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Događa se emisija 'Seks i kuhinja'

Događa se emisija 'Seks i kuhinja'



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Pratit će žene u prehrambenoj industriji, a pokrenuo ga je, naravno, Bravo

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Večera, piće, datum

Trebali smo ovo očekivati. Bravo je najavio da je dato zeleno svjetlo za sedam novih projekata, od kojih je jedan spinoff Seks i grad.

Radni naslov, Seks i kuhinja, sve govori. U produkciji Brownstone Entertainment -a, reality TV serija predstavit će "grupu slobodnih, uspješnih i lijepih žena povezanih s restoranskom i prehrambenom industrijom u Los Angelesu dok žongliraju svijetom u kojem se posao uvijek miješa sa zadovoljstvom".

Eater izvještava da će se grupa sastojati od šest žena, od kojih jedna može i ne mora biti urednica Eater LA Kat Odell. Budući da je u Los Angelesu, možemo biti sigurni da ove djevojke nisu profilisane Mladi gurmani časopisa New York Magazine komad. Sljedeće važno pitanje: Jesu li sve BFF à la Carrie, Samantha, Miranda i Charlotte?


Kuhanje vrlina: nekonvencionalan recept iz kuhinje Julije Child 's

Bio sam u domu Julije Child na jugu Francuske i vodio malo kulinarsko putovanje. Ono što me je odvelo uz prašnjavi put do La Pitchounea ("Mala stvar"), Julijino ime po njenom skrovištu prekrivenom ružama, zapravo je bila velika doza hrabrosti. Bio sam urednik i pisac, a ne turistički vodič. I još mi se vrtelo u glavi od otpuštanja sa posla od trideset godina.

Ipak, s mojim roditeljima kao inspiracijom, sanjao sam o jednostavnoj novoj kulinarskoj tehnici pod nazivom "Vrline kuhanja", a sada sam bio na pragu Velike žene francuske kuhinje, mijenjajući moj život i, nadam se, život mojih prijatelja gurmana .

Moji roditelji su često bili u kuhinji dok sam odrastao. Pun snalažljivost (vrlina, znate), mama je gledala francuskog kuhara i isprobavala recepte za jela poput boeuf bourguignon. Tata je ispekao svoj kruh prijateljstva i druželjubivost bila je vrlina koja ga je navela da godinama poklanja stotine hljebova. Njegova katastrofa u Primordijalnoj juhi, kada je lonac pod pritiskom eksplodirao i bacio juhu "prema stropu brzinom od trideset milja u sekundi" prije nego što je postala, kako je rekao, "jestivim stalaktitima" wonder, još jedna vrlina.

Kao odrasla osoba i kao urednik časopisa koji je volio uzbudljive priče, počeo sam cijeniti kako je život moje porodice bio ispunjen neobičnim avanturama u hrani, koje su često uključivale jednostavne i zdrave recepte. I onda mi je pala na pamet ova ideja za "Kuvanje vrlina": kako uparivanjem vrline s određenim receptom, možete donijeti tu kvalitetu u svoj život. Ili ono vaše porodice, baš kao i oni. Naravno, nisu se namjerno fokusirali na vrlinu. To se jednostavno dogodilo prirodno oko hrane.

I tako se ova ideja ukorijenila u mojoj novoj knjizi Vrline kuhanja. Zaista je zabavno i jednostavno. Odmah možete vidjeti rezultate: samo se usredotočite na vrlinu (poput hrabrosti, snalažljivosti, ljubaznosti ili čuđenja), skuhajte odgovarajući recept koji pojačava tu vrlinu i čini da ideja zablista i ostane.

U početku nakon gubitka posla, hrabrost- ili suočavanje s onim što se događa direktno (nedaće, bol, nesreća i strah)- uključivalo je iskazivanje supružniku o čemu razmišljam, čak i kad mu se lice naboralo. "Zaista, želite li organizirati kuharske ture po Europi?" on je rekao. "To ne bi bilo jako unosno." Nije shvatio da novac nije poenta.

"Ova putovanja bi bila samo jednom ili dva puta godišnje", objasnio sam. "Moji glavni napori bi ostali uređivanje i pisanje knjiga."

Hrabrost je tada postala udah u taj san poduzimanjem mnogih malih koraka za osnivanje mog novog posla. Međutim, nije bila potrebna hrabrost pri odabiru škole kuhanja. Naišao sam na američkog kuhara na jugu Francuske, u blizini Nice, po imenu Kathie Alex. Sad nisam astrolog-konsultant, čitam listove čaja, tip New Age-a, ali kuhar se u suštini zvao moje dvoje djece, Kathleen i Alex.

Činilo se kao kozmički znak: IDITE TAMO. Pogotovo kad sam na web stranici ugledao oči da je ovo "jednom u životu" uključivalo kuhanje u "bivšoj kuhinji Julije Child u Provansi". Ona je bila moj kulinarski heroj u odrastanju. Kako bi bilo kuhati u njenoj svetoj kuhinji?

Od 2007. godine, kada sam prvi put naišao na taj prašnjavi put do njene kuće, vratio sam se osam puta. Posebno putovanje bilo je 2012., na primjer, 100. godišnjica Julijinog rođenja.

U iznajmljenom kombiju ispunjenom s još pet ljubitelja hrane, vozilo je bilo toliko preopterećeno ljudima i koferima da je usporilo gotovo zaustavljanje, a zatim je zastalo. Pokušao sam preći preko ovog nepovoljnog početka djelujući kao sveobuhvatni turistički vodič.

"Kuća sa štukaturom na tom brdu je mjesto gdje je Julia završila veliki dio drugog toma Ovladavanje umetnošću francuske kuhinje", Rekao sam grupi i konačno ponovo pokrenuo vozilo." Šezdesetih godina ona i njen suprug Paul bili su u posjetu jednom od koautora njene kuharice čija je porodica posjedovala staru seosku kuću preko brda. Rukovanjem kasnije, bez novca za imovinu, Childs je gradio ovu jednostavnu kuću i živio je tu i tamo gotovo trideset godina. "

Srdačno nas je dočekala - sa mehurićem Kir Royale, kriškama sušenih kobasica i hrskavim francuskim rotkvicama - bila je Kathie Alex, vlasnica La Pitchoune -a. Američka iseljenica, poznavala je Juliju lično i 1992. godine započela je ovu školu kuhanja.

"Nadam se da će nas Julijina duhovitost i njena hrabrost da promijeni utjecati na nas", rekla je žena iz Michigana.

Sljedećeg jutra ta se transformacijska magija već događala. Osjetili smo takvu toplinu koja dolazi od sunčanih žutih zidova Julijinih udobnih kuhinjskih šablona koje ocrtavaju izvornu lokaciju lonaca i tava za njenu kuhinjsku bateriju. Bilo je to slično njezinoj kuhinji u Cambridgeu, koja je sada izložena u Smithsonian muzeju. Dok sam gledao njenu fotografiju na zidu, snimljenu upravo u ovoj kuhinji, mogao sam je zamisliti ovdje, užurbanu šest stopa i dva, dok smo se okupljali na času.

Ubrzo nas je Kathie natjerala da pripremimo komplicirani Magret de Canard, Sauce Vin Rouge. Usred ljuštenja, kockica i sjeckanja, Kathie je rekla: "Jeste li čuli Julijin kuharski kredo?" Samo tišina.

"Ako se ne možete zabaviti u kuhinji, nemojte kuhati!"

Julia je također rekla, "Jedini pravi kamen spoticanja je strah od neuspjeha. U kuhanju morate imati stav dovraga." Prijevod: nekonvencionalan recept za HRABROST.

Ubrzo je naše kuhanje završilo, više nije bilo potrebno hrabrosti za teške recepte, bili smo pored stola. Le déjeuner, ležerni glavni obrok u podne u Francuskoj, trebao je početi.

