A Literary Culinary Journal
by Simón de Swaan
Over-the-hill eggplant betrays its age precisely in the same manner as over-the-hill debutantes: slack skin and slightly puckered posteriors.–Dione Lucas
Dione Lucas was an English chef, and the first female graduate of L’Ecole du Cordon Bleu in Paris. Lucas was fundamental in establishing an unprecedented extension of the famous Paris Culinary School in London in the 1930s. She later wrote a book, the Dione Lucas Gourmet Cooking School Cookbook.
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by Jonell Galloway
You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.–Julia Child (1912 – 2004)
Julia Child, (1912 – 2004), American cookbook writer, TV personality and tremendous contributor to the food world, introduced Americans to the techniques of French cooking with her classic book, Mastering the Art of French Cooking, Volumes I and II.
Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
