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“Well, it was really my introduction to French food. I grew up with some French food in the house and knew a little bit about it and had eaten a certain number of dishes, but I had never made good French food on my own. This was in the early 60s and I just thought this explained to me in such detail about how to cook the food, what the food was. It later became a kind of model for me about how to write a cookbook. It tells you how not to make mistakes. If your Hollandaise sauce curdles this is what you do. It just takes you by the hand.” Read more...
Madhur Jaffrey, Cooks & Food Writer
