How should I eat? (Not too much)
—Michael Pollan

If it is so difficult to learn to cook, how did all those early pioneer women manage to cross the country in rugged covered wagons and feed troops of people from one big pot hung over an open fire?
—Marion Cunningham, from Learning to Cook

Treat treats as treats.
—Michael Pollan

No matter how you slice it through, grain-fed meat production systems are a drain on the global food supply.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Boeuf Bourguignon

Posted: 4-12-2012

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5 responses to “Boeuf Bourguignon”

1. labyrinthitis says:

   June 18, 2012 at 2:21 pm

   My brother suggested I might like this web site. He was totally right. This post truly made my day. You cann’t imagine just how much time I had spent for this info! Thanks!

   Reply
2. Bronwyn says:

   July 3, 2012 at 5:12 pm

   So sorry, it’s taken me awhile to respond. I moved on June on June 13th and it’s taken this long to get out of boxes….so glad you found helpful information on the blog. A friend says she didn’t really know how to properly brown meat until she used Julia’s recipe for Boeuf Bourguignon the first time. I agree, it’s a great recipe for leaning basic techniques!

   Reply
3. Lekipotencja says:

   September 13, 2012 at 8:59 pm

   Lovely website! I am loving it!! Will be back later to read some more. I am taking your feeds also.

   Reply
4. Bronwyn says:

   October 4, 2012 at 3:43 pm

   Really great to hear that you like the website. I’m having fun with all the possibilities and enjoying the process of sharing food experiences and, maybe, even some insights, with you!

   Reply
5. Cook says:

   September 10, 2013 at 1:08 pm

   Detailed and clear. Thank you.

   Reply

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