The Way to Cook by Julia Child
29 January 2012
The Way to Cook by Julia Child Julia Child Cookbook Review Bon Appetit! With the release of the new movie Julie & Julia and the PBS featuring a tribute called Julie Child Memories: Bon Appetit!, everyone seems to be talking about Julia Child. She was a woman who revolutionized cooking, taking it from the chore of getting dinner on the table to a fun and artistic concept. Without her, it is unlikely the United States would have ever reached the level of interest that involved an entire television channel dedicated entirely to food. (Food Network) In 1987, she released The Way to Cook. Different from her original work, Mastering the Art of French Cooking, featured in the movie Julie & Julia, this book strives to make cooking less complicated. Early in her career, it seems that Julia tied to teach us everything from the ground up. But the reality turned out to be that only a small percentage of Americans are willing to dig the bone marrow out of a pigs foot. The truth of the matter is that there is a whole segment of the population out there who is aware that homemade chicken stock might taste better, but that a can or box of chicken broth at the market is awfully convenient. The beauty of The Way to Cook is the way master recipes are presented along with variations. This way, a cook can learn the basic concept and then make their own adjustments to whats available where they live, and what is in season or in the pantry. By the time she wrote The Way to Cook, Julia had also learned all the ins and outs of the food processor. This machine took away a lot of the laborious chopping, slicing, or grating involved in cooking. The other magical use for the food processor was to make dough. In the pastry section, she refers to life B.T.F.P., or Before The Food Processor where she states that before this piece of equipment, it was only the practiced cook who produced decent pastry dough. And what a to-do it was: first the making of a fountain of flour on a clean board, the clearing of a space in its center for the butter and liquids, and the working of them together with cool, deft fingers all done by that practiced cook with an infuriatingly calm smile of superiority. Now, in less than 5 minutes, that wonderful F.P. machine enables any one of us to make perfect pastry dough every time. We are thus, with our own triumphant smiles, instantly masters of the quiche, the tart, the turnover, countless hors doeuvre niblets, to say nothing of the chicken pot pie I learned Julias method for pie crust in the food processor and made some changes that made it right for me. (I have some larger non-standard size pie plates.) I took her pie crust recipe and combined it with her basic quiche formula and I have a great combination to make an easy meal once or twice a week to use up leftovers. It can work for breakfast, lunch, or dinner, depending on whats available. Peppers, hash browns, ham or sausage, cheese, spinach, onions, carrots the list goes on. I now have a Post-it note on the inside of my kitchen cabinet that reads: 2 sticks butter 2 cups flour 1 t. salt Cold water Pre-bake 3 eggs Milk to make 1 cups Filling ingredients Salt and pepper 375 for 30-35 minutes. Thats all it says.Because I learned the method from Julia in The Way to Cook, I dont need more than that. The crust recipe makes two crusts, so I use one and press the other into a disk to use later in the week. It can be refrigerated or frozen. Thank you, Julia.
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