French Cooking French Cuisine...
SOUPE A L'OIGNON GRATINEE (onion soup au gratin)
Serves 3 to 4
Soften the onions gently in the butter: they must not color. Pour in the consommé or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes.
Remove and pour into an earthenware pot, or an ovenproof casserole.
Add the port beaten with the yolk of the egg. Stir well.
Place the pieces of toasted bread on the surface of the soup.
Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole.
From "The Art of Simple French Cookery" by Alexander Watt
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The Procrastinator's Handbook: Mastering the Art of Doing It Now
The Procrastinator''s Handbook: Mastering the Art of Doing It Now by Rita Emmett (Sales Rank: 11236, as of 10/7/2006 8:08:02 AM)
The Procrastinator's Handbook: Mastering the Art of Doing It Now
The Procrastinator''s Handbook: Mastering the Art of Doing It Now by Rita Emmett (Sales Rank: 5711, as of 11/1/2006 8:27:40 AM)
Julie Powell, and Graham and Treena Kerr
He was once known as TV's "Galloping Gourmet." But the new book Graham Kerr and his wife Treena Kerr have written, "Recipe for Life," has nothing to do with cooking. We'll meet both of them today, but first, Julie Powell. She's a bright young woman who decided to reclaim her stagnating life by spending a year preparing every recipe in Julia Child's classic cookbook "Mastering the Art of French Cooking." Powell's book is called "Julie and Julia."
Blooker Prize created and the world groans at yet another blog [plus] word amalgamation
Self-publishing website, Lulu.com, has created the Blooker Prize to celebrate authors who began by writing blogs and “have turned them into fiction, non-fiction and comic "blooks" in print form.” Roger van der Horst, education editor said that although they hadn’t yet received the “blooks”, a likely contender might be Julie and Julia, a book based on Julie Powell’s Salon.com blog where she decided to cook (and blog) everything in Julia Child’s 1961 classic Mastering the Art of French Cooking.
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The Procrastinator''s Handbook: Mastering the Art of Doing It Now by Rita Emmett (Sales Rank: 12832, as of 10/8/2006 8:25:35 AM)
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The Procrastinator''s Handbook: Mastering the Art of Doing It Now by Rita Emmett (Sales Rank: 5342, as of 9/29/2006 8:11:43 AM)
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The Procrastinator''s Handbook: Mastering the Art of Doing It Now by Rita Emmett (Sales Rank: 9978, as of 9/3/2006 3:05:54 AM)
The Procrastinator's Handbook: Mastering the Art of Doing It Now
The Procrastinator''s Handbook: Mastering the Art of Doing It Now by Rita Emmett (Sales Rank: 14011, as of 9/12/2006 7:25:36 AM)
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French Recepies
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It really is worth the effort to spend the little extra money, time and trouble in buying and cooking just the required amount of top-quality food, instead of playing around with an unnecessary amount of the second-best.
It should be borne in mind that the presentation of a carefully prepared dish is of considerable importance.
For example, it can make a great deal of difference as to how my Indo-Chinese Curry* dish is arranged and set on the table.
It can easily be made to look both attractive and appetizing.
Lack of interest or imagination will result in the opposite, distressing, effect.
Two conclusions can be drawn from Alexandra Dumaine's remark that "exactness in cooking is difficult to achieve."
One is that the difficulty resides in achieving the exact required result, according to the precise indications in the recipe; the other, that you have to reckon with your own particular taste and that of the family, or of your guests.
We are not all born with uniform palates: you may like garlic, others may not; some prefer lemon juice, instead of vinegar, in the salad dressing, etc.
There must, therefore, remain a margin in the prescribed amount of herbs and seasoning to be used in the preparation of these dishes.
From "The Art of Simple French Cookery" by Alexander Watt
French Cooking | French Cuisine Recipes
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From "The Art of Simple French Cookery" by Alexander Watt
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