On Mon, 27 Mar 2006 15:08:38 -0600, Andy <q> wrote:

>Boron Elgar > wrote in
:
>
>> On Mon, 27 Mar 2006 08:34:00 -0800, Dan Abel > wrote:
>>
>>>In article >,
>>> Boron Elgar > wrote:
>>>
>>>> On Mon, 27 Mar 2006 11:17:51 GMT, lucretia borgia
>>>> > wrote:
>>>
>>>> >At the time of the French Chef series though she did receive
>>>> >admonitions from AA in Massachusetts. They disapproved of her
>>>> >cooking with wine, though they should have known that the alcohol
>>>> >would burn off leaving only flavour.
>>>>
>>>> Which is untrue. As the article below says on the page, it may be
>that
>>>> the alcohol amounts added to the dish are small to begin with, but
>>>> many methods of cooking still allow alcohol to remain.
>>>
>>>You beat me to it. It is also in the rfc FAQ, posted periodically here
>>>by Victor.
>>
>>
>> Thank you for pointing that out.
>>
>> Boron
>
>
>Boron,
>
>As well, the AA folks probably weren't around when the French created all
>the classic French cuisine using wine and worse... brandy? Flambe (is
>that French?)?
>
>And why wasn't WW crying BUTTTER?!?!?!? Ad nauseam.
>
>AA was probably new to the game and wanted a moment in the sun but it
>obviously didn't change the show and when she had a sip of wine on the
>show SHE DAMM WELL EARNED IT! Imho,
>
>Andy


The first cookbooks I bought were her Vol I & Vol II of "Mastering the
Art of French Cooking."

Great reads, even for the relatively inexperienced cook I was 30 or so
years ago.

Madeline Kamman's books are the same. Wonderful to read.

Boron