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Glass class

If you're like most of us living in the U.S., this week you're currently scrambling with shopping lists and cleaning and agonizing over the weather forecast (which, at least on the East coast of North America, is dire) in preparation for the Thanksgiving holiday.

If you're like me, one of the last things on your mind is the wine.  For a variety of reasons mostly relating to middle age, wine consumption has plummeted in our household.  This despite the fact that (again, due to middle age) we feel more like hanging out with our friends and entertaining than ever.

For one reason or another, there's a glut of wine books on the market right now - wine tasting guides, wine pairing guides, wine memoirs.    Sommeliers like Marnie Old (the Philadelphia Daily News and the French Culinary Institute) and Kevin Zraly (Windows on the World) are releasing wine-courses-in-a-book.  And the New York Times has chosen to release Eric Asimov's and Florence Fabricant's Wine With Food this fall as well.

I observe all this with no little envy, and that bittersweet sense of mortality that goes with knowing how many pleasures the world has to offer and how few you actually will have the chance to sample.  So, wine lovers, I must enjoy vicariously through you.  Do you buy wine books? Do you fastidiously match up your beverages with your courses?  Do you consider yourself wine-literate?

November cookbook roundup

Every month Susie Chang reviews new cookbook releases and notes trends in the United States. And she may also occasionally throw in a review of a "not-quite cookbook." And for our non-U.S. members, Jane and Fiona provide similar reviews for new Canada, U.K., Australia, and New Zealand releases.


It must be November, because all those high-end coffee table books that you would never buy unless you needed a gift for someone are coming out. The most anticipated release? Probably Gabrielle Hamilton's Prune. Also, a few books to read and browse that aren't exactly cookbooks, but will please food lovers nonetheless (these follow the main list).

Cookbook collageGreens + Grains: Recipes for Deliciously Healthful Meals by Molly Watson: Everything but the meat - dinners made with every progressive grain you can think of.

The Big Book of Bacon: Savory Flirtations, Dalliances, and Indulgences with the Underbelly of the Pig by Jennifer L.S. Pearsall: More than you ever thought possible about many people's favorite food group.

Vintage Pies: Classic American Pies for Today's Home Baker by Anne Collins: No month of the year is complete without at least one pie book being published. These are the classics, along with some nostalgic favorites - like Marlborough, Union, Osgood, and Jefferson Davis pies.

Prune by Gabrielle Hamilton: The highly anticipated debut cookbook by the chef whose memoir rocked the shelves in 2011. You can learn more about the cookbook, view an excerpt of its unique layout, and enter our contest for your chance to win a copy.

Cookbook collageBar Tartine: Techniques and Recipes by Nick Balla and Cortney Burns: This is brunchworthy fare, from the famous bakery's companion restaurant. If you have the patience to work your way through the recipes in Tartine's previous books, perhaps you will for this one as well.

New Feast: Modern Middle Eastern Vegetarian by Lucy Malouf and Greg Malouf: The Maloufs are back, harvesting their Mediterranean travels for meatless dishes.

Relæ: A Book of Ideas by Christian F. Puglisi: A new kind of chef book, where the elaborate dishes are presented as "ideas" (concept, background, presentation), with the actual recipes relegated to the back - because you're that unlikely to use them.

Ladurée Macarons by Vincent Lemains: Dozens of macaron books have been released, but this one's from the mothership of macarons, Ladurée. Now you have a bonbon of a book to go with the storefront confections.

Cookbook collageFlavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice Medrich: Ideas from dessert queen Alice Medrich on how to use those specialty flours in your cupboard, including rice flour, oat flour, corn flour, sorghum flour, teff, and more.

Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving by Cathy Barrow: the blogger known as Mrs. Wheelbarrow focuses on food preservation. Read more in our author interview, and don't forget to enter our contest for your chance to win a copy of the book.

Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day, Plus Butters, Sauces & Spreads by Donna Currie: Blogger-turned-author Currie will show you to put time on your side. Learn more about how the cookbook came about, and enter our contest for your chance to win a copy.

