Word: bleu
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...experts in Manhattan, sampling all the while. One day she was forced to eat three chefs-delight lunches within five hours. Editor Cranston Jones-ate and edited-but stayed out of the kitchen. He was content in the knowledge that his wife has had lessons at Paris' Cordon Bleu...
...same could be said of Julia herself. For, though she has a diploma from France's Cordon Bleu, is a member of Paris' Le Cercle des Gourmettes, and with two friends, the co-authors of her book, once ran a cooking school for Americans in Paris, she approaches her subject with straightforward simplicity: "French cooking starts out from just perfectly direct principles. It's so important that there are reasons for doing things. It is a tradition with rules-perfectly simple ones. If you know them, then you can do any kind of cooking." To teach rules...
...made rapid progress, but it was not until Paul was transferred to Paris with USIS that the Julia of today burst into full bloom. Having polished up her college French with two Berlitz lessons a day, she decided to master French cooking, enrolled in the six-month Cordon Bleu course along with twelve G.I.s. "Some of the boys weren't very serious," says Julia. "Those of us who were could get the chefs full attention...
Tosi's. Route 94, south of St. Joseph, Mich. Owner Emil Tosi features Italian dishes, makes his own pasta. Specialty of the house: veal cordon bleu with truffles. Great pride taken in wine list. Before the meal, cocktails in an Italian garden with fountains and statuary...
...marriage was a great success on both sides. In her 60s, she invented an ingenious new form of fiction, part memoir and part essay. At 69, she wrote her most popular story, Gigi. At 76, she produced her finest book of essays, Le Fanal Bleu...