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The Way to Cook (Paperback)

Author:  Julia Child
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The Way to Cook Child, Julia 1 of 1
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Learn more about The Way to Cook:

Format: Paperback
ISBN-10: 0679747656
ISBN-13: 9780679747659
Sku: 30118594
Publish Date: 10/1/1993
Dimensions:  (in Inches) 10.75H x 9.25L x 0.75T
Pages:  528
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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. *Author: Child, Julia *Publication Date: 1993/10/01 *Binding Type: Paperback *Language: English *Depth: 0.75 *Width: 9.25 *Height: 10.75
From the Publisher:
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 Provenale, 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's . . . seventh book, The Way to Cook, is her magnus opus . . . the biggest and most comprehensive collection of Child recipes and comments . . . (with) the same warm, generous, informal approach that has made her the most celebrated cook in America".--Phyllis Hanes, Christian Science Monitor. 600 full-color photos.
Annotation:
Designed for both beginners and old hands, Julia Child's definitive handbook of cooking techniques and basic recipes is lavishly illustrated with 600 color photographs and includes more than 800 clearly presented recipes--with the emphasis on French cuisine.
Author Bio
Julia Child
The world-renowned chef Julia Child did not start cooking until she was in her 30s, discovering French cuisine several years later, when her husband Paul Child, a foreign service officer, was reassigned to Paris, where she began taking classes at the Cordon Bleu cooking school. "I'd been looking for my life's work all along," she said of this experience. "And when I got into cooking I found it." During her Paris years, she met Simone Beck and Louisette Bertholle, her future collaborators on the influential two-volume MASTERING THE ART OF FRENCH COOKING. In the 1960s and '70s, Child launched the American craze for good cooking, primarily through her TV program, THE FRENCH CHEF. She was 6'2", hefty, and famously messy in the kitchen; her droll, comfortable persona, and the casualness with which she imparted the techniques of French cuisine, took the mystery out of the subject, and her admirers numbered in the millions. She was the author of numerous books on all aspects of cooking; she also hosted many other television shows, collaborated with celebrated chefs, and over a long career held onto her position as America's favorite cook. In 2000, she was awarded a medal of the Legion of Honor by the French government. In 2001, she moved from Cambridge, her longtime home, to California--for the weather, she said. Julia Child died in her sleep at the age of 92, in an assisted living facility north of Los Angeles. A posthumously published autobiography, MY LIFE IN FRANCE, shared how her love of French food transformed into a trend-setting career.

Praise

Washington Post Book World
"...[I]t seems fitting that a novelist should review this particular book. 'The Way to Cook' turns out to have as strong a sense of character as any work of fiction, and that character is so triumphantly consistent, no matter what the situation, that readers find themselves laughing each time they recognize it anew." - Anne Tyler 09/17/1989

Product Attributes

Product attributeBook Format:   Paperback
Product attributeNumber of Pages:   0528
Product attributePublisher:   Knopf Publishing Group
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