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Powell's Q&A, Q&A | October 16, 2009

Powell's Q&A: Gail Collins

1 comment By Gail Collins

[My new book] starts in 1960 with a woman named Lois Rabinowitz, who was evicted from Manhattan traffic court for attempting to pay a parking ticket while wearing slacks. This was... Continue »

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1. 
   $19.59 Sale Hardcover add to wish list

   When Everything Changed: The Amazing Journey of American Women from 1960 to the Present

   Gail Collins

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smapes, July 10, 2009

Julia Child had me "hooked" the first time I viewed her Educational Television show of the 1960's, "The French Chef" when I was barely a teenager. There was something very exciting to me to see her passion for cooking and the wonderful dishes she made. I think her appeal was that she made me believe that I could do the same thing. But it wasn't until about 7 years ago that I finally bought her classic "Mastering the Art of French Cooking".

I spent the first couple of years simply reading the book. There's a lot one can learn from it about cooking vocabulary and technique even if one never cracks an egg. I finally mustered the courage to try my hand at one of her recipes. I chose to make a triple batch of "Boeuf Bourguignon" (Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms - page 315) for a large crowd. The most difficult thing for me at that time was preparing the sheer quantity of the ingredients for a triple batch. But her actual recipe is a masterpiece in simplicity and my kitchen never smelled so good. Nearly every guest wanted my recipe and when I told them it was Julia's they were impressed but proclaimed that they could never cook like Julia. I assured them that if I could do it, they could too. Julia should be proud since she made a believer of me in my ability to cook wonderfully delicious meals. I have since made many of the classic recipes in Volume One and I have yet to be disappointed. This book belongs on the shelf of every interested cook, whether a beginner or a seasoned chef.

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