For most Americans (and Britons), French food means memories of the insipid Steak au Poivre or bland French Onion Soup served in a pretentious “fancy” restaurant. That’s enough to condemn French cuisine to staying put between the covers of Julia Child’s Mastering the Art of French Cooking (1961 and 1970). The perplexing and continuous popularity of Italian cuisine shoved French cooking off to the side. After all, it’s the rare person who finds time these days to cook stock from […]

Categories: Cookbooks, Cooking, France, French Cooking, Pork, Potatoes • Tags: Cuisine grand-mère, French cuisine, Julia Child, Marie-Pierre Moine, The Wall Street Journal