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The Way to Cook Hardcover – Sep 18 1989


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Hardcover, Sep 18 1989
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Frequently Bought Together

The Way to Cook + Mastering the Art of French Cooking Boxed Set: Volumes 1 and 2 + Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Price For All Three: CDN$ 154.00

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Product Details

  • Hardcover: 528 pages
  • Publisher: Knopf; 1 edition (Sept. 18 1989)
  • Language: English
  • ISBN-10: 0394532643
  • ISBN-13: 978-0394532646
  • Product Dimensions: 28.5 x 24.3 x 3.8 cm
  • Shipping Weight: 717 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Bestsellers Rank: #99,068 in Books (See Top 100 in Books)


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10 of 10 people found the following review helpful By B. Marold on May 3 2004
Format: Hardcover
'The Way to Cook' was written by Julia Child and published by Knopf about 27 years after the first publication of 'Mastering the Art of French Cooking' which established Child's reputation. So, it was published when Julia Child was a household name for over two decades. It was meant to be her most important culinary work. It has never replaced Child's first book in the hearts and minds of America's foodies, in spite of the fact that the book opens with a statement that the book means to address Americans' new health consciousness and their diminishing time available to cook.
This is still a very, very good book. Unlike the more famous 'French Cooking', this book is much more concerned with teaching the art of cooking. In fact, Ms. Child originates an idea here that has reached its fullest fruition in the style of Rachael Ray's 30-Minute Meal rubric. Ray succeeds in putting out fast meals not by using a lot of processed supermarket preparations, but by using knowledge of cooking to make the best of basic ingredients. This is not to say Ms. Child is doing fast cooking. Many recipes are pretty involved. I can still remember doing Julia's take on a barbecue recipe which involved making both a sauce and a rub from a goodly number of ingredients and a substantial amount of time required to slow cook the ribs. I got pretty hungary by the time I was finally finished.
Teaching is so important to the object of this book that it is one of the very few books I know which could easily serve as a good textbook for a course on cooking. The only other book I know in this category would be Madeline Kammen's 'The New Making of a Cook'.
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4 of 5 people found the following review helpful By Marc Levy on Aug. 18 2002
Format: Hardcover
"The Way to Cook" is the distillation of Julia Child's 40 years in the kitchen, her magnum opus. Definitive, gigantic in scope, and lavishly illustrated throughout with color photos, it is designed to replace "Mastering the Art of French Cooking" (which is still valuable for a few older French recipes). It is the one cookbook everyone must own.
People tend to think of Julia Child in terms of French cooking, but this book is not French. Rather, it is an American book based on French techniques, teaching American cooking with significant French and Italian influences. For instance, she provides a brilliant recipe for American meatloaf, BUT she places it next to equally brilliant recipes for French pates and for scrapple. She provides you with a basic beef stew recipe, and then shows how Boeuf Bourgignon and Hungarian Goulash are really just variations on the same idea.
Since the late 1970's, no one has used cookbook illustrations better than Julia Child. Here, the important techniques are photographed, as are the finished dishes, but the food stylists are kept at a distance. The photos show you clearly the steps you take and the results you get, but don't indulge in flights of fancy. Julia Child's concern here is food, not table settings.
Whether I'm looking to make a traditional roast, or onion soup, or braised veal breast, this is the book I turn to. I own over 300 cookbooks, yet if I could choose only one, this would be it. Buy it in hardcover: it will take quite a beating!
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By bry on Dec 24 2012
Format: Hardcover Verified Purchase
exellent buy for the money, dont need to learn much to make it an great value, will go back for more
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2 of 2 people found the following review helpful By A Customer on Oct. 6 2003
Format: Hardcover
Don't be put off as I was, for far too long, by the clutter of colored fonts, photos, sidebars, and afterthoughts which give the pages of this overproduced book its appearance of chaos. Julia's clarity of thought and her passion for good food are undimmed and she tells you The Way to Cook everything from Haute Cuisine (well, fairly Haute) to Boston Baked Beans and Potato Salad. Yes, the pages are a mess. Yes, the heavily coated paper is a disaster in the kitchen and adds so much to the weight (its 512 pages in paperback weigh nearly 4 1/2 lb; "Mastering the Art of French Cooking" I's 720 plus pages in hardcover weigh only about 3 1/4 lb) that Amazon not only won't count it for free shipping but charges extra to ship it. But it's a book not to miss for its glorious breadth of content. Drawings always seem to make technique clearer than photos, but I treasure the many photos of Julia's own hands stirring, kneading, and especially cutting all manner of food. A million stars for the book's content --dare we hope for a more sensible edition one day?
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1 of 1 people found the following review helpful By Marc Pottier on Nov. 24 1999
Format: Paperback
Julia Child's "The Way to Cook" is one of the essential cookbooks every kitchen should have. Julia's straight forward instructions, her outstanding recipes and the quality of the dishes she recommends make this and fantastic cookbook.
While Julia covers a wide range of dishes in this book (Soups, Breads, Eggs, Fish, Poultry, Meat, Vegetables, Salads, Pastry, Desserts, and Cakes & Cookies) her emphasis is definitely on French/European cooking. If you are looking for recipes from different ethnic groups, you will need to find other cookbooks to compliment this one.
In the last five years that I've owned this cookbook, I've made a wide selection of recipes and have never been disappointed. From simple dishes such as crepes to complex day-long affairs such as Lamb Stew Printaniere, her instructions have been complete, straightforward, and detailed. If you follow her steps, you're guaranteed to have incredible results.
The book includes both beautiful and useful photographs. This is important, because one of the big drawbacks with most cookbooks are that they have incredible imagery of the finished dish, but don't actually show you how things should look as they are being prepared. The way to cook does an excellent job at showing you both... which is one of the reasons it is such an outstanding book.
Julia's other books are also excellent. Both "Baking with Julia" and "In Julia's Kitchen With Master Chefs" are outstanding.
One last word of advice... if you ever make A Fast Saute of Beef for Two from this book, use heavy creame instead of cornstarch (she says you can use either). The cream will make the difference between a good meal and a great one!
Enjoy!
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