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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 -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe.
Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef" features eight hundred master recipes and variations.
This is a very good, approachable cookbook for people interested in Julia Child's work. Definitely worth reading and trying out the recipes, which on their own seem to be more... Lesen Sie weiter...Vor 10 Monaten von Paul K. veröffentlicht
Nachdem ich den Film Julia & jUlie geshen habe, wollte ich unbedingt eines ihrer Bücher besitzen. Lesen Sie weiter...Veröffentlicht am 7. Oktober 2013 von may31
Julia Child is one of the best cookbook writers ever --- which is not an original thought, but it is important to bear in mind as the market is flooded with cookbooks. Lesen Sie weiter...Veröffentlicht am 29. Juni 2000 von keiyam1
I have had this book for several years, and it's dawning on me how important a work this was, because I use it every time I make certain dishes. Lesen Sie weiter...Veröffentlicht am 21. Februar 2000 von Lissy Friedman
The best part about this book for me is that it teaches cooking isn't just following a set of steps in a recipe. Lesen Sie weiter...Veröffentlicht am 15. Februar 2000 von plumnbagel
Julia explains her wonderful recipes step by step. They are shown in organized orders, which are easy to follow. Lesen Sie weiter...Am 25. Oktober 1999 veröffentlicht
I've owned this book for years and am constantly amazed at the new stuff I learn every time I use it. Try the recipe for pot roast -- it's a HUGE hit at my house!!!Am 20. Oktober 1999 veröffentlicht
I have dozens and dozens of cookbooks and have yet to find one that I turn to as frequently and with as much confidence as this one. Lesen Sie weiter...Am 20. April 1999 veröffentlicht