The History of French Cooking

She made sport of finding errors in gormay magazine. I'm not sure i like this attitude still. She started calling cook book authors meat balls, just meat balls. They don't know anything. So paul was transferred to marseilles, another city in france. And so the long distance work continued. But what that gives to historians is now that there's distance, we now have letters going back. Rihts it as kind of bad for them because she had to leave paris and yet she loved paris. For her to move to marseille, which is a whole different way of cooking, a whole different atmosphere. And i think she dove into marse