I didn't learn this method by reading it any of Julia's books, but rather by watching her show. Some of my earliest memories are of sitting with my mother as a little girl, watching Julia on the television. I'd even thought for the longest time that Mom had named me after her! (It wasn't until a couple of years ago that I found out differently, but I still think of my name as Julia's tribute.) I recently went to the Smithsonian Museum of American History in Washington DC and was delighted to discover her kitchen preserved there - I spent a very, very long time just standing there, soaking in as much of her as I could. So, whenever you need garlic in a recipe and you want it nice and soft and oh-so-flavorful, prepare it this way!