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

Posts Tagged ‘sauce mornay’

Going Green for St. Patty’s Day

     [Audio clip: view full post to listen]   “Anyone who has been fortunate enough to eat fresh, home-cooked vegetables in France remembers them with pleasure. Any fine, fresh vegetable in season will taste just as good in America or anywhere else if the French vegetable-cooking techniques are used.” – Julia Child  Top o’ […]

Catch Ya on the Flip Side

 [Audio clip: view full post to listen] “Every French household makes use of crepes, not only as a festive dessert for Mardi Gras and Candlemas Day, but as an attractive way to turn leftovers or simple ingredients into a nourishing main-course dish.” – Julia Child I decided it was time to delve into a chapter […]

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