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.
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.
• cost effective
• immensely flexible
• tastes great
• probably good for you
tricks i've learned in my granola journey:
• more dried fruit than just raisins
• put on top of Fage full fat yogurt
• egg white, oat bran, flax
