jmcquown wrote:

> Learned from Julia how to make stock. Any kind of stock - beef, chicken,
> lamb, you name it. The best book she ever published (IMO) is 'Kitchen
> Wisdom'. Teaches the basics without being preachy or complicated. I'd
been
> cooking for over 30 years before I read this book (sent to my by our own
> rfc'r, Margaret Suran) and I still learned a lot of things.


Her _Mastering The Art Of French Cooking_ is still a basic text for me.
Once had a goal of working my through it, making every recipe in the book.
Didn't quite make it, but her techniques are indispensible.

--
Best
Greg