Reading: ““Mastering the Art of French Cooking,” Chapter One of E.J.Levy’s HOW TO COOK AN ELK”

“I have no photograph of my mother cooking, but when I recall my childhood this is how I picture her: standing in the kitchen of our suburban ranch house, a blue-and-white-checked terrycloth apron tied at her waist, her lovely head bent over a recipe, a hiss of frying butter, a smell of onions and b”

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