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Sinopsis
Book by Child Julia
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Reseña del editor
Blending French cooking techniques with free-style American cuisine, this lavishly illustrated cookbook features step-by-step directions for creating a rich variety of delectable dishes. Reprint. 50,000 first printing. $75,000 ad/promo.
Nota de la solapa
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 "home cooking 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 "Soups to "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 followed--in shorthand form--by 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 Provenale, Chicken Piperade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.
In all, there aremore than 800 recipes, including the variations--from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.
A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking.
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- EditorialKnopf
- Año de publicación1993
- ISBN 10 0679747656
- ISBN 13 9780679747659
- EncuadernaciónTapa blanda
- IdiomaInglés
- Número de páginas528
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EUR 45,84
EUR 11,89 gastos de envío desde Reino Unido a Estados Unidos de America
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The Way to Cook: A Cookbook
Publicado por
Knopf Publishing Group, 1993
ISBN 10: 0679747656
ISBN 13: 9780679747659
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The Way to Cook: A Cookbook
Publicado por
Knopf Publishing Group, 1993
ISBN 10: 0679747656
ISBN 13: 9780679747659
Antiguo o usado
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The Way to Cook: A Cookbook
Publicado por
Knopf Publishing Group, 1993
ISBN 10: 0679747656
ISBN 13: 9780679747659
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The Way to Cook: A Cookbook
Publicado por
Knopf Publishing Group, 1993
ISBN 10: 0679747656
ISBN 13: 9780679747659
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Paperback
Librería: ThriftBooks-Dallas, Dallas, TX, Estados Unidos de America
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The Way to Cook: A Cookbook
Publicado por
Knopf Publishing Group, 1993
ISBN 10: 0679747656
ISBN 13: 9780679747659
Antiguo o usado
Paperback
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The Way to Cook: A Cookbook
Publicado por
Knopf Publishing Group, 1993
ISBN 10: 0679747656
ISBN 13: 9780679747659
Antiguo o usado
Paperback
Librería: ThriftBooks-Phoenix, Phoenix, AZ, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 4.47. Nº de ref. del artículo: G0679747656I5N00
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