The Way to Cook

The Way to Cook 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 t

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 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 whatIn 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 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 enjoyable to the experienced cook have fun improvising and creating your own versions of traditional dishesand 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 saut of chicken, and before long you re easily whipping up Chicken with Mushrooms and Cream, Chicken Proven ale

  • The Way to Cook Best Read || [Julia Child]
    317 Julia Child
The Way to Cook

  1. Julia Child was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs Her most famous works are the 1961 cookbook Mastering the Art of French Cooking and, showcasing her sui generis television persona, the series The French Chef, which premiered in 1963.

400 Reply to “The Way to Cook”

  1. this is why I love Julia Childs Special Note The Rooti ti TootsSome diners find the flatulent after effects of home cooked dried beans too distressing to contemplate A number of years ago, scientists at the Western Regional Research Center of the U.S Department of Agriculture in Albany, California, discovered that dried beans do indeed contain elements some people find difficult to digest To cope, the human intestines send out voluminous gases of protest and rebellion.Fortunately, however, these [...]

  2. I met Julia at a private Boston cocktail party in her honor not long after this book was released and have been using the book ever since Truly an exceptional book from an exceptional person Although I have all of Julia s books, I tend to use this one the most The wonderfully classic, dependable recipes have been tested and perfected many times so the results are the same for everyone, every time one of Julia s great legacies She really was a lovely person and on first seeing her, I was taken by [...]

  3. This is a book that is very much worth having There s a place for it on the shelf, but often, it s wandering about the living room because it s such a good and important read For me, it has it s obvious limitations, because I don t eat meat, but it s been very useful for fish and although I consider myself having a good hold of it already, vegetable preparations And then there are the desserts and pastries an invaluable resource I must admit, however, I found the ever so slightly different prep [...]

  4. This modestly titled, huge book has, besides Julia s trademark je ne cest quoi, detailed directions on how to make anything Armed with this book and some patience, anyone can learn to cook almost anything that isn t specifically country based e.g sushi Included arepictures, disaster corrections, and enough variations to keep one happily occupied for years I considered myself an experienced and pretty good cook when I first got this book, but I ve learned so much from it that my skills have impro [...]

  5. Timeless Perfect I love the way this one is organized It corresponds to a lot of video segments you can find on You Tube, so you can watch Julia do it first 3

  6. Some of the recipes in here are a bit dated for American home cooks not sure many people are going to be touching the chicken aspic , but the majority of the book is full of good, practical food and instruction you can rely on When in doubt on how to make something, grab the Julia Child book first she ll walk you through it with good step by step instructions and pictures This is the book I toss at people who are learning to cook particularily meats, breads, vegetables, pastries, and stews.Defin [...]

  7. If I ate meat, this book would surely get four stars If it incorporated ethnic or non European ingredients to any degree, it would even get five The master recipes and their variations are concise and Julia s entertaining and opinionated writing shines But no tortillas or salsa, no soy sauce, no couscous or hot peppers or tofu or gingereven most of the cheese called for is Swiss The book is a wonderful resource for European based American food, but in this American century, I don t think this ca [...]

  8. One of the best books on how to cook, not just recipes, but technique, step by step through recipes and permutations, not to mention how to use leftovers, or as she states feasting on the remains As a home cook, I learned much and still refer to my aging copy frequently for questions or direction on how to best approach a dish Not to mention her meatloaf recipe is the best.

  9. I think Julia Child was one of a kind and I ve read lots and lots about her and by her but never her Bible Mastering the Art of French Cooking or this new testament For me, I need bigger pictures and shorter ingredient lists to get excited about actually trying a recipe, but I did enjoy her commentary Fun to flip through but not a keeper.

  10. My first copy of this book has seen a little too much wear Time to purchase another one Hey, at least I can prepare the best hard boiled egg of anyone I know Time for 10 star option.

  11. I use this all the time It is well written and organized It is my favorite cookbook, and I have nearly worn it out I cook all the time, teach cooking classes and entertain frequently Of the many cookbooks I have, this is my go to.

  12. In this cookbook, Julia child updates some of her cooking techniques, introducing cooking methods such as the microwave This is an excellent book for beginner cooks, and there are treats for seasoned cooks as well.

