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The Way to Cook

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Overview

In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus--the distillation of a lifetime of cooking. And she has an important message for Americans today. . .

--to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish
--to the new generation of cooks who have not ...

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Overview

In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus--the distillation of a lifetime of cooking. And she has an important message for Americans today. . .

--to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish
--to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable
--to the more experienced cook: have fun improvising and creating your own versions of traditional dishes
--and to all of us: above all, enjoy the pleasures of the table.

In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed--in shorthand form--by innumerable variations that are easily made once the basics are understood.

For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.

In all, there are more than 800 recipes, including the variations--from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.

A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking.

Julia's most creative and instinctive cookbook. Blends classic techniques with free-style American cooking.

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Editorial Reviews

From Barnes & Noble
Julia Child, of course, is the ultimate star chef. Child's seventh cookbook is a true masterpiece. A comprehensive and authoritative reference cookbook, The Way to Cook is extremely well illustrated with step-by-step color photos. Child takes readers through every detail of such basic techniques as boning and cutting up poultry, meat, and fish; making perfect bread, pastry, and piecrust; cooking the perfect omelette; and much more. The structure is particularly helpful: Child presents a "master recipe" for a basic dish -- cream soup, for example -- from which dozens of others can be created through easy variations. Ideal for beginners and experienced cooks alike.
Publishers Weekly - Publisher's Weekly
Child's new magnum opus reminds us that she has almost single-handedly inspired the superb quality of modern larders. Without her unflagging commitment to good eating, it is doubtful that fresh duck foie gras would have been available for the saute included here. However, this wonderful book is hardly a paean to elitist fare, maintaining Child's unique perspective while reflecting attitudes about food that "have changed through these last years'' and sharing much new knowledge. Recipes, divided into a master formula and variations, are grouped by technique; French classics stand fin-to-wing with American offerings roast turkey. Dietary concerns are addressed with low-fat soups and a cottage cheese-enriched chicken liver mousse. Nevertheless, the author of Mastering the Art of French Cooking, who would "rather swoon over . . . one small serving of chocolate mousse . . . than indulge one . . . fat-free gelatin puddings,'' has not gone light. Six hundred handsome photographs underscore Child's technical genius. 110,000 first printing; BOMC main selection. Oct.
Library Journal
Julia's long-awaited masterwork, this huge book filled with color photographs brings together the best from her videos, television shows, and books. Her love for good food and for inspiring others is evident on every page, whether she is describing "the right way to use a pastry bag'' or discussing the merits of turkey gravies. Novice cooks will work miracles under her guidance, and experienced cooks are sure to learn something new. The sheer amount of information contained in the sensible-as-always text makes this a valuable reference as well as a book to cook from. An essential purchase. This was the first cookbook ever chosen as a BOMC main selection.-- Ed.
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Product Details

  • ISBN-13: 9780679747659
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 10/1/1993
  • Edition description: REPRINT
  • Pages: 528
  • Sales rank: 134,766
  • Product dimensions: 9.18 (w) x 10.88 (h) x 1.12 (d)

Meet the Author

Julia Child
Julia Child
Before celebrity chefs like Emeril and Nigella came onto the culinary scene, Julia Child was teaching America how to flambé. When her groundbreaking television program, The French Chef, came into our kitchens, thousands of viewers tuned in to watch Julia flip crepes, blanch beans, and sear steaks, and to hear her signature sign-off: "Bon appétit!"

Biography

If leeks, shallots, and sea salt are available at your local supermarket, you probably have Julia Child to thank for it. At a time when many home cooks had nothing more ambitious in their repertoires than Jell-O salad, Child revolutionized the American kitchen, demonstrating that with good ingredients and a few French techniques, even the novice chef could turn out bistro-worthy dinners of boeuf bourguignon and tarte Tatin.

Child's interest in teaching techniques, rather than simply listing fancy recipes, was evident from her first cookbook, Mastering the Art of French Cooking, which took years of collaboration (with Simone Beck and Louisette Bertholle) and experimentation to write. Craig Claiborne, reviewing the book for The New York Times in 1961, wrote: "Probably the most comprehensive, laudable, and monumental work on [French cuisine] was published this week, and it will probably remain the definitive work for nonprofessionals." He was right -- it's been a top seller ever since.

