I like the idea that someone, like Julia, worked long and hard to master French cooking and then to create a a collection of recipes that produce something delectable and memorable. I often spend a weekend afternoon working my way through a detailed recipe and then reap the rewards in tasting delicious foods that have history and richness, as well as the accolades offered by those to share the meal with me.

That said, my two favorite cooking tools are my cast iron skillet, and my microwave. I like having the option to cooking in the slow step-by-step style, or the fast open-pour-nuke.

Bon appetit!