The Way To Cook DVD

About this book

Product Description At last on DVDJulias invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking Here is the six-part series (complete with recipe booklet) originally produced in 1985 in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes. POULTRY includes the perfect chicken saut with variations classic coq au vin ways with chicken breasts butterflied grilled birds roast turkey and a special duck. MEAT: Quick and easy sauted steaks hamburgers pork chops aromatic stews a crusty hash grilled pork and majestic beef and lamb roasts. VEGETABLES: How best to cook twenty of your favorite vegetables plus gratins stuffed delights eggplant pizza and risotto. SOUPS SALADS AND BREAD: The three master soup stocks and improvisations a French onion soup and a Mediterranean fish soup tossed and composed salads plus how to make your own French bread. FISH AND EGGS: Selecting fish and shellfish; broiling sauting and oven-poaching fish; plus the miraculous eggalone or in omelettes custards quiche sauces and a spectacular souffl. FIRST COURSES AND DESSERTS: Pats and fish mousse tart crusts and crepes with savory and with sweet fillings two master cakes and a Tipsy Trifle. From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale all the important techniques that make for good cooking are here. Now at the press of a button you have instant access to whatever recipe or information you need. Watch Julia do it and youll be empowered. Bon apptit! About the Author Julia Child was born in Pasadena California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China where she met Paul Child. After they were married they lived in Paris where Ms. Child studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963 Bostons WGBH launched The French Chef television series which made Julia Child a national celebrity earning her the Peabody Award in 1965 and an Emmy in 1966. Her subsequent public television showsJulia Child & Company (1978) Julia Child & More Company (1980) Cooking with Master Chefs (1993) In Julias Kitchen with Master Chefs (1995) Baking with Julia (1996) and her one-on-one collaboration with Jacques Ppin Julia and Jacques Cooking at Home (1999)were all accompanied by books of the same names. The Way to Cook her magnum opus was published in 1989 and in 2000 she gave us Julias Kitchen Wisdom a distillation of her years of cooking experience. Her memoir My Life in France was published posthumously in 2006. She died in 2004.