The movie "Julie & Julia" has resulted in a resurge in interest in her books 
and I bought her classic: "Mastering the art of French cooking" yesterday 
in, of all places, Costco.  (I also bought a 2lb chunk of 2yr old cheddar 
for ~£5). Her recipe for boeuf bourguignon seems to have found favour as 
that was mentioned by the book editor in the movie but also by a French 
journo in the International Herald Tribune article:
http://www.cookingjunkies.com/rec-food-cooking/french-chef-whose-appeal-doesnt-translate-27858.html

With the cold weather here, it must be fancied!  I probably won't make her 
version of Tarte Tatin however.  A friend made it last Saturday and, 
although delish, the method is a bit tedious.

Graham

In message <BXmym.51109$j34.4390@newsfe01.iad>, graham 
 writes
>The movie "Julie & Julia" has resulted in a resurge in interest in her books
>and I bought her classic: "Mastering the art of French cooking" yesterday
>in, of all places, Costco.  (I also bought a 2lb chunk of 2yr old cheddar
>for ~£5). Her recipe for boeuf bourguignon seems to have found favour as
>that was mentioned by the book editor in the movie but also by a French
>journo in the International Herald Tribune article:
>http://www.cookingjunkies.com/rec-food-cooking/french-chef-whose-appeal-
>doesnt-translate-27858.html
>
>With the cold weather here, it must be fancied!  I probably won't make her
>version of Tarte Tatin however.  A friend made it last Saturday and,
>although delish, the method is a bit tedious.
>
>Graham
>
>
For some reason, my system has mistaken your post for a spurious one and 
rejected it, so I have had to request it.  Sorry.  Sometimes that
happens.  I rather like Julia Childs' books but am totally against doing
anything that is tedious, so shall give the tarte tatin a wide berth.
-- 
June Hughes

On Mon, 5 Oct 2009 15:47:04 +0100, June Hughes
 wrote:

>In message <BXmym.51109$j34.4390@newsfe01.iad>, graham 
> writes
>>The movie "Julie & Julia" has resulted in a resurge in interest in her books
>>and I bought her classic: "Mastering the art of French cooking" yesterday
>>in, of all places, Costco.  (I also bought a 2lb chunk of 2yr old cheddar
>>for ~£5). Her recipe for boeuf bourguignon seems to have found favour as
>>that was mentioned by the book editor in the movie but also by a French
>>journo in the International Herald Tribune article:
>>http://www.cookingjunkies.com/rec-food-cooking/french-chef-whose-appeal-
>>doesnt-translate-27858.html
>>
>>With the cold weather here, it must be fancied!  I probably won't make her
>>version of Tarte Tatin however.  A friend made it last Saturday and,
>>although delish, the method is a bit tedious.
>>
>>Graham
>>
>>
>For some reason, my system has mistaken your post for a spurious one and 
>rejected it, so I have had to request it.  Sorry.  Sometimes that
>happens. 

Fucking liar and onanist.

"June Hughes"  wrote in message 
news:YzlIZ$UobgyKFwjX@theacct.demon.co.uk...
> In message <BXmym.51109$j34.4390@newsfe01.iad>, graham  
> writes
>>The movie "Julie & Julia" has resulted in a resurge in interest in her 
>>books
>>and I bought her classic: "Mastering the art of French cooking" yesterday
>>in, of all places, Costco.  (I also bought a 2lb chunk of 2yr old cheddar
>>for ~£5). Her recipe for boeuf bourguignon seems to have found favour as
>>that was mentioned by the book editor in the movie but also by a French
>>journo in the International Herald Tribune article:
>>http://www.cookingjunkies.com/rec-food-cooking/french-chef-whose-appeal-
>>doesnt-translate-27858.html
>>
>>With the cold weather here, it must be fancied!  I probably won't make her
>>version of Tarte Tatin however.  A friend made it last Saturday and,
>>although delish, the method is a bit tedious.
>>
>>Graham
>>
>>
> For some reason, my system has mistaken your post for a spurious one and 
> rejected it, so I have had to request it.  Sorry.  Sometimes that
> happens.  I rather like Julia Childs' books but am totally against doing
> anything that is tedious, so shall give the tarte tatin a wide berth.
> -- 
That's just my opinion, of course.  YMMV
She cut's the apples into 1/8" thick slices and layers them in the pan with 
sugar and butter, puts on the pastry and then puts it into the oven.  You 
have to check to see if the caramelisation has taken place by tipping the 
pie to view the liquid which can be a bit fussy if you've had to cover the 
pastry if it browns too soon.  A friend described her experience with the 
method and declared that she won't do it that way again.
Graham

