"Is this a dvd or a book? From the description it sounds to me as though this is the book."
Love how she really tries to teach you the basic skills first and then builds on those skills....
The Way to Cook
In 1963 Bostons WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Her subsequent public television showsJulia Child & Company (1978),Julia Child & More Company (1980), Cooking with Master Chefs (1993),In Julias Kitchen with Master Chefs (1995), Baking with Julia (1996), and her one-on-one collaboration with Jacques Pepin,Julia and Jacques Cooking at Home (1999)were all accompanied by books of the same names.The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave usJulias Kitchen Wisdom, a distillation of her years of cooking experience. Her memoir,My Life in France, was published posthumously in 2006. She died in 2004.
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 saute with variations, classic coq au vin,ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
MEAT: Quick and easy sauteed 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, sauteing, and oven-poaching fish; plus the miraculous eggalone or in omelettes, custards, quiche, sauces, and a spectacular souffle.
FIRST COURSES AND DESSERTS: Pates 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 appetit!
|Genre||COOKING / Regional & Ethnic / French|
|Publisher Date||2009-12-08 00:00:00.0|
|Publisher||Alfred a Knopf Inc|
|Unit weight||0.6 lb|
|Country of Origin||United States|
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Love how she really tries to teach you the basic skills first and then builds on those skills.Read More
Questions & Answers
At last on DVD—Julia’s invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking
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This product is not yet released, and is expected to ship on Dec. 8, 2009.
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