Julia Child—The Way to Cook: Soups, Salads & Bread (1985)
288,975
Published 2021-05-28
Hosted by Julia Child
(Knopf Video Books, 1985)
Running Time: 57 Minutes
Julia Child shows you the way to cook Soups, Salads & Bread
How to create delicious soupes du jour and the three great soup stocks—the secret and the heart of great soup cooking—that will become your kitchen treasures… how to transform them into an infinite variety of wonderful soups, from Vichyssoise and a cream of mushroom (or asparagus, broccoli, spinach, etc.) to a gratinéed French onion soup and a great Mediterranean fish soup enriched with Rouille—the fabulous red sauce that also serves as a dressing for a splendid pasta dish…how to make the perfect vinaigrette, dress a tossed green salad, put together a beautiful salad Niçoise and other composed salads, create savory masterpieces of chicken (or seafood) salad, potato salad, and a crunchy coleslaw. Plus a complete lesson in making glorious French bread (long loaves, round loaves, and crusty rools).
As you cook these marvelous recipes—with Julia at your side—you’ll learn everything you need to know about making soups and salads, and the incomparable French baguette.
Recipe Booklet Enclosed
Julia Child’s complete cooking course, THE WAY TO COOK, consists of 6 one-hour video cassettes:
• Poultry
• Soups, Salads & Bread
• Meat
• Fish & Eggs
• Vegetables
• First Courses & Desserts
Produced by Julia Child Productions, Inc., WGBH-Boston, and Alfred A. Knopf, Inc.
Color 6 minutes
Cover photograph by Brian Leatart
Cover design by Robert Anthony, Inc.
Alfred A. Knopf, Publisher, New York
Uploader's note: I do not own the copyright on this content; it is presented here strictly for educational purposes. With that in mind, I urge you to donate to Archive.org and its mission to preserve the past digitally for future generations to enjoy. archive.org/donate/
All Comments (21)
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When I was younger, I use to imitate her voice while making my food or cooking for my brother and sisters, them days are parents weren't around often
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A legend at work. Watching her makes me happy. It is rare to watch a master work so effortlessly today. Lastly, she works with the most basic of equipment.
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I feel comfortable, I feel safe, and I feel like I’m in a one on one with Julia Childs. What a lovely woman who just wanted people to love cooking as much as she did.
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Julia, is and will always be the queen of professional TV chef, the originator TV hosting her French recipes and holiday ideas, the guru of social media. She is greatly appreciated and missed will always be in my heart ❤️. I grew up watching her ,she's a wonderful woman with great personality , thanks for sharing her videos.
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Julia is both professional and fun. She doesn't concern herself with crumbs dropping or making a little mess while she creates. Can you imagine today's 'personality-focused' designer chefs with their color-coordinated kitchens and equipment. Julia and Jacques Pepin ROCK.
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P.S. I became a professional cook/caterer/private chef/instructor as a second career because of her.
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Never grew up with Julia. Her shows were not shown here. Her calm and informed way. Leek and potato soup so simple
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You never know what is in the can, lovely.
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I was 10 and I lived in Providence. My mom told me Julia lived in Boston (yeah it was Cambridge.. semantics) I was so excited that someone I loved so much on TV lived near my favorite baseball team and both were an hour away. 😀
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Julia says fck ya diet, we eatin' a whole basket of bread tonight.
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Part of the trinity of my childhood. Mr. Rogers, Bob Ross and Julia Child. By today's standards she does pretty tame classic French recipes but she's the reason French cooking is considered so commonplace lol.
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The thing I like most about Julia is how simple she made everything look. While I love chefs with amazing knife skills like Jacques Pepin, I like Julia's simple, yet effective approach with the knife. It's something we all can do and if we want to up our knife skills we can turn to others like Chef Pepin. I think anyone who wants to start cooking should start with Julia.
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This Lady was a National Treasure !
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My hero. This is when I learned how to keep to my lettuce crisp. She was fearless and made cooking accessible to everyone. My father and I watched her together all the time. He was a great pantry chef. Watching Julia gives me so many good feels, I thank you for posting.
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Love how she just hacks right into that fish head, and then just throws it into the pot 🤣. No messing around.
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This woman single-handedly took the mystery and intimidation out of cooking (even French cooking) and basically led the charge back into the kitchen in America when we were infatuated with shitty foods like T.V. dinners and other over processed foods.
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Wow she is amazing. From some reason I always thought she was British I never knew she was American.
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Chapter Heads 1:19 401-406 Leek and potato soup 5:43 407 Chicken stock 7:38 408-411 Soups made with chicken stock 14:20 412 Beef stock 21:26 415 Fish stock 22:53 416-417 Mediterranean fish soup 29:04 418 Pasta with rouille and peppers 30:05 419-420 Vinaigrette dressing and tossed green salad 33:21 421-423 Salad Niçoise and other composed salads 36:13 424-425 Deluxe chicken salad and lobster salad 39:11 426-427 Potato salad and cole slaw 43:53 428-430 French bread
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I’m pretty sure the phrase, “The arch of the composed salad is infinite!” will stay with me all day!
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The counting part made me laugh 😂
