![]() Julia's not suggesting you don't know how to make potato and leek soup she just wants you to begin at the beginning. The whole structure of MtAoFC starts with the idea that in order to learn well, you start with basic techniques and build on them. You may be tempted to skip it-you know all about potato and leek soup, after all.ĭon't. It is, in Julia's words, "simplicity itself to make," just sliced potatoes and leeks simmered in water for close to an hour, then mashed with a fork, seasoned with salt and pepper, and enriched with cream or butter. Instead, I just caressed its cover and skimmed over its pages, savoring the unlikely recipes -Oeufs à la Bourguignonne, Poulet en Cocotte Bonne Femme-when I needed the inspiration to attempt a complete Thanksgiving dinner in a basement studio apartment. ![]() Later, when I graduated from college and headed out to New York, I brought it with me. It resided in my mother's rack of cookbooks, an eccentric aunt to the spiral-bound Junior League collections that surrounded it, its cover spangled with an old-world pattern of rose-colored fleurs-de-lys, its pages dotted with French words and occasional line drawings depicting culinary acts beyond comprehension. Not the food, you understand, just the book itself. Mastering the Art of French Cooking has been a part of my life for as long as I can remember. ![]() Powell was famous for the Julie/Julia Project, for which she spent a year cooking from Julia Child's cookbook, ‘Mastering the Art of French Cooking.’ In Bon Appétit’ s December 2003 issue, Powell wrote “Julia Knows Best,” an essay about her experience. Editor's note: On October 26 writer Julie Powell died at her home in Olivebridge, in upstate New York.
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