Julia Child—The Way to Cook: Soups, Salads & Bread (1985)
290,322
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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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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P.S. I became a professional cook/caterer/private chef/instructor as a second career because of her.
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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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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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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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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 -
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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Julia says fck ya diet, we eatin' a whole basket of bread tonight.
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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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You never know what is in the can, lovely.
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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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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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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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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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Wow she is amazing. From some reason I always thought she was British
I never knew she was American. -
I love how she uses a fork and spoon to handle the food
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This Lady was a National Treasure !
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I’m pretty sure the phrase, “The arch of the composed salad is infinite!” will stay with me all day!
