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
an absolutely gorgeous and useful book filled with templates for cookery success. It has been a wellspring of ideas for meals. Read morePublished 2 months ago by Janice L. DAgostino
This is a very large book and it's not the French Chef - but there is a lot here with colorful photos and details on cooking. I've learned a lot and throughly enjoy the book. Read morePublished 3 months ago by PatnCat
I have always wanted to read this book. A friend told me about Julias Child life an the