Product Description

In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus--the distillation of a lifetime of cooking. And she has an important message for Americans today. . .

--to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish
--to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable
--to the more experienced cook: have fun improvising and creating your own versions of traditional dishes
--and to all of us: above all, enjoy the pleasures of the table.

In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed--in shorthand form--by innumerable variations that are easily made once the basics are understood.

For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.

In all, there are more than 800 recipes, including the variations--from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.

A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking.

Product Details

• Amazon Sales Rank: #12724 in Books
• Published on: 1993-09-28
• Released on: 1993-09-28
• Number of items: 1
• Binding: Paperback
• 528 pages

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

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.

From Library Journal
Julia's long-awaited masterwork, this huge book filled with color photographs brings together the best from her videos, television shows, and books. Her love for good food and for inspiring others is evident on every page, whether she is describing "the right way to use a pastry bag" or discussing the merits of turkey gravies. Novice cooks will work miracles under her guidance, and experienced cooks are sure to learn something new. The sheer amount of information contained in the sensible-as-always text makes this a valuable reference as well as a book to cook from. An essential purchase. This was the first cookbook ever chosen as a BOMC main selection.-- Ed.
Copyright 1989 Reed Business Information, Inc.

Customer Reviews

The tablewrecker
This is a big, big book. Physically, it is a monsterpiece, an epic, a culmination of what Julia did during the 1980s as well as a sort of introduction to the later part of her career in the 1990s, where she stepped back and gave a platform to people whose work she had inspired. Not limited to French food (though certainly containing a lot of it), Julia gave free reign to write about the food she liked, and she was more than willing to bring in American food, Italian food, and even, here and there, bits of Asian fusion, that genre that would create so much controversy in the 1990s. Photographs are everywhere, carrying on Julia's long tradition of catering to both visual and textual learners. It's almost as if Knopf demanded a coffee table book and Julia took full advantage of the larger page format.

No, it's not a kitchen bible per se; the closest she ever came to that was Mastering The Art of French Cooking, and that was quite specific in its domain, limited to the techniques that make French cuisine what it is, sometimes giving a pass to a classic dish (or punting to Volume 2 if possible) in favor of further demonstrating a technique or ingredient. This book is of the same nature, really, though it casts its net wider than just France. As long as you understand that Julia's work has always been more about teaching than reference, you should not run into any problems.

The downside? It's an epic book with an epic price. Make sure that if you buy it as a gift rather than a personal purchase that it goes to someone who will really appreciate it.

Basics
"The Way to Cook" by Julia Child is one of the two best cookbooks ever written for individuals seriously interested in learning to cook. I started cooking from scratch 45 years ago when I was five and have used many, many cookbooks since then. This one tops the list!

She is the Queen
You read all the other chefs and they all mention the influence of Julia Child on their cooking. I like this book because it is not just French. It is all about a few quality ingredients done correctly.