![]() You make the entire recipe a day or two in advance: the day of the lunch, all you have to do is take the dish out of the fridge and, if desired, decorate it a bit. (It's much cheaper and more tender, and it works very well.) This recipe is ideal for hot weather-especially for a luncheon for several people. Julia Child adapted it for poached turkey breast instead of veal. There's a classic European dish of roasted veal breast in tuna sauce, vitello tonnato. ![]() To give you a taste of The Way to Cook, I've included one of her recipes, one of my favorite warm weather dishes. (Scored an nearly pristine hardcover of 'The Way to Cook' for about $10.) A good online source for used books is. I have found great cookbooks in junk shops, antique malls and thrift shops. You're gonna splatter something on it anyway the first time you use it. I don't have volume 2 of Mastering the Art, so I can't comment on it I have looked at it in a store, and didn't see that I would be needing it just yet.Īnd don't be shy about buying used books. Still, if you are limited to only one Julia book, you can't go wrong with either The Way to Cook OR Mastering the Art of French Cooking. While Mastering the Art is a seminal work, and does have a ton of good info, I find The Way to Cook is far more user-friendly-lots of pictures, etc. The Poulet Poele a l'Estragon is one of my favorite dishes.īy far my preference is The Way to Cook. Still, it has very detailed step by step instructions that can get you through the recipes. Mastering the Art of French Cooking was written when America was a culinary wasteland, and it covers a lot of stuff which was considered breakthrough back then. ![]() I have Mastering the Art (vol.1), Baking with Julia, Julia Child's Menu Cookbook, the French Chef Cookbook, and The Way to Cook.
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