The Way to Cook
1993 · book
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 homecooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable to the more experienced cook: have fun improvising and creating your own versions of traditional dishes and to all of us: above all, enjoy the pleasures of the table. In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soupsto Cakes & Cookies)around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followedin shorthand formby innumerable variations that are easily made once the basics are understood. For example, make her simple but impeccably prepared saute of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provencale, Chicken Piperade, or Chicken Mareng