In this magnificent new cookbook, illustrated with full color throughout, Julia Child give 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 DeviledRabbit 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 Carolyn Child was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
Some diners find the flatulent after-effects of home-cooked dried beans too distressing to contemplate. A number of years ago, scientists at the Western Regional Research Center of the U.S. Department of Agriculture in Albany, California, discovered that dried beans do indeed contain elements some people find difficult to digest. To cope, the human intestines send out voluminous gases of protest and rebellion.
Fortunately, however, these same scientists found that about 80 percent of the offending elements are soluble in water. This means that you can soak the beans, pour out the soaking water, and down the drain go most of the undesirable gas producers. Then add fresh water, cook the beans, and goodbye troubles for most bean eaters.
“But doesn’t this also drain the nutrients out of the beans?” ask some nutritionally anxious cooks. There is but a minimal loss, say the scientists. However, if you are prone to gastric distress and have had to avoid beans, what other choice is there? Besides, if there is some minimal loss of nutrients, simply eat a minimally larger serving. ” (p. 333)
This modestly-titled, huge book has, besides Julia's trademark je ne cest quoi, detailed directions on how to make anything. Armed with this book and some patience, anyone can learn to cook almost anything that isn't specifically country-based (e.g., sushi). Included are pictures, disaster corrections, and enough variations to keep one happily occupied for years. I considered myself an experienced and pretty good cook when I first got this book, but I've learned so much from it that my skills have improved a great deal.
Julia's breezy yet bossy way will amuse the reader, and the mouth-watering food will keep the cook coming back to this book again and again.
This is a book that is very much worth having. There's a place for it on the shelf, but more often, it's wandering about the living room because it's such a good and important read. For me, it has it's obvious limitations, because I don't eat meat, but it's been very useful for fish; and although I consider myself having a good hold of it already, vegetable preparations. And then there are the desserts and pastries--an invaluable resource. I must admit, however, I found the ever-so-slightly different preparation for Creme Anglaise to be a bit easier and perhaps more fool-proof the way it is described at joyofbaking.com.
The format of the book, with the master recipes and variations, is comprehensive and very informative, a handbook on *the way to cook*, not just recipes. This does, however, require more time studying and reading than a recipes-only cookbook, which is an attribute if one wishes to know a very lot (though not nearly everything) of the way to cook.
I own this large, heavy cookbook full of encyclopedia-like information about cooking, but I hardly ever cook any of the recipes. In fact, my book still looks brand new; although, I bought it years ago after I took a series of gourmet cooking lessons and the teacher raved about it. I enjoyed Julia's cooking shows, but for some unknown-to-me reason, her cookbooks have never thrilled me. I pulled this off my shelf to read it again recently and I'm still not inspired. I'll give one of my other Julia cookbooks to the library's book sale, but hold onto this in case I ever forget how to cook an egg or cut up a chicken or turkey. (Actually, "The Joy of Cooking" remains my cooking bible.)
Timeless. Perfect. I love the way this one is organized. It corresponds to a lot of video segments you can find on You Tube, so you can watch Julia do it first. <3
Some of the recipes in here are a bit dated for American home cooks (not sure many people are going to be touching the chicken aspic), but the majority of the book is full of good, practical food and instruction you can rely on.
When in doubt on how to make something, grab the Julia Child book first... she'll walk you through it with good step by step instructions and pictures. This is the book I toss at people who are learning to cook - particularily meats, breads, vegetables, pastries, and stews.
Definitely worth a try: French Bread Beef Zinfandel (stew)
I think Julia Child was one of a kind and I've read lots and lots about her and by her but never her "Bible" (Mastering the Art of French Cooking) or this new testament. For me, I need bigger pictures and shorter ingredient lists to get excited about actually trying a recipe, but I did enjoy her commentary. Fun to flip through but not a keeper.
