party. she was a very good cook. they became immediately good friends. i had american friends who wanted to learn cooking. cinco was and she had her colleague and friends. we started our own cooking school in our kitchen so we can have six people. cinco had been doing a book on french cooking for americans and they needed an american collaborator. we needed american view and
of cooking. you must be a fearless cook and the more you cook, the easy it is and more fun it is. that warmth, feeding the people we love that gives me a sense of i belong. cooking is about bringing people to the table. and surround yourself with people you love. that s how you connect with each other by sharing food. it really tells us who we
chefs, we used to be in dark kitchens with not a lot of light, usually in the basement. julia said cooking should not be relegated to a back corner. if today young generations have this love for food and instagram and twitter, without a doubt, julia planted that seed that now we re seeing the fruits of it. in this stew, we don t want sliced mushrooms. we want quartered mushrooms. we just cut like that. we re going to saute them. it always takes a little while. you just have to be patient and wait. one of the first programs that we ever did was the single take of boeuf bourguignon. and the sauted mushrooms. she started with the raw
the book was finished. we sent it to houghton mifflin. they rejected it. they said to her, nobody wanted to read this and treat us on a french cooking. people want a mix and stir cook book. cook books they would not go deep in terms of explaining recipes. julia s book was a different proposition than anyone they had ever seen before.
of course. when you hold your knife, you take your thumb and forefinger and grip the top of the blade like that. and then hold the rest of the knife in your other fingers, you see, that way. it was really a teaching show of trying to teach the proper way of doing things. and your knife knocks against your knuckles as you move your finger down like that, see? because it makes all the difference in the taste. that s what gives it the lovely french taste. she really got across what was the essentials of the dish. just cook the flour slowly. you re going to get a much smoother and nicer tasting sauce. if you felt it didn t have enough garlic, you could put some in now. and you must remember to taste as things are cooking. it s good, but it needs more salt and pepper. does it need more salt? we need more sugar. is it getting too sticky?