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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.
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 8 days ago by mr
This is my "go to" cookbook - and you should own it. Julia Child has become an industry unto herself in the cookbook field, but this book is more than just a collection of... Read morePublished 1 month ago by David L. Click
Book looks like its very thorough in instruction. Gorgeous color photos. Nice selection of recipes. Great condition. Great price. Fast delivery. Thank you!Published 3 months ago by citygal
What's to say. It's Julia at her finest. I gave this as a gift for an adult new cook. He is learning her ways.Published 4 months ago by Rita F. Ashley