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The Way to Cook
 
 
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The Way to Cook (Taschenbuch)

von Julia Child (Autor)
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Mastering the Art of French Cooking Boxed Set: Volumes 1 and 2

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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking

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Produktinformation

  • Taschenbuch: 528 Seiten
  • Verlag: Knopf; Auflage: Reprint (28. September 1993)
  • Sprache: Englisch
  • ISBN-10: 0679747656
  • ISBN-13: 978-0679747659
  • Größe und/oder Gewicht: 27,4 x 23,1 x 3,3 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (13 Kundenrezensionen)
  • Amazon.de Verkaufsrang: Nr. 50.690 in Englische Bücher (Die Bestseller Englische Bücher)

    Beliebt in diesen Kategorien:

    Nr. 38 in  Englische Bücher > Cooking, Food & Wine > Reference
    Nr. 40 in  Englische Bücher > Cooking, Food & Wine > Quick & Easy

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Produktbeschreibungen

Amazon.com

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 .

From Publishers Weekly

Child's new magnum opus reminds us that she has almost single-handedly inspired the superb quality of modern larders. Without her unflagging commitment to good eating, it is doubtful that fresh duck foie gras would have been available for the saute included here. However, this wonderful book is hardly a paean to elitist fare, maintaining Child's unique perspective while reflecting attitudes about food that "have changed through these last years" and sharing much new knowledge. Recipes, divided into a master formula and variations, are grouped by technique; French classics stand fin-to-wing with American offerings (roast turkey). Dietary concerns are addressed with low-fat soups and a cottage cheese-enriched chicken liver mousse. Nevertheless, the author of Mastering the Art of French Cooking, who would "rather swoon over . . . one small serving of chocolate mousse . . . than indulge one . . . fat-free gelatin puddings," has not gone light. Six hundred handsome photographs underscore Child's technical genius. 110,000 first printing; BOMC main selection.
Copyright 1989 Reed Business Information, Inc. -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe .
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Kundenrezensionen

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1 von 1 Kunden fanden die folgende Rezension hilfreich:
5.0 von 5 Sternen What Can I Say? Julia Knows How., 29. Juni 2000
Diese Rezension stammt von: The Way to Cook (Gebundene Ausgabe)
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. Instructions are clear, photographs are helpful, and organization of the book (master recipes for basic things get subsequently developed/incorporated into other dishes) is excellent and easy to follow, and most importantly, the recipes work. This, along with the newer How To Cook Everything by Mark Bittman, seem to be the two I pull out all the time as a reference. Example: Mayonnaise based sauce started breaking down on me and Julia's suggested fix worked like a dream. Great book for any cook to "grow" with.
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1 von 1 Kunden fanden die folgende Rezension hilfreich:
5.0 von 5 Sternen It's been my cooking bible since it was published, 28. Juni 2000
Von David J. Huber (New York, NY United States) - Alle meine Rezensionen ansehen
(REAL NAME)   
Diese Rezension stammt von: The Way to Cook (Gebundene Ausgabe)
I bought this book when it was first published (and it cost me almost 10 hours of wages), and of all the cookbooks I own (maybe 40 or so), this is the one I use the most. Even when I moved to Hawaii for a short-term internship, I used precious luggage and weight restriction space to take this heavy book with me. Why? Not just because it has great recipes, but because it is just what the title says - a book about how to cook (at least, how to cook Northern European). I don't go to it very often for specific recipes (although her French Onion Soup is fantastic), but to see how to do something in general - like, how to make a cream sauce, how to make a chowder base, how to clean mussels, how to clean fowl, etc. If you master this book, you will have mastered the theory of (Northern European) cooking, and will no longer be tied down trying exactly to reproduce a recipe in one of countless thousands of generic cookbooks. You will have courage to experiment, because you'll know what the ingredients are doing and how to handle them - you will, in fact, become your own recipe inventor and creative, tasteful, confident cook that you and your family (and friends!) will appreciate. This is, really, the proper model for what cookbooks should be, and I wish someone would do something similar for other cuisines (and if they have, send me an email about it!).
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5.0 von 5 Sternen I will use this book for life, 21. Februar 2000
Diese Rezension stammt von: The Way to Cook (Gebundene Ausgabe)
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. For example, I always use it to make rice (who can remember whether it's 2 cups of water or 1 1/2?) and also for hard boiled eggs. These are the types of things that other cookbook writers take it for granted that you know, but which are crucial to the success of the recipe and which Julia Child considers important enough to devote several pages to. I find this book to be an essential tool in my kitchen.

I admire her ability to explain, in common sense terms, how to achieve basic cooking recipes (she calls them "Master recipes"), and how to incorporate them into more complicated recipes. This makes the book useful for beginners as well as more experienced cooks.

She especially handles the subject of cooking with meat and poultry well, offering a wide range of dishes with an international, yet traditional flair. Many of the recipes are reminiscent of her televsion show, "Julia Child and Company." They have a sort of 60's trendiness to them, which makes them fun and evocative of food one's Mom used to make, while at the same time not being out of date. You just sort of expect that there will be a fondue recipe or two, plus a few "chafing dish" preparations!

The pictures are very helpful, as are the instructions that are drafted in laypersons' terms. Her recipes are basic standbys, nothing particularly fancy, but everyone needs at least one of those types of cookbooks in their kitchen. A tour de force for Julia Child, who seems to get better with each succeeding effort.

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Die neuesten Kundenrezensionen

5.0 von 5 Sternen More than just a book of recipes.
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 theplumms

5.0 von 5 Sternen The Final Word on Cooking
I got this cookbook as a Christmas gift four years ago after taking cooking seriously for four years. Lesen Sie weiter...
Veröffentlicht am 9. Dezember 1999 von Anna Henning

5.0 von 5 Sternen If you only ever buy one cookbook, this should be it.
Julia Child's "The Way to Cook" is one of the essential cookbooks every kitchen should have. Lesen Sie weiter...
Veröffentlicht am 24. November 1999 von Marc Pottier

5.0 von 5 Sternen Julia explains her wonderful recipes step by step.
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

5.0 von 5 Sternen Even the things you've always made can be amazing
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

5.0 von 5 Sternen Truly the Finest Cookbook Available
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

5.0 von 5 Sternen A Seminal Work on Cooking
An autographed copy of The Way to Cook has adorned my kitchen bookshelf for years now. Despite its somewhat ostentatious title, I have to say it lives-up to its name, with... Lesen Sie weiter...
Am 13. April 1999 veröffentlicht

5.0 von 5 Sternen excellent excellent excellent
Just got this book in the mail. I tried the tomato sauce with my homemade pasta.( learned how to make it in an adult class afterhours in a high school) My husband said, "... Lesen Sie weiter...
Veröffentlicht am 20. März 1999 von homesch5@tp.net

5.0 von 5 Sternen If you want to cook well, all you need is Julia Child!!
This book is incredible. Nobody beats Julia as a cooking teacher. This book blends her traditional French classic cooking techniques with more contemporary types of cooking.. Lesen Sie weiter...
Am 31. Dezember 1998 veröffentlicht

5.0 von 5 Sternen This is the best all-around contemporary cookbook today.
Whether you're a novice or an experienced cook, this book has plenty of interesting and thoroughly useful information and recipes. Lesen Sie weiter...
Am 21. Mai 1996 veröffentlicht

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