The Way To Cook DVD
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DVD details
Author: Julia ChildAudio: English (Unknown); English (Original Language); English (Published)
Format: NTSC
Running Time: 360 minutes
Published: 2009-12-08
DVD Release Date: 2009-12-08
Studio: Knopf
DVD Reviews of The Way To Cook DVD
DVD Review: Basic and Wonderful!
Summary: 5 Stars
The first time I saw this video, I had checked it out from the library. As I watched, I realized it was truly a masterpiece and decided I must get a copy. Not only does Julia teach the viewer how to cook (even without a recipe in most instances, except for the fancier desserts), but she has the DVD indexed in such a wonderful way that it's very easy to go immediately to the lesson you want. It is not entertainment, but a most pleasant, essentially timeless (unless ingredients disappear for environmental reasons) and basic school for cooking with only the extended cooking periods removed.
One thing dates it: she encourages the viewer to taste for seasoning in two places, I believe, when (1) she has mixed raw meat and (2) when she has prepared a stuffing with raw egg. After the 1980s, we saw enough salmonella and e-coli outbreaks to be wary of this practice.
And finally, there was only one recipe offered that I think was not among Julia's best: the French bread. She did that better on some of her later television shows when she worked with sponges, bigas, and poolishes -- or invited her guests or collaborative chefs to do so. In the presentation on this video, she does not develop the gluten to the extent she could have done.
This is really a fine little cooking school, and I highly recommend it to both beginners and seasoned cooks who enjoy learning from a chef who loves making "chef school" (cooking, but not restaurant management) available.
A little companion "brochure" with recipes for the lessons shipped with my DVDs. (I ordered one for myself and others for gifts) It is divided into the same basic sections with numbered lessons to match those of the DVD.
In addition, she has published a large, very well illustrated book that not only preserves the lessons with recipes, but also augments them with bits of additional information.
Description of The Way To Cook DVD
At last on DVD?Julia?s invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cookingHere 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 sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
MEAT: Quick and easy sautéed 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, sautéing, and oven-poaching fish; plus the miraculous egg?alone or in omelettes, custards, quiche, sauces, and a spectacular soufflé.
FIRST COURSES AND DESSERTS: Patés 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 you?ll be empowered. Bon appétit!
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