When pioneering chef Julia Child (August 15, 1912–August 13, 2004) was finally able to publish her landmark labor-of-love magnum opus Mastering the Art of French Cooking in 1961, it wasn’t just a seminal introduction of French cuisine to America – it was a pioneering feat of entrepreneurship for Child, who had faced rejection after rejection, struggling for nearly a decade to surmount the oppressive greed of the publishing industry and bring her vision to life in its original creative i...| The Reconstructionists
Lobster and crab are symbols of luxury and fine-dining. Yet, our cultural emphasis on muscle meat means that the nutrient-rich innards of these animals – once considered a delicacy – often goes missing. On the rare occasion when you find a whole lobster or crab, Lobster Thermidor will tempt you to make use of the... Read More The post Lobster Thermidor with the Innards (called the Tomalley) appeared first on Offally Good Cooking.| Offally Good Cooking