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2 Home & Garden Cooking and Food- French

The Way to Cook

by

The Way to Cook Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"[T]his 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." Publishers Weekly

Review:

"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." Library Journal

Product Details

ISBN:
9780679747659
Author:
Child, Julia
Publisher:
Knopf Publishing Group
Location:
New York :
Subject:
General
Subject:
Cookery, french
Subject:
Cookery, american
Subject:
Cookery
Subject:
Cooking and dining
Subject:
Methods - Quick & Easy
Subject:
General Cooking
Subject:
Cooking and Food-Quick and Easy
Copyright:
Edition Description:
Trade paper
Series Volume:
83-8
Publication Date:
19930931
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
600 PLUS COLOR ILLUSTRATIONS
Pages:
528
Dimensions:
10.9 x 9.2 x 1.1 in 4.5 lb

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Related Subjects

Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » French

The Way to Cook Used Trade Paper
0 stars - 0 reviews
$15.50 In Stock
Product details 528 pages Knopf Publishing Group - English 9780679747659 Reviews:
"Publishers Weekly Review" by , "[T]his 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." Publishers Weekly
"Review" by , "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."
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