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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.
Exactly as I anticipated. The anecdotes and recipes are first class.Published 15 days ago by Lea S.
I bought two of these because one was soaked with oil. Contents are great.Published 1 month ago by Phelon E. Cullison
The book was in excellent, like new condition. Fast shipping, Perfectly satisfied!Published 1 month ago by Daniel C Perkins
....no complaints here to complain about & do recommend to anyone... ;)Published 1 month ago by HartOtex
Must have for every home cook. Tried lots of recopies from that book and all of them just solid, phenomenal treats! The illustrations are superb. I loved the format of this book. Read morePublished 2 months ago by Alex I. Larin