (1993) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recipe
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. History Early examples The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food. Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his '' Deipnosophistae''. Athenaeus mentions many other cookbooks, all of them lost. Andrew Dalby, ''Food in the Ancient World from A to Z'', 2003. p. 97-98. Roman recipes are known starting in the 2nd century BCE with Cato the Elder's '' De Agri Cultura''. Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Outline Of Food Preparation
Outline or outlining may refer to: * Outline (list), a document summary, in hierarchical list format * Code folding, a method of hiding or collapsing code or text to see content in outline form * Outline drawing, a sketch depicting the outer edges of a person or object, without interior details or shading * Outline (note-taking software), a note-taking application * Outline typeface, in typography * Outline VPN, a free and open-source Shadowsocks deployment tool * Outline, the representation of a word in shorthand * Step outline, or just outline, the first summary of a story for a film script Media * ''Outline'' (novel), a 2014 novel by Rachel Cusk * ''Outlines'' (collection), a 1939 collection of poems by surrealist poet Jean Venturini * The Outline (website), a news company * Outlines Festival, an annual one-day music festival held in Sheffield, United Kingdom * Outline Records, record label founded by Jane Ira Bloom * The Outline (band), an experimental band from the United S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Nutrition Guides
This is a list of nutrition guides. A nutrition guide is a reference that provides nutrition advice for general health, typically by dividing foods into food groups and recommending servings of each group. Nutrition guides can be presented in written or visual form, and are commonly published by government agencies, health associations and university health departments. Some countries also have nutrition facts labels which are not listed here; many of those reference specific target amounts for various nutrients. Historical guides Ancient Greece The Hippocratic Corpus of Ancient Greece contains one of the earliest known nutrition guides. It recommends a seasonal diet. For winter, it advises eating a heavy diet of bread and roasted meat and fish, while avoiding vegetables and restricting liquids to, if anything, strong wine. It then recommends a lighter summer diet of soft barley cake, vegetables, boiled meat, and large quantities of diluted wine. Gradual transitions between the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourmet Museum And Library
The Gourmet Museum and Library (french: Bibliothèque et musée de la Gourmandise) is a museum dedicated to the history of gastronomy, located in Hermalle-sous-Huy, Liège (province), province of Liège, Belgium. Overview Library It is the most important collection of food and drink books in Belgium and one of the twenty largest in Europe. The books, mainly old, are about food, arts of the table and tobacco, mainly in Europe and particularly in Belgium. They are classified by subjects: biography, biographies, history, biography, biographies, recipes, religious cookery, children’s cookery, dietetics, vegetarianism, veganism, home economics, sociology, food chemistry, publicities, iconography, literature, music, etc. The data-processing encoding is modern. An outline of the Library catalog, catalogue is reproduced on the website. This library has the only specimen of the ''Cuisinier anglais''. The library also has other specialities: * Art History and archaeology * Dance and ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Writing
Food writing is a genre of writing that focuses on food and includes works by food critics, food journalists, chefs and food historians. Definition Food writers regard food as a substance and a cultural phenomenon. John T. Edge, an American food writer, explains how writers in the genre view its topic: "Food is essential to life. It’s arguably our nation’s biggest industry. Food, not sex, is our most frequently indulged pleasure. Food—too much, not enough, the wrong kind, the wrong frequency—is one of our society’s greatest causes of disease and death." Another American food writer, Mark Kurlansky, links this vision of food directly to food writing, giving the genre's scope and range when he observes: “Food is about agriculture, about ecology, about man’s relationship with nature, about the climate, about nation-building, cultural struggles, friends and enemies, alliances, wars, religion. It is about memory and tradition and, at times, even about sex.”Because foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preparation
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Photography
Food photography is a still life photography genre used to create attractive still life photographs of food. It is a specialization of commercial photography, the products of which are used in advertisements, magazines, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants. In advertising, food photography is often – and sometimes controversially – used to exaggerate the attractiveness or size of the advertised food, notably fast food. History The first known photograph that showed food as a subject was a 1845 daguerreotype by William Henry Fox Talbot showing peaches and a pineapple. For a long time, food photographs tended to be shot and composed in a manner similar to the way people were used to encountering their food: laid out on a table setting and shot from an overhead perspective, i.e., from the point of view of the eater.Manna/Mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Naming Many dishes have specific names, such as sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or ''bistecca alla fiorentina'', and sometimes not: ''poached eggs Florentine'' essentially means "poached eggs with spinach". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * After t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Art
Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Table manners (the table arts) are sometimes referred to as a culinary art. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious, which requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive human ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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