In Her Kitchen: Stories and Recipes from Grandmas Around the World by Gabriele Galimberti: National Geographic meets cookbook in this survey of matriarchs' kitchens across the globe. Expect fascinating stories and difficult sourcing.

Cookbook collageLiquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold: The noted cocktail guru takes readers behind the bar and into the lab, where Arnold tinkers with temperature, carbonation, sugar concentration and acidity in search of new ways to enhance classic cocktails.

Inside the Test Kitchen by Tyler Florence: For years, while shuttling between his restaurants and TV shoots, Tyler's kept a notebook of ideas. Now the Food Network alum applies these fresh approaches to comfort foods.

Cookbook Book by Annahita Kamali: This compendium of cookbooks was chosen by a panel of experts in the fields of art, design, food and photography. From classics such as Larousse Gastronomique and Mastering the Art of French Cooking by Julia Child to surprising quirky choices such as The Mafia Cookbook, each of these cookbooks has influenced home-cooking in its own way.

Ikaria by Diane Kochilas: Kochilas marries lore to lesson and recipe to interview while exploring the Ikarian culinary culture.

Cookbook collagePie School by Kate Lebo: Not content to just share some great pie recipes, Lebo also invites her readers to ruminate on the social history, the meaning and the place of pie in the pantheon of favourite foods.

Hand Made Baking by Kamran Siddiqi: Siddiqi, a self-taught baker and young blogger behind the Sophisticated Gourmet, delivers simple yet sophisticated recipes designed to entice new bakers.

Brooks Headley's Fancy Desserts by Brooks Headley: Headley went from punk band drummer to part of the Mario Batali empire, and his unconventional ways followed him there.

Sunday Suppers: Recipes + Gatherings by Karen Mordechai: With her dinner series Sunday Suppers, Karen Mordechai celebrates the magic of gathering, bringing together friends and strangers to connect over the acts of cooking and sharing meals.

Giftable Not-Quite-Cookbooks

Cookbook collageEating Delancey: A Celebration of Jewish Food by Aaron Rezny and Jordan Schaps: A Yiddishkeit tribute to the Lower East Side as it once was.

The American Plate: A Culinary History in 100 Bites by Libby O'Connell: A treat for food history buffs, from the Three Sisters crops to today's "superfoods."

Chinese Fairy Tale Feasts: A Literary Cookbook by Paul Yee and Judi Chan: The third in a terrific series headed up by children's book author Jane Yolen. A great gift for kids.



Cookbook collageMs Marmite Lover's Secret Tea Party by Kerstin Rodgers: The second book from the blogger, indexed on EYB, is more than just recipes for afternoon tea. Themes (even a Marie-Antoinette inspired party) and table decorations for the table (and yourself) make these events rather more than your average tea party.

Marmalade: A Bittersweet Cookbook by Sarah Randell: On almost every British breakfast table you will find a jar of marmalade. Here Sarah Randell not only includes recipes using different fruits, herbs and spices, but also includes recipes that use the bounty you have preserved.

Amy's Baking Year by Amy-Beth Ellice: Amy-Beth is just 16 and has been baking since she was 3. Apparently she has celebrity clients and if that isn't enough, she has now produced her first book, full of seasonal recipes.

Slow Cooked by Miss South: The first cookbook from food blogger Miss South (who blogs at northsouthfood.com) is a collection of economical, adventurous food using a slow cooker.


My Kitchen Alphabet

My Kitchen Alphabet by Christophe Hardiquest: Award winning chef Christophe Hardiquest of Restaurant Bob-Bon in Brussels, one of the top restaurants in Belgium, outlines his favorite 20 ingredients and how he uses them in his signature dishes.





Desserts from my KitchenDesserts from my Kitchen by Lesley Stowe: Lesley Stowe is a well-known Vancouver chef and the creator of the famous Raincoast Crisps. Here she returns to her first love - desserts - and shows us how to create elegant desserts easily and to serve them with flair even on a busy schedule.Per la Famiglia


Per La Famiglia by Emily Richards: Traditional southern Italian food and traditions as filtered by the experiences of an Italian-Canadian.