"Bonnnn ah-pay-tea", rekao je naš simbolični mužjak, a njegov duboki teksaški glas oponašao je Julijin poznati pjevački glas.

"Da", svi su pjevali, "ugodan appétit!"

Zaista, što bi moglo biti bolje od hrane, prijatelja i Francuske (ili gotovo bilo koje destinacije za putovanja). Zamislite samo gdje vas hrabrost može odvesti.
-----------
Za francusku večeru "Bon Courage" isprobajte ovaj recept Vrline kuhanja.


Vrline kuhanja: nekonvencionalan recept iz kuhinje Julije Child 's

Bio sam u domu Julije Child na jugu Francuske i vodio malo kulinarsko putovanje. Ono što me je odvelo uz prašnjavi put do La Pitchounea ("Mala stvar"), Julijino ime po njenom skrovištu prekrivenom ružama, zapravo je bila velika doza hrabrosti. Bio sam urednik i pisac, a ne turistički vodič. I još mi se vrtelo u glavi od otpuštanja sa posla od trideset godina.

Ipak, s mojim roditeljima kao inspiracijom, sanjao sam o jednostavnoj novoj kulinarskoj tehnici pod nazivom "Vrline kuhanja", a sada sam bio na pragu Velike žene francuske kuhinje, mijenjajući moj život i, nadam se, život mojih prijatelja gurmana .

Moji roditelji su često bili u kuhinji dok sam odrastao. Pun snalažljivost (vrlina, znate), mama je gledala francuskog kuhara i isprobavala recepte za jela poput boeuf bourguignon. Tata je ispekao svoj kruh prijateljstva i druželjubivost bila je vrlina koja ga je navela da godinama poklanja stotine hljebova. Njegova katastrofa u Primordijalnoj juhi, kada je lonac pod pritiskom eksplodirao i bacio juhu "prema stropu brzinom od 30 milja u sekundi" prije nego što je postala, kako je rekao, "jestivim stalaktitima" wonder, još jedna vrlina.

Kao odrasla osoba i kao urednik časopisa koji je volio uzbudljive priče, počeo sam cijeniti kako je život moje porodice bio ispunjen neobičnim avanturama u hrani, koje su često uključivale jednostavne i zdrave recepte. I onda mi je pala na pamet ova ideja za "Kuvanje vrlina": kako uparivanjem vrline s određenim receptom, možete donijeti tu kvalitetu u svoj život. Ili ono vaše porodice, baš kao i oni. Naravno, nisu se namjerno fokusirali na vrlinu. To se jednostavno dogodilo oko hrane prirodnim putem.

I tako se ova ideja ukorijenila u mojoj novoj knjizi Vrline kuhanja. Zaista je zabavno i jednostavno. Odmah možete vidjeti rezultate: samo se usredotočite na vrlinu (poput hrabrosti, snalažljivosti, ljubaznosti ili čuđenja), skuhajte odgovarajući recept koji pojačava tu vrlinu i čini da ideja zablista i ostane.

U početku nakon gubitka posla, hrabrost- ili suočavanje s onim što se događa direktno (nedaće, bol, nesreća i strah)- uključivalo je iskazivanje supružniku o čemu razmišljam, čak i kad mu se lice naboralo. "Zaista, želite li organizirati kuharske ture po Europi?" on je rekao. "To ne bi bilo jako unosno." Nije shvatio da novac nije poenta.

"Ova putovanja bi bila samo jednom ili dva puta godišnje", objasnio sam. "Moji glavni napori bi ostali uređivanje i pisanje knjiga."

Hrabrost je tada postala udah u taj san poduzimanjem mnogih malih koraka za osnivanje mog novog posla. Međutim, nije bila potrebna hrabrost pri odabiru škole kuhanja. Naišao sam na američkog kuhara na jugu Francuske, u blizini Nice, po imenu Kathie Alex. Sad nisam astrolog-konsultant, čitam listove čaja, tip New Age-a, ali kuhar se u suštini zvao moje dvoje djece, Kathleen i Alex.

Činilo se kao kozmički znak: IDITE TAMO. Pogotovo kad sam na web stranici ugledao oči da je ovo "jednom u životu" uključivalo kuhanje u "bivšoj kuhinji Provence Julije Child". Ona je bila moj kulinarski heroj u odrastanju. Kako bi bilo kuhati u njenoj svetoj kuhinji?

Od 2007. godine, kada sam prvi put naišao na taj prašnjavi put do njene kuće, vratio sam se osam puta. Posebno putovanje bilo je 2012., na primjer, 100. godišnjica Julijinog rođenja.

U iznajmljenom kombiju ispunjenom s još pet ljubitelja hrane, vozilo je bilo toliko preopterećeno ljudima i koferima da je usporilo gotovo zaustavljanje, a zatim je zastalo. Pokušao sam preći preko ovog nepovoljnog početka djelujući kao sveobuhvatni turistički vodič.

"Kuća sa štukaturom na tom brdu je mjesto gdje je Julia završila veliki dio drugog toma Ovladavanje umetnošću francuske kuhinje", Rekao sam grupi i konačno ponovo pokrenuo vozilo." Šezdesetih godina ona i njen suprug Paul bili su u posjetu jednom od koautora njene kuharice čija je porodica posjedovala staru seosku kuću preko brda. Rukovanjem kasnije, bez novca za imovinu, Childs je gradio ovu jednostavnu kuću i živio je tu i tamo gotovo trideset godina. "

Srdačno nas je dočekala - sa mehurićem Kir Royale, kriškama sušenih kobasica i hrskavim francuskim rotkvicama - bila je Kathie Alex, vlasnica La Pitchoune -a. Američka iseljenica, poznavala je Juliju lično i 1992. godine započela je ovu školu kuhanja.

"Nadam se da će nas Julijina duhovitost i njena hrabrost da promijeni utjecati na nas", rekla je žena iz Michigana.

Sljedećeg jutra ta se transformacijska magija već događala. Osjetili smo takvu toplinu koja dolazi od sunčanih žutih zidova Julijinih ugodnih kuhinjskih šablona koje ocrtavaju izvornu lokaciju lonaca i posuda za njenu kuhinjsku bateriju. Bilo je to slično njezinoj kuhinji u Cambridgeu, koja je sada izložena u Smithsonian muzeju. Dok sam gledao njenu fotografiju na zidu, snimljenu baš u ovoj kuhinji, mogao sam je zamisliti ovdje, užurbanu šest stopa i dva, dok smo se okupljali na času.

Ubrzo nas je Kathie natjerala da pripremimo komplicirani Magret de Canard, Sauce Vin Rouge. Usred ljuštenja, sjeckanja i sjeckanja, Kathie je rekla: "Jeste li čuli Julijin kuharski kredo?" Samo tišina.

"Ako se ne možete zabaviti u kuhinji, nemojte kuhati!"

Julia je također rekla, "Jedini pravi kamen spoticanja je strah od neuspjeha. U kuhanju morate imati stav dovraga." Prijevod: nekonvencionalan recept za HRABROST.

Ubrzo je naše kuhanje završilo, nije bilo potrebno više hrabrosti za teške recepte, bili smo pored stola. Le déjeuner, ležerni glavni obrok u podne u Francuskoj, trebao je početi.

"Bonnnn ah-pay-tea", rekao je naš simbolični mužjak, a njegov duboki teksaški glas oponašao je Julijin dobro poznati pjevački glas.

"Da", svi su pjevali, "ugodan appétit!"

Zaista, što bi moglo biti bolje od hrane, prijatelja i Francuske (ili gotovo bilo koje destinacije za putovanja). Zamislite samo gdje vas hrabrost može odvesti.
-----------
Za francusku večeru "Bon Courage" isprobajte ovaj recept Vrline kuhanja.


