Great Book Apr 14, 2011
by Kathleen H
This book is great. If you want to take the time and make really delicious food from scratch - this is the book for you!
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By the author of "Mastering the Art of French Cooking", this book presents a guide to modern home cooking. Blending the essentials of formal ... Show synopsis
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Reviews of The Way to Cook
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Great service, great value Sep 30, 2010
by vonManstein
I was very pleased to be able to find a new version of this book to give as a gift. It was accurately described and I felt that the price was a good value.
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wish i had this when i was younger Sep 16, 2010
by JimBenso
I like this book better than her classic on french cookery. Many of the recipes are simpler and can be made in a reasonable time with available ingredients. I especially like her method of a master recipe, then adding variations. And I like her hints on substitutions -- if you don't have this, you can use that.
But the point of the book is in the HOW to cook, not what to cook. Her section on the basic vegetables taught me a lot, and she explodes a number of modern myths. And no longer do I sauté meat without drying it (she's right). I'm not much of a baker, but now i feel confident enough to start making my own french bread and rolls. I began cooking before the advent of the food processor, and she has also convinced me it's a must, -- well almost. There goes another 200+ bucks.
In reading this, I became aware that she is really a traditionalist cook, not much into the 'nouvelle cuisine'. Definitely not a food fadist.
A good gift for a young couple -- but be careful here :).Customer rating:
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A lesson in technique Dec 4, 2009
by wefamlee
You may be a good cook now but this book will show you techniques that will take you from home cook to resident chef! Many recipes look simple but if you follow the directions exactly you come out with a sublime dish. I recommend Julia's pork chops in mustard sauce.
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very thorough cooking reference. Mar 25, 2009
by SweettheaCakes
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.
Julia is very thorough on every topic she covers, and she provides a ton of details that you don?t really find in other books.
For example, there is a whole section on shellfish, including such important details as how to take the beard from mussels. If I am ever in doubt on how to stuff and truss a turkey, or how long to cook it, I go straight to ?The Way to Cook?.
This book is instructional, helpful, with solid advice; and for the rare time you may want to cook your guests a ring of ham, this is the bomb!Customer rating:
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