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
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 9 days ago by Kriss D Wegemer
I'm suprised I got the book for that price. Classic Julia Child cookbook. Would recommend for the advancing cook to advanced. This isn't like Betty Crocker.
So many great recipes, so little time. Very accessible, eay to follow recipes.Published 1 month ago by Vavavanessa
Fantastic reference that is still relevant today. Master recipe indicators and an easily-read layout make this book a pleasure to use, browse and keep!Published 2 months ago by S. Johnson
Love this cookbook! I also bought the Way to cook dvd's, which are so helpful.Published 3 months ago by LN
I wanted a cook book by Julia Child and I am glad I ordered it. this is a classic and a must have for any cooking libraryPublished 4 months ago by Nita