"graham"  wrote in message 
news:BXmym.51109$j34.4390@newsfe01.iad...
> The movie "Julie & Julia" has resulted in a resurge in interest in her 
> books and I bought her classic: "Mastering the art of French cooking" 
> yesterday in, of all places, Costco.  (I also bought a 2lb chunk of 2yr 
> old cheddar for ~£5). Her recipe for boeuf bourguignon seems to have found 
> favour as that was mentioned by the book editor in the movie but also by a 
> French journo in the International Herald Tribune article:
> http://www.cookingjunkies.com/rec-food-cooking/french-chef-whose-appeal-doesnt-translate-27858.html
>
> With the cold weather here, it must be fancied!  I probably won't make her 
> version of Tarte Tatin however.  A friend made it last Saturday and, 
> although delish, the method is a bit tedious.
>
> Graham
>
 I'm not surprised Julia's book[s] was not published French because it just 
didn't belong there, nor would it have sold. There is a huge selection of 
books in France that covers cooking food from region to region in great 
detail. It was written for Americans, particularly those on the East and 
West Coast where we have access to all the ingredients, and particularly, in 
California where we have the produce. For us, it changed our life. From 
there we went to Henri-Paul Pellaprat, Raymond Oliver, the Larousse, and so 
forth. Now we have and love Jacques Pepin.  If you're considering buying 
"Mastering the Art........." I'd suggest buying the boxed set of Vol. 1 and 
2. The index in Vol. 2 covers both volumes. 
http://www.amazon.com/Mastering-Art-French-Cooking-Boxed/dp/0307593525/ref=sr_1_3?ie=UTF8&s=books&qid=1255597064&sr=8-3
I owe her so much,
Ed

Following up to Theron 

>  I'm not surprised Julia's book[s] was not published French because it just 
> didn't belong there, nor would it have sold. There is a huge selection of 
> books in France that covers cooking food from region to region in great 
> detail. It was written for Americans, particularly those on the East and 
> West Coast where we have access to all the ingredients, and particularly, in 
> California where we have the produce.

whats possibly more surprising is that US cooks do not sell in the UK,
while Hollywood "culture" does.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

"Mike.. . ."  wrote in message 
news:11d78wvzfyzvr.1ufr9gkb3v30y$.dlg@40tude.net...
> Following up to Theron
>
>>  I'm not surprised Julia's book[s] was not published French because it 
>> just
>> didn't belong there, nor would it have sold. There is a huge selection of
>> books in France that covers cooking food from region to region in great
>> detail. It was written for Americans, particularly those on the East and
>> West Coast where we have access to all the ingredients, and particularly, 
>> in
>> California where we have the produce.
>
> whats possibly more surprising is that US cooks do not sell in the UK,
> while Hollywood "culture" does.
> -- 
> Mike... .  .   .    .
> Spanish food "http://www.fell-walker.co.uk/espania.htm"
> remove clothing to email
>
>
Having spent a fair amount of time in the UK that somehow doesn't surprise 
me. I'm trying to figure a way to spell that out. At this moment I'm 
unsuccessful. I have to think about that a bit. I'll report back.

Ed

On Thu, 15 Oct 2009 10:15:34 +0100, "Mike.. .  ."
 wrote:

>Following up to Theron 
>
>>  I'm not surprised Julia's book[s] was not published French because it just 
>> didn't belong there, nor would it have sold. There is a huge selection of 
>> books in France that covers cooking food from region to region in great 
>> detail. It was written for Americans, particularly those on the East and 
>> West Coast where we have access to all the ingredients, and particularly, in 
>> California where we have the produce.
>
>whats possibly more surprising is that US cooks do not sell in the UK,
>while Hollywood "culture" does.

Go away troll.

"Mike.. . ."  wrote in message 
news:11d78wvzfyzvr.1ufr9gkb3v30y$.dlg@40tude.net...
> Following up to Theron
>
>>  I'm not surprised Julia's book[s] was not published French because it 
>> just
>> didn't belong there, nor would it have sold. There is a huge selection of
>> books in France that covers cooking food from region to region in great
>> detail. It was written for Americans, particularly those on the East and
>> West Coast where we have access to all the ingredients, and particularly, 
>> in
>> California where we have the produce.
>
> whats possibly more surprising is that US cooks do not sell in the UK,
> while Hollywood "culture" does.
> -- 
I wonder if it's a hangover from the days when the US recipes we saw started 
with: "Take a can of......" etc.  With baking books it might be due to the 
use of cup measure rather than the weights that we use.
Graham
Graham

Following up to graham 

>> whats possibly more surprising is that US cooks do not sell in the UK,
>> while Hollywood "culture" does.
>> -- 
> I wonder if it's a hangover from the days when the US recipes we saw started 
> with: "Take a can of......" etc.

quite possible. I don't think either country respects the others food much,
US seems to go mainly for France, we for France and Italy. 
I know some UK chefs have TV shows in US, I don't think any US chefs
bothered to come here?
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email