Cookbook collageHome by Karen Martini: As a well-known chef and busy working mum Karen Martini shares her favourite flavour-packed dishes to put on the table for family and friends. From quick and healthy lunches to elaborate feasts for special occasions, or simply experimenting with different ingredients, the recipes are all about cooking and eating well. Home also features a Christmas chapter, with eleven inspiring and achievable recipes for any festive occasion.

Organum by Peter Gilmore: When not in the kitchen at Sydney's Quay restaurant, Peter is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. In his new book, Peter invites the reader to share in his private obsession with nature. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.

Family Food: 130 delicious paleo recipes for every day by Pete Evans: In his latest book Pete has created family friendly recipes, following paleo style of eating. There are heaps of quick, healthy and satisfying dinner ideas that can be enjoyed by young and old, there are also specific chapters on baby and toddler food as well as kids' lunches and snacks. Recipes include Pete's special paleo pizza dough, Kale Caesar Salad and Homemade Fruit Roll-ups. Guilt-free paleo treats include Strawberry Bliss Balls, Red Velvet Cupcakes and Blueberry and Chia Ice Cream.

Delicious Love to Eat: Around the World in 120 Simply Delicious Recipes by Valli Little: Love to Eat is the ninth book from Valli, bestselling author and food director of Delicious magazine. 120 new recipes inspired by Valli's favourite flavours from around the world, all translated into simple, exceptionally delicious dishes to take you from weeknight dinners to stress-free entertaining. From Margarita Chicken, Tuscan Pork, and Kashmiri Prawns to Anzac Ice-Cream Sandwiches, Coconut Crepe Layer Cake and Turkish Delight Pavlova.

Cookbook collageAnatolia by Somer Sivrioglu and David Dale: Anatolia is a beautifully illustrated exploration of classic Turkish cuisine and culture, adapted for modern life. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey. Somer and David bring us more than 150 accessible recipes with rich colour photographs shot on location in Turkey. Also included are feature spreads on local Turkish chefs and producers and their specialities, adding another fascinating layer to the book. Take a unique glimpse into the worlds of old and new Turkey with this beautiful, multidimensional cookbook.

New Food Safari by Maeve O'Meara: This is the fourth book from the popular food show Food Safari. New Food Safari takes a trip around the world to cook with exotic ingredients from thirty-four different cuisines. From Germany to Korea, Britain to India, Lebanon to Brazil and beyond, over 260 recipes have been gathered from talented cooks and chefs who have grown up learning from their mothers and grandmothers.

King of the Grill: The Bumper Book of No Nonsense Barbecuing by Ross Dobson: This comprehensive compilation draws together the best of Ross's no-nonsense barbecuing guides Fired Up, More Fired Up and Fired Up Vegetarian as well as selections from Grillhouse. In addition to much-loved traditional Australian classics there are dishes drawing on influences from around the globe - South East Asia, India, the Middle East, Europe and the Americas. An introductory section provides invaluable advice on types of barbecue, temperatures and cooking times, techniques and utensils.

Venice: Recipes Lost and Found by Katie Caldesi: Katie and Giancarlo Caldesi have dodged the tourists and unearthed some of the most delicious and authentic recipes that the romantic, alluring city of Venice has to offer. From San Marco to the old Jewish area, the Caldesis draw inspiration from the less obvious areas of the sinking city for their delectable recipes. Recipes include hot polpette (salty pork rissoles), sarde in saor (marinated sardines), traditional Venetian pasta, bigoli, and sweet fritelle, fried dumplings filled with custard that have been served on the streets of Venice for centuries.

Cookbook collageNew Feast: Modern Middle Eastern Vegetarian by Greg Malouf and Lucy Malouf: New Feast offers a rich and diverse compendium of recipes from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula. The area has long had a vibrant tradition of home-style vegetarian cuisine - from their abundant fresh salads, dips and breads to a diverse collection of delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed for sharing and enjoying in company.

Made in Italy: Over 80 Authentic Recipes From the Heart of Italy by Silvia Colloca: In her second cookbook, Italian-born Silvia returns to the villages where she spent her childhood, in the regions of Abruzzo, Marche and Molise. Reuniting with family and close friends, Silvia celebrates the incredible array of fresh produce, its marked regional variations, and how this affects the local cuisine.

