The Way To Cook DVD
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At last on DVD—Julia’s invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking
Here is the six-part series (complete with recipe booklet), originally produced in 1985,
in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes.
POULTRY includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
MEAT: Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.
VEGETABLES: How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.
SOUPS, SALADS, AND BREAD: The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.
FISH AND EGGS: Selecting fish and shellfish; broiling, sautéing, and oven-poaching fish; plus the miraculous egg—alone or in omelettes, custards, quiche, sauces, and a spectacular soufflé.
FIRST COURSES AND DESSERTS: Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.
From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale, all the important techniques that make for good cooking are here. Now, at the press of a button, you have instant access to whatever recipe or information you need. Watch Julia do it and you’ll be empowered. Bon appétit!
Top customer reviews
By explaining, quickly and simply, the most useful methods in the preparations of foods, she makes clear, with positive attitude, enthusiasm and reassurance, how the novice cook can prepare meals expertly.
The accompanying video series, now on DVD, does not have all the recipes listed in the book (that would take years to go through), but the techniques are all here, well organized and easy to master. I recommend both these videos and the book itself, for the latter goes into deeper details on how the theme-and-variation approach to recipes helps demystify cooking.
Julia Child made a significant difference in my life. I am forever grateful to America's First Lady of Food for patiently teaching me the way to cook.
The quality of my dvd's are just fine, not sure why that other reviewer had issues with the quality. I wish Julia had done a series of vidoes. Now you can only get a few of the old episodes of her French Chef cooking show. Guess they didn't think of it back then.
This is a great video for beginners and I think a great price, under $11.
What has been abundantly clear to thousands of people for years is that Julia Child knows how to cook. With this DVD what now also becomes abundantly clear is that she is every bit as excellent as a cooking teacher as she is a cook. To cook well is one thing. To teach well is something entirely different. Julia Child deserves to go down in history as she has and will continue to.
July 20, 2012
I continue to reference these DVDs frequently. As with quilting, I find cooking-technique DVDs are worth 1,000 still pictures. This one is among the best in value and continues as a favorite in my how-to DVD library. P.S. I highly recommend Julia's hamburger recipe. :-)