Then I like to drink a few bottles of wine. I don't know why everyone thinks Julia is such a great cook. The old witch"
Posted on 02/14/2010 11:14:01 AM PST by Silly
Julia Child’s publisher, Knopf, has generously made her legendary Boeuf à la Bourguignonne recipe available online (view it below).
As you know, the dish was featured prominently in Julie & Julia. After it opened, The New York Times ran a piece about the reaction in France to the movie, Child, and her cuisine.
One prominent French cookbook author and television personality, Julie Andrieu, called Child’s cuisine a “cliché,” “academic and bourgeois.” But she does admit that Americans write better cookbooks than the French.
“The French think that they are natural-born cooks; they prepare a dish off the top of their heads, without testing it,” she said. “In France, we rush over explanations.”
And then Andrieu followed Child’s example and tested the recipe.
(Excerpt) Read more at paulklenk.us ...
I can't wait to cook this dish one day!
This dish is excellent, and I make it with venison when available.
Bon Apetit!
Wonderful! I bet it’s out of this world!
Sure is! I add peas and carrots to mine as well
Oh, and I use the burgundy.
I am sure the other wines are nice but I like burgundy with this dish
Child made great wine recommendations on this dish (and others). She pioneered the inclusion of wine pairings with recipes in the U.S.
At the article is an excellent Wine Spectator video about wines expressly chosen for this dish.
Also, since you can read Child’s recipe right out of the book, you can read her own ideas about wines directly.
Heck I could do that recipe in my sleep.
I have Julia Child’s books, but my all time favorite cookbook is The Joy of Cooking by Rombauer. I have worn out two copies and am now on my third. LOL I taught myself to cook with the 1973 edition. My mother had the 1964 edition as did my catering partner.
I usually give a copy to brides to be for a shower present.
My joy of cooking is in 3 pieces LoL
Worn out!
I don’t use it for recipes as much as I use it for technique.
It is an invaluable resource.
I just made this recipe a week or so ago (Yes, after watching Julie & Julia, I am a sap). I borrowed the original cookbook from my Mother-in-Law. Her book is almost falling apart, well-used & loved. I found it interesting the way Julia takes you thru’ the recipe, step by step, rather than have the list of ingredients on top and then the instructions below. You do have to read carefully when making up your shopping list with that format.
“Where’s the Boof?!!”
So how did it come out?
Need I ask?
Nothing to do with wine, but now I have this strange craving for a Spring Lamb Stew.
This is my favorite Julia Child recipe -
(I use Pork Tenderloin instead of the Beef)
http://homecooking.about.com/od/beefrecipes/r/blbeef46.htm
:) It was fantastic, wonderful balance of flavors and the meat was fall-apart tender.
My grandmother was an “Old Country” cook from West Virginia. She was one of 13 kids and always had a garden and cooked from scratch. Unfortunately she never wrote down or kept her recipes, so we lost a big chunk of our heritage when she died. Even though she was mentally ill she’d always tell me if I’d prepared something right or how to fix it.
I remember a discussion on TV — probably from a cooking show — about how you can’t use old recipe cooking methods with modern meat. Our grandmums were used to uneven cooking temps from wood-burning stoves, sketchy times and meat that was old or tough. Long cooking times were required to tenderize it. Maybe it’s one of the reasons why they went from being marvelous cooks to burning everything?
I made my grandma apple butter (something she made and canned when I was a child) and got her Seal of Approval. I make it now and then and keep it in storage for use in apple butter pumpkin pie and warm biscuits.
This (and Coq au Vin) were my favorite things to eat when I was in France last time. I just got Mastering the Art of French Cooking so I can’t wait to try it.
Then I like to drink a few bottles of wine. I don't know why everyone thinks Julia is such a great cook. The old witch"
I would like to try Coq au Vin done with the traditional rooster.
This cooking style was done to make even an old tuff rooster tender, but I bet the rooster has a stronger flavor that a roasting hen.
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