Julia Child

Julia Child was a famous American television cook. Julia Child became known through her first cookbook 'Mastering the Art of French Cooking' and her televison shows, where she introduced many Americans to the French culinary art.

Her second book 'The way to Cook' was an instant bestseller too, it follows up on her initial cookbook.

Julie And Julia - Julie Powell - Audio Book

In the space of one year, she will cook every recipe in the Julia Child classic, all 524 of them.

On a visit to her childhood home in Texas, Julie Powell pulls her mother's battered copy of Julia Child's Mastering the Art of French Cooking off the bookshelf - And the book calls out to her.

Pushing thirty, living in a rundown apartment in Queens, and working at a dead-end secretarial job, Julie Powell is stuck. Is she in danger of becoming just another version of the house-wife-in-a-rui? Her only hope lies in a dramatic self-rescue mission. And so she invents a deranged assignment; in the space of one year, she will cook every recipe in the Julia Child classic, all 524 of them. No skips, no substitutions. She will track down every obscure ingredient, learn every arcane cooking technique, and cook her way through sixty pounds of butter. And if it doesn't help her make sense of her life, at least she'll eat really, really well. How hard could it he?

But as Julie moves from the smooth sailing of Potage Parmentier into the culinary backwaters of aspics and calves' brains, she realizes there's more to Mastering the Art of French Cooking than meets the eye.

For every heavenly meal, an obscenity-laced nervous breakdown lurks on the horizon. But with Julia's stern warble steady in her ear, Julie carries on. She battles sauces that separate, and she haunts the city's butchers, buying kidneys and sweetbreads, Her husband endures the crying jags and midnight dinners. Together they discover how to mold the perfect orange Bavarian cream, the trick to extracting marrow from hone, and the illicit thrills of eating liver, With fierceness, irreverence, and unbreakable resolve, Julie Powell learns Julia Child's most important lesson: the art of living with gusto.

Julie And Julia - Julie Powell - Audio Book
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The Way to Cook - Julia Child

The Cookbook

With The Way to Cook, Julia Child creates a second culinary classic. Her first, Mastering the Art of French Cooking, introduced a generation of those used to preparing simple fare to what was then considered gourmet food, demystified classic techniques, and raised our culinary consciousness. In The Way to Cook, she also demystifies cooking techniques and does some consciousness-raising. This time, though, she speaks to everyone with little or no experience in the kitchen, which is most people these days. Always in tune with the moment, and ever the gracious realist, Child (although calling her Julia seems reasonable since she treats us with such open informality) explains in The Way to Cook how to boil an egg and stuff it, as well as how to make a perfect omelet and an elegant souffl�.

To help out readers who lack the most basic knowledge, she organizes the book by techniques rather than by ingredients. Soups are first, a relatively unintimidating choice to build confidence through delicious results such as true French Onion Soup and a contemporary Black Bean Gazpacho. Next come breads, updated to use a food processor to cut the kneading time. The fish chapter covers broiling a salmon steak and creating a sophisticated Crown Mousse of Trout. Chapters on poultry, meats, vegetables, and desserts are equally ample and wide-ranging.

When The Way to Cook was published in 1989, it accompanied a television series. A related set of videotapes, the first to teach cooking comprehensively, was offered simultaneously. However, more than 600 color photos in this book make it fully complete on its own.

The Way to Cook is a good reference volume, a useful gift, and a handsome way to follow Julia's career as she transformed from a French classicist to the ever-evolving, always clear and reliable teacher we have come to adore. -- Dana Jacobi

Child's new magnum opus reminds us that she has almost single-handedly inspired the superb quality of modern larders. Without her unflagging commitment to good eating, it is doubtful that fresh duck foie gras would have been available for the saute included here. However, this wonderful book is hardly a paean to elitist fare, maintaining Child's unique perspective while reflecting attitudes about food that "have changed through these last years" and sharing much new knowledge. Recipes, divided into a master formula and variations, are grouped by technique; French classics stand fin-to-wing with American offerings (roast turkey). Dietary concerns are addressed with low-fat soups and a cottage cheese-enriched chicken liver mousse. Nevertheless, the author of Mastering the Art of French Cooking, who would "rather swoon over . . . one small serving of chocolate mousse . . . than indulge one . . . fat-free gelatin puddings," has not gone light. Six hundred handsome photographs underscore Child's technical genius.