To promote the book, the Cordon Bleu–trained Child made an appearance on WGBH in Boston. Not content merely to talk about cooking, she brought along eggs, a hot plate, and a whisk, and demonstrated the proper way to make an omelette. The station producers recognized a potential star, and Child's first television show, The French Chef, was born. Soon thousands of viewers were tuning in to watch Julia flip crepes, blanch beans, and sear steaks. Each show ended with her signature sign-off: "Bon appétit!"

Since then, Child has hosted hundreds of television episodes, and her cookbooks have continued to be both inspiring and practical. Volume two of Mastering the Art of French Cooking was followed by titles like The Way to Cook, Cooking with Master Chefs and Julia's Kitchen Wisdom. Child also co-founded the American Institute of Wine and Food, an educational organization devoted to gastronomy. Many top-flight professional and celebrity chefs -- including Alice Waters, Emeril Lagasse, and Thomas Keller -- have cited Julia Child as an inspiration. "My own copy of volume one [of French Cooking] is so worn that the duct tape holding it together looks natural," chef Jasper White once noted.

Still, Child remains best known for bringing good food into the home, where she championed "food as an art form, as a delightful part of civilized life." And though she's expanded her range to include American, Mediterranean, and Asian cuisines, she hasn't been influenced by fad diets or fat phobias. She still cooks with butter and cream. As she told Nightline, "Small helpings, no seconds, a little bit of everything, no snacking and have a good time. I think if you follow that, you're going to be healthy, wealthy and wise."

Good To Know

During World War II, Julia McWilliams served in the Office of Strategic Services -- the forerunner of the CIA -- in Ceylon and China, where she met Paul Child. After the war, the two married and moved to Paris, where Julia Child fell in love with French food. Years later, she could still recount her first meal in Paris, which included oysters, scallops in cream sauce, and duck.

After Child moved from her Cambridge, Massachusetts, house to a retirement community in California, she donated her famous kitchen -- where three of her television series were taped -- to the Smithsonian National Museum of American History.

Child stands tall at a statuesque 6' 2".

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    1. Also Known As:
      Julia McWilliams (maiden name)
    1. Date of Birth:
      August 5, 1912
    2. Place of Birth:
      Pasadena, California
    1. Date of Death:
      August 12, 2004
    2. Place of Death:
      Santa Barbara, California

Customer Reviews

Average Rating 4.5
( 18 )
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  • Anonymous

    Posted December 4, 2007

    A reviewer

    I got this book from a friend three years ago and I've been using it since then. I've tried several recipes by now and I can tell that all of them were so good!!! I've received a lot of compliments with 'The Queen of Sheba','Plum Cake', 'Quiches' She 'holds' your hand during the process. Is great!!!

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted May 5, 2010

    excellent teaching cookbook

    i kept checking this out of the library and finally just bought my own copy. it is an excellent teaching cookbook, especially for a beginner like me. i like the way she explains how things work. this helps me to not only be successful but also to figure out where i went wrong!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted December 24, 2010

    This is a great how to cookbook

    I didn't want to tackle Mastering the art of French cooking and I wanted something more recent that would use current kitchen technology. This book is it. The recipes are spelled out step by step and if you follow them you will get great results. I have not been able to bake bread very well. With this cookbook I have successfully made brioche, pizza crust and french bread. The illustrations are useful and the directions clear and straight forward. It's a great cook book.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 26, 2012

    Excellent cook book....Julia never lets us down.

    Have tried a number of recipes .... they are simply delicious. I recommend this book 100%.

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  • Posted December 28, 2011

    Amazing Cookbook!

    Best Cookbook I have ever bought,and I have a large collection!It explains each step from start to finish and is very easy to follow even for the novice cook. You will love it! everything I have tried so far was amazing!

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  • Posted January 9, 2010

    Fun to Read

    This is another great book by Julia Child. While I will probably not try to make many of the recipes, it is fun to read and to learn different techniques to use in other dishes.

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  • Anonymous

    Posted September 26, 2009

    Not what I thought

    I wanted the total cookbook for Julia and this one didn't quite layout the way I expected or have the recipes that are as practical as I wanted- especially for the cost- this book was very expensive for how often I use it.

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