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The Way to Cook

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Home » Books » Cooking, Food & Drink » International » French

The Way to Cook

By Julia Child

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Format: Mixed media product, 64 pages
Published In: United States, 08 December 2009
At last on DVD--Julia's invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking Here is the six-part series (complete with recipe booklet), originally produced in 1985, in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes. POULTRY includes the perfect chicken saute with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.MEAT: Quick and easy sauteed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.VEGETABLES: How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.SOUPS, SALADS, AND BREAD: The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.FISH AND EGGS: Selecting fish and shellfish; broiling, sauteing, and oven-poaching fish; plus the miraculous egg--alone or in omelettes, custards, quiche, sauces, and a spectacular souffle.FIRST COURSES AND DESSERTS: Pates and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle. From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale, all the important techniques that make for good cooking are here. Now, at the press of a button, you have instant access to whatever recipe or information you need. Watch Julia do it and you'll be empowered. Bon appetit!

About the Author

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they were married they lived in Paris, where Ms. Child studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963 Boston's WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Her subsequent public television shows--Julia Child & Company (1978), Julia Child & More Company (1980), Cooking with Master Chefs (1993), In Julia's Kitchen with Master Chefs (1995), Baking with Julia (1996), and her one-on-one collaboration with Jacques Pepin, Julia and Jacques Cooking at Home (1999)--were all accompanied by books of the same names. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia's Kitchen Wisdom, a distillation of her years of cooking experience. Her memoir, My Life in France, was published posthumously in 2006. She died in 2004.

EAN: 9780307593900
ISBN: 0307593908
Publisher: Alfred A. Knopf
Dimensions: 13.6 x 2.3 x 19 centimetres (0.20 kg)
Age Range: 15+ years
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2 review(s)
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Michelle on
+2
Absolutely wonderful!!! The 2 DVD set has at least over 150 recipes in it with a little booklet inside the box set. I have a lot of her recipe books but to see her in action just takes you to the next level of cooking. One night even my husband watched the dvd and said you can't help but like her. She just seemed like a nice funny little aunt who enjoyed teaching and truely makes you believe you can do anything. Now I've conquered the fear of yeast I feel that I can do anything. I make fresh bread everyday for my family. Her recipe for crepes are the most tender crepes I've ever had.
I'm so glad I bought this as even my little 5 year old girl loves to watch it and helps me in the kitchen.
Amber on
 
Wonderful and full of great tip's and recipe's.

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