The Way to Cook by Julia Child
At last on DVD--Julia's invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking Here is the six-part series (complete with recipe booklet), originally produced in 1985,in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes. POULTRY includes the perfect chicken saut with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
MEAT: Quick and easy saut ed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.
VEGETABLES: How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.
SOUPS, SALADS, AND BREAD: The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.
FISH AND EGS: Selecting fish and shellfish; broiling, saut ing, and oven-poaching fish; plus the miraculous egg--alone or in omelettes, custards, quiche, sauces, and a spectacular souffl .
FIRST COURSES AND DESERTS: Pat s and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle. From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale, all the important techniques that make for good cooking are here. Now, at the press of a button, you have instant access to whatever recipe or information you need. Watch Julia do it and you'll be empowered. Bon app tit
Julia Child was born in the city of Pasadena in the state of California. She attended Smith College and worked for the OSS during WWII; after that, she moved in Paris, studied at the Cordon Bleu, and taught cooking alongside Simone Beck and Louisette Bertholle, with whom she co-wrote Mastering the Art of French Cooking (1961). Julia Child became a national star after WGBH in Boston launched The French Chef television series in 1963, garnering her a Peabody Award in 1965 and an Emmy in 1966. Following that, there were other public television series and a slew of cookbooks. She passed away in 2004.
Simone (Simca) Beck was born in the Normandy town of Tocqueville en Caux in 1904. In 1933, she enrolled in the Cordon Bleu, the world's most prestigious culinary school at the time. On her husband's advice, they began looking for an American to assist them in 1951, and a friend introduced Simca to Julia Child, who was studying cookery in Paris at the time.
She passed away in 1991.
| SKU | Unavailable |
| ISBN 13 | 9780679747659 |
| ISBN 10 | 0679747656 |
| Title | The Way to Cook |
| Author | Julia Child |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Alfred A. Knopf |
| Year published | 1993-09-28 |
| Number of pages | 528 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |