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4 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Glanzstück meiner Kochliteratur-Bibliothek, 20. Februar 2011
Von 
Rezension bezieht sich auf: The Way to Cook (Taschenbuch)
Ich habe dieses Kochbuch ursprünglich gekauft, einfach weil Juila Child ein sympathischer Mensch war, mit dem ich mich verbunden fühle, da ich ihre Leidenschaft für das Kochen teile. Bei keinem der heutigen omnipräsenten "Kochstars bzw. -sternchen" ist das annähernd so. Als derzeitige TV-Mode ist die Kunst des Kochens zur Show verkommen: Soviele unterschiedliche Gerichte wie möglich müssen mit so großer C-Promi-Unterstützung wie möglich unter Applaus eines Publikums vorexerziert werden. Für mich sind diese Vorführungen unerträglich. Echtes Kochen hat damit so wenig zu tun wie ein Meisterwerk Claude Monets mit einer à-la-Bob-Ross-The-Joy-of-Painting farbig bepinselten Leinwand. Zwar war Julia in ihrer Zeit auch als Fernsehköchin aktiv, jedoch blieb hier stets das Eigentliche im Vordergrund, keine perfekte Inszenierung, sondern das Kochen, wie es ist, mit allen Pannen und Erfolgserlebnissen.

"The Way to Cook" ist Julias Magnum Opus. Man lernt, wie bestimmte Lebensmittel verarbeitet werden, welche Techniken zu welchem Ergebnis führen. Jeweils von einem "Master recipe" ausgehend bietet Julia immer diverse Varianten, und an diesen Bruchstellen erlernt man Schritt für Schritt seine eigene kulinarische Kreativität zu entfalten und eigene Ideen zu verwirklichen. Das Buch enthält sicher keine schnellen Rezepte, da fast durchgehend mit "Grundstoffen", d.h. ohne Fertigzwischenprodukte gearbeitet wird, was - wie ich finde - zu ungeahnten Erfolgserlebnissen führt. (Also Adieu, Puddingpulver, Suppenfürfel und Fertigteig!) Das (im wahrsten Sinn des Wortes) "Küchenenglisch" lässt sich leicht erlernen; etwas gewöhnungsbedürftig ist jedoch die amerikanische Gewohnheit, überwiegend Volumensangaben ("cups") und nicht Gewichte zu verwendnen. Da diese "Tassen" und "Löffel" nicht wie bei uns ungefähre Angaben darstellen, sondern in den USA festgelegte Maßeinheiten sind, lohnt es sich, im Internet nach angebotenen "measuring cups" bzw. "spoons" zu suchen; alternativ benötigt man Umrechnungshilfen, welche sich ebenfalls im WWW finden lassen.

Alles in allem: Unbedingte Kaufempfehlung für den, der nicht den breitesten Weg nehmen will ...
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4 von 4 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 "Addicted to books!" (New York, NY United States) - Alle meine Rezensionen ansehen
(REAL NAME)   
Rezension bezieht sich auf: 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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1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen If you only ever buy one cookbook, this should be it., 24. November 1999
Von 
Rezension bezieht sich auf: The Way to Cook (Taschenbuch)
Julia Child's "The Way to Cook" is one of the essential cookbooks every kitchen should have. Julia's straight forward instructions, her outstanding recipes and the quality of the dishes she recommends make this and fantastic cookbook.
While Julia covers a wide range of dishes in this book (Soups, Breads, Eggs, Fish, Poultry, Meat, Vegetables, Salads, Pastry, Desserts, and Cakes & Cookies) her emphasis is definitely on French/European cooking. If you are looking for recipes from different ethnic groups, you will need to find other cookbooks to compliment this one.
In the last five years that I've owned this cookbook, I've made a wide selection of recipes and have never been disappointed. From simple dishes such as crepes to complex day-long affairs such as Lamb Stew Printaniere, her instructions have been complete, straightforward, and detailed. If you follow her steps, you're guaranteed to have incredible results.
The book includes both beautiful and useful photographs. This is important, because one of the big drawbacks with most cookbooks are that they have incredible imagery of the finished dish, but don't actually show you how things should look as they are being prepared. The way to cook does an excellent job at showing you both... which is one of the reasons it is such an outstanding book.
Julia's other books are also excellent. Both "Baking with Julia" and "In Julia's Kitchen With Master Chefs" are outstanding.
One last word of advice... if you ever make A Fast Saute of Beef for Two from this book, use heavy creame instead of cornstarch (she says you can use either). The cream will make the difference between a good meal and a great one!
Enjoy!
