In this episode…. Can we pronounce it? No. Can we make it? Yes. Join our hosts for a joyous berginern romp!
Credits:
Child, Julia. Mastering the Art of French Cooking. Alfred A. Knopf, 1961.
Child, Julia. "Boeuf Bourguignon (Beef Stewed in Red Wine)." The Julia Child Foundation for Gastronomy and the Culinary Arts - This is a simlar version of the recipe we used from her earlier Mastering the Art of French Cooking (cited)
Escoffier, Auguste. The Escoffier Cookbook and Guide to the Fine Art of Cookery. Translated by H. L. Cracknell and R. J. Kaufmann, Crown Publishers, 1972.
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Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
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