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
Beautiful book and illustrations. Love the picture on the front cover of Julia's kitchen.Published 8 days 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 1 month 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 2 months ago by Vavavanessa