I've been reading Childs, My Life In France which is a fascinating look at how luck, hard work, perseverance and networking can get a book that absolutely everyone said had no chance, published. It did go on to find an audience and then fame. As did a 6 ft 2 woman in the age of Marilyn and Jackie.
So I present a taste of the 60's and Child's methodology. When cooking vegetarian I always use a good mushroom stock base instead of beef. It makes a good onion soup. And I've just done Julia's garlic soup from her volume 1 mastering the art of French cooking. Just what January needs. Especially when made with preserved wild garlic from last spring. I haven't really found a substitute for bacon as called for in this recipe. Anyone?
So I present a taste of the 60's and Child's methodology. When cooking vegetarian I always use a good mushroom stock base instead of beef. It makes a good onion soup. And I've just done Julia's garlic soup from her volume 1 mastering the art of French cooking. Just what January needs. Especially when made with preserved wild garlic from last spring. I haven't really found a substitute for bacon as called for in this recipe. Anyone?
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