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The Way to Cook by Brian Leatart, Jim Scherer, Julia Child (1989, Hardcover) 
The Way to Cook by Brian Leatart, Jim Scherer, Julia Child (1989, Hardcover)

 
The Way to Cook by Brian Leatart, Jim Scherer, Julia Child (1989, Hardcover)

Author: Brian Leatart, Jim Scherer, Julia Child
Publisher: Alfred a Knopf Inc
Publication Date: 1989-10-01
Language: English
Format: Hardcover
ISBN-10: 0394532643
ISBN-13: 9780394532646
Product ID: EPID156842
Description: 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 emphas...
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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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    Top Reviews
      How Julia Child taught me "The Way to Cook"
    Review created: 11/10/06
    by:
    mnblack55dt ( 552)
    See all reviews by mnblack55dt
    7 of 7 people found this review helpful.

    First, let's just say that Julia and her co-writers really did spend some time thinking about this book. It's all about technique. They show the reader how to saute for example and then give you several recipes inwhich you use the technique. It's not organized like a typical cookbook. For example the chapter on Poultry shows you how to saute and then gives you several recipes using that technique or "variations". It's all about HOW to do something, not just a bunch of recipes with the chef's face on the cover.

    My favorite part are the little gems called SPECIAL NOTE all throughout the book. Examples include Clarified Butter, Zabaione Sauce, How to Whip Cream and Rice Facts.

    One of the BEST and "really Julia" parts of this book is the section on French Bread. It literally begs to be made and the pictures make you want to hold the book up to your dough to make sure it's the same. Notice how Julia's wedding ring shows up in several pictures. You KNOW she was the one holding the knife and showing you how to carve a chicken and not some assistant. Julia's hands have lots of freckles which is sorta cool in this day of overly stylized cookbooks. I mean does you food EVER look like the pretty picture?

    The pictures are great. I hate it when there are no or few pictures in a cookbook. It's ironic how chefs talk about people "begin eating with your eyes" and then don't have any pictures. How weird is that?

    I appreciate that it's contemporary. Remember reading "Mastering the Art of French Cooking" and thinking "WHEN will I ever want to make aspic, etc?" Let me tell you, there are few if any obsolete processes or techinques listed. Yes, you may not use all of them, however you can atleast relate to them. Seriously, when have you ever craved a hardboiled egg in aspic? No thanks. I'll take my jelly with fruit in it any day.

    While not the ONLY book I would ever recommend. It is certainly one of the top five I would suggest owning.

    It is technique, history, planning and serving suggestions all in one. I just love it, but don't ask to borrow my copy.


    Review ID: 10000000002333318
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