Ann Mah is the author of Mastering the Art of French Eating: Lessons in Food and Love from a Year in Paris.
From her Q & A with Meg Bortin:
Q. Your new book is subtitled, Lessons in Food and Love from a Year in Paris. Could you please cite an example of one important lesson about food that you learned while writing your book, and one lesson about love that your year abroad taught you?--Marshal Zeringue
A. The most important lesson I learned from investigating 10 classic dishes is that patience is the great hallmark of French country cooking. The patience needed to slowly simmer a pot of cassoulet over several days, or to painstakingly strain the sauce of a boeuf bourguignon, or to visit several charcuteries in search of the perfect sausages and cured meats for your choucroute garnie. Patience is the reason Granny’s food always tastes best. And – patience is also...[read on]