Vrline kuhanja: nekonvencionalan recept iz kuhinje Julije Child 's

Bio sam u domu Julije Child na jugu Francuske i vodio malo kulinarsko putovanje. Ono što me je odvelo uz prašnjavi put do La Pitchounea ("Mala stvar"), Julijino ime po njenom skrovištu prekrivenom ružama, zapravo je bila velika doza hrabrosti. Bio sam urednik i pisac, a ne turistički vodič. I još mi se vrtelo u glavi od otpuštanja sa posla trideset godina.

Ipak, s mojim roditeljima kao inspiracijom, sanjao sam o jednostavnoj novoj kulinarskoj tehnici pod nazivom "Vrline kuhanja", a sada sam bio na pragu Grande Dame francuske kuhinje, mijenjajući moj život i, nadam se, život mojih prijatelja gurmana .

Moji roditelji su često bili u kuhinji dok sam odrastao. Pun snalažljivost (vrlina, znate), mama je gledala francuskog kuhara i isprobavala recepte za jela poput boeuf bourguignon. Tata je ispekao svoj kruh prijateljstva i druželjubivost bila je vrlina koja ga je navela da godinama poklanja stotine hljebova. Njegova katastrofa u Primordijalnoj juhi, kada je lonac pod pritiskom eksplodirao i bacio juhu "prema stropu brzinom od trideset milja u sekundi" prije nego što je postala, kako je rekao, "jestivim stalaktitima" wonder, još jedna vrlina.

Kao odrasla osoba i kao urednik časopisa koji je volio uzbudljive priče, počeo sam cijeniti kako je život moje porodice bio ispunjen neobičnim avanturama u hrani, koje su često uključivale jednostavne i zdrave recepte. I onda mi je pala na pamet ova ideja za "Kuvanje vrlina": kako uparivanjem vrline s određenim receptom možete donijeti tu kvalitetu u svoj život. Ili ono vaše porodice, baš kao i oni. Naravno, nisu se namjerno fokusirali na vrlinu. To se jednostavno dogodilo prirodno oko hrane.

I tako se ova ideja ukorijenila u mojoj novoj knjizi Vrline kuhanja. Zaista je zabavno i jednostavno. Odmah možete vidjeti rezultate: samo se usredotočite na vrlinu (poput hrabrosti, snalažljivosti, ljubaznosti ili čuđenja), skuhajte odgovarajući recept koji pojačava tu vrlinu i čini da ideja zablista i ostane.

U početku nakon gubitka posla, hrabrost- ili suočavanje s onim što se događa direktno (nedaće, bol, nesreća i strah)- uključivalo je iskazivanje supružniku o čemu razmišljam, čak i kad mu se lice naboralo. "Zaista, želite li organizirati kuharske ture po Europi?" on je rekao. "To ne bi bilo jako unosno." Nije shvatio da novac nije poenta.

"Ova putovanja bi bila samo jednom ili dva puta godišnje", objasnio sam. "Moji glavni napori bi ostali uređivanje i pisanje knjiga."

Hrabrost je tada postala udah u taj san poduzimanjem mnogih malih koraka za osnivanje mog novog posla. Međutim, nije bila potrebna hrabrost pri odabiru škole kuhanja. Naišao sam na američkog kuhara na jugu Francuske, u blizini Nice, po imenu Kathie Alex. Sad nisam astrolog-konsultant, čitam listove čaja, tip New Age-a, ali kuhar se u suštini zvao moje dvoje djece, Kathleen i Alex.

Činilo se kao kozmički znak: IDITE TAMO. Pogotovo kad sam na web stranici ugledao oči da je ovo "jednom u životu" uključivalo kuhanje u "bivšoj kuhinji Provence Julije Child". Ona je bila moj kulinarski heroj u odrastanju. Kako bi bilo kuhati u njenoj svetoj kuhinji?

Od 2007. godine, kada sam prvi put naišao na taj prašnjavi put do njene kuće, vratio sam se osam puta. Posebno putovanje bilo je 2012., na primjer, 100. godišnjica Julijinog rođenja.

U iznajmljenom kombiju ispunjenom s još pet ljubitelja hrane, vozilo je bilo toliko preopterećeno ljudima i koferima da je usporilo gotovo zaustavljanje, a zatim je zastalo. Pokušao sam preći preko ovog nepovoljnog početka djelujući kao sveobuhvatni turistički vodič.

"Kuća sa štukaturom na tom brdu je mjesto gdje je Julia završila veliki dio drugog toma Ovladavanje umetnošću francuske kuhinje", Rekao sam grupi i konačno ponovo pokrenuo vozilo." Šezdesetih godina ona i njen suprug Paul bili su u posjetu jednom od koautora njene kuharice čija je porodica posjedovala staru seosku kuću preko brda. Rukovanjem kasnije, bez novca za imovinu, Childs je gradio ovu jednostavnu kuću i živio je tu i tamo gotovo trideset godina. "

Srdačno nas je dočekala - sa mehurićem Kir Royale, kriškama sušenih kobasica i hrskavim francuskim rotkvicama - bila je Kathie Alex, vlasnica La Pitchoune -a. Američka iseljenica, poznavala je Juliju lično i 1992. godine pokrenula je ovu školu kuhanja.

"Nadam se da će nas Julijina duhovitost i njena hrabrost da promijeni utjecati na nas", rekla je žena iz Michigana.

Sljedećeg jutra ta se transformacijska magija već događala. Osjetili smo takvu toplinu koja dolazi od sunčanih žutih zidova Julijinih udobnih kuhinjskih šablona koje ocrtavaju izvornu lokaciju lonaca i tava za njenu kuhinjsku bateriju. Bilo je to slično njezinoj kuhinji u Cambridgeu, koja je sada izložena u Smithsonian muzeju. Dok sam gledao njenu fotografiju na zidu, snimljenu baš u ovoj kuhinji, mogao sam je zamisliti ovdje, užurbanu šest stopa i dva, dok smo se okupljali na času.

Ubrzo nas je Kathie natjerala da pripremimo komplicirani Magret de Canard, Sauce Vin Rouge. Usred ljuštenja, sjeckanja i sjeckanja, Kathie je rekla: "Jeste li čuli Julijin kuharski kredo?" Samo tišina.

"Ako se ne možete zabaviti u kuhinji, nemojte kuhati!"

Julia je također rekla, "Jedini pravi kamen spoticanja je strah od neuspjeha. U kuhanju morate imati stav dovraga." Prijevod: nekonvencionalan recept za HRABROST.

Ubrzo je naše kuhanje završilo, više nije bilo potrebno hrabrosti za teške recepte, bili smo pored stola. Le déjeuner, ležerni glavni obrok u podne u Francuskoj, trebao je početi.

"Bonnnn ah-pay-tea", rekao je naš simbolični mužjak, a njegov duboki teksaški glas oponašao je Julijin dobro poznati pjevački glas.

"Da", svi su pjevali, "ugodan appétit!"

Zaista, što bi moglo biti bolje od hrane, prijatelja i Francuske (ili gotovo bilo koje destinacije za putovanja). Zamislite samo gdje vas hrabrost može odvesti.
-----------
Za francusku večeru "Bon Courage" isprobajte ovaj recept Vrline kuhanja.


Vrline kuhanja: nekonvencionalan recept iz kuhinje Julije Child 's

Bio sam u domu Julije Child na jugu Francuske i vodio malo kulinarsko putovanje. Ono što me je odvelo uz prašnjavi put do La Pitchounea ("Mala stvar"), Julijino ime po njenom skrovištu prekrivenom ružama, zapravo je bila velika doza hrabrosti. Bio sam urednik i pisac, a ne turistički vodič. I još mi se vrtelo u glavi od otpuštanja sa posla od trideset godina.

