though there's plenty of things i shouldn't pick up after picking this book up, here's some things to remember:

• la pyramide, a three star Michelin restaurant run by Fernand Point
• vacherin, a soft cow's milk cheese
• persillade, a sort of pistou combination of oil, garlic, and parsley
• beurre noisette, browned butter
• gaufres, belgian waffles
• boudin noir , dark blood sausage
• vatel , a chef so upset with how his fish turned out that he killed himself like yukio mishima
• careme , one of the mother sauces of french cuisine, thickened with egg yolks and flavored with lemon
• jacques pepin , an anglo french chef and professor of gastronomy
• mornay sauce , a cheesier bechamel
• frisee , a salad of sorts