am 20. Februar 2011
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 ...
am 28. Juni 2000
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!).
am 5. Januar 2015
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 cosmopolitan, rather than French.
am 7. Oktober 2013
Nachdem ich den Film Julia & jUlie geshen habe, wollte ich unbedingt eines ihrer Bücher besitzen.
Da ich aber schon lange koche, ist es für mich fast hinfällig, da es ein Koch-Einsteiger-Buch ist.
Es macht Spass die Rezept zu übersetzen und auszuprobiern.
Wenn man schon kocht, sollte man sich wohl eher ein spezielleres Buch von Julia Child kaufen.
am 24. November 1999
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!
am 9. Dezember 1999
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!
am 25. Oktober 1999
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.
am 21. Februar 2000
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.
am 31. Dezember 1998
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.
am 13. April 1999
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!