I have had an ancient copy of "Mastering the Art of French Cooking" for at least ten years. I finally opened the book last night, thanks to my new obsession with Julia Child. When I realized that even a simple soup requires calves knuckles and other atrocities, I quickly shut the book again. Child cooked in a time when animals weren't mass produced and killed inhumanely. I got one good piece of advice, though. That horrible thing called bacon in America (salted, smoked, egad!) can be made more palatable and appropriate for European dishes by blanching it. Wow!
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