I didn’t know that the free-range orange yolk could be simulated and, I had wondered about why the French used copper bowls for beating egg whites! Thank you.
The U.S. category missing from this otherwise thorough account of egg-raising is 'Pasture-Raised.' We buy them at local farmer's markets, and there are several brands that do things right (such as Vital Farms—google it). The cost is about double, but they are oh so good, on so many levels.
We need to accept that eating well comes from supporting farmers and producers who work so hard for so little to give us food of a standard that was the norm for our grandparents. We expect to pay too little for our food. Sadly, too many people can barely afford what we do currently pay in large supermarkets.
Thank you so much for the information and delicious Bruno recipes. I am in UK but I'm sure I saw some information that Bruno's Cookbook is to be published in English sometime soon though possibly in USA?
Thanks for the information, I'll look forward to it. You might be interested to know that as we couldn't go on our planned trip to France last year I consoled myself by re reading all my Bruno books again. Incidentally, I am sure I have come across 2 different ways he makes pommes sarladais in different books?
I didn’t know that the free-range orange yolk could be simulated and, I had wondered about why the French used copper bowls for beating egg whites! Thank you.
I love cooking tricks! I just wish I knew how they first worked it out...
The U.S. category missing from this otherwise thorough account of egg-raising is 'Pasture-Raised.' We buy them at local farmer's markets, and there are several brands that do things right (such as Vital Farms—google it). The cost is about double, but they are oh so good, on so many levels.
We need to accept that eating well comes from supporting farmers and producers who work so hard for so little to give us food of a standard that was the norm for our grandparents. We expect to pay too little for our food. Sadly, too many people can barely afford what we do currently pay in large supermarkets.
Thank you so much for the information and delicious Bruno recipes. I am in UK but I'm sure I saw some information that Bruno's Cookbook is to be published in English sometime soon though possibly in USA?
Next May in the US with Knopf. In the UK with Quercus, but not sure what date next year. So glad you like the recipes!
Thanks for the information, I'll look forward to it. You might be interested to know that as we couldn't go on our planned trip to France last year I consoled myself by re reading all my Bruno books again. Incidentally, I am sure I have come across 2 different ways he makes pommes sarladais in different books?