Ipak, s mojim roditeljima kao inspiracijom, sanjao sam o jednostavnoj novoj kulinarskoj tehnici pod nazivom "Vrline kuhanja", a sada sam bio na pragu Grande Dame francuske kuhinje, mijenjajući moj život i, nadam se, život mojih prijatelja gurmana .

Moji roditelji su često bili u kuhinji dok sam odrastao. Pun snalažljivost (vrlina, znate), mama je gledala francuskog kuhara i isprobavala recepte za jela poput boeuf bourguignon. Tata je ispekao svoj kruh prijateljstva i druželjubivost bila je vrlina koja ga je navela da godinama poklanja stotine hljebova. Njegova katastrofa u Primordijalnoj juhi, kada je lonac pod pritiskom eksplodirao i bacio juhu "prema stropu brzinom od 30 milja u sekundi" prije nego što je postala, kako je rekao, "jestivim stalaktitima" wonder, još jedna vrlina.

Kao odrasla osoba i kao urednik časopisa koji je volio uzbudljive priče, počeo sam cijeniti kako je život moje porodice bio ispunjen neobičnim avanturama u hrani, koje su često uključivale jednostavne i zdrave recepte. I onda mi je pala na pamet ova ideja za "Kuvanje vrlina": kako uparivanjem vrline s određenim receptom, možete donijeti tu kvalitetu u svoj život. Ili ono vaše porodice, baš kao i oni. Naravno, nisu se namjerno fokusirali na vrlinu. To se jednostavno dogodilo prirodno oko hrane.

I tako se ova ideja učvrstila za moju novu knjigu Vrline kuhanja. Zaista je zabavno i jednostavno. Odmah možete vidjeti rezultate: samo se usredotočite na vrlinu (poput hrabrosti, snalažljivosti, ljubaznosti ili čuđenja), skuhajte odgovarajući recept koji pojačava tu vrlinu i čini da ideja zablista i ostane.

U početku nakon gubitka posla, hrabrost- ili suočavanje s onim što se događa direktno (nedaće, bol, nesreća i strah)- uključivalo je iskazivanje supružniku o čemu razmišljam, čak i kad mu se lice naboralo. "Zaista, želite li organizirati kuharske ture po Europi?" on je rekao. "To ne bi bilo jako unosno." Nije shvatio da novac nije poenta.

"Ova putovanja bi bila samo jednom ili dva puta godišnje", objasnio sam. "Moji glavni napori bi ostali uređivanje i pisanje knjiga."

Hrabrost je tada postala udah u taj san poduzimanjem mnogih malih koraka za osnivanje mog novog posla. Međutim, nije bila potrebna hrabrost pri odabiru škole kuhanja. Naišao sam na američkog kuhara na jugu Francuske, u blizini Nice, po imenu Kathie Alex. Sada nisam astrolog-konsultant, čitam listove čaja, tip New Age-a, ali kuhar se u suštini zvao moje dvoje djece, Kathleen i Alex.

Činilo se kao kozmički znak: IDITE TAMO. Pogotovo kad sam na web stranici ugledao oči da je ovo "jednom u životu" uključivalo kuhanje u "bivšoj kuhinji Provence Julije Child". Ona je bila moj kulinarski heroj u odrastanju. Kako bi bilo kuhati u njenoj svetoj kuhinji?

Od 2007. godine, kada sam prvi put naišao na taj prašnjavi put do njene kuće, vratio sam se osam puta. Posebno putovanje bilo je 2012., na primjer, 100. godišnjica Julijinog rođenja.

U iznajmljenom kombiju ispunjenom s još pet ljubitelja hrane, vozilo je bilo toliko preopterećeno ljudima i koferima da je usporilo gotovo zaustavljanje, a zatim je zastalo. Pokušao sam preći preko ovog nepovoljnog početka djelujući kao sveobuhvatni turistički vodič.

"Kuća sa štukaturom na tom brdu je mjesto gdje je Julia završila veliki dio drugog toma Ovladavanje umetnošću francuske kuhinje", Rekao sam grupi, konačno sam ponovo pokrenuo vozilo." Šezdesetih godina prošlog vijeka ona i njen suprug Paul bili su u posjetu jednom od koautora njene kuharice čija je porodica posjedovala staru seosku kuću preko brda. Rukovanjem kasnije, bez novca za imovinu, Childs je gradio ovu jednostavnu kuću i živio je tu i tamo gotovo trideset godina. "

Srdačno nas je dočekala - sa mehurićem Kir Royale, kriškama sušenih kobasica i hrskavim francuskim rotkvicama - bila je Kathie Alex, vlasnica La Pitchoune -a. Američka iseljenica, poznavala je Juliju lično i 1992. godine pokrenula je ovu školu kuhanja.

"Nadam se da će nas Julijina duhovitost i njena hrabrost da promijeni utjecati na nas", rekla je žena iz Michigana.

Sljedećeg jutra ta se transformacijska magija već događala. Osjetili smo takvu toplinu koja dolazi od sunčanih žutih zidova Julijinih udobnih kuhinjskih šablona koje ocrtavaju izvornu lokaciju lonaca i tava za njenu kuhinjsku bateriju. Bilo je to slično njezinoj kuhinji u Cambridgeu, koja je sada izložena u Smithsonian muzeju. Dok sam gledao njenu fotografiju na zidu, snimljenu upravo u ovoj kuhinji, mogao sam je zamisliti ovdje, užurbanu šest stopa i dva, dok smo se okupljali na času.

Ubrzo nas je Kathie natjerala da pripremimo komplicirani Magret de Canard, Sauce Vin Rouge. Usred ljuštenja, sjeckanja i sjeckanja, Kathie je rekla: "Jeste li čuli Julijin kuharski kredo?" Samo tišina.

"Ako se ne možete zabaviti u kuhinji, nemojte kuhati!"

Julia je također rekla, "Jedini pravi kamen spoticanja je strah od neuspjeha. U kuhanju morate imati stav dovraga." Prijevod: nekonvencionalan recept za HRABROST.

Ubrzo je naše kuhanje završilo, nije bilo potrebno više hrabrosti za teške recepte, bili smo pored stola. Le déjeuner, ležerni glavni obrok u podne u Francuskoj, trebao je početi.

"Bonnnn ah-pay-tea", rekao je naš simbolični mužjak, a njegov duboki teksaški glas oponašao je Julijin poznati pjevački glas.

"Da", svi su pjevali, "ugodan appétit!"

Zaista, što bi moglo biti bolje od hrane, prijatelja i Francuske (ili gotovo bilo koje destinacije za putovanja). Zamislite samo gdje vas hrabrost može odvesti.
-----------
Za francusku večeru "Bon Courage" isprobajte ovaj recept Vrline kuhanja.


Kuhanje vrlina: nekonvencionalan recept iz kuhinje Julije Child 's

Bio sam u domu Julije Child na jugu Francuske i vodio malo kulinarsko putovanje. Ono što me je odvelo uz prašnjavi put do La Pitchounea ("Mala stvar"), Julijino ime po njenom skrovištu prekrivenom ružama, zapravo je bila velika doza hrabrosti. Bio sam urednik i pisac, a ne turistički vodič. I još mi se vrtelo u glavi od otpuštanja sa posla trideset godina.

Ipak, s mojim roditeljima kao inspiracijom, sanjao sam o jednostavnoj novoj kulinarskoj tehnici pod nazivom "Vrline kuhanja", a sada sam bio na pragu Grande Dame francuske kuhinje, mijenjajući moj život i, nadam se, život mojih prijatelja gurmana .

Moji roditelji su često bili u kuhinji dok sam odrastao. Pun snalažljivost (vrlina, znate), mama je gledala francuskog kuhara i isprobavala recepte za jela poput boeuf bourguignon. Tata je ispekao svoj kruh prijateljstva i druželjubivost bila je vrlina koja ga je navela da godinama poklanja stotine hljebova. Njegova katastrofa u Primordijalnoj juhi, kada je lonac pod pritiskom eksplodirao i bacio juhu "prema stropu brzinom od trideset milja u sekundi" prije nego što je postala, kako je rekao, "jestivim stalaktitima" wonder, još jedna vrlina.

