Re:Julia Child's Culinary Notes
by zdragnar on Tuesday November 14, 2023 @11:52PM
(#38273471)
Jacques worked in, and ran, commercial kitchens in restaurants prior to being in the media.
Julia learned "proper" French cuisine and wanted to bring that authentic experience to Americans.
The thing about cooking at home is that each dish can be a labor of love. On the other hand, when you're cooking for a large crowd over the course of an evening, each dish must be consistent in both quality and execution time, and can't afford to spend all day in the kitchen working on it.
Two different approaches, for two very different audiences. Neither is right or wrong, in the context of what they are trying to achieve.
Julia learned "proper" French cuisine and wanted to bring that authentic experience to Americans.
The thing about cooking at home is that each dish can be a labor of love. On the other hand, when you're cooking for a large crowd over the course of an evening, each dish must be consistent in both quality and execution time, and can't afford to spend all day in the kitchen working on it.
Two different approaches, for two very different audiences. Neither is right or wrong, in the context of what they are trying to achieve.