Une tranche de pain bis (A slice of brown bread)
Last week’s Dirty Cookies concerned savoring the unpalatable. Since then, in a recent issue of The Brooklyn Rail, I have come across some of Colette’s many encouragements to savor the rather more palatable. From Mary Ann Caws’s translation, “I Love Being a Gourmande”: The real gourmet is the one who takes as much delight in a buttered tartine as in a grilled lobster, if the butter is a fine one, and the bread well kneaded. . . . As […]
Categories: William Eaton, ZiR • Tags: Colette, cooking, food, French, savoring
ZETEO 