I mad the french onion soup. It takes a long time and you have to stir onions for like an hour but it feels so good to make restaurant quality food at home. The cook book itself is a classic.
There's a bunch of beautiful cookbooks out rn that have recognization (anything from Serious Eats writers + Nosrat) BUT i have to throw this work from David in. It radically changed the way I thought about food.
In hindsight, it was probably Ratatouille that started my Francophile ways. Now I’ve reached the level of nerdom that this 1941 copy of The Escoffier Cook Book brings me the same joy as Truffaut or Tati.
Nora Ephron’s final film. Perfect comfort food not to mention the actual food cooked, eaten, and talked about on screen is mouthwateringly good. Also got me interested in Julia Child and learning to be a better cook! I was lucky enough to live in DC for a few years, and visited Julia’s kitchen at the Smithsonian on her birthday as one of my secret annual traditions, in addition to rewatching this movie once a year.
