The Way To Cook DVD  enlarge Studio: Knopf Category: DVD List Price: $24.95 Buy New: $14.24 as of 2/8/2012 18:34 PST details You Save: $10.71 (43%) In Stock New (29) Used (9) from $13.19 Seller: cirdan Sales Rank: 12,515 Format: NTSC Languages: English (Unknown), English (Original Language), English (Published) Discs: 2 Running Time: 360 Minutes Shipping Weight (lbs): 0 Dimensions (in): 7.5 x 5.4 x 0.9 ISBN: 0307593908 EAN: 9780307593900 ASIN: 0307593908 Publication Date: December 8, 2009 Availability: Usually ships in 1-2 business days Similar Items: Julia Child - The French Chef The French Chef With Julia Child 2 Mastering the Art of French Cooking (2 Volume Set) The Way to Cook Baking With Julia Editorial Reviews: Product Description 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 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 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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