Kao odrasla osoba i kao urednik časopisa koji je volio uzbudljive priče, počeo sam cijeniti kako je život moje porodice bio ispunjen neobičnim avanturama u hrani, koje su često uključivale jednostavne i zdrave recepte. I onda mi je pala na pamet ova ideja za "Kuvanje vrlina": kako uparivanjem vrline s određenim receptom, možete donijeti tu kvalitetu u svoj život. Ili ono vaše porodice, baš kao i oni. Naravno, nisu se namjerno fokusirali na vrlinu. To se jednostavno dogodilo prirodno oko hrane.

I tako se ova ideja učvrstila za moju novu knjigu Vrline kuhanja. Zaista je zabavno i jednostavno. Odmah možete vidjeti rezultate: samo se usredotočite na vrlinu (poput hrabrosti, snalažljivosti, ljubaznosti ili čuđenja), skuhajte odgovarajući recept koji pojačava tu vrlinu i čini da ideja zablista i ostane.

U početku nakon gubitka posla, hrabrost- ili suočavanje s onim što se događa direktno (nedaće, bol, nesreća i strah)- uključivalo je iskazivanje supružniku o čemu razmišljam, čak i kad mu se lice naboralo. "Zaista, želite li organizirati kuharske ture po Europi?" on je rekao. "To ne bi bilo jako unosno." Nije shvatio da novac nije poenta.

"Ova putovanja bi bila samo jednom ili dva puta godišnje", objasnio sam. "Moji glavni napori bi ostali uređivanje i pisanje knjiga."

Hrabrost je tada postala udah u taj san poduzimanjem mnogih malih koraka za osnivanje mog novog posla. Međutim, nije bila potrebna hrabrost pri odabiru škole kuhanja. Naišao sam na američkog kuhara na jugu Francuske, u blizini Nice, po imenu Kathie Alex. Sad nisam astrolog-konsultant, čitam listove čaja, tip New Age-a, ali kuhar se u suštini zvao moje dvoje djece, Kathleen i Alex.

Činilo se kao kozmički znak: IDITE TAMO. Pogotovo kad sam na web stranici ugledao oči da je ovo "jednom u životu" uključivalo kuhanje u "bivšoj kuhinji Julije Child u Provansi". Ona je bila moj kulinarski heroj u odrastanju. Kako bi bilo kuhati u njenoj svetoj kuhinji?

Od 2007. godine, kada sam prvi put naišao na taj prašnjavi put do njene kuće, vratio sam se osam puta. Posebno putovanje bilo je 2012., na primjer, 100. godišnjica Julijinog rođenja.

U iznajmljenom kombiju ispunjenom s još pet ljubitelja hrane, vozilo je bilo toliko preopterećeno ljudima i koferima da je usporilo gotovo zaustavljanje, a zatim je zastalo. Pokušao sam preći preko ovog nepovoljnog početka djelujući kao sveobuhvatni turistički vodič.

"Kuća sa štukaturom na tom brdu je mjesto gdje je Julia završila veliki dio drugog toma Savladavanje umetnosti francuskog kuvanja", Rekao sam grupi i konačno ponovo pokrenuo vozilo." Šezdesetih godina ona i njen suprug Paul bili su u posjetu jednom od koautora njene kuharice čija je porodica posjedovala staru seosku kuću preko brda. Rukovanjem kasnije, bez novca za imovinu, Childs je gradio ovu jednostavnu kuću i živio je tu i tamo gotovo trideset godina. "

Srdačno nas je dočekala - sa mehurićem Kir Royale, kriškama sušenih kobasica i hrskavim francuskim rotkvicama - bila je Kathie Alex, vlasnica La Pitchoune -a. Američka iseljenica, poznavala je Juliju lično i 1992. godine započela je ovu školu kuhanja.

"Nadam se da će nas Julijina duhovitost i njena hrabrost da promijeni utjecati na nas", rekla je žena iz Michigana.

Sljedećeg jutra ta se transformacijska magija već događala. Osjetili smo takvu toplinu koja dolazi od sunčanih žutih zidova Julijinih udobnih kuhinjskih šablona koje ocrtavaju izvornu lokaciju lonaca i tava za njenu kuhinjsku bateriju. Bilo je to slično njezinoj kuhinji u Cambridgeu, koja je sada izložena u Smithsonian muzeju. Dok sam gledao njenu fotografiju na zidu, snimljenu baš u ovoj kuhinji, mogao sam je zamisliti ovdje, užurbanu šest stopa i dva, dok smo se okupljali na času.

Ubrzo nas je Kathie natjerala da pripremimo komplicirani Magret de Canard, Sauce Vin Rouge. Usred ljuštenja, sjeckanja i sjeckanja, Kathie je rekla: "Jeste li čuli Julijin kuharski kredo?" Samo tišina.

"Ako se ne možete zabaviti u kuhinji, nemojte kuhati!"

Julia je također rekla, "Jedini pravi kamen spoticanja je strah od neuspjeha. U kuhanju morate imati stav dovraga." Prijevod: nekonvencionalan recept za HRABROST.

Ubrzo je naše kuhanje završilo, nije bilo potrebno više hrabrosti za teške recepte, bili smo pored stola. Le déjeuner, ležerni glavni obrok u podne u Francuskoj, trebao je početi.

"Bonnnn ah-pay-tea", rekao je naš simbolični mužjak, a njegov duboki teksaški glas oponašao je Julijin dobro poznati pjevački glas.

"Da", svi su pjevali, "ugodan appétit!"

Zaista, što bi moglo biti bolje od hrane, prijatelja i Francuske (ili gotovo bilo koje destinacije za putovanja). Zamislite samo gdje vas hrabrost može odvesti.
-----------
Za francusku večeru "Bon Courage" isprobajte ovaj recept Vrline kuhanja.


Vrline kuhanja: nekonvencionalan recept iz kuhinje Julije Child 's

Bio sam u domu Julije Child na jugu Francuske i vodio malo kulinarsko putovanje. Ono što me je odvelo uz prašnjavi put do La Pitchounea ("Mala stvar"), Julijino ime po njenom skrovištu prekrivenom ružama, zapravo je bila velika doza hrabrosti. Bio sam urednik i pisac, a ne turistički vodič. I još mi se vrtelo u glavi od otpuštanja sa posla od trideset godina.

Ipak, s mojim roditeljima kao inspiracijom, sanjao sam o jednostavnoj novoj kulinarskoj tehnici pod nazivom "Vrline kuhanja", a sada sam bio na pragu Velike žene francuske kuhinje, mijenjajući moj život i, nadam se, život mojih prijatelja gurmana .

Moji roditelji su često bili u kuhinji dok sam odrastao. Pun snalažljivost (vrlina, znate), mama je gledala francuskog kuhara i isprobavala recepte za jela poput boeuf bourguignon. Dad baked his Friendship Bread and friendliness was the virtue prompting him to give away hundreds of loaves over the years. His Primordial Soup disaster, when a pressure cooker exploded and flung soup "ceilingward at a speed of thirty miles per second" before it became, as he said, "edible stalactites" had him filled with wonder, another virtue.

As an adult and as a magazine editor who loved riveting stories, I began to appreciate how my own family's life was loaded with zany food adventures, often involving easy and healthy recipes. And then it hit me, this idea for "Virtues Cooking": how by pairing a virtue with a specific recipe, you could bring out that quality in your life. Or that of your family, just like they did. Of course, they didn't focus on a virtue intentionally. It just happened around food naturally.