New Zealand

Cookbook collageSaison: A Year at the French Cafe by Simon Wright: Consistently voted the top Auckland restaurant, The French Cafe has long been the epitome of excellence. This second cookbook from Simon Wright showcases his glorious approach to food and his respect for the seasons in which ingredients are at their peak. Lavishly produced and beautifully photographed, it's the next best thing to dinner at The French Cafe!

Josh's Backyard Bbq by Josh Emett: With tips on how to barbecue successfully plus an extensive range of classic recipes that cover everything from cooking the perfect steak, tasty lamb chops and chicken wings through to whole stuffed fish, chilli prawns, satays, sliders, salads and vegetables. There's also an excellent array of sauces and marinades, along with breakfast food, hand-held food and desserts.

Hot Pink Spice Saga: An Indian Culinary Travelogue with Recipes by Julie Le Clerc and Peta Mathias: Well known cooks and TV personalities, Peta and Julie are in love with food, in love with travel and in love with India. In her characteristic exuberant, evocative and hilarious style, Peta relates how they got to know this fascinating country through its cuisine: be it street food, feasts, or an everyday meal cooked on the floor of a tiny shack. Over 60 recipes showcase distinct regional traditions, passed on from the generous people they have met. Carefully chosen and adapted to be easy for the home cook, they include such delicacies as Rajasthani white lamb curry, coriander cardamom chicken, almond sweet pudding and rose-petal ice cream.

The Akaroa Cooking School by Ant Bentley and Lou Bentley: Ant and Lou Bentley gave up the corporate rat race in London to realise their dream of running a cooking school in beautiful Akaroa in NZ's South Island. Here they share their story, their recipes and their food philosphy, with ravishing photography to match their ravishing location.

Catalogs, gadgets, and apps


As the holidays approach, one thing is almost guaranteed--a glut of catalogs in your mailbox. No sooner are the Halloween decorations down than the Christmas sales promotions begin (whether you like it or not). Even if your kitchen is very well stocked, there is a certain allure to the stunning images of beautiful serving vessels, cookware, and gadgets. In addition to these cooking tools, each season brings a plethora of new apps for tablets and phones.

One intriguing new app is a Bluetooth-connected kitchen scale with accompany iPad app that "aims to make baking foolproof." Its combination of recipes and automatic weighing means that the iPad acts as an supervisor of sorts. As the weight of each ingredient is reached, the app automatically moves to the next item to be added or to the next recipe step. As with most cooking apps, however, you are limited to the recipes that come with the app - a dicey proposition.

The NY Times has a video review of more high-tech tools and gadgets that can connect to the internet, including a slow cooker. The app for the slow cooker looks quite complicated and one wonders what, if any, advantage there could be to having it. Inspiration website Remodelista's top picks of kitchen tools for 2014 trends in the other direction. Although it does include an iPhone-connected thermometer with alarm, most of the list has decidedly old-fashioned tools including wooden spoons and a hand-cranked apple peeler.

As you peruse the catalogs in your mailbox, what products do you find yourself adding to your wish list?

Carve out some time to sharpen your knives

Carving knife

Thanksgiving meal plans are coming into focus and you've probably starting a few make-ahead items. When the big day arrives, you'll have more work, up to and including the turkey carving. But before you dice the first onion, there is one important task to complete: sharpening your knives.

Whether it means a trip to the kitchen store to let the pros handle it or digging out the sharpening stones to do it yourself, putting fresh edges on your knives will make meal preparation much easier. If you want to try your hand at sharpening or need a refresher course, the folks at Zwilling J.A. Henckels have enlisted kitchen knife guru Bob Kramer to make a short video demonstrating basic knife sharpening using a stone and a steel.

Don't forget to sharpen the carving knife as well as your chef's and paring knives. You'll need it when slicing that golden, moist, beautiful turkey. You may want to revisit turkey carving techniques before the big day, and luckily it's easy to find many video tutorials, each with a different spin on how to deconstruct the bird.

