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The Way to Cook [Paperback]

Julia Child
4.5 out of 5 stars  See all reviews (31 customer reviews)
List Price: CDN$ 59.95
Price: CDN$ 37.58 & FREE Shipping. Details
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Book Description

Sept. 28 1993
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.

Frequently Bought Together

The Way to Cook + Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking + Mastering the Art of French Cooking Boxed Set: Volumes 1 and 2
Price For All Three: CDN$ 135.15

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With The Way to Cook, Julia Child creates a second culinary classic. Her first, Mastering the Art of French Cooking, introduced a generation of those used to preparing simple fare to what was then considered gourmet food, demystified classic techniques, and raised our culinary consciousness. In The Way to Cook, she also demystifies cooking techniques and does some consciousness-raising. This time, though, she speaks to everyone with little or no experience in the kitchen, which is most people these days. Always in tune with the moment, and ever the gracious realist, Child (although calling her Julia seems reasonable since she treats us with such open informality) explains in The Way to Cook how to boil an egg and stuff it, as well as how to make a perfect omelet and an elegant soufflé.

To help out readers who lack the most basic knowledge, she organizes the book by techniques rather than by ingredients. Soups are first, a relatively unintimidating choice to build confidence through delicious results such as true French Onion Soup and a contemporary Black Bean Gazpacho. Next come breads, updated to use a food processor to cut the kneading time. The fish chapter covers broiling a salmon steak and creating a sophisticated Crown Mousse of Trout. Chapters on poultry, meats, vegetables, and desserts are equally ample and wide-ranging.

When The Way to Cook was published in 1989, it accompanied a television series. A related set of videotapes, the first to teach cooking comprehensively, was offered simultaneously. However, more than 600 color photos in this book make it fully complete on its own.

The Way to Cook is a good reference volume, a useful gift, and a handsome way to follow Julia's career as she transformed from a French classicist to the ever-evolving, always clear and reliable teacher we have come to adore. --Dana Jacobi --This text refers to the Hardcover edition.

From Publishers 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.
Copyright 1989 Reed Business Information, Inc. --This text refers to the Hardcover edition.

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Customer Reviews

Most helpful customer reviews
10 of 10 people found the following review helpful
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
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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5.0 out of 5 stars cooking instruction Dec 24 2012
By bry
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
4.0 out of 5 stars Don't Be Put Off! Oct. 6 2003
By A Customer
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
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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Most recent customer reviews
1.0 out of 5 stars KILLER 1
This is the way to cook yourself into an early grave a la Paula Dean, only French-style. Give this style of cooking a pass and save your life.
Published 4 months ago by Eric R Fisher
3.0 out of 5 stars instructional, helpful, with solid advice
What can I say about Julia Child? This is really dated now, of course; kind of a lowbrow "Joy of Cooking", but still a very thorough cooking reference. Read more
Published on March 29 2009 by Thea J. Willgress
4.0 out of 5 stars A bible?
Yes, it's the bible of cooking. Its like a degree at the culinary institute. However, its not an easy book to cook from. Read more
Published on March 14 2004 by granger
5.0 out of 5 stars The cookbook you go back to over and over again
I am an avid cook, and home baker. I also have an extensive collection of cookbooks.
Some cookbooks, French Laundry, Aquavit, Amuse Bouche, and the like are beautiful books,... Read more
Published on Jan. 3 2004 by Eric Agren
5.0 out of 5 stars The best cook book I've ever owned
If you could only have one cook book, this would be it. Excellent gift for people who don't or can't cook as well as for more experienced cooks. Read more
Published on Oct. 3 2003 by Peter Bradshaw
5.0 out of 5 stars great resource.
A great resource for learning how to cook from simple recipes and methods that serve as the basis for creating more complex ones.
Published on Sept. 10 2003
5.0 out of 5 stars Don't be afraid-even if you are a beginner
This was the first cookbook I ever bought, and it was a wonderful introduction to cooking for someone who could barely boil water. Read more
Published on June 18 2003
5.0 out of 5 stars If you're serious about cooking well, get this book
Julia Child combines wit, wisdom, a deep and abiding love of good food, and a quirky sense of humor in this informative kitchen must-have. Read more
Published on April 7 2003
2.0 out of 5 stars Lard will clog your arteries
Anything that tastes good cannot be good for you. Fat sells.
So take everything said in this book with a grain of salt.
Published on Jan. 17 2003 by A_2007_reader
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