A Copy of My Own
After I saw Julie & Julia, I vaguely recalled seeing the spine of Child’s Mastering the Art of French Cooking on my mom’s shelf. I called to ask if she still had it. Bien sur, she had it in the basement, and sent it to me. It seems to be from the 1961 printing, and is in great condition. The only recipe that shows evidence of being cooked is the Caneton Roti, or Roast Duckling; this does not look like a well-used cookbook. G. Grod and I have already confirmed the correct way to hold a chef’s knife (I’d done it incorrectly). I hope to give some of these recipes a try. Not, however, those involving aspic.
September 3rd, 2009 at 8:21 am
Many of the recipes in this book seem a bit too labor-intensive (or ingredient intensive!) for me to attempt them, but I’m sure there are some I’d love to try if I had more time! I hope you post about your successes (and I also hope you have very few failures!)!