Julia Child
Author of Mastering the Art of French Cooking. The double-boiler scrambled egg is hers in spirit.
Speaks to 1 thread
Cited in 2 places
- Scrambled Eggs/ Commentary
Julia Child's preferred scrambled egg in Mastering the Art of French Cooking is cooked low and patient — over a double boiler if you have one — and stirred almost continuously. The reward is the smallest curd and the creamiest set; the cost is that there is no fast version of it. · paraphrased
Mastering the Art of French Cooking, Vol. I — Knopf (1961) - Roast Chicken/ Argument
Lemon, thyme, and garlic perfume the bird from inside. The effect is subtle but real (Julia Child–era French tradition). · paraphrased
Cavity Aromatics — argued for "Yes — Steam Carries"