First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie....
I'm a novice cookbook reader and more or less a novice cook, though I know food well. Actually, by the horrendous standards of North American home kitchens, I'm a highly experienced and profoundly skilled home cook. But I stress the horrendous standards part. I also don't really want to use Goodr...
Julia Child describes the focus of the book thus (Page ix): So often you can be in the midst of cooking and you just can't remember whether that leg of lamb should roast in a 325 degree or a 350 degree oven. . .This book aims to give quick snappy answers to many of these questions."Chapters withi...
Here I am only touching on a few of my favorites, and spending more time on the fundamental “how-to”s, such as the beating of egg whites, the preparation of the cake pan, the measuring of flour, the melting of chocolate. Rather than giving two general cake recipes, I am concentrating on the génoi...
Reheat just before serving, and fold in a tablespoon or so of soft butter.Courgettes Rapées, Sautées à la Provençale[Grated Zucchini Sautéed in Olive Oil with Garlic]Rather than sautéing the grated zucchini in butter, use olive oil for Step 1 in the Master Recipe. Retain the shallots or scallions...
“A ten-pound beauty!” she exclaims. “You can cut it all up, simmer it in wine, serve it with a delicious sauce—see how to ragout a goose, today on The French Chef!”Julia Child loved handling food. She loved slathering great gobs of butter around a pan with her bare hand and plunging a forefinger ...