The Way to Cook
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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Episodes
1 · First Courses & Desserts
Jan 1, 1985
Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.
2 · Fish & Eggs
Jan 1, 1985
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.
3 · Meat
Jan 1, 1985
Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.
4 · Poultry
Jan 1, 1985
Includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
5 · Soups, Salads, & Bread
Jan 1, 1985
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.
6 · Vegetables
Jan 1, 1985
How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.
