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
The best basic book I know for anyone who wants to learn to cook well. Julia has simplified recipes from "Mastering the Art" here and breaks them into techniques like... Read morePublished 13 days ago by Dorothy M. Crocker
St. Julia's biggest and best cookbook. Don't miss it if you cook. Clear instructions, from the basics to the fussy. Every kitchen should have this.Published 15 days ago by tarnation
One of Julia Child's most fundamental books! I got this for my sister, who on her own, is a good basic cook. Read morePublished 23 days ago by Sean Bryant
Beautiful book and illustrations. Love the picture on the front cover of Julia's kitchen.Published 1 month ago by ragazza19
This is "The Must Have" cookbook. I have never gotten myself into a fix that this book couldn't get me out of. I can't add any detail that isn't in a dozen other reviews. Read morePublished 2 months ago by Kriss D Wegemer