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What's most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions when it comes to home cooking in the French style. And many tips, for that matter.
Take chicken, for example. "Not everything I do with my roast chicken is necessarily scientific," Julia says. "For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it--and, more important, I like to give it." Julia sets her chicken on a V-rack in a roasting pan in a 425-degree oven that she then turns down to 350 after 15 minutes. Jacques roasts his bird at 425, on its side, right in the pan. "To me," he says, "it's very important to place the chicken on its side for all but 10 minutes of roasting." After 25 minutes he turns his chicken over, careful not to tear the skin, and lowers the heat to 400. The bird finishes breast-side up for the last 15 to 20 minutes.
This book is divided into chapters on appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats, and desserts. The she said-he said format works throughout, and a lot of what's said you may realize you have heard before. There are no big surprises here. But it's good fun, a decent reminder of some of the classics of French tradition, and a chance to loosen up and simply cook at home with a couple of masters--one to the right of you, one to the left. You decide which hamburger's the right one for you. --Schuyler Ingle
The book is fun, entertaining, and educational to read... oh yeah, and it has great recipes, too.
In this book, we have finally found the elusive solution to cooking great food from simple recipes and techniques.
They chose the best way or favorite recipes with the home cook in mind that are simple and easy to do.
What a lovely book. I love the conversations they have about their cooking differences. Of course, cooking is creative and there would be lots of differences. I love their t.v. Read morePublished 1 month ago by Gina G
Two of the greatest chefs of all time collaborate on a masterpiece. What more could you want. This is an excellent cookbook and a personal favorite.Published 2 months ago by Michael T. Lawson
Missed some when they aired on Create TV, so now I have them all. Purrrrfect!Published 2 months ago by Carole R. Ingram
I received the book that I ordered, HOWEVER, it was listed as being in very good condition, but it was in bad condition. Read morePublished 2 months ago by e. gordon
My friend was truly over the moon- this is a great series documenting a priceless friendship and historic culinary talent!Published 3 months ago by Anne
This is more than a cookbook, although the novice home chef can still use it for the recipes. For one who has read both authors' works, tried many of their recipes and approaches... Read morePublished 3 months ago by Willard
I've been watching the TV series and just had to have the book. I'll certainly use it for the recipes but the illustrations are a bit lacking.Published 4 months ago by Harry