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The Way to Cook Paperback – September 28, 1993
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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 text refers to the Hardcover edition.
From Publishers Weekly
Copyright 1989 Reed Business Information, Inc. --This text refers to the Hardcover edition.
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(Photo credit: (C) Michael P. McLaughlin)
Top Customer Reviews
While Julia covers a wide range of dishes in this book (Soups, Breads, Eggs, Fish, Poultry, Meat, Vegetables, Salads, Pastry, Desserts, and Cakes & Cookies) her emphasis is definitely on French/European cooking. If you are looking for recipes from different ethnic groups, you will need to find other cookbooks to compliment this one.
In the last five years that I've owned this cookbook, I've made a wide selection of recipes and have never been disappointed. From simple dishes such as crepes to complex day-long affairs such as Lamb Stew Printaniere, her instructions have been complete, straightforward, and detailed. If you follow her steps, you're guaranteed to have incredible results.
The book includes both beautiful and useful photographs. This is important, because one of the big drawbacks with most cookbooks are that they have incredible imagery of the finished dish, but don't actually show you how things should look as they are being prepared. The way to cook does an excellent job at showing you both... which is one of the reasons it is such an outstanding book.
Julia's other books are also excellent. Both "Baking with Julia" and "In Julia's Kitchen With Master Chefs" are outstanding.
One last word of advice... if you ever make A Fast Saute of Beef for Two from this book, use heavy creame instead of cornstarch (she says you can use either). The cream will make the difference between a good meal and a great one!
This is still a very, very good book. Unlike the more famous `French Cooking', this book is much more concerned with teaching the art of cooking. In fact, Ms. Child originates an idea here that has reached its fullest fruition in the style of Rachael Ray's 30-Minute Meal rubric. Ray succeeds in putting out fast meals not by using a lot of processed supermarket preparations, but by using knowledge of cooking to make the best of basic ingredients. This is not to say Ms. Child is doing fast cooking. Many recipes are pretty involved. I can still remember doing Julia's take on a barbecue recipe which involved making both a sauce and a rub from a goodly number of ingredients and a substantial amount of time required to slow cook the ribs. I got pretty hungary by the time I was finally finished.
Teaching is so important to the object of this book that it is one of the very few books I know which could easily serve as a good textbook for a course on cooking. The only other book I know in this category would be Madeline Kammen's `The New Making of a Cook'.Read more ›
I don't consider myself a gourmet. I am a good home cook who appreciates delicious, hearty food and I gravitate towards these types of dishes and chefs. By the time I read The Way to Cook, I'd already owned and read three or four cookbooks (all from the Silver Palate ladies) and I didn't learn about the process and intellectual thought of cooking until Child. Wow. She truly brings everything to its most basic point and then, tell you how to treat the food. Additionally, the book is organized well; written in a straightforward manner; and the recipes are simple to follow and delicious to eat.
True, this is more continental than it is American, but I think if you could only have two or three cookbooks, this would be one of them. The others would be Cook's Bible and Joy of Cooking (new ed).
One warning, like most cookbooks, the food is rich, so if you're on a diet, eat breakfast, make this for lunch or an early dinner and don't eat anything the rest of the day!
Most Recent Customer Reviews
Had this years ago and lost it. So happy to have it back in my collection.Published 7 days ago by Jeanell
It's Julia, so all superlatives apply. The photos look good enough to eat, the writing is good. I am happier with it on my cookbook shelf...Published 18 days ago by J.A. Henson
Bought this as a xmas gift and it was lovedddd. The recipes are involved but a good way to spend time with loved ones in the kitchenPublished 20 days ago by Alain Calderon
Great book. My daughter loves it. Tons of photos, recipes, etc. So much better to have the book than surfing on line for a recipe. Not cheap, but you'll have if for a lifetime.Published 28 days ago by Michael Bushman
Not what I expected with the cook book mostly French cooking same as her other books I though this would have other types of recipes instead of the same type of cooking. Read morePublished 2 months ago by mr