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Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

Boeuf Bourguignon

Boeuf Bourguignon – Julia Child’s Classic Recipe in Bronwyn’s Kitchen

Posted: 4-12-2012

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5 responses to “Boeuf Bourguignon”

  1. 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!

  2. Bronwyn says:

    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!

  3. Lekipotencja says:

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

  4. Bronwyn says:

    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!

  5. Cook says:

    Detailed and clear. Thank you.

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