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)
Friend Reviews
To see what your friends thought of this book,
please sign up.
Community Reviews
(showing
1-30
of
3,000)
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
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.
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
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
I enjoyed the recipes, but I must not have liked it enough, as I did not prepare any of the dishes.
There are no discussion topics on this book yet.
Be the first to start one »
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.
More about Julia Child...
Share This Book
1 trivia question
More quizzes & trivia...

Loading...








































Mar 03, 2012 02:48pm