julia child, mastering the art of french cooking, julie powell, french cuisine

Archive for February 10th, 2011

The Best Laid Plans

[Audio clip: view full post to listen] “Once an egg has been taken out of the breakfast category and put to use as a hot entree or a supper dish, it offers a great variety of presentations and you can draw on practically your whole cooking experience for its saucing and garnishing.” – Julia Child […]

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