Mastering the Art of French Cooking

"Well, you take it off the hob and you mix in more milk or whatever it is. You mix something cold in or put in cubes of ice and then slowly put it back. You have to cool it quickly and then put it back. You might need to put another egg in and start again. There’s a wonderful dessert that I make very, very often. It’s a Napoleon of crêpes, where you make lots and lots of crêpes and put mashed apples, almonds and Armagnac over each one and then you pile them up in layers and you put Armagnac on the top and you flambé it! It is incredible. And then there are simple things like coq au vin, boeuf bourgignon and things that need to be made very well to be really French and really good. She teaches you how to make a basic leek and potato soup and tells you how to convert it into a this soup and a that soup. All the sources are there and I’m still using this book now. It was done by Judith Jones, the best editor I have ever worked with."