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Exact! And no arguement. Just that the techniques and concepts have evolved a bit since then--both in Italy and France. :)

It is very good indeed Jason, though I somewhat question how much influence Indian cooking had on the Straits Chinese (the Peranakan community is also located on the Malay peninsula (mostly on the west coast or along the Straits of Malaca—hence the appellation, ‘Straits Chinese’.) To be sure...

And to everyone in the thread—a bit too hot for vintage port in Texas, but I think that we may have a simple soufflé and a better than usual bottle of red as a nod in her direction. Of course we learned how to make soufflés from Julia.

One minor side track Jason (and this is not a challenge, as I’m interested in your perspective), but I would have said French, Chinese and Indian are the great and influential culinary traditions. Of course all of these (and especially the later two) are incredibly diverse, but so radically...

I’ve eaten there many times—no doubt the best oyster stew I’ve ever had (thought the last time I was there it was not on the menu). One of those deceptively simple dishes that is incredibly hard to pull off well: nothing but oysters, milk (perhaps some butter and cream) and simple...

We have every one of her cookbooks and Mastering the Art of French Cooking has been replaced in our kitchen twice. This was the first cookbook that I thought really taught beginners how to cook—that is the reason behind the technique. Making a dish from this, allows even amateurs such as...