And so this idea took hold for my new book The Virtues of Cooking. It's really quite fun and simple. You can see results right away: you just focus on a virtue (like courage, resourcefulness, friendliness or wonder), cook up an appropriate recipe that reinforces that virtue and make the idea sizzle and stick.

Initially after losing my job, hrabrost-- or facing what's happening head on (adversity, pain, misfortune and fear) -- involved telling my spouse what I was thinking, even when his face became all wrinkled up. "Really, you want to organize cooking tours to Europe?" he said. "That wouldn't be very lucrative." He didn't understand that money wasn't the point.

"These trips would be only once or twice a year," I explained. "My main efforts would remain book editing and writing."

Courage then became breathing into that dream by taking many small steps to set up my new business. No courage was needed, however, when it came to choosing the cooking school. I came across an American chef in the South of France, near Nice, whose name was Kathie Alex. Now I'm no astrologer-consulting, tea-leaf reading, New Age type, but the chef's name was essentially that of my two children, Kathleen and Alex.

It seemed like a cosmic sign: GO THERE. Especially when my eyes spotted on the website that this "once in a lifetime opportunity" involved cooking in "Julia Child's former Provence kitchen." She was my culinary hero growing up. What would it be like to cook in her sacrosanct kitchen?

Since 2007, when I first bumped up that dusty road to her home, I've gone back eight times. A special trip was in 2012, for instance, the 100th anniversary of Julia's birth.

In a rented van filled with five other food enthusiasts, the vehicle so overloaded with people and suitcases that it slowed to a near stop, then stalled. I tried to gloss over this inauspicious beginning by acting as all-out travel guide.

"The stucco house on that hill is where Julia completed much of the second volume of Mastering the Art of French Cooking," I told the group, finally getting the vehicle restarted. "In the 1960s she and her husband Paul were visiting one of her cookbook's co-authors whose family owned the old farmhouse across the hillside. A handshake later, no money paid for the property, the Childs were building this simple home, and lived here off and on for nearly thirty years."

Welcoming us warmly -- with a bubbly Kir Royale, slices of dried sausages and crunchy French radishes -- was Kathie Alex, La Pitchoune's owner. An American expatriate, she knew Julia personally and in 1992 had started this cooking school.

"I hope Julia's high-spiritedness and her courage to change rubs off on us," said a woman from Michigan.

The next morning that transformative magic was already happening. We felt such warmth coming from the sunny yellow walls of Julia's cozy kitchen stencils outlining the original location of the pots and pans for her batterie de cuisine. It was much like her Cambridge kitchen, now displayed at the Smithsonian Museum. As I looked at her photo on the wall, taken in this very kitchen, I could imagine her here, a bustling six-foot-two, as we gathered for class.

Soon Kathie had us preparing a complicated Magret de Canard, Sauce Vin Rouge. Amid the peeling, dicing and chopping, Kathie said, "Have you heard Julia's cooking credo?" Only silence.

"If you can't have fun in the kitchen, don't cook!"

Julia also said, "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Translation: an unconventional recipe for COURAGE.

Before long, our cooking finished, no more courage needed for difficult recipes, we were tableside. Le déjeuner, the leisurely main meal at noon in France, was about to begin.

"Bonnnn ah-pay-tea," said our token male, his deep Texan voice imitating Julia's well-known singsong voice.

"Yes," everyone chorused, "bon appétit!"

Indeed, what could be better than food, friends and France (or just about any travel destination). Just think of where courage can take you.
-----------
For a "Bon Courage" French Dinner, try this recipe from The Virtues of Cooking.


Virtues Cooking: An Unconventional Recipe from Julia Child's Kitchen

I was at Julia Child's home in the South of France, leading a small culinary trip. What carried me up the dusty road to La Pitchoune ("The Little Thing"), Julia's name for her rose-covered hideaway, though, was actually a large dose of courage. I was an editor and writer, not a tour guide. And my head was still spinning from being laid off from my job of thirty years.

Yet, with my parents as my inspiration, I'd dreamed up a simple new culinary technique called "Virtues Cooking" and was now at the doorstep of the Grande Dame of French Cuisine, transforming my life and, hopefully, that of my foodie friends.

My parents were often in the kitchen when I was growing up. Full of resourcefulness (a virtue, you know), Mom watched The French Chef and tried out recipes for dishes such as boeuf bourguignon. Dad baked his Friendship Bread and friendliness was the virtue prompting him to give away hundreds of loaves over the years. His Primordial Soup disaster, when a pressure cooker exploded and flung soup "ceilingward at a speed of thirty miles per second" before it became, as he said, "edible stalactites" had him filled with wonder, another virtue.

As an adult and as a magazine editor who loved riveting stories, I began to appreciate how my own family's life was loaded with zany food adventures, often involving easy and healthy recipes. And then it hit me, this idea for "Virtues Cooking": how by pairing a virtue with a specific recipe, you could bring out that quality in your life. Or that of your family, just like they did. Of course, they didn't focus on a virtue intentionally. It just happened around food naturally.

And so this idea took hold for my new book The Virtues of Cooking. It's really quite fun and simple. You can see results right away: you just focus on a virtue (like courage, resourcefulness, friendliness or wonder), cook up an appropriate recipe that reinforces that virtue and make the idea sizzle and stick.

Initially after losing my job, hrabrost-- or facing what's happening head on (adversity, pain, misfortune and fear) -- involved telling my spouse what I was thinking, even when his face became all wrinkled up. "Really, you want to organize cooking tours to Europe?" he said. "That wouldn't be very lucrative." He didn't understand that money wasn't the point.

"These trips would be only once or twice a year," I explained. "My main efforts would remain book editing and writing."

Courage then became breathing into that dream by taking many small steps to set up my new business. No courage was needed, however, when it came to choosing the cooking school. I came across an American chef in the South of France, near Nice, whose name was Kathie Alex. Now I'm no astrologer-consulting, tea-leaf reading, New Age type, but the chef's name was essentially that of my two children, Kathleen and Alex.

It seemed like a cosmic sign: GO THERE. Especially when my eyes spotted on the website that this "once in a lifetime opportunity" involved cooking in "Julia Child's former Provence kitchen." She was my culinary hero growing up. What would it be like to cook in her sacrosanct kitchen?

Since 2007, when I first bumped up that dusty road to her home, I've gone back eight times. A special trip was in 2012, for instance, the 100th anniversary of Julia's birth.

In a rented van filled with five other food enthusiasts, the vehicle so overloaded with people and suitcases that it slowed to a near stop, then stalled. I tried to gloss over this inauspicious beginning by acting as all-out travel guide.

"The stucco house on that hill is where Julia completed much of the second volume of Mastering the Art of French Cooking," I told the group, finally getting the vehicle restarted. "In the 1960s she and her husband Paul were visiting one of her cookbook's co-authors whose family owned the old farmhouse across the hillside. A handshake later, no money paid for the property, the Childs were building this simple home, and lived here off and on for nearly thirty years."

Welcoming us warmly -- with a bubbly Kir Royale, slices of dried sausages and crunchy French radishes -- was Kathie Alex, La Pitchoune's owner. An American expatriate, she knew Julia personally and in 1992 had started this cooking school.

"I hope Julia's high-spiritedness and her courage to change rubs off on us," said a woman from Michigan.

The next morning that transformative magic was already happening. We felt such warmth coming from the sunny yellow walls of Julia's cozy kitchen stencils outlining the original location of the pots and pans for her batterie de cuisine. It was much like her Cambridge kitchen, now displayed at the Smithsonian Museum. As I looked at her photo on the wall, taken in this very kitchen, I could imagine her here, a bustling six-foot-two, as we gathered for class.

Soon Kathie had us preparing a complicated Magret de Canard, Sauce Vin Rouge. Amid the peeling, dicing and chopping, Kathie said, "Have you heard Julia's cooking credo?" Only silence.

