I've tried a couple of Julia Child recipes lately, and, wow! Her coq au vin, for example, is not just chicken in wine with herbs. It transports chicken to a whole new level.
I almost ordered the book just now, then I thought, maybe not, or, at least, maybe I'll ask on Chow first.
My Question is - given that a great deal of what is northern French necessarily involves mixing of meat and milk (usually butter and heavy cream, actually, but let's not quibble) Well, given that fact, is there enough in that book that is useful to justify studying it?
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