What a delightful read. I have a Larousse Gastronomique, first published in France in 1938 then translated to English in 1961. It has been a great help over the years. When I was I was in my first years of secondary school I bought a set of Cordon Bleu manuals comprising 18 manuals which fitted into 2 sleeves. Each booklet/ manual was delivered weekly, or monthly to the local news agency, where I also bought my comic books. The CB is a set of fail safe basic recipes. You seem to have mastered your quiche baking too:)
More cooking posts please! Yum! I also love the solitude of cooking a meal and then the excitement of "getting it right" when the meal is on the table. And I don't care how long it took! That soupe à l'oignon looks amazing!
And yes I would pay $100 AUD per year
What a delightful read. I have a Larousse Gastronomique, first published in France in 1938 then translated to English in 1961. It has been a great help over the years. When I was I was in my first years of secondary school I bought a set of Cordon Bleu manuals comprising 18 manuals which fitted into 2 sleeves. Each booklet/ manual was delivered weekly, or monthly to the local news agency, where I also bought my comic books. The CB is a set of fail safe basic recipes. You seem to have mastered your quiche baking too:)
More cooking posts please! Yum! I also love the solitude of cooking a meal and then the excitement of "getting it right" when the meal is on the table. And I don't care how long it took! That soupe à l'oignon looks amazing!