The Way to Cook by Julia Child

The Way to Cook Reviews

• 
  Catherine

  this is why I love Julia Childs:
  
  “Special Note: The Rooti-ti-Toots
  
  Some diners find the flatulent after-effects of home-cooked dried beans too distressing to contemplate. A number of years ago, scientists at the Western Regional Research Center of the U.S. Department of Agriculture in Albany, California, discovered that dried beans do indeed contain elements some people find difficult to digest. To cope, the human intestines send out voluminous gases of protest and rebellion.
  
  Fortunately, however, these same scientists found that about 80 percent of the offending elements are soluble in water. This means that you can soak the beans, pour out the soaking water, and down the drain go most of the undesirable gas producers. Then add fresh water, cook the beans, and goodbye troubles for most bean eaters.
  
  “But doesn’t this also drain the nutrients out of the beans?” ask some nutritionally anxious cooks. There is but a minimal loss, say the scientists. However, if you are prone to gastric distress and have had to avoid beans, what other choice is there? Besides, if there is some minimal loss of nutrients, simply eat a minimally larger serving. ” (p. 333)
• 
  Gail

  This modestly-titled, huge book has, besides Julia's trademark je ne cest quoi, detailed directions on how to make anything. Armed with this book and some patience, anyone can learn to cook almost anything that isn't specifically country-based (e.g., sushi). Included are
  pictures, disaster corrections, and enough variations to keep one happily occupied for years. I considered myself an experienced and pretty good cook when I first got this book, but I've learned so much from it that my skills have improved a great deal.
  
  Julia's breezy yet bossy way will amuse the reader, and the mouth-watering food will keep the cook coming back to this book again and again.
• 
  isabella

  My phone broke and I couldn't watch tiktoks so I read this instead. Idk how to rate cooking books lol but the soups seem yummy!
• 
  Jennifer

  Timeless. Perfect. I love the way this one is organized. It corresponds to a lot of video segments you can find on You Tube, so you can watch Julia do it first. <3
• 
  Linda

  I own this large, heavy cookbook full of encyclopedia-like information about cooking, but I hardly ever cook any of the recipes. In fact, my book still looks brand new; although, I bought it years ago after I took a series of gourmet cooking lessons and the teacher raved about it. I enjoyed Julia's cooking shows, but for some unknown-to-me reason, her cookbooks have never thrilled me. I pulled this off my shelf to read it again recently and I'm still not inspired. I'll give one of my other Julia cookbooks to the library's book sale, but hold onto this in case I ever forget how to cook an egg or cut up a chicken or turkey. (Actually, "The Joy of Cooking" remains my cooking bible.)
• 
  Angela Skeie

  This is a book that is very much worth having. There's a place for it on the shelf, but more often, it's wandering about the living room because it's such a good and important read. For me, it has it's obvious limitations, because I don't eat meat, but it's been very useful for fish; and although I consider myself having a good hold of it already, vegetable preparations. And then there are the desserts and pastries--an invaluable resource. I must admit, however, I found the ever-so-slightly different preparation for Creme Anglaise to be a bit easier and perhaps more fool-proof the way it is described at joyofbaking.com.
  
  The format of the book, with the master recipes and variations, is comprehensive and very informative, a handbook on *the way to cook*, not just recipes. This does, however, require more time studying and reading than a recipes-only cookbook, which is an attribute if one wishes to know a very lot (though not nearly everything) of the way to cook.
• 
  C

  Some of the recipes in here are a bit dated for American home cooks (not sure many people are going to be touching the chicken aspic), but the majority of the book is full of good, practical food and instruction you can rely on.
  
  When in doubt on how to make something, grab the Julia Child book first... she'll walk you through it with good step by step instructions and pictures. This is the book I toss at people who are learning to cook - particularily meats, breads, vegetables, pastries, and stews.
  
  Definitely worth a try:
  French Bread
  Beef Zinfandel (stew)
  
• 
  Julie

  I think Julia Child was one of a kind and I've read lots and lots about her and by her but never her "Bible" (Mastering the Art of French Cooking) or this new testament. For me, I need bigger pictures and shorter ingredient lists to get excited about actually trying a recipe, but I did enjoy her commentary. Fun to flip through but not a keeper.
• 
  Richard Pfeifer

  One of the best books on how to cook, not just recipes, but technique, step by step through recipes and permutations, not to mention how to use leftovers, or as she states "feasting on the remains". As a home cook, I learned much and still refer to my aging copy frequently for questions or direction on how to best approach a dish. Not to mention her meatloaf recipe is the best.
• 
  Licia

  This is my holiday meat cooking bible. Recently, I pulled it off the shelf to peruse for non-holiday/non-meat ideas. She's wonderful-- creative, but with clear instructions for the many variations of each dish.
• 
  Alisa

  Kitchen bible. Julia's expertise is undisputed. If you want to know how to do anything right, from the simple to more complex, then this should be the standard reference.
• 
  Donna

  Just about my all time favorite. I've learned so much, but the thing I use the most is how to boil an egg.
• 
  Judi

  My first copy of this book has seen a little too much wear. Time to purchase another one. Hey, at least I can prepare the best hard boiled egg of anyone I know! Time for 10 star option.
• 
  Monica Willyard Moen

  In this cookbook, Julia child updates some of her cooking techniques, introducing cooking methods such as the microwave. This is an excellent book for beginner cooks, and there are treats for seasoned cooks as well.
• 
  Shannon

  Every recipe I've cooked is delicious and special. Definitely a staple for me. The only reason I removed a star is because of the massive learning curve and the constant flipping back and forth between recipes. It makes it hard when trying a recipe for the first time.
• 
  Amy

  It's Julia...what more can I say?
• 
  Mary Mojica

  What a great book. I wanted to know more about Julia Child after watching the movie and decided to get this book and read it thoroughly. I enjoyed it deeply.
• 
  Nicole

  You never truly finish a cookbook, so have I read every page? not yet, and I should try more of the recipes too, but I really like the format.
• 
  Patty

  As far as I am concerned, Julia Child can do no wrong.
• 
  Larry Edwards

  This is Julia at her best! Each of the dishes included are presented in a rather simple manner. True, the included dishes may venture beyond a "typical" home dinner but let's face it, there are times we all want to venture away from the "usual." There is also a video series to go along with this book and you can find some of them on the Net.
• 
  Nancy Zanicchi-Bobb

  Ms. Child’s signed this book for me on one of her visits to Los Angeles to do a presentation back in the 1990’s. It’s something I treasure and the recipes and content complete any gourmet kitchen in your home. She will always be the best.
  
• 
  Geoff Bartakovics

  Friends who know me will snicker at this obvious addition to my "already read" shelf, as I'm a self-styled Julia Child hag.
  
  But despite that, this is truly a revolutionary book to me. One that I can honestly say I have read -- not scanned or cooked from. Because it is highly readable. Julia chatted with her readers about "master recipes" that could be learned and varied. This was a techniques book before food styling was a profession.
  
  We are now late enough in history for "foamed food" to have come into vogue, gone out, and returned. Julia taught to cook with with dried spices.
  
  This was cookery for a simpler time. A time that will never return -- good riddance, maybe -- but it's nice to pretend to remember.
• 
  Nicole

  This book is my go-to for any culinary question. The recipes range from simple to complicated but because Julia Child had a way with teaching, you never feel overwhelmed. And, not only that, she explains how to properly carve a chicken, trim meat- all those things that you should know never bothered asking our mother (that is if my mother ever actually knew). I also reference this when I see other recipes and I am not sure if they make sense. I recommend owning it. You never know when it will come in handy.