A few basic items are essential regardless of carving technique. First, let the turkey rest for 15 to 30 minutes after you remove it from the oven to let the juices redistribute. Secure the bird on the cutting board with several paper towels or a clean, damp dishcloth so it doesn't scoot around. This is both for safety while cutting and to prevent the bird from "flying" off the cutting board and onto the floor. Warm your platter or serving tray so the turkey doesn't get too cool in the time it takes to carve it.

Then it all comes down to preferred technique. Butcher Ray Venezia, in a video for the NY Times, uses a short chef's knife to make the major cuts and a longer flexible knife to slice the breast and thigh meat. This video has good coverage of how to spot the joints and a nice treatment on how to remove the breast intact by using a combination of pulling and cutting. He also advises not to cut the breast too thinly or it will dry out before it hits the table. One caveat about his carving: Venezia instructs you to remove the skin because it will dull your knife, but for most of us this would be unthinkable.

Good news for southpaws: The Washington Post's Bonnie Berwick carves a turkey left-handed in this video. She uses the more traditional breast removal technique of using a horizontal cut as well as a vertical one. This video also demonstrates how to remove the "oyster" after the main pieces have been removed. Real Simple's video also features traditional carving techniques, this time by a right-hander using a large chef's knife and a long flexible knife.

It's hard to let go


It's a sin that most cooks are guilty of committing - buying an unusual herb or spice, using it once (if at all), then leaving it in the spice drawer or cabinet, neglected. A recent study by kitchen electronics company Kenwood shines some light on just how much this happens, at least in Britain. It turns out that Brits keep a whopping £240m worth of unused herbs and spices sitting in their kitchens.

Thirteen percent of the Britons admitted to having herbs or spices that are more than four years old. The study also found that the "average homeowner has 10 different herbs and spices in the kitchen, with the four most-used being basil, chilli, oregano and coriander." Kenwood's trade marketing manager, Seb Goff, said the company was surprised by the response. "We know Brits continually embrace new flavours and cuisines, but it seems we're not confident enough to experiment with them in our own homes."

I suspect that the answers to this survey downplay the extent of herb hoarding. It would be interesting to see how these results stack up against cupboards in other countries, although they would probably be similar. The most popular herbs and spices might be different, however--it seems unlikely that coriander would top the list in the United States.

I count myself among the guilty when it comes to holding on to old spices. While I have good intentions about cleaning out the spice drawer, although I balk when it comes down to actually throwing the unused stuff in the waste bin. How about you? Are your spices fresh or do you have holdovers languishing in your cupboards too?

Featured Cookbooks & Recipes

Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It's a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe Details page you'll find a Notes tab.

Adding online recipes to your EYB Bookshelf is a really great way to expand your personal recipe collection. You can now do this even if you have a free membership!

We're featuring online recipes from these books, magazines and websites - check them out.

Happy cooking & baking everyone!

From magazines & websites:

Lemon Ricotta Cake with Raspberry Ripple Cream by Christine Manfield 
from Taste.com.au, added with the Bookmarklet

4 recipes for flavored nut butters from the November issue of indexed
Martha Stewart Living Magazine

From AUS/NZ books:

19 recipes from This is Brazil: Home-Style Recipes and Street Food 
by Fernanda de Paula & Shelley Hepworth

From US books:

Cherished NYC cookbook store struggles to find new space

Bonnie Slotnick CookbooksIndependent cookbook shops the world over are finding it difficult to keep the doors open. Grub Street New York reports on the latest casualty,  an iconic Greenwich Village cookbook store. Bonnie Slotnick Cookbooks has occupied the same tiny, charming location since 2000, but it will be forced to close if owner Bonnie Slotnick can't find a new home for the store before January.  

Rising rents, while an issue for small retail shops in her neighbor, aren't driving Ms. Slotnick out of her shop. Rather, the landlord is flat-out refusing to renew her lease. When asked why this was the case, Slotnick replied, "This is a 130-year-old, five-story apartment building. It's owned by a family real-estate business, and the owner is just - you can fill in the blanks. I'm the second bookstore that he has cut loose, shall we say."

