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The Way to Cook ????

bwf17's picture

I was just lucky enough to pick up a copy of this cookbook for $1.00 at a book sale.


What are some of your favorite recipes from this book?


Thanks


Life is short!  Break the rules!  Forgive quickly!   Kiss slowly!  Love truly!  Laugh uncontrollably!   And never regret anything  that made you smile!
 
Frankie's picture

(post #62981, reply #1 of 13)

How funny. I bought it last week for $5 - paperback. You win. Cooked a duck using her duck roasting method - 3 steps - steam, braise, roast. Trying it a second time tonight - just to confirm it wasn't beginner's luck.

I am cooking 2 ducks for Thanksgiving using this method for Duck L'Orange. The "trial" ducks are being used to make a stock tomorrow night for the Thanksgiving L'Orange sauce.

Anything Julia is great.

Frankie


Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt.
Thrill each side for four minutes at torchmark haut. Interrogate a lemon.
Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi.

Arabella Weir as Minty Marchmont - Posh Nosh


Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi.

Arabella Weir as Minty Marchmont - Posh Nosh


Marie Louise's picture

(post #62981, reply #2 of 13)

The pie crust. (I use all butter, but her description of technique is stellar.)

BonnieinHolland's picture

(post #62981, reply #3 of 13)

I am a huge fan of the Blanquette of Chicken.  It is a long recipe (two recipes) but doesn't really take that much time.  And the first step, cooking the chicken with broth and vegetables, leads to a wonderful chicken soup if one doesn't want to take it to the next step of making the blanquette.  cheers, Bonnie

bwf17's picture

(post #62981, reply #4 of 13)

Sincere thanks,  I will check these out..

Life is short!  Break the rules!  Forgive quickly!   Kiss slowly!  Love truly!  Laugh uncontrollably!   And never regret anything  that made you smile!

 
FitnessNut's picture

(post #62981, reply #5 of 13)

Our copy is falling apart. I hope you enjoy yours as much. Her technique descriptions are the best I've ever read and I have to say that I read the book as much for them as for the recipes, maybe even more. If I had to pick one recipe that I make over and over again, it would have to be the French bread/hard rolls done in the food processor. Wonderful and easy, particularly for a beginner.

Follow your bliss ~~ Joseph Campbell

Follow your bliss ~~ Joseph Campbell
Gretchen's picture

(post #62981, reply #6 of 13)

I originally read this as A New Way to Cook and wondered why MadMom hadn't weighed in as it being one of her fave cookbooks.


I need to get mine out--both 'kinds".


Gretchen
Gretchen
bwf17's picture

(post #62981, reply #7 of 13)

Sound great, thanks.

Life is short!  Break the rules!  Forgive quickly!   Kiss slowly!  Love truly!  Laugh uncontrollably!   And never regret anything  that made you smile!

 
oliveoil's picture

(post #62981, reply #8 of 13)

I just scored this cookbook for FREE! I'm taking care of a friend's cat and when I arrived for the first time, she had left me a stack of cookbooks she was weeding out from her collection and The Way to Cook was on the bottom of the stack. Has anyone done Julia's "corning" process with pork shoulder? Sounds interesting.

JillElise's picture

(post #62981, reply #9 of 13)

I love this book. I too use the pie crust, and things like stocks, souffle,mayonniase, rouille, how to hard boil an egg, basic sauces, coquilles St. Jacques, quenelles, how to cook an omlette, rabbit stew ... and more and more!

In Mastering the Art of French Cooking, some of the recipes were just too complicated. Here, they're as simple as possible, and nothing I have tried has failed. This is a good book for remembering ingredients, the details of techniques, and from the ground up recipes. If I could have but one recipe book (I have about four hundred now, shame on me) it would be The Way to Cook.

ashleyd's picture

(post #62981, reply #10 of 13)

ITA. Same number of cookbooks, but still the same "go to".


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

JillElise's picture

(post #62981, reply #11 of 13)

DJ's picture

(post #62981, reply #12 of 13)

While looking through the book for recipes  I tried-very few.  But, there are many stained pages-I use this book  to answer questions about technigue, how long to roast, etc..


It's my go-to book/


 


Democracy has to be more than two wolves and a sheep deciding on what to have for dinner-James Bovard

If you eat pasta and antipasta, are you still hungry?

TrueRed's picture

(post #62981, reply #13 of 13)

That's what I use it for mainly:  my basic "how to" guide for various cuts of meat, and for how to prepare vegetables. I bought it a few years ago at Half Price Books for $5.00, and it's been a lifesaver many times.