Julia

We have perhaps reached a critical mass in ownership of "Mastering the Art of French Cooking" in our little group of cooks. I have found myself impressed with Julia Child's humor and . . . challenged. . . by the astonishing amount of butter required in any given recipe.



There have been various crepe attempts and cheese puffs. Beef Bourguignon and Wellington. The Demi-glace weekend was where things started to get interesting. Watching people roasting the bones and a day of skimming and reducing a zillion quarts of stock to a tiny amount of rich, dense, flavorful goop.

Everything it has been added to since has been fantastic.