The Way to Cook

by Julia Child

Julia Child's "The Way to Cook" is one of the essential cookbooks every kitchen should have. Julia's straight forward instructions, her outstanding recipes and the quality of the dishes she recommends make this and fantastic cookbook.

While Julia covers a wide range of dishes in this book (Soups, Breads, Eggs, Fish, Poultry, Meat, Vegetables, Salads, Pastry, Desserts, and Cakes & Cookies) her emphasis is definitely on French/European cooking. If you are looking for recipes from different ethnic groups, you will need to find other cookbooks to compliment this one.

In the last five years that I've owned this cookbook, I've made a wide selection of recipes and have never been disappointed. From simple dishes such as crepes to complex day-long affairs such as Lamb Stew Printaniere, her instructions have been complete, straightforward, and detailed. If you follow her steps, you're guaranteed to have incredible results.

The book includes both beautiful and useful photographs. This is important, because one of the big drawbacks with most cookbooks are that they have incredible imagery of the finished dish, but don't actually show you how things should look as they are being prepared. The way to cook does an excellent job at showing you both... which is one of the reasons it is such an outstanding book.

Julia's other books are also excellent. Both "Baking with Julia" and "In Julia's Kitchen With Master Chefs" are outstanding.

One last word of advice... if you ever make A Fast Saute of Beef for Two from this book, use heavy creame instead of cornstarch (she says you can use either). The cream will make the difference between a good meal and a great one! -- Marc Pottier "Natal, the SPARC Instruction Se... (Seattle, wa United States)

Release Date: 09/18/1989

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Julia Child at a Glance

Julia Child (August 15, 1912 ? August 13, 2004) was a famous American chef, author, actress and television personality, who introduced French cuisine and cooking techniques to the American mainstream, through her many cookbooks and television programs. Her most famous works are the 1961 cookbook Mastering the Art of French Cooking and the series The French Chef, which premiered in 1963.

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Mastering the Art of French Cooking - Julia Child and Simone Beck

Julia Child's 1961 Mastering the Art of French Cooking, followed by her television series The French Chef, brought continental cuisine to suburban American kitchens, and home cooking has never been quite the same. (Who hasn't, at least once, made their chickens dance before roasting them?) The book, coauthored with French colleagues Simone Beck and Louisette Bertholle, explains both the whys and the hows of French cuisine, giving explicit instruction in everything from the perfect b�chamel sauce to airy and crispy profiteroles. That the book has remained in print is a testament to its clarity and usefulness. Today's health-conscious home cooks can simply go a bit easier on the butter and still benefit from Child's Cordon Bleu experience.

In 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. In the years that have passed, as their book has found its way into almost 700,000 American families, and as Julia Child has been seen across the country on her French Chef programs broadcast by Public Television, a whole generation has been inspired to new standards of culinary accomplishment. The classic Volume One, acknowledged to be one of the great cookbooks of our time, is now joined with its sequel, published in 1970 -- a new collection of recipes from the country kitchens and haute cuisine of France, carefully chosen and adapted to American requirements by Julia Child and Simone Beck, and designed both to enlarge the repertoire and bring the reader to a new level of mastering the art of French cooking.

Mastering the Art of French Cooking 2 Volume Boxed Set (Volumes 1&2)

by Julia Child, Louisette Bertholle, Simone Beck

With the help of this book, I taught myself to cook using the basic French cooking instructions in the book. Thirty some years later, after two-year's work/study in a small (then non-accredited) cooking school, I still refer to it. I refer to it for many reasons, least of which is to jog my memory. My ancient copy (circa 1960?) is coming apart at the binding, so I need to replace it. This book is inspiration! -- JBulharowski (Tucson, AZ)

I became interested in cooking when I moved out of the dorm in 1970. The quest for good food led to a life-long passion for honest good food. The French approach eating with a sincereity Americans lack. Julia has been able to present classic French Cuisine to generations of Americans. This set of two volumes contains the essence of French cooking that will serve as a foundation to wherever one travels on the food road. Mine is almost disentegrating from years of loving use, and I am replacing one for the library, but plan to continue to use my dog-eared friend! -- a reader

I discovered this cookbook several years ago and, at least gastronomically, it changed my life forever. The recipes are broken down into the absolute simplest steps possible. The sauces are phenomenal. One can finally appreciate the notoriety that French cooking has (deservedly) earned by preparing and tasting any of these recipes. Julia has confirmed me as a French cooking fan! -- David S. Lopez "sehaines" (Southern California)

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