A kitchen, a bottle of wine, and a duck recipe. Easy, right?

With the movie, “Julie & Julia,” now out,  media commentators and critics find new fodder for chewing. One of the better perusals comes from The Boston Globe, written by Devra First and Wesley Morris. A video helps brings home the impact of cooking from Julia Child’s Mastering the Art of French Cooking. After deboning a duck, can one be empowered?

Probably.

And for another tidbit of all things Juliana, here’s Julia Child on one of my favorite topics — early cookbooks, from a tape done at the Library of Congress by Michael Lawrence Films:

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I am a cook who loves to write. And I am a writer who loves to cook.

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