Hi Julia,
Don Crothers

I’ve read recipes from Mastering the Art of French Cooking that have way more digressions and comments than Julia (the poster here, not mrs. Child) would like. On the other hand, maybe a short chapter of the book could address tips for properly cooking those dishes everybody “knows” how to cook, but don’t. For example: I’ve been cooking hardboiled eggs for years, and I learned just a week ago that I wasn’t supposed to, well, hard-boil them, but that a simmering leads to less-rubbery eggs.

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