Have picked up a copy of E. David's French Provincial Cooking. Am cooking my way through every fish and vegetable and egg recipe there at the moment. It lays on me a very powerful burden to get very good fresh cream. The stuff in the dairy counter at Ralph's is surely not cutting it. Any suggestions?
Also, what's your favorite egg supplier, esp. farmer's market wise. I've been goig with Lily's, which is good, but not yet beautiful.