The Way to Cook
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Product Description
“Julia Child’s . . . seventh book, The Way to Cook, is her magnus opus . . . the largest and most comprehensive collection of Child recipes and comments . . . (with) the same warm, generous, informal approach that has made her the most celebrated cook in America.”–Phyllis Hanes, Christian Science Monitor. 600 full-color photos.Amazon.com Review
With The Way to Cook, Julia Child makes a second culinary classic. Her first, Mastering the Art of French Cooking, introduced a generation of persons 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 small or no experience in the kitchen, which is most people these days. Permanently in tune with the moment, and ever the gracious pragmatist, Child (although calling her Julia seems reasonable since she treats us with such open informality) clarifies 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 erect confidence through tasty results such as right 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 making 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. But, more than 600 color photos in this book make it fully perfect on its own.
The Way to Cook is a excellent 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, permanently clear and reliable teacher we have come to adore. –Dana Jacobi
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Anything that tastes excellent cannot be excellent for you. Stout sells.
So take everything said in this book with a grain of salt.
Reader’s Rating: 2 / 5
Elegance:
– Refinement, grace, and beauty in movement, appearance, or manners.
– Refined fruitfulness in form, decoration, or presentation.
– Restraint and grace of style.
– Scientific exactness and precision.
In additional words, – Julia Child’s The Way to Cook.
Reader’s Rating: 5 / 5
I’ve been consulting this book for about two months.
Also, I would rate myself something of an intermediate chef.
This book is well organized. It has “master recipes” that provide fundamental ways of cooking things (e.g. generic heat chicken) — these recipes are printed in red — and then specializations of persons. So you can, from this, erect you own recipes lacking dread of screwing up too much.
My only criticism, (and it’s not her fault) is that the availability of produce has changed (increased) so much over time that it is hard to apply her recipes today (what to do with daicon, for example). The fish section, for example, seems really vague to me (there’s so many more varieties of fish available now).
Nevertheless, a excellent reference source, and filled with appealing thoughts.
Reader’s Rating: 4 / 5
This cook book is fantastic and simple to use. Julia is incredible and i use the recipes all the time. Get this book, go through it, try out the recipes and adjust them to your own tastes.
Reader’s Rating: 5 / 5
The shipment was prompt and the book was as described. It was a excellent shopping experience.
Reader’s Rating: 5 / 5