Bon appetite!

Tonight I used one of my christmas presents & cooked my second recipe from "Mastering the Art of French Cooking" by Julia Child. My first recipe was a cheese souffle & tonight was Filets de Poisson Gratinés, à la Parisienne (Poached Fish Filets in White Wine, Cream & Egg Yolk Sauce).
I can already hear the moans: "Oh boy. ANOTHER 'Julie and Julia' copycat."
Although I cannot claim that I have never seen the movie (I could say that I was forced to watch it on a flight home from Mexico, but I enjoyed it too much to say that), I can claim that I have been cooking for years. What the movie did for me was to encourage me to truly begin following my passions which also happen to be cooking and writing. Although not necessarily writing ABOUT cooking... except now. Or when things turn out REALLY good. Like tonight.
It turns out I should've written about cheese souffle night too, but I was too busy eating.
I guess if a picture is worth 1000 words then I am just about done writing.
What I want to say about cooking french food a la Julia Child is this:
1) She really does make it easy. You simply follow her directions (exactly) and you have perfectly completed french delicacies.
2) I believe you can save thousands of dollars by cooking according to a book like this instead of going to culinary school. Yes, one has to have some skills & a certain appreciation and understanding for cooking already, but her book casually explains certain "secrets" & clearly details what you are looking for in various steps of the cooking process.
3) You'd be surprised how easy some of the most impressive dishes can be. I can already see myself recreating certain aspects of a dish by memory! Cooking french food can be THAT easy!
4) A person HAS to be working out if they are going to cook this way because, the butter.... OH! THE BUTTER!!!! And the delicious, velvety, subtle richness of roux with cream... Let's just say that you never would've seen Julