The Way to Cook - Julia Child (Paperback)

Dispatched in 20 to 30 working days
Price
1,114
Split your payment into 4x interest-free payments of R 278.50 each. Learn more
Payflex
No reviews yet.

Product Details

Barcode
9780679747659
Department
Books
Released
1 Oct 1993
Supply Source
UK

Book

Author
Julia Child
Binding
Paperback
Publisher
Random House Inc
Edition
Reprint
Language
English
Number of Pages
140
Dimensions
273 x 235 x 19mm (2.13kg)

Annotation

  • Blending French cooking techniques with free-style American cuisine, this lavishly illustrated cookbook features step-by-step directions for creating a rich variety of delectable dishes. Reprint. 50,000 first printing. $75,000 ad/promo.
  • Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef" features eight hundred master recipes and variations

Summary

Julia Child&;s most inspiring, creative, and instructive cookbook, The Way to Cook is a testament to the satisfactions of good home cooking by the incomparable author of Mastering the Art of French Cooking.
 
In this one-of-a-kind cookbook, Julia Child distills a lifetime of cooking into 800 recipes emphasizing lightness, freshness, and simplicity. Chapters are structured around master recipes, followed by innumerable variations that are easily made once the basics are understood. For example, make Julia&;s 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 you&;ll soon be including Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese on your menu.
 
Here home cooks will find a treasure trove of poultry and fish recipes, as well as a vast array of fresh vegetables prepared in new ways, along with bread doughs 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 a cake, there are more than 600 color photographs to entice and instruct you along the way.

Non-Fiction

General Subject
Cooking
BISAC Subject 1
Cooking / Reference
BISAC Subject 2
Cooking / Reference
BISAC Subject 3
Cooking / Regional & Ethnic / French
BIC Classification 1
General cookery & recipes
Library Subject 1
Cookery.
Library Subject 2
Cookery, American
Library Subject 3
Cookery, French
Dewey Classification
641.5

Author Bio

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Review Quotes

"Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor." --Alice Waters, Chez Panisse "Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine." --Emeril Lagasse, Emeril's Restaurant

"Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all." --Thomas Keller, The French Laundry

"Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit." --Mimi Sheraton