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.