The Way to Cook
The Way to Cook by Julia Child is a reprint edition published by Alfred A. Knopf on September 28, 1993. This comprehensive cookbook features 512 pages of recipes that emphasize lightness, freshness, and simplicity, showcasing Julia Child’s extensive culinary expertise. The book is designed to inspire home cooks with a variety of dishes, structured around master recipes that allow for numerous variations once the basics are mastered.
Readers will discover a wealth of poultry and fish recipes, alongside innovative vegetable preparations and indulgent desserts. The cookbook includes over 800 recipes, with detailed instructions and more than 600 color photographs to guide cooks in achieving visually appealing dishes. Topics such as French cooking methods and quick and easy meal preparation are woven throughout, making this a valuable resource for anyone looking to enhance their culinary skills.
Official synopsis Publisher
Julia Child’s most inspiring, creative, and instructive cookbook, The Way to Cook is a testament to the satisfactions of good home cooking by the incomparable author of Mastering the Art of French Cooking.
In this one-of-a-kind cookbook, Julia Child distills a lifetime of cooking into 800 recipes emphasizing lightness, freshness, and simplicity. Chapters are structured around master recipes, followed by innumerable variations that are easily made once the basics are understood. For example, make Julia’s 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 you’ll soon be including Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese on your menu.
Here home cooks will find a treasure trove of poultry and fish recipes, as well as a vast array of fresh vegetables prepared in new ways, along with bread doughs 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 a cake, there are more than 600 color photographs to entice and instruct you along the way.
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