Will It Be French?
October 21, 2010
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 … More Will It Be French?