  13. This is Julia at her best Each of the dishes included are presented in a rather simple manner True, the included dishes may venture beyond a typical home dinner but let s face it, there are times we all want to venture away from the usual There is also a video series to go along with this book and you can find some of them on the Net.

  14. Friends who know me will snicker at this obvious addition to my already read shelf, as I m a self styled Julia Child hag But despite that, this is truly a revolutionary book to me One that I can honestly say I have read not scanned or cooked from Because it is highly readable Julia chatted with her readers about master recipes that could be learned and varied This was a techniques book before food styling was a profession.We are now late enough in history for foamed food to have come into vogue, [...]

  15. This book is my go to for any culinary question The recipes range from simple to complicated but because Julia Child had a way with teaching, you never feel overwhelmed And, not only that, she explains how to properly carve a chicken, trim meat all those things that you should know never bothered asking our mother that is if my mother ever actually knew I also reference this when I see other recipes and I am not sure if they make sense I recommend owning it You never know when it will come in ha [...]

  16. After reading APPETITE FOR LIFE I felt that Julia Child believed this cookbook to be her greatest It is amazing in its depth and breadth of types of food, the incredibly detailed explanations, the photographs, and her voice comes through loud and strong I couldn t believe how BIG the book is its size and length I haven t read every single recipe, but I want to tackle a few of my favorites, for example, the recipe for French bread She doesn t tell how many hundreds of loaves she and Paul baked in [...]

  17. What can you say Julia s voice in her cookbooks is so prevalent and clear In difficult recipes she guides you through with reassurance and authority I just love her There are many recipes in this book I make over and over her beef bourguignon, her scalloped potatoes her pizza with tomato sauce recipe we can live without we just made it last night I just adore her We are so lucky to have had her in our lives and in our kitchens.

  18. A must haveI got this as a precursor to her MTAFC Vols I II, and am glad I did Goes from basics to complex variations of classic dishes I have referenced this book a lot, much like I use the Joy of Cooking, to compare recipes, look at methods of roasting, baking, etc A good first JC cookbook That said, who on earth makes aspic cold poultry suspended in jello any Ugh

  19. Julia Child knows what she is doing in the kitchen This book is for learning technique than actually cooking anything, because really the majority of the recipes call for tarragon layed across a chicken pate covered in aspic, and who really wants to eat that Next stop will be a full set of Mastery of French Cooking Oh my.

  20. Julia Child has been one of my heroes for years she singlehandedly changed America s eating habits when jello and meat potatoes were the norm Julia s books plus her Cooking With Julia half hour television show made us all feel that we too could become experts in the kitchen t that we could but even so her books are a delight I return to them again and again.

  21. If I could only keep one from my vast stores of cookbooks, this would be it Nearly every page is spattered with batter, or oil, or some other kitchen effluvia Julia s great jubilation in producing succulent dishes shines through every one of the beautifully composed pages I come back to it again and again.

  22. My go to resource when I need precision in my cooking or baking Julia s La Tarte Tatin is an other worldly dessert and a delicious example of the importance of technique in baking It is a recipe I make whenever I need to remind myself that it is worth the time and effort to make pie dough from scratch.

  23. To know Julia was to love her To love her was to cook from one of her recipes The key, with the exception of deserts, is to read the recipe and make it your own, put your own soul into Deserts, you can t do that You have to put love into them, but you ve got to follow them to the T or else they ll be ruined.

  24. This is my go to cookbook For my mother it was Joy of Cooking but when I need to know how long to roast, what temperature is safe, how to make the perfect gravy, its all here with Julia s wit, bevity and good solid instruction And I am reminded of meeting her many times while I lived in Boston as I look at the lovely inscription from her in the front of my well loved and well worn copy.

  25. ok, i have to be real here this book is great, but julia isn t the greatest cookbook writer her instructions are hard to follow you have to read it very, very carefully and her recipes take 10 times longer to make than ones that you might find online BUT there s a reason to her madnessher recipes are the dankest ever it s like going to a 5 star restaurant it s that good.

  26. Once you figure out how to navigate this the recipes come out well However, the book is large, dry, and confusing i.e a recipe for b che de no l where every component is in a different part of the book The recipe for madelines is very good and ALWAYS releases from the pan.

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