The Way to Cook
From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale, all the important techniques that make for good cooking are here. Now, at the press of a button, you have instant access to whatever recipe or information you need. Watch Julia do it and you’ll be empowered. Bon appétit!
Where to Watch
No streaming options found for United States. Try changing your region.
Trying to watch this from United States?
Some content may not be available in your region. Use a VPN to access streaming services from anywhere.
Unlock with NordVPNAffiliate link • We may earn a commission at no extra cost to you
Seasons & Episodes
1. First Courses & Desserts
Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.
2. Fish & Eggs
Selecting fish and shellfish; broiling, sautéing, and oven-poaching fish; plus the miraculous egg—alone or in omelettes, custards, quiche, sauces, and a spectacular soufflé.
3. Meat
Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.
4. Poultry
Includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
5. Soups, Salads, & Bread
The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.
6. Vegetables
How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.