As with many small bookstores, Slotnick says hers is a labor of love. She worked in cookbook publishing from 1984 to 2000 as a book scout. "Before everybody was buying books online, if a bookstore needed books, they would have somebody who either went around to bookstores or sent out letters and lists of what they were looking for. I was doing that for another store, and I actually developed a bit of a following because I had out-of-print cookbook stock, and people would shop there." After receiving a bit of publicity from Ruth Reichl, Slotnick opened a small cookbook store on a part-time basis in late 1997. It turned into a full-time occupation after she was laid off in 2000.

Slotnick has been searching for a new location for her shop and has found what may be the perfect location in the East Village. She definitely wants to remain in the cookbook store business: "I want to have my one store. I want to be there. I am the store and the store is me."

Talking turkey

dry brined roasted turkey

The countdown to U.S. Thanksgiving is well under way. Since turkey will be gracing close to 90% of American tables next Thursday (approximately 46 million turkeys), we thought it would be nice to provide some links to the latest on brining and roasting your bird. If you had any questions on the former, Serious Eats offers a "quick and dirty" guide to brining, including dry brines (J. Kenji López-Alt's preferred method). The article provides formulas and times, and offers great advice on whether to use aromatics in your brine.

Indexed magazine Fine Cooking offers 21 turkey tips, including a guide to how big your turkey should be, as well as a list of what different turkey terms (like heritage and hard-chilled) actually mean. Meanwhile at indexed blog The Kitchn they're taking a different tack and discussing how to avoid common mistakes that people make with their turkeys. Apparently some people are throwing away the turkey drippings, but I doubt any EYB members are guilty of this.

If you are thinking about frying a turkey, Epicurious offers a beginner's guide to deep-frying. It includes critical items like how to calculate the amount of oil to use and how to safely place the turkey into the hot oil. Another non-traditional method that is getting a lot of buzz this year is spatchcocking. Indexed magazine Bon Appétit offers a crash course in using this method to get great results from your bird.

The folks at Butterball, one of the largest turkey producers in the U.S., have their Turkey Talk-Line® open this month and next for all of your turkey questions. They've been doing this for over 30 years and their experts expect to answer more than 100,000 questions for thousands of households. If you have other Thanksgiving-related questions, you can try the NY Times. Food writers Melissa Clark, Eric Asimov and Sam Sifton will be holding "Thanksgiving Office Hours" on The New York Times Facebook page on Monday at 1 p.m. Eastern time.

Once you get your method down, you can turn to the EYB Library for recipes for turkey, stuffing, side dishes, and pies. Are you making turkey this year? How are you preparing it?

Photo of Dry-brined roasted turkey from Fine Cooking

A beef between countries

Roast beef

An outspoken French butcher is making waves in his home country by suggesting that English beef is superior to French beef. In a new documentary, Yves-Marie Le Bourdonnec, a well-known French butcher, insists that grass-fed British beef is the best in the world. "We have lost the notion in France of what a good steak is. In fact, we simply don't know what it is any more," he declares. "The best rearers in the world are the British."

Le Bourdonnec is no stranger to controversy. He is notorious for turning down famouse chefs who want to buy his meat, instead selling choice cuts "artistically hung as if they were Yves Saint Laurent garments" at his shops in France. He posits that the breeds of cattle developed in France (Blondes d'Aquitaine, Limousins and Charolaises) are tough, "athletic" animals, bred not for eating but rather for milking or pulling plows.  On the other hand, he says, British breeds like Aberdeen Angus, Galloway, Hereford and Longhorn, when properly fed, have better marbling and therefore superior texture and flavour.

Needless to say, this proclamation has not been well received in France. The French butchers' federation went so far as to expel him from the organization, calling le Bourdonnec a shill for the British beef industry. The union also questions the motives behind the documentary itself.

I've never eaten either French or British beef, but since I spent a good part of my childhood on our family cattle farm, I hold a strong opinion about what constitutes quality beef. I am inclined to agree with le Bourdonnec's assessment of the breeding stock--our family preferred the taste of Hereford/Angus cross-bred cattle. What do you think of the claims?

Photo of Salt and pepper crusted rib roast from Gourmet Magazine

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