Mastering the Art of French Cooking

There was no doubt about it. I had to get my hands on this book.

In August, I saw the movie Julie & Julia with a couple of friends. I vowed to get the cookbook Julia Child is writing in the movie, Mastering The Art of French Cooking, her first cookbook, co-authored with Louisette Bertholle and Simone Beck, published in 1961. I'd decided to borrow it from the library, but not surprisingly, it was already checked out, so I was put on the waiting list. Today I went to the library to pick it up--it was in at last! The book I brought home is actually Volume Two, which was originally published in 1970. I was pleased to bring home a beautiful copy of this book. In fact, it looks new. I was also pleased to see that the library has some new check-out machines. I guess they have some money, after all. But back to the cookbook.

"Anyone can cook in the French manner anywhere, with the right instruction."
~Mastering the Art of French Cooking, Julia Child, Louisette Bertholle, and Simone Beck

There's no need to be intimidated. Although French cooking has a reputation for being complicated and out of reach for most people, this book explains things clearly and makes it seem almost easy. The authors adapt French cuisine to what's available in American supermarkets, describe cooking techniques in simple language, suggest which dishes and wines complement each other, and include some helpful illustrations. These recipes do not seem terribly difficult or fussy--I'll attempt some of them; even the soufflé au chocolat seems possible (and isn't that what cookbooks are all about--possibilities?). Julia Child's friendly, down-to-earth personality and joie de vivre shine throughout the book. I think this would be a terrific cookbook for someone who's about to start their own household, or for someone with an interest in French cuisine or Julia Child's cooking career.

Here are seven sundry facts and ideas I gathered while leafing through this cookbook:

• The French do not eat much broccoli. They prefer turnips, Brussels sprouts, cauliflower, and other vegetables.
• The essential rule of the French technique for vegetables: Do not overcook.
• A very savory way of serving tomatoes is à la Provençal, tomatoes stuffed with bread crumbs, herbs, and garlic.
• Fluted mushroom caps add a nice professional touch to your cooking. (I will try this!)
• Never stir cooked rice with anything other than a wooden fork or chopstick, and be gentle.
• In a true sauté, cut-up chicken is cooked only in butter or butter and oil, and seasonings, without any liquid, until the very end, for poulet sauté.
• You can judge the quality of a chef or a restaurant by the quality of their roast chicken (unless you're a vegetarian).

Soon after the publication of Mastering the Art of French Cooking, Julia Child starred in a series on public TV called The French Chef, which made her a national celebrity and the first female celebrity chef.

Kudos to Rebecca Reid for hosting the delectable Spice of Life: A Reading Challenge.

Kitchen（キッチン）

Whether large or small, modern or old-fashioned, cluttered or organized, the kitchen represents the heart of the home for many of us. It's the place where we gather with others to eat, cook, and share parts of our day.

Kitchen is also a novel by Japanese author Banana Yoshimoto, a critically acclaimed example of contemporary Japanese literature, published in 1988, and translated into English in 1993 by Megan Backus. Kitchens in Japan are called Daidokoro (台所; lit. "kitchen", notice the little house symbol). Until the Meiji era, a kitchen was also called kamado (かまど; lit. "stove"), which was considered to be the symbol of a house; the term could even be used to mean "family" or "household", similar to the English word "hearth".

In this novel, a young Japanese woman, Mikage Sakurai, has just lost her grandmother, her last living relative, with whom she has lived for several years. Grief-stricken and on her own, Mikage is invited to the home of one of her grandmother's friends, a young man, Yuichi Tanabe, and ends up staying with him and his transsexual mother, Eriko. After Mikage's arrival at their apartment she inspects the kitchen and starts to feel at home. Mikage has always been enchanted by kitchens, which seem to nurture and comfort her. She quickly falls in love with the kitchen at the Tanabe's home.

"Lit by a small fluorescent lamp, all kinds of plates silently awaited their turns, glasses sparkled. It was clear that in spite of the disorder everything was of the finest quality, There were things with special uses, like . . . porcelain bowls, gratin dishes, gigantic platters, two beer steins. Somehow it was all very satisfying. I even opened the refrigerator (Yuichi said it was okay)--everything was neatly organized, nothing just 'left'.

I looked around, nodding and murmuring approvingly, 'Mmm, mmm.' It was a good kitchen. I fell in love with it at first sight."
~Kitchen, Banana Yoshimoto

Mikage feels lost and lonely after the death of her grandmother. However, with the help of Yuichi and his mother, and through her cooking and job as a culinary teacher's assistant, she begins the healing process. There's also a budding romance in this book, which is a lovely treat.

This novel centers around food and its preparation. I must admit that while reading this book, I started to crave Japanese food (I adore miso soup and bento boxes), especially the katsudon--even though I rarely eat pork--because it sounds so delicious in the book. Influenced by my reading but unable to head to my neighborhood Japanese restaurant, I went to the kitchen and made some ramen noodles with onion and scallion for lunch.

I've read some criticism of this short novel, and this book is certainly not for everyone. As for me, I'm interested in modern Japanese culture, food, and fiction, and was intrigued by this book. Yoshimoto uses words sparingly, yet deals with large themes such as death, isolation and loneliness, love, and food. She captures the essence of what she writes about with a clear and simple elegance. At first I was startled by the descriptions of Eriko's radiant physical beauty (she used to be a man, Yuichi's father), but soon I appreciated the unconventional aspect of this. These unlikely housemates form a new family, a new home, their own "kitchen". I really enjoyed this short book.

My edition of Kitchen also includes a novella, Moonlight Shadow, a much shorter story about love and loss and healing, with a touch of the supernatural, which is also quite engaging.

Special thanks to Dolce Bellezza's Japanese Literature Challenge 3 and Rebecca Reid's Spice of Life Reading Challenge, which motivate me to read books that I probably would neglect otherwise!