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!
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Top Customer Reviews
This is very useful for a quick look. My guess this is based on the format of short segments presented on "Good Morning America" for many years, most about three minutes.
For those like me that enjoy her more leisurely, longer programs this short format might be a bit disappointing. The segments fly by and you must pay rapt attention but all the skills and technique are there.
A pleasant book about the TV shows following v "The French Chef" is by Nancy Verde Barr, "Backstage With Julia". Julia's wonderful personality, intelligence, and humanity are inspiring and endearing. A treasure for those who love and admire Julia Child.
This two DVD set comes with an instructional booklet. On the first, you will find Poultry, Meats and Vegetables. On the second, Soups, Salads and Bread, Fish and Eggs, and First Courses and Desserts. Both DVDs are well chaptered, so if you just want to watch one particular sub-chapter, you don't have to sift through an entire topic in order to do so. As always, Julia is instructive, professional and completely enthusiastic. Buy this now (together with the companion book The Way to Cook) and, if you haven't already, also get the newly released Baking With Julia
She goes on to cover all meats and fish, vegetables, soups, bread, starters and delicious desserts. The fast pace means you're not spending anything near the time that you had to spend, with her older programs. You can "cook along" with Julia easily, by simply pausing the program.
And let's face it, the cooking here is good cooking: French classic techniques that have been simplified for the American home cook. Every time I make a dish from this program, people just love it. Every time I've given this program as a gift, people have thanked me for weeks and months afterward because of what they learned from it.
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.