The Way to Cook

The Way to Cook
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Hardcover, Random House Inc, 2009, ISBN13 9780307593900, ISBN10 0307593908

About this item

At last on DVDJulias invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking

Here is the six-part series (complete with recipe booklet), originally produced in 1985,

in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes.

POULTRY includes the perfect chicken saut with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.

MEAT: Quick and easy sauted steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.

VEGETABLES: How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.

SOUPS, SALADS, AND BREAD: The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.

FISH AND EGGS: Selecting fish and shellfish; broiling, sauting, and oven-poaching fish; plus the miraculous eggalone or in omelettes, custards, quiche, sauces, and a spectacular souffl.

FIRST COURSES AND DESSERTS: Pats and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.

From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale, all the important techniques that make for good cooking are here. Now, at the press of a button, you have instant access to whatever recipe or information you need. Watch Julia do it and youll be empowered. Bon apptit!

Specifications

Publisher: Knopf Doubleday Publishing Group
Publish Date: Dec 08, 2009
ISBN-13: 9780307593900
ISBN-10: 0307593908
Format: Hardcover
Number of Pages: 96
Written in: ENG
Shipping Weight (in pounds): 0.6
Product in Inches (L x W x H): 7.5 x 5.4 x 0.9
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