"If you can't have fun in the kitchen, don't cook!"

Julia also said, "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Translation: an unconventional recipe for COURAGE.

Before long, our cooking finished, no more courage needed for difficult recipes, we were tableside. Le déjeuner, the leisurely main meal at noon in France, was about to begin.

"Bonnnn ah-pay-tea," said our token male, his deep Texan voice imitating Julia's well-known singsong voice.

"Yes," everyone chorused, "bon appétit!"

Indeed, what could be better than food, friends and France (or just about any travel destination). Just think of where courage can take you.
-----------
For a "Bon Courage" French Dinner, try this recipe from The Virtues of Cooking.


Virtues Cooking: An Unconventional Recipe from Julia Child's Kitchen

I was at Julia Child's home in the South of France, leading a small culinary trip. What carried me up the dusty road to La Pitchoune ("The Little Thing"), Julia's name for her rose-covered hideaway, though, was actually a large dose of courage. I was an editor and writer, not a tour guide. And my head was still spinning from being laid off from my job of thirty years.

Yet, with my parents as my inspiration, I'd dreamed up a simple new culinary technique called "Virtues Cooking" and was now at the doorstep of the Grande Dame of French Cuisine, transforming my life and, hopefully, that of my foodie friends.

My parents were often in the kitchen when I was growing up. Full of resourcefulness (a virtue, you know), Mom watched The French Chef and tried out recipes for dishes such as boeuf bourguignon. Dad baked his Friendship Bread and friendliness was the virtue prompting him to give away hundreds of loaves over the years. His Primordial Soup disaster, when a pressure cooker exploded and flung soup "ceilingward at a speed of thirty miles per second" before it became, as he said, "edible stalactites" had him filled with wonder, another virtue.

As an adult and as a magazine editor who loved riveting stories, I began to appreciate how my own family's life was loaded with zany food adventures, often involving easy and healthy recipes. And then it hit me, this idea for "Virtues Cooking": how by pairing a virtue with a specific recipe, you could bring out that quality in your life. Or that of your family, just like they did. Of course, they didn't focus on a virtue intentionally. It just happened around food naturally.

And so this idea took hold for my new book The Virtues of Cooking. It's really quite fun and simple. You can see results right away: you just focus on a virtue (like courage, resourcefulness, friendliness or wonder), cook up an appropriate recipe that reinforces that virtue and make the idea sizzle and stick.

Initially after losing my job, hrabrost-- or facing what's happening head on (adversity, pain, misfortune and fear) -- involved telling my spouse what I was thinking, even when his face became all wrinkled up. "Really, you want to organize cooking tours to Europe?" he said. "That wouldn't be very lucrative." He didn't understand that money wasn't the point.

"These trips would be only once or twice a year," I explained. "My main efforts would remain book editing and writing."

Courage then became breathing into that dream by taking many small steps to set up my new business. No courage was needed, however, when it came to choosing the cooking school. I came across an American chef in the South of France, near Nice, whose name was Kathie Alex. Now I'm no astrologer-consulting, tea-leaf reading, New Age type, but the chef's name was essentially that of my two children, Kathleen and Alex.

It seemed like a cosmic sign: GO THERE. Especially when my eyes spotted on the website that this "once in a lifetime opportunity" involved cooking in "Julia Child's former Provence kitchen." She was my culinary hero growing up. What would it be like to cook in her sacrosanct kitchen?

Since 2007, when I first bumped up that dusty road to her home, I've gone back eight times. A special trip was in 2012, for instance, the 100th anniversary of Julia's birth.

In a rented van filled with five other food enthusiasts, the vehicle so overloaded with people and suitcases that it slowed to a near stop, then stalled. I tried to gloss over this inauspicious beginning by acting as all-out travel guide.

"The stucco house on that hill is where Julia completed much of the second volume of Mastering the Art of French Cooking," I told the group, finally getting the vehicle restarted. "In the 1960s she and her husband Paul were visiting one of her cookbook's co-authors whose family owned the old farmhouse across the hillside. A handshake later, no money paid for the property, the Childs were building this simple home, and lived here off and on for nearly thirty years."

Welcoming us warmly -- with a bubbly Kir Royale, slices of dried sausages and crunchy French radishes -- was Kathie Alex, La Pitchoune's owner. An American expatriate, she knew Julia personally and in 1992 had started this cooking school.

"I hope Julia's high-spiritedness and her courage to change rubs off on us," said a woman from Michigan.

The next morning that transformative magic was already happening. We felt such warmth coming from the sunny yellow walls of Julia's cozy kitchen stencils outlining the original location of the pots and pans for her batterie de cuisine. It was much like her Cambridge kitchen, now displayed at the Smithsonian Museum. As I looked at her photo on the wall, taken in this very kitchen, I could imagine her here, a bustling six-foot-two, as we gathered for class.

Soon Kathie had us preparing a complicated Magret de Canard, Sauce Vin Rouge. Amid the peeling, dicing and chopping, Kathie said, "Have you heard Julia's cooking credo?" Only silence.

"If you can't have fun in the kitchen, don't cook!"

Julia also said, "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Translation: an unconventional recipe for COURAGE.

Before long, our cooking finished, no more courage needed for difficult recipes, we were tableside. Le déjeuner, the leisurely main meal at noon in France, was about to begin.

"Bonnnn ah-pay-tea," said our token male, his deep Texan voice imitating Julia's well-known singsong voice.

"Yes," everyone chorused, "bon appétit!"

Indeed, what could be better than food, friends and France (or just about any travel destination). Just think of where courage can take you.
-----------
For a "Bon Courage" French Dinner, try this recipe from The Virtues of Cooking.


Virtues Cooking: An Unconventional Recipe from Julia Child's Kitchen

I was at Julia Child's home in the South of France, leading a small culinary trip. What carried me up the dusty road to La Pitchoune ("The Little Thing"), Julia's name for her rose-covered hideaway, though, was actually a large dose of courage. I was an editor and writer, not a tour guide. And my head was still spinning from being laid off from my job of thirty years.

Yet, with my parents as my inspiration, I'd dreamed up a simple new culinary technique called "Virtues Cooking" and was now at the doorstep of the Grande Dame of French Cuisine, transforming my life and, hopefully, that of my foodie friends.

My parents were often in the kitchen when I was growing up. Full of resourcefulness (a virtue, you know), Mom watched The French Chef and tried out recipes for dishes such as boeuf bourguignon. Dad baked his Friendship Bread and friendliness was the virtue prompting him to give away hundreds of loaves over the years. His Primordial Soup disaster, when a pressure cooker exploded and flung soup "ceilingward at a speed of thirty miles per second" before it became, as he said, "edible stalactites" had him filled with wonder, another virtue.

As an adult and as a magazine editor who loved riveting stories, I began to appreciate how my own family's life was loaded with zany food adventures, often involving easy and healthy recipes. And then it hit me, this idea for "Virtues Cooking": how by pairing a virtue with a specific recipe, you could bring out that quality in your life. Or that of your family, just like they did. Of course, they didn't focus on a virtue intentionally. It just happened around food naturally.

And so this idea took hold for my new book The Virtues of Cooking. It's really quite fun and simple. You can see results right away: you just focus on a virtue (like courage, resourcefulness, friendliness or wonder), cook up an appropriate recipe that reinforces that virtue and make the idea sizzle and stick.

Initially after losing my job, hrabrost-- or facing what's happening head on (adversity, pain, misfortune and fear) -- involved telling my spouse what I was thinking, even when his face became all wrinkled up. "Really, you want to organize cooking tours to Europe?" he said. "That wouldn't be very lucrative." He didn't understand that money wasn't the point.

"These trips would be only once or twice a year," I explained. "My main efforts would remain book editing and writing."

