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The Gourmet Plague
Yes, the French love good eating. . . . Their skill in combining simple raw materials to produce superlative dishes grows out of the idée fixe that anything eaten, even the daily potato, humble carrot and turnip and less tender cut of meat, must be well prepared. Gourmets are not made by eating occasional party fare or company meals or by infrequent excursions to famous restaurants. Good food must be eaten every day, every meal with each dish carefully prepared and suitably seasoned.
—Louis Diat in French Cooking for Americans