The Julie/Julia Project

The Julie/Julia Project charts the attempt by Julie Powell to cook everything in Julia Child’s Mastering The Art of French Cooking within the space of a year. That’s French cooking as in Oie Rôtie aux Pruneaux, not some vaguely Mediterranean rustic stuff thrown in a roasting tin with approprate herbiage.

The weblog is a fascinating read, thanks to the fact that the scheme is a crazy one from the get-go. For starters, so to speak, no human can dine every day on classical French cuisine without suffering a life-threatening butter overdose. Secondly, this is essentially restaurant food, easily rustled up by a crack squad of sou-chefs, patissiers, entremetiers and the like. No sane domestic cook finds themself saying, “I killed my second lobster” or “The goose fat is rendered.” Also, wonderful gastronomic doublespeak abounds: Epinards Etuves au Buerre sounds awfully impressive to the non-Francophone, but it’s just Some Spinach with Butter on it.

Warning: reading will cause salivation.

Elsewhere, someone is wondering… Do the pink robots win?

Posted at 11am on 02/12/02 by Jack Mottram to the misc. category.
Permalink · Add to del.icio.us