A cookbook and a keeper dinner recipe

Everything I've cooked so far in the new book by Emily Weinstein and NYT Cooking

Bonjour! Bonjour!

I can remember when friends would say that if they got one good make-it-often recipe out of a book, they were happy. If they got more, they were thrilled. But things have changed. We have so many more choices and we want so much more. When Julie Powell cooked her way through Julia Child’s Mastering the Art of French Cooking and blogged about it, it was so unusual that the feat was turned into a movie, Julie & Julia. In 2007 or ‘08, when Tuesdays with Dorie formed to bake through my book, Baking: From My Home to Yours, and post the bakes on the members’ blogs, it was unheard of — it was all so new that legal experts chimed in about the propriety of it and, of course, the effect it would have on book sales. People thought it would hurt sales, but nope — oh, the lessons we’ve learned in the decades since this started.

Did Julie love everything she made from Julia’s book? Nope. Did the TwDers love everything from mine? Nope. It’s impossible to have a book with 300 recipes …