I NOW KNOW EVERYTHING ABOUT EVERYTHING!!! Ok no, but I now know substantially more about cooking than I did a few hours ago. Like why you should pat chicken dry before browning it (because otherwise it will steam rather than brown) or why you should let the oil come to a shimmery heat before adding meat (because otherwise it will steam rather than brown) or why you should give your meat enough room in the pan (because etc. ad infinitum and so on).
Julia’s Kitchen Wisdom is tiny and straight-forward and all of the useful bits with none of the blather. Before I’ve hit page 13 I know how to prepare clams and how to make aioli, and neither of them look hard. THIS WILL NOT BE HARD!!! Julia Child is the Empress of No-Nonsenseness, and I feel like I could roast a goose.
Or instructing you, while dressing salads, to ‘pick up a small piece and taste analytically, tossing in a sprinkling of salt and pepper or more lemon or vinegar if needed.’ I like to think of La Child, all eighty feet of her, nomming a piece of lettuce ‘analytically,’ like it’s a science experiment.
Or on preparing bulgar: ‘Let sit 15 minutes, or until pleasantly tender.’ Oh Marjorie Stuart-Baxter, this bulgar is so pleasantly tender! How do you tenderize your bulgar so pleasantly?
Or reminding you that ‘it behooves us to choose eggs carefully and to treat them right.’ Do unto the eggs as the Dairy Queen has claimed to do unto you.