Julia Child—The Way to Cook: Soups, Salads & Bread (1985)

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Julia Child—The Way to Cook: Soups, Salads & Bread Hosted by Julia Child (Knopf Video Books, 1985) Running Time: 57 Minutes Julia Child shows you the way to cook Soups, Salads & Bread How to create delicious soups du jour and the three great soup stocks—the secret and the heart of great soup cooking—that will become your kitchen treasures… how to transform them into an infinite variety of wonderful soups, from Vichyssoise and a cream of mushroom (or asparagus, broccoli, spinach, etc.) to a gratinéed French onion soup and a great Mediterranean fish enriched souped with Rouille—the fabulous red sauce that also serves as a dressing for a splendid pasta dish…how to make the perfect vinaigrette, dress a tossed green salad, put together A beautiful salad Niçoise and other composed salads, create savory masterpieces of chicken (or seafood) salad, potato salad, and a crunchy coleslaw. Plus a complete lesson in making glorious French bread (long loaves, round loaves, and crusty rools). As you cook these marvelous recipes—with Julia at your side—you’ll learn everything you need to know about making soups and salads, and the incomparable French baguette. Recipe Booklet Enclosed Julia Child’s complete cooking course, THE WAY TO COOK, consists of 6 one-hour video cassettes: • Poultry • Soups, Salads & Bread • Meat • Fish & Eggs • Vegetables • First Courses & Desserts Produced by Julia Child Productions, Inc., WGBH-Boston, and Alfred A. Knopf, Inc. Color 6 minutes Cover photograph by Brian Leatart Cover design by Robert Anthony, Inc. Alfred A. Knopf, Publisher, New York Uploader’s note: I do not own the copyright on this content; it is presented here strictly for educational purposes. With that in mind, I urge you to donate to Archive.org and its mission to preserve the past digitally for future generations to enjoy.

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  1. The thing I like most about Julia is how simple she made everything look. While I love chefs with amazing knife skills like Jacques Pepin, I like Julia's simple, yet effective approach with the knife. It's something we all can do and if we want to up our knife skills we can turn to others like Chef Pepin. I think anyone who wants to start cooking should start with Julia.

  2. Thats the very first time ever that I backet a real french baguette at home. I tried dozens of recipe the last years but it never worked out satisfying. Than I found this Bread recipe and it worked out perfectly the first time. Also the tip with the tiles from the hardware store is fantastic. Costs me 5 to 6 Euros. A pizza stone ist between 30 and 40 Euros. Now I have to have her cookbook.

  3. This woman single-handedly took the mystery and intimidation out of cooking (even French cooking) and basically led the charge back into the kitchen in America when we were infatuated with shitty foods like T.V. dinners and other over processed foods.

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