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Description edit
"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... read more
Ridiculously Simplified Synopsis edit
Characters/People edit
Quotes edit
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“At left, the perfect boiled egg. At right, the dolefully discolored, badly cooked yolk. (page 62)”
First Sentence edit
"The Way to Cook" derives its title from the six one-hour videocassettes of the same name; recipes and techniques therin are incorporated in this present book, as well as those of mine from the "Dinner at Julia's" television series, four years of monthly food articles in "Parade" magazine, cooking segments on "Good Morning America," and other recipes and ideas I wanted to share.
Table of Contents edit
vii Forward and Acknowledgments
ix Introduction
xiii A Short Note Ingredients and Eqiupment
1. Soups
2. Breads
3. Eggs
4. Fin Fish & Shellfish
5. Poultry
6. Meat
7. Vegetables
8. Salads
9. Pastry Doughs
10. Desserts
11. Cakes & Cookies
12. Index
Series & Lists edit
This book is in James Beard Foundation: 20 Essential Books to Build Your Culinary Library. (authoritative list)
Authors & Contributors edit
- Julia Child (Author)
First Edition edit
Original Language: English
Publisher: Alfred A. Knopf
Country: United States
Publication Date: 1989 (hardcover)
ISBN: 0394532643
Page Count: 511
Publisher: Alfred A. Knopf
Country: United States
Publication Date: 1989 (hardcover)
ISBN: 0394532643
Page Count: 511
Classification edit
- Library of Congress: TX651 .C53 1989
- Dewey: 641.5 19
Subjects edit
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