Synopsis
Designed for both beginners and old hands, Julia Child's definitive handbook of cooking techniques and basic recipes is lavishly illustrated with 600 color photographs and includes more than 800 clearly presented recipes--with the emphasis on French cuisine.
| Details | | Publication Date: | 1989-10-01 |
| Size | | Length: | 511 pages | | Height: | 11.3 in | | Width: | 9.5 in | | Thickness: | 1.2 in | | Weight: | 85.6 oz |
Publisher's Note
A one-of-a-kind, brilliant cookbook which has sold half a million copies. Julia blends classic techniques with free-style American cooking, emphasizing lightness, freshness and simpler preparations. More than 800 recipes and 600 color photographs.
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 Provenale, 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.
Industry Reviews
"...[I]t seems fitting that a novelist should review this particular book. 'The Way to Cook' turns out to have as strong a sense of character as any work of fiction, and that character is so triumphantly consistent, no matter what the situation, that readers find themselves laughing each time they recognize it anew."
Washington Post Book World - Anne Tyler (09/17/1989)
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How Julia Child taught me "The Way to Cook"
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