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
I have always wanted to read this book. A friend told me about Julias Child life an the
I think that this book is nice to read at night before I go to bed- that's about all. The recipes are complicated and you do need to have an adequately equipped kitchen to perform... Read morePublished 20 days ago by derek easley
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 1 month 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 1 month ago by tarnation