While attitudes about food have changed through these last years, fortunately, the principles of good food cooking have not.  Julia Child, 1989

{HISTORY}

Julia needs no introduction in the kitchen.  Of course. she's an icon and a hero here in the Vintage Kitchen. In this cookbook (her seventh!) published in 1989, Julia understood that food trends and tastes were changing. That home cooks and eaters were leaning towards lighter fare, more ethically grown ingredients, and more quickly prepared meals. Eating wasn't quite as formal as it had been in decades past, and french food with its rich buttery flavors and sauces were not the mainstay, everyday diet of the American home cook about to enter the 9th decade of the 20th century. So just as she always did, when a challenge arose in the kitchen, Juia got to work figuring things out for us. 

Aimed at offering reliable advice and the solid techniques she has always espoused, this time around In The Way To Cook she highlights recipes that are lighter, brighter, and easier to prepare than some of the more rich, classically French labor-intensive recipes she had focused on in the past.

A companion piece to her cooking show Dinner at Julia's, The Way to Cook features recipes that appeared in Parade magazine over the course of several years as well as recipes from her show and those featured on her cooking segments with Good Morning America. This big book shares over 500 pages of foundation recipes that once easily mastered will open the door naturally and intuitively to other recipes cooked in a similar fashion. So while The Way to Cook is definitely a great instructive cookbook it is also a creativity book, where Julia encourages readers at every turn to experiment with presentation, explore alternative serving possibilities or substitute with ingredients you may already have on hand.  

Filled with colorful photographs on every page, Julia walks home cooks through every step of the recipe with confidence and her wonderful reassuring voice that always seems to say "yes, you can do it!"

With Julia at your side, you can comfortably rest assured that dinner will be delicious!

{SPECIAL FEATURES}

- 1989 edition

- Hardcover

- Oversized book

- Contains 511 pages including index

- Color photographs throughout by Brian Leatart and Jim Scherer

- Interesting recipes include Cream of Asparagus Soup, French Bread, Provincial Beehive Cake, Salmon Souffle, Blanquette of Chicken in White Wine Sauce, Maitre d"Hotel Butter, Paupiette of Beef Gargantua, Fonds d'Artichants Olympe, Stuffed Zucchini Blossoms, Warm Duck Salad, Dessert Crepes, Mocha-Chocolate Sour Cream Sorbet, Cambridge Cake, Queen of Sheba Cake, and Elephant Ear Cookies (but really there are so many more too!) 

{CONDITION}

In beautiful vintage condition. There are no cooking spots or stains. Interior pages are bright and clean. Illustrated coverboards bear the slightest, lightest of tanning along the bottom edge and the top spine. Dust jacket is in great shape with just some minor chipping along the top spine and the bottom right corner on the front cover. 

{SIZE}

Measures 9.5" inches (width) x 11.25" inches (length) x 1.5" inches (thick) and weighs a hefty 5.8lbs

{FOR THE FRANCOPHILE}

Find more French-themed vintage kitchen items and books here. 

{FEATURED!)

A recipe from this cookbook was featured on the blog. Stop by to read all about how we made Julia's Soup in a Pumpkin with a special twist.