One of the best books on how to cook, not just recipes, but technique, step by step through recipes and permutations, not to mention how to use leftovers, or as she states "feasting on the remains". As a home cook, I learned much and still refer to my aging copy frequently for questions or direction on how to best approach a dish. Not to mention her meatloaf recipe is the best.
This is my holiday meat cooking bible. Recently, I pulled it off the shelf to peruse for non-holiday/non-meat ideas. She's wonderful-- creative, but with clear instructions for the many variations of each dish.
Ugh. I love to cook, and I try new recipies as often as I can sneak them into my family's routines, but this was the worst cookbook I've ever spent money to buy.
Kitchen bible. Julia's expertise is undisputed. If you want to know how to do anything right, from the simple to more complex, then this should be the standard reference.
My first copy of this book has seen a little too much wear. Time to purchase another one. Hey, at least I can prepare the best hard boiled egg of anyone I know! Time for 10 star option.
Having read Julia Child’s memoirs, I know her cookbooks were a labour of love, and stemmed from her desire to share what she had learned about cooking - particularly French cooking- while living in Paris. This book features more American-style dishes, but the French influence is definitely there! Butter, butter, butter!
As the title implies, Child tries to teach the reader a cooking methodology, often presenting a “master recipe” then showing the ways it can be varied to make other dishes. However, there is a lot of text to read, with various explanations, making it difficult to dip in and pick a recipe to make. I tried one of the recipes the other night, and was flipping back and forth through the pages to find the information I needed. Even then, I found she explained some things, but omitted other details, leaving me with questions.
Moreover, she believed she was teaching the correct “way to cook”, yet her butter and cream-laden recipes are the path to heart disease. In fact, in her memoirs, she mentions that several times she and her husband, Paul, had to go on restricted diets due to “bilious tummies.” Later, sadly, Paul suffered heart blockages and spent the last ten years of his life in poor health, ending in a nursing home. Even in the couple of recipes I tried from her book, I substituted butter with olive oil, and cream with plant milk, breading with almond flour instead of bread crumbs. So her recipes - though defining a cooking method of an era - no longer represent the way to cook, if you want to keep your arteries clear.
All in all, the recipes in this book were not useful to me, and not concise enough to browse easily.
The OG. Julia. "Save the Livers." A lady who would crush Martha Stewart and use her bones to make a lovely osso buco. This book isn't one of the two original volumes on mastering French cooking, but a later book focused more on American cooking, but utilizing French techniques. This book could be "the only cookbook you'll ever need" as it's not just about recipes, but about technique. From this book I made white bread. What better way to start a year of cooking from cookbooks than at the start. Bread. With Julia.
In this cookbook, Julia child updates some of her cooking techniques, introducing cooking methods such as the microwave. This is an excellent book for beginner cooks, and there are treats for seasoned cooks as well.
I use this all the time. It is well written and organized. It is my favorite cookbook, and I have nearly worn it out. I cook all the time, teach cooking classes and entertain frequently. Of the many cookbooks I have, this is my go to.
Every recipe I've cooked is delicious and special. Definitely a staple for me. The only reason I removed a star is because of the massive learning curve and the constant flipping back and forth between recipes. It makes it hard when trying a recipe for the first time.
Wonderful but just not quite as wonderful as Mastering. Lovely photographs and descriptions but not as intimate. For me more of a coffee table or kitchen island book because of its size and weight, especially in a New York City apartment!
What sets this cookbook apart is Julia Child's joyful and passionate approach to cooking. Her genuine love for the craft is evident in every page, making the learning process enjoyable and inspiring. "The Way to Cook" becomes not just a cookbook, but a mentor in the kitchen.
What a great book. I wanted to know more about Julia Child after watching the movie and decided to get this book and read it thoroughly. I enjoyed it deeply.
Well, I guess everyone should own a copy of this classic cookbook, even if everyone (almost at least) never looks in it anymore. "Shades of Julie and Julia!"
Julia Child is a spell-binding writer. Her warmth and enthusiasm permeate her recipes and cooking tips. I read this book from cover to cover and enjoyed every minute!