Reasons why I just want to go to culinary school...
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| Potage parmentier avec artichauts à la sauce hollandaise |
just kidding...
or not.
I have been slowly making my way through Julia Child's Mastering the Art of French Cooking but with considerably less drama than Julie Powell. I don't know if it's because I'm having some kind of quarter life crisis too but I think I'm doing it more as just a fun cooking project and because I love all things French. Contrary to the book's ample criticisms, I've enjoyed cooking from it quite a bit so far. What makes this book so not-user-friendly is why I like it. I like the precision and detail that makes a recipe 4 pages long. I relish in the process of making a meal and have never much been drawn to the ready-made age of Rachel Ray. Granted, I don't really intend to cook kidneys, and I have witheld a tablespoon or so of butter here and there, but I'd rather spend hours with Julia Child than 30 minutes with Rachel Ray any day.
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