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The Way to Cook |
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The Way to Cook |
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by: Julia Child
Dewey Decimal Number: 641.5 EAN: 9780394532646 Edition: 1 ISBN: 0394532643 Label: Knopf Languages: Manufacturer: Knopf Number Of Items: 1 Number Of Pages: 528 Publication Date: September 18, 1989 Publisher: Knopf Release Date: September 18, 1989 Studio: Knopf Editorial Review: Product Description: In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus--the distillation of a lifetime of cooking. And she has an important message for Americans today. . . --to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish --to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable --to the more experienced cook: have fun improvising and creating your own versions of traditional dishes --and to all of us: above all, enjoy the pleasures of the table. In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed--in shorthand form--by innumerable variations that are easily made once the basics are understood. For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provenale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu. In all, there are more than 800 recipes, including the variations--from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way. A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking. Amazon.com Review: With The Way to Cook, Julia Child creates a second culinary classic. Her first, Mastering the Art of French Cooking, introduced a generation of those used to preparing simple fare to what was then considered gourmet food, demystified classic techniques, and raised our culinary consciousness. In The Way to Cook, she also demystifies cooking techniques and does some consciousness-raising. This time, though, she speaks to everyone with little or no experience in the kitchen, which is most people these days. Always in tune with the moment, and ever the gracious realist, Child (although calling her Julia seems reasonable since she treats us with such open informality) explains in The Way to Cook how to boil an egg and stuff it, as well as how to make a perfect omelet and an elegant soufflé. To help out readers who lack the most basic knowledge, she organizes the book by techniques rather than by ingredients. Soups are first, a relatively unintimidating choice to build confidence through delicious results such as true French Onion Soup and a contemporary Black Bean Gazpacho. Next come breads, updated to use a food processor to cut the kneading time. The fish chapter covers broiling a salmon steak and creating a sophisticated Crown Mousse of Trout. Chapters on poultry, meats, vegetables, and desserts are equally ample and wide-ranging. When The Way to Cook was published in 1989, it accompanied a television series. A related set of videotapes, the first to teach cooking comprehensively, was offered simultaneously. However, more than 600 color photos in this book make it fully complete on its own. The Way to Cook is a good reference volume, a useful gift, and a handsome way to follow Julia's career as she transformed from a French classicist to the ever-evolving, always clear and reliable teacher we have come to adore. --Dana Jacobi Related Items:
Average Rating:
 Rating: - Splendid - If you can own only ONE Julia Child cookbook, THIS IS THE ONE YOU NEED!In the wake of the recent media attention (movies, books, ect), many of us are discovering Julia Child - perhaps again, perhaps (like me) for the first time. As a result, many have bought her sublime first cookbook, Mastering the Art of French Cooking, myself included. And I admit I do not regret that purchase - it is definitely worth owning. That said, Mrs. Child has so much more to offer in her following cookbooks, especially THIS one. I recently inherited this cookbook from my mother-in-law, who was purging her own cookbook collection (she no longer cooks very much), and I couldn't put it down! I read it from cover to cover, I kid you not! Beautiful picture tutorials, simple (though not always easy) techniques and tips, and wonderful recipe variations centered upon a master recipe, yet easier to follow then MTAFC. And, in addition to some for her classic french recipes included in previous cookbooks, she includes American regional favorites like New England Clam Chowder, just to name one of many. The soup and seafood sections alone are worth buying the book (if you like those sort of things, which I do). And, again, Julia shows us how to do it with regular ingredients - not necessarily CHEAP ingredients (lobster, for instance), but things easily found in a regular market. I highly recommend this cookbook! Rating: - Awesome cookbookThis is a great cookbook, my first Julia Child cookbook. It has "a little bit of everything" in it and the recipes are DELICIOUS. I have been cooking for a long time now, so I would recomend it to anyone that loves cooking, no matter how skilled (or not) you are. Rating: - My cooking BibleThank you, Thank you, Thank you Julia Child for teaching me how to cook! I no longer dread having people for dinner, but actually love it. And my dinners are no longer a repetitive sequence of three-four same meals every day. It might not be the easiest book to cook from, you have to flip pages sometimes to get all the parts of the recipe, but it does teach you about food and the ways of preparing it, and it does boil everything down to a number of techniques that you end up using to create your own recipes and combinations. Her approach is straightforward, most of the recipes are quick to do and will be suitable for your family dinner as well as a more formal one. And best of all: I haven't yet had one recipe that wasn't an absolute delight, and I tried a lot of them already. And I finally get to buy all the veggies that I thought were long and hard to prepare; beets, turnips, celery roots, artichokes,they are all regularly on my table now, ready in no time. Rating: - Julia Child-The Way To CookThe shipment was prompt and the book was as described. It was a good shopping experience.
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