Author: Julia Child and Jacques Pepin
2 bastions of the cooking world collaborate on a cookbook, again. Neat concept - they each give their own rendition or take on the on a classic and the differences are compelling and interesting reading. But most of these are old classics and not much new in the kitchen. So check it out...from the library.
Standing Rib Roast of Beef and Yorkshire Pudding
Julie's Quick Gravlax
Jacques' INstant Gravlax
Salmon in Potato Case