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143rd out of 696 books
—
663 voters
The Way to Cook
by
Julia Child
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...more
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...more
Paperback, 528 pages
Published
September 28th 1993
by Knopf
(first published September 18th 1989)
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this is why I love Julia Childs:
“Special Note: The Rooti-ti-Toots
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,...more
“Special Note: The Rooti-ti-Toots
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,...more
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, sisaster 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 hav...more
pictures, sisaster 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 hav...more
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 ste...more
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 ste...more
"The pleasures of the table, that lovely old-fashioned phrase, depict food as an art form, as a delightful part of civilized life. In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."
Yes, this a cookbook I have actually read cover to cover. Not all at once, but as eagerly and happily and intently as I've read anything. And the pictures! Simply gorgeous photographs.
Sometimes I just open and gaze and read at random, the way I do...more
3 likes · like · see review
This is a book that is very much worth having. There's a place for it on the shelf, but more often, it's wondering 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 diff...more
If I ate meat, this book would surely get four stars. If it incorporated ethnic or non-European ingredients to any degree, it would even get five! The master recipes and their variations are concise and Julia's entertaining and opinionated writing shines. But no tortillas or salsa, no soy sauce, no couscous or hot peppers or tofu or ginger...even most of the cheese called for is Swiss! The book is a wonderful resource for European-based American food, but in this American century, I don't think...more
What can you say...? Julia's voice in her cookbooks is so prevalent and clear. In difficult recipes she guides you through with reassurance and authority--I just love her. There are many recipes in this book I make over and over: her beef bourguignon, her scalloped potatoes--her pizza with tomato sauce recipe we can live without! (we just made it last night!). I just adore her. We are so lucky to have had her in our lives and in our kitchens.
This is my go-to cookbook. For my mother it was Joy of Cooking but when I need to know how long to roast, what temperature is safe, how to make the perfect gravy, its all here with Julia's wit, bevity and good solid instruction. And I am reminded of meeting her many times while I lived in Boston as I look at the lovely inscription from her in the front of my well loved and well worn copy.
One of my favorite cookbooks! It fits with how I cook - basic underlying skeleton recipes with variations as you go. Chowder is chowder and it doesn't really matter if it's seafood chowder, corn chowder or potato chowder. If you understand the basic process, the rest is just doing it your way.
After reading APPETITE FOR LIFE I felt that Julia Child believed this cookbook to be her greatest. It is amazing in its depth and breadth of types of food, the incredibly detailed explanations, the photographs, and her voice comes through loud and strong. I couldn't believe how BIG the book is--its size and length. I haven't read every single recipe, but I want to tackle a few of my favorites, for example, the recipe for French bread! (She doesn't tell how many hundreds of loaves she and Paul ba...more
If you have her first two books this one is superfluous--although she has developed better techniques for pie crusts in this one.
Someone gave my mother a copy of the first one and 45 years later I had Julia Child sign it. She was old and frail and boy, what a trooper!
Someone gave my mother a copy of the first one and 45 years later I had Julia Child sign it. She was old and frail and boy, what a trooper!
I love to read this book. Although it is not for novice cooks, the recipes are still basic recipes for good cooking. I would not recommend this book for those who are afraid to cook as they could easily be overwhelmed. However, it is one of my favourite recipe books.
This is my bible for classic recipes and techniques. I generally cook "by feel" and modify recipes, and this book encourages that approach in its master recipes and alternatives and modifications. This is a must-have cookbook for the beginner and experienced cook.
The source I always turn to. Martha Stewart has some great ideas, but I ALWAYS check with Julia before making any of Martha's. Julia tells you why you do something and never skimps on directions, whereas Martha does skip over things just to get to the pretty pictures.
Jan 22, 2008
Geoff Bartakovics
rated it
5 of 5 stars
Recommends it for:
the breathing
Shelves:
favorite-go-tos
Friends who know me will snicker at this obvious addition to my "already read" shelf, as I'm a self-styled Julia Child hag.
But despite that, this is truly a revolutionary book to me. One that I can honestly say I have read -- not scanned or cooked from. Because it is highly readable. Julia chatted with her readers about "master recipes" that could be learned and varied. This was a techniques book before food styling was a profession.
We are now late enough in history for "foamed food" to have co...more
But despite that, this is truly a revolutionary book to me. One that I can honestly say I have read -- not scanned or cooked from. Because it is highly readable. Julia chatted with her readers about "master recipes" that could be learned and varied. This was a techniques book before food styling was a profession.
We are now late enough in history for "foamed food" to have co...more
We received this as a wedding present and it is so much more than a coffee table book. If you are the type of person who wants to learn how to really boil an egg (and they why of ever step), then look no farther.
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.
This is the oldest (and the most expensive) cookbook in my library. I used to rent the videos that accompanied the book just to see how Julia tackled the recipes (she was forward-thinking back then!).
This one was a gift from another chef-wannabe.
I've probably used this one less and read it less assiduously than some of her other cookbooks, but that's not the book or author's fault!
I've probably used this one less and read it less assiduously than some of her other cookbooks, but that's not the book or author's fault!
My first cookbook given to me by my aunt. Despite having dozens of new cookbooks, I still use the quiche and bread making chapters. A classic, and in Julia's wonderful voice!
This is a fantastic cookbook. Juan says I've been cooking "the best meals of our marriage" since I discovered this book. Classic, easy to follow, mouth watering French fare.
A classic that is useful to self-teach techniques, terminology, etc. This book helped me cook some very good dinners back when I was in college and just learning.
Of the various Julia Child cookbooks that I own, I go to this one more than any other. It is a wonderful compendium of recipes, wisdom, and colorfully presented.
This cookbook is an excellent comprehensive cookbook of basic recipes and skills for cooking. I have been using it as a reference for years.
As if you can ever actually read an entire cookbook! This book is amazing. I swear by the pie crust and the potato leek soup, for starters...
A book about the ingredient not the recipe. Classic french cooking methods at their best. A muust as far as I am concerned for technique.
I never cooked anything from it, but this book was a fascinating read...I deeply regret that I sold it several years ago!
This is an impressive book, made all the more impressive by the photos showing how to and how NOT to make things.
Just about my all time favorite. I've learned so much, but the thing I use the most is how to boil an egg.
I enjoyed the recipes, but I must not have liked it enough, as I did not prepare any of the dishes.
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Julia Child was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. Her most famous works are the 1961 cookbook Mastering the Art of French Cooking and, showcasing her sui generis television persona, the series The French Chef, which premiered in 1963.
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Mar 03, 2012 02:48pm