Random House: Bringing You the Best in Fiction, Nonfiction, and Children's Books
Authors
Books
Features
Newletters and Alerts

Buy now from Random House

  • The Way to Cook
  • Written by Julia Child
  • Format: Trade Paperback | ISBN: 9780679747659
  • Our Price: $45.00
  • Quantity:
See more online stores - The Way to Cook

Buy now from Random House

  • The Way to Cook
  • Written by Julia Child
  • Format: Hardcover | ISBN: 9780394532646
  • Our Price: $65.00
  • Quantity:
See more online stores - The Way to Cook

The Way to Cook

Written by Julia ChildAuthor Alerts:  Random House will alert you to new works by Julia Child

The Way to Cook Cover

Bookmark,
Share & Shelve:

  • Add This - The Way to Cook
  • Email this page - The Way to Cook
  • Print this page - The Way to Cook
ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
Tags for this book (powered by Library Thing)
cookbook (106) cooking (99) food (36) reference (15) non-fiction (14) julia child (14) recipes (11) cookery (8) french (7) technique (5) france (5) american (4)
cookbook (106) cooking (99) food (36) reference (15) non-fiction (14)
» see more tags
julia child (14) recipes (11) cookery (8) french (7) technique (5) france (5) american (4)
» hide
Synopsis

Synopsis

In this magnificent new cookbook, illustrated with full color throughout, Julia Child gives 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.
Julia Child

About Julia Child

Julia Child - The Way to Cook

Photo © Christopher Hirsheimer

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she 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 her 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.


Your E-Mail Address
send me a copy

Recipient's E-Mail Address
(multiple addresses may be separated by commas)

A personal message: