A boeuf bourguignon recipe that reflects "daily reality"

08/27/2009 | New York Times (tiered subscription model), The

As interest in Julia Child intensifies, her boeuf bourguignon recipe is once again in the spotlight. But a different recipe, from Ginette Mathiot's 1932 cookbook "Je Sais Cuisiner," is based on the way French housewives actually cooked, and requires just nine ingredients and five steps.

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New York Times (tiered subscription model), The

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