Download The Way to Cook Julia Child 8601400790267 Books

Product details Paperback 528 pages Publisher Knopf; Reprint edition (September 28, 1993) Language English ISBN-10 0679747656

The Way to Cook Julia Child 8601400790267 Books Reviews

• Get the hardcover. This book is just too big and heavy for a paperback spine to handle. There are some great deals on the used hardcover, and it's a cookbook--it needn't be pristine, and if it is, it won't remain that way for long. Julia Child's magnum opus is filled with indispensable tips on HOW to cook. I'm not a novice, but I was never taught technique (dry the meat before you sear it). The "tips" in this book can open your eyes to just how much you don't know without ever being intimidating or condescending, which is a testament to just how skilled Julia child was as writer and person. There are a ton of pictures to help you through the different stages of preparation as well as images of the finished products. It's much more approachable than Master the Art and includes more everyday American fare. True, some of the recipes are dated--I may never make an aspic, but I still enjoyed learning the techniques and getting a glimpse of some popular mid-century recipes. The index was great, and the organization and layout were intuitive. Many of the recipes have components that are detailed in other sections, so lots of flipping is involved--have bookmarks handy. I started with desserts, and if I was even slightly unsure of anything, I was able to find clarification after a quick trip to YouTube, so I never considered getting the matching dvd set. I can't recommend this book highly enough.
• replaces ALL other cookbooks.
  
  this should be your one and only starting point as a cook and baker.
  give this book years of practice and most other cookbooks will start to look like mere marketing schemes.
  
  fantastic
• If you need to learn how to cook this is the book for you. It gives a basic instruction for everything imaginable. If you ever need to know how to cut a onion properly or how to make homemade bone broth its all there. The pictures are amazing, everything is easy to understand, and there are tons of variations suggestions to keep you cooking for the rest of your life. Sadly, the condition where things go south. I got the book and there was a lot of glue exposed and the binding was pulling away from the book. Contacted they totally made it right it was all good.
• This is the best foundational book on how to cook well. There are other books that offer more encyclopedic coverage of the details of cooking a range of foods. There are other books that give insight to specific culinary traditions. And there are a few that try to present foundational cooking strategies. But none match this book for equipping any cook, novice or experienced, with systematic, proven techniques for producing excellent food from quality ingredients. The specific recipes are slanted toward European style dishes and meals. But don't let that specialization obscure the rich insight into fundamentals. How to make a sauce, how to prepare the bird or the roast, how to handle vegetables -- what to do and what to avoid. Variations on a basic theme. The book is rich with all of these. If I were just beginning as a cook, this is the first book I would want and the only book I would need. I have more experience than that now -- but this is still the best resource available when I want to get back to basics and retool my cooking sensibilities.
• This is my "go to" cookbook - and you should own it. Julia Child has become an industry unto herself in the cookbook field, but this book is more than just a collection of recipes. Child organizes this book in a clear, easy to follow way that takes you through every facet of preparation. I like her "master recipes" approach. Child will go through in detail a "master recipe" that explains the concept of the recipe, and then show you the variations on the recipe using the same basic ideas as the master recipe. Child takes plenty of space to show the reader the proper technique for preparing a dish, and discusses at length items to consider in preparation. Again this is my "go to" book - if I am preparing a special meal I pull this book out first.
• Great book for someone who wants to learn how to cook enthusiastic and a great reference for someone who knows how to cook. The recipies are on the heavy side loaded with calories, but if you know the cooking principles you may reduce the calories count and keep the taste.
• This book is meant to be pedagogical rather than just listing a bunch of recipes (although there are a lot of good ones in here; almost 800 according to the back of the book). This book is more for the advanced beginner/intermediate cook who is ready to take their abilities to the next level.
  
  There are plenty of step-by-step instructions for basic techniques, such as making broth, trussing chickens, preparing roasts of various kinds, making dough, etc. I always pull it off the shelf when trussing a chicken, since I can never remember how to do it. The steps are illustrated very well and she includes different variations for each technique.
  
  The book is organized the way most cookbooks are according to category. Some of the categories are soups, eggs, breads, fish&shellfish, poultry, meat, salads,pastry doughs and desserts.
  
  As a Frenchman who loves French food, I really appreciate Julia Child's attention to detail and love for cooking.
  
  I would also recommend the French Farmhouse Cookbook by Susan Loamis, which is my favorite cookbook, bar none.