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What is this thread about?

I enjoyed the part about Phyloxera blight, I didn't know it originally came from the USA.

I wonder if there are any PRE-phyloxera wines around that date from before the US rootstocks.

Also weighing heavily on the French side of the balance that nobody has mentioned is ESCOFFIER. If it is true that French cuisine is a religion, Escoffier is its Bible.

One of the best books about French cooking was written by an American woman, Julia Child. Jacques Pepin said, in his autobiography The Apprentice, that it was one of the only books that distilled the lessons and techniques of being an apprentice down into a book. That's pretty high praise. Of course his own Complete Techniques is something very special as well.

You may now resume the troll baiting.