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1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The Final Word on Cooking, 9. Dezember 1999
Von 
Rezension bezieht sich auf: The Way to Cook (Gebundene Ausgabe)
I got this cookbook as a Christmas gift four years ago after taking cooking seriously for four years. The knowledge Child imparts took me to another level of understanding good food and good cooking.
I don't consider myself a gourmet. I am a good home cook who appreciates delicious, hearty food and I gravitate towards these types of dishes and chefs. By the time I read The Way to Cook, I'd already owned and read three or four cookbooks (all from the Silver Palate ladies) and I didn't learn about the process and intellectual thought of cooking until Child. Wow. She truly brings everything to its most basic point and then, tell you how to treat the food. Additionally, the book is organized well; written in a straightforward manner; and the recipes are simple to follow and delicious to eat.
True, this is more continental than it is American, but I think if you could only have two or three cookbooks, this would be one of them. The others would be Cook's Bible and Joy of Cooking (new ed).
One warning, like most cookbooks, the food is rich, so if you're on a diet, eat breakfast, make this for lunch or an early dinner and don't eat anything the rest of the day!
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5.0 von 5 Sternen If you want to cook well, all you need is Julia Child!!, 31. Dezember 1998
Von Ein Kunde
Rezension bezieht sich auf: The Way to Cook (Taschenbuch)
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.. It also provides great references for all sorts of different foods and techniques. For example, I needed to make a hazelnut cake in another cookbook that required toasted hazelnuts. I couldn't buy then already toasted, and the book didn't tell you how to do it. However, The Way To Cook had an entire paragraph about how to work with hazelnuts!! Its truly a valuable addition to anyones cooking library. There are few chefs who have been around as long as Julia Child or who have her gift of teaching. This book is rare in the sence that it TEACHES HOW, and it is applicable to both master and novice cook. In this day with so many different chefs on TV, its hard to know who the experts really are and who are just out to entertain their live audiences without really teaching anything ( hmmm--who could that be?) .I think that nearly 50 years of cooking and still going strong is a pretty good sign that this woman knows what she is doing. You will NEVER go wrong with Julia! Other chefs may be younger, more "hip", or entertaining, but truly--Julia and her books are in a class by themseves.
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1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Julia explains her wonderful recipes step by step., 25. Oktober 1999
Von Ein Kunde
Rezension bezieht sich auf: The Way to Cook (Gebundene Ausgabe)
Julia explains her wonderful recipes step by step. They are shown in organized orders, which are easy to follow. Pictures are great help in visualizing what you are suppose to do and what you are making.
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5.0 von 5 Sternen A Seminal Work on Cooking, 13. April 1999
Von Ein Kunde
Rezension bezieht sich auf: The Way to Cook (Gebundene Ausgabe)
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 outstanding and unique coverage of basic techniques and terminology that are difficult to find elsewhere. Make no mistake, however: this is not a low-fat cookbook. But the basics learned with it, along with the various "component" recipes, can be applied equally to healthier eating (with modification as needed), or to those occasional moments when you need something special and luxurious. Highly recommended!
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5.0 von 5 Sternen excellent excellent excellent, 20. März 1999
Rezension bezieht sich auf: The Way to Cook (Gebundene Ausgabe)
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, " Where do you get this recipe, it is the best you ever made? Not bittery tasting?" Last night I made the giant eclair. Great fun and great results. The lay out is excellent. I love the glossy pages. Food wipes clean off them. Great pictures. Instructions superb. Par excellance Julia. Thank you. I won't have to go to cooking school now!!!!!
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5.0 von 5 Sternen Truly the Finest Cookbook Available, 20. April 1999
Von Ein Kunde
Rezension bezieht sich auf: The Way to Cook (Gebundene Ausgabe)
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. The real success of this book is that is assumes all readers are novices in the kitchen and therefore must explain each step of the process. In doing so, otherwise complicated recipes become approachable. I have won rave reviews with the coq au vin recipe and the brussel sprouts with chestnuts has become a new Thanksgiving tradition.
Definitely buy this cookbook.
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5.0 von 5 Sternen This is the best all-around contemporary cookbook today., 21. Mai 1996
Von Ein Kunde
Rezension bezieht sich auf: The Way to Cook (Gebundene Ausgabe)
Whether you're a novice or an experienced cook, this book has plenty of interesting and thoroughly useful information and recipes. It's like a scholarship at a great cooking school, offering classics as well as the best of new cuisine -- and providing thoroughly up-to-date, reliable, and clear instructions for efficiently and successfully producing a variety of superb dishes in your home kitchen.
You owe it to yourself, your family, and your dinner guests to check this out!
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The Way to Cook
The Way to Cook von Julia Child (Taschenbuch - 28. September 1993)
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