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.”
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).”
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