Courage then became breathing into that dream by taking many small steps to set up my new business. No courage was needed, however, when it came to choosing the cooking school. I came across an American chef in the South of France, near Nice, whose name was Kathie Alex. Now I'm no astrologer-consulting, tea-leaf reading, New Age type, but the chef's name was essentially that of my two children, Kathleen and Alex.

It seemed like a cosmic sign: GO THERE. Especially when my eyes spotted on the website that this "once in a lifetime opportunity" involved cooking in "Julia Child's former Provence kitchen." She was my culinary hero growing up. What would it be like to cook in her sacrosanct kitchen?

Since 2007, when I first bumped up that dusty road to her home, I've gone back eight times. A special trip was in 2012, for instance, the 100th anniversary of Julia's birth.

In a rented van filled with five other food enthusiasts, the vehicle so overloaded with people and suitcases that it slowed to a near stop, then stalled. I tried to gloss over this inauspicious beginning by acting as all-out travel guide.

"The stucco house on that hill is where Julia completed much of the second volume of Mastering the Art of French Cooking," I told the group, finally getting the vehicle restarted. "In the 1960s she and her husband Paul were visiting one of her cookbook's co-authors whose family owned the old farmhouse across the hillside. A handshake later, no money paid for the property, the Childs were building this simple home, and lived here off and on for nearly thirty years."

Welcoming us warmly -- with a bubbly Kir Royale, slices of dried sausages and crunchy French radishes -- was Kathie Alex, La Pitchoune's owner. An American expatriate, she knew Julia personally and in 1992 had started this cooking school.

"I hope Julia's high-spiritedness and her courage to change rubs off on us," said a woman from Michigan.

The next morning that transformative magic was already happening. We felt such warmth coming from the sunny yellow walls of Julia's cozy kitchen stencils outlining the original location of the pots and pans for her batterie de cuisine. It was much like her Cambridge kitchen, now displayed at the Smithsonian Museum. As I looked at her photo on the wall, taken in this very kitchen, I could imagine her here, a bustling six-foot-two, as we gathered for class.

Soon Kathie had us preparing a complicated Magret de Canard, Sauce Vin Rouge. Amid the peeling, dicing and chopping, Kathie said, "Have you heard Julia's cooking credo?" Only silence.

"If you can't have fun in the kitchen, don't cook!"

Julia also said, "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Translation: an unconventional recipe for COURAGE.

Before long, our cooking finished, no more courage needed for difficult recipes, we were tableside. Le déjeuner, the leisurely main meal at noon in France, was about to begin.

"Bonnnn ah-pay-tea," said our token male, his deep Texan voice imitating Julia's well-known singsong voice.

"Yes," everyone chorused, "bon appétit!"

Indeed, what could be better than food, friends and France (or just about any travel destination). Just think of where courage can take you.
-----------
For a "Bon Courage" French Dinner, try this recipe from The Virtues of Cooking.


Virtues Cooking: An Unconventional Recipe from Julia Child's Kitchen

I was at Julia Child's home in the South of France, leading a small culinary trip. What carried me up the dusty road to La Pitchoune ("The Little Thing"), Julia's name for her rose-covered hideaway, though, was actually a large dose of courage. I was an editor and writer, not a tour guide. And my head was still spinning from being laid off from my job of thirty years.

Yet, with my parents as my inspiration, I'd dreamed up a simple new culinary technique called "Virtues Cooking" and was now at the doorstep of the Grande Dame of French Cuisine, transforming my life and, hopefully, that of my foodie friends.

My parents were often in the kitchen when I was growing up. Full of resourcefulness (a virtue, you know), Mom watched The French Chef and tried out recipes for dishes such as boeuf bourguignon. Dad baked his Friendship Bread and friendliness was the virtue prompting him to give away hundreds of loaves over the years. His Primordial Soup disaster, when a pressure cooker exploded and flung soup "ceilingward at a speed of thirty miles per second" before it became, as he said, "edible stalactites" had him filled with wonder, another virtue.

As an adult and as a magazine editor who loved riveting stories, I began to appreciate how my own family's life was loaded with zany food adventures, often involving easy and healthy recipes. And then it hit me, this idea for "Virtues Cooking": how by pairing a virtue with a specific recipe, you could bring out that quality in your life. Or that of your family, just like they did. Of course, they didn't focus on a virtue intentionally. It just happened around food naturally.

And so this idea took hold for my new book The Virtues of Cooking. It's really quite fun and simple. You can see results right away: you just focus on a virtue (like courage, resourcefulness, friendliness or wonder), cook up an appropriate recipe that reinforces that virtue and make the idea sizzle and stick.

Initially after losing my job, hrabrost-- or facing what's happening head on (adversity, pain, misfortune and fear) -- involved telling my spouse what I was thinking, even when his face became all wrinkled up. "Really, you want to organize cooking tours to Europe?" he said. "That wouldn't be very lucrative." He didn't understand that money wasn't the point.

"These trips would be only once or twice a year," I explained. "My main efforts would remain book editing and writing."

Courage then became breathing into that dream by taking many small steps to set up my new business. No courage was needed, however, when it came to choosing the cooking school. I came across an American chef in the South of France, near Nice, whose name was Kathie Alex. Now I'm no astrologer-consulting, tea-leaf reading, New Age type, but the chef's name was essentially that of my two children, Kathleen and Alex.

It seemed like a cosmic sign: GO THERE. Especially when my eyes spotted on the website that this "once in a lifetime opportunity" involved cooking in "Julia Child's former Provence kitchen." She was my culinary hero growing up. What would it be like to cook in her sacrosanct kitchen?

Since 2007, when I first bumped up that dusty road to her home, I've gone back eight times. A special trip was in 2012, for instance, the 100th anniversary of Julia's birth.

In a rented van filled with five other food enthusiasts, the vehicle so overloaded with people and suitcases that it slowed to a near stop, then stalled. I tried to gloss over this inauspicious beginning by acting as all-out travel guide.

"The stucco house on that hill is where Julia completed much of the second volume of Mastering the Art of French Cooking," I told the group, finally getting the vehicle restarted. "In the 1960s she and her husband Paul were visiting one of her cookbook's co-authors whose family owned the old farmhouse across the hillside. A handshake later, no money paid for the property, the Childs were building this simple home, and lived here off and on for nearly thirty years."

Welcoming us warmly -- with a bubbly Kir Royale, slices of dried sausages and crunchy French radishes -- was Kathie Alex, La Pitchoune's owner. An American expatriate, she knew Julia personally and in 1992 had started this cooking school.

"I hope Julia's high-spiritedness and her courage to change rubs off on us," said a woman from Michigan.

The next morning that transformative magic was already happening. We felt such warmth coming from the sunny yellow walls of Julia's cozy kitchen stencils outlining the original location of the pots and pans for her batterie de cuisine. It was much like her Cambridge kitchen, now displayed at the Smithsonian Museum. As I looked at her photo on the wall, taken in this very kitchen, I could imagine her here, a bustling six-foot-two, as we gathered for class.

Soon Kathie had us preparing a complicated Magret de Canard, Sauce Vin Rouge. Amid the peeling, dicing and chopping, Kathie said, "Have you heard Julia's cooking credo?" Only silence.

"If you can't have fun in the kitchen, don't cook!"

Julia also said, "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Translation: an unconventional recipe for COURAGE.

Before long, our cooking finished, no more courage needed for difficult recipes, we were tableside. Le déjeuner, the leisurely main meal at noon in France, was about to begin.

"Bonnnn ah-pay-tea," said our token male, his deep Texan voice imitating Julia's well-known singsong voice.

"Yes," everyone chorused, "bon appétit!"

Indeed, what could be better than food, friends and France (or just about any travel destination). Just think of where courage can take you.
-----------
For a "Bon Courage" French Dinner, try this recipe from The Virtues of Cooking.


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