For a very long time, I've had a love-hate relationship with French cuisine. Some of it is very, very good. The pastries are amazing. And yet, it's horrendously complicated, and so insanely diverse that it's hard to keep it all straight. Particularly when you add in all the peasant food, which is really the good stuff.
So, for many years, I've kept an eye out for French cookbooks and have bought a few (I torture myself with Cordon Bleu publications), but nothing really fit the bill. Then yesterday, I found this.
It was on sale, and I was in a book-buying mood, and it was French, and I figured what the hell.
Turns out to be exactly what I needed; not a book of French recipes, but a book ABOUT French food. All that stuff I always wanted to know about wine, and liqueurs, and cheeses, and breads? All in there. (Also stuff on meats and sausages. I'm never eating anduille again, but I won't ruin it for the rest of you.)
At three hundred plus pages of densely written information, it's going to get me a while to get through. And while there are very few recipes, there are a great many descriptions of different dishes, making it possible to recreate them.
The first time I tried to make French buttercream, I poured boiling sugar syrup into my running mixer. It hit the whisk attachment as it went past, and flung sugar everywhere. At first I couldn't see, until I realized I had little cotton-candy strings of sugar hanging from my eyelashes. Years later, when we moved, I found strings of sugar syrup bonded to the back wall of the pantry.
It took three days to get the sugar syrup out of Sekhmet's fur. She was pissed.
This new round of experimentation should be interesting. I'll make sure to document it for everyone. Especially anything disastrous. We're moving in three months. Who cares what sticks to the walls?