“Neither Chicken nor Egg: In the Beginning There Was an Omelette” Film Screening with Verena Mund
This is where the cookbook differs from the cooking show. In Mastering the Art of French Cooking (1961), the omelette is not mentioned until chapter three. But this egg recipe is right in the middle of the three pilots of Julia Child’s cooking show The French Chef (1962-1973). The recipe is cheap, full of basic...