EPISODE · Mar 21, 2025 · 54 MIN
Bœuf Berginern: Dear France, I'm sorry.
from Chasing Stars · host Sarah and Doug
In this episode…. Can we pronounce it? No. Can we make it? Yes. Join our hosts for a joyous berginern romp!Credits:Child, Julia. Mastering the Art of French Cooking. Alfred A. Knopf, 1961.Child, Julia. "Boeuf Bourguignon (Beef Stewed in Red Wine)." The Julia Child Foundation for Gastronomy and the Culinary Arts - This is a simlar version of the recipe we used from her earlier Mastering the Art of French Cooking (cited)Escoffier, Auguste. The Escoffier Cookbook and Guide to the Fine Art of Cookery. Translated by H. L. Cracknell and R. J. Kaufmann, Crown Publishers, 1972.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]
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In this episode…. Can we pronounce it? No. Can we make it? Yes. Join our hosts for a joyous berginern romp! Credits: Child, Julia. Mastering the Art of French Cooking. Alfred A. Knopf, 1961. Child, Julia. "Boeuf Bourguignon (Beef Stewed in Red Wine)." The Julia Child Foundation for Gastronomy and the Culinary Arts - This is a simlar version of the recipe we used from her earlier Mastering the Art of French Cooking (cited) Escoffier, Auguste. The Escoffier Cookbook and Guide to the Fine Art of...
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Bœuf Berginern: Dear France, I'm sorry.
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