Coming Soon:

The following books by Robert Paul Wolff are available on Amazon.com as e-books: KANT'S THEORY OF MENTAL ACTIVITY, THE AUTONOMY OF REASON, UNDERSTANDING MARX, UNDERSTANDING RAWLS, THE POVERTY OF LIBERALISM, A LIFE IN THE ACADEMY, MONEYBAGS MUST BE SO LUCKY, AN INTRODUCTION TO THE USE OF FORMAL METHODS IN POLITICAL PHILOSOPHY.
Now Available: Volumes I, II, III, and IV of the Collected Published and Unpublished Papers.

NOW AVAILABLE ON YOUTUBE: LECTURES ON KANT'S CRITIQUE OF PURE REASON. To view the lectures, go to YouTube and search for "Robert Paul Wolff Kant." There they will be.

To contact me about organizing, email me at rpwolff750@gmail.com




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Sunday, June 16, 2013

THE OLD PHILOSOPHER STEPS UP TO THE BIG LEAGUES

Yesterday, I went to the market and bought three pounds of beef, two carrots, two stalks of celery, two carrots, a leek, a can of tomato paste, three onions, some little potatoes, five thick slices of lardon, and a bottle of Burgundy.  Yes, Virginia, I am going to make boeuf bourguignon.  Today I chopped and sliced the beef, onions, carrots, celery, and leek, added peppercorns and the bottle of wine, and put it all in the fridge to marinate for twenty-four hours.  Tomorrow I shall complete the dish and serve it up.  Wish me luck.  This is a very simple recipe from Ma Bourgogne, a lovely restaurant in Place des Vosges in the 4th arrondissement.  I got it out of a book.  Oddly, the restaurant itself no longer has boeuf bourguignon on the menu.  I have made it once before, and it was spectacular.  I figure if I can make a traditional boeuf bourguignon, I can do anything.

3 comments:

Michael Llenos said...

I wish you luck on your dish Professor Wolff. I bought Elizabeth David's French Provincial Cooking several months ago and there is a similiar (or same?) dish on page 343 called Boeuf A La Bourguignonne. The marination time is shorter, from 3 to 6 hours, so it may not be the same dish. This dish is supposed to be heavily used for holidays and feast days.

ISBN 978-0-14-118153-0

This is a Penguin Classics book.

David Auerbach said...

There is no better book (I think of it as one of my desert island books, though where I would find a stove, some pans and decent knives on said island is slightly mysterious)than Richard Olney's Simple French Food. (By 'simple' he simply means not haute; he doesn't necessarily mean simple.) It is a huge stylistic contrast to, say, Mastering the Art....
First of all, it is written in beautiful, slightly ornate, prose. Second, it is conceptual; although there are recipes, the bulk of the book characterizes recipe schemes. Here's the structure of a stew; use red wine, beef and onion you get this; replace the beef with squid, you get this instead. Both artful and correct. The chicken liver terrine is a keeper as is the vegetable stew (which is a schema too). And on and on. Great book.

Robert Paul Wolff said...

I have just ordered it from Amazon. It will be waiting for me when I get home.