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ISBN: 0307593908 / ISBN-13: 9780307593900

The Way to Cook

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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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  • The Way to Cook (Alfred A. Knopf) – Unknown binding (2010)
    by Julia Child

    The Way to Cook

    Unknown binding, Alfred A. Knopf
    2010
    64 pages

    ISBN: 0307593908
    ISBN-13: 9780307593900

    At last on DVD--Julia's invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking Here is the six-part series (complete with recipe booklet), originally produced in 1985, in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes. POULTRY includes the perfect chicken saute with variations, classic "coq au vin, "ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck. ... Show more

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Reviews of The Way to Cook

Overall customer rating: 4.875
Britt B

classic

by Britt B on Jun 12, 2014

I bought this book for my daughter before it went out of production as I thought she should have it.

Kathleen H

Great Book

by Kathleen H on Apr 14, 2011

This book is great. If you want to take the time and make really delicious food from scratch - this is the book for you!

vonManstein

Great service, great value

by vonManstein on Sep 30, 2010

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.

JimBenso

wish i had this when i was younger

by JimBenso on Sep 16, 2010

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 :).

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wefamlee

A lesson in technique

by wefamlee on Dec 4, 2009

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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