[2] Child collaborated on the book with media executive and CEO of America’s Test Kitchen[3] David Nussbaum, who helped Child gather and collate material from her extensive body of work,[4] including previous cookbooks and television shows[2].‘Julia’s Kitchen Wisdom’ followed a television special by the same name, which aired in 2000.

Her training and collaboration with friends Simone Beck and Louisette Betholle,[6] whom she founded ‘L’Ecole Des Trois Gourmandes’ (The School of the Three Hearty Eaters) with in 1951, can be credited with teaching Child many of the techniques and recipes she shares in ‘Julia’s Kitchen Wisdom’.

[10] ‘Julia’s Kitchen Wisdom’ is Child's most accessible book, distilling the information offered in her previous works into short explanations, methods of problem solving, and master recipes to guide readers.

Unlike her previous, more thorough cookbooks, ‘Julia’s Kitchen Wisdom’ is structured in a simplistic manner, designed as an easy-to-follow reference guide.

[4] He assisted by drafting recipes and recording commentary between Julia Child[4] and chef, television personality and author, Jacques Pepin.

[11] Like the book, the show is organised by categories, such as ‘Vegetables’ and ‘Eggs’ and incorporates information on techniques and tips from Child.

'Julia's Kitchen Wisdom’ garnered positive responses globally and gained increased popularity following the release of the film ‘Julie and Julia’ in 2009.

[10] It was also popular as it differed from traditional cookbooks, like Child's previous works, that only offer recipes consisting of an ingredient list and method.

[10] At the time of publishing, Child was renowned both within and beyond the food industry and was lauded for her ability to encourage amateur cooks to attempt complex meals and techniques.

[7] Her reputation of being a reliable source of cooking advice, understanding and know-how is likely to have been influential in eliciting the positive response ‘Julia’s Kitchen Wisdom’ received.

Her cookbooks and television shows have been credited with introducing French cuisine to America[18] and revolutionising home-cooking in both the United States and globally.

[20] Following the film’s release, ‘Julia’s Kitchen Wisdom’, was propelled to number one on New York Times paperback Advice, How-To and Miscellaneous list.