Book review ~ “They Way to Cook” by Julia Child
- seasoning: pink sea salt (fresh ground), fresh ground white pepper. dried sage.
- next day slice about 1/4 inch. coat in cornmeal and saute on both sides to heat back up. serve with scrambled eggs and tomato with a-bit of char from baking or broiling.
- looking for breakfast ideas. Cousin Dana is wheat free. this one is for her. a cooked egg (one) with out flipping over. possible a scrambled egg., one cooked tomato or a baked apple.
The forward and acknowledgements speak to the title coming from six one-hour videocassettes of the same name. I watched these on You-tube and they are good. I had my Papa explain what videocassette technology. The introduction stated a teaching book is only as good as the index. The index is well organized from ahi tuna to stuffing zucchini flowers. The beginning of the index is beef chart where the cuts of beef as shown as a diagram. The A to Z index is easy to follow and organized.
The Introduction Julia states quite clearly that attitudes about food have changed since the 1960’s when she wrote her fist book, although the principles of good cooking has not. I agree, although reading through her cook book she uses jello in a quite usual way. I can not figure who thought of “free-form” jello and shrimp. The recipe is called Mediterranean Fish in Aspic. Is this idea crazy or brilliant? Crazy – I am not a fan. This combination must be the attitude about food from the 1960’s and gone the same way as videocassette technology.
ISBN 0-394-53264-3