Average Reviews:
(More customer reviews)Julia Child's "The Way to Cook" is one of the essential cookbooks every kitchen should have. Julia's straight forward instructions, her outstanding recipes and the quality of the dishes she recommends makethis and fantastic cookbook.
While Julia covers a wide range of dishes inthis book (Soups, Breads, Eggs, Fish, Poultry, Meat, Vegetables, Salads,Pastry, Desserts, and Cakes & Cookies) her emphasis is definitely onFrench/European cooking. If you are looking for recipes from differentethnic groups, you will need to find other cookbooks to compliment thisone.
In the last five years that I've owned this cookbook, I've made awide selection of recipes and have never been disappointed. From simpledishes such as crepes to complex day-long affairs such as Lamb StewPrintaniere, her instructions have been complete, straightforward, anddetailed. If you follow her steps, you're guaranteed to have incredibleresults.
The book includes both beautiful and useful photographs. Thisis important, because one of the big drawbacks with most cookbooks are thatthey have incredible imagery of the finished dish, but don't actually showyou how things should look as they are being prepared. The way to cook doesan excellent job at showing you both... which is one of the reasons it issuch an outstanding book.
Julia's other books are also excellent. Both"Baking with Julia" and "In Julia's Kitchen With MasterChefs" are outstanding.
One last word of advice... if you ever makeA Fast Saute of Beef for Two from this book, use heavy creame instead ofcornstarch (she says you can use either). The cream will make thedifference between a good meal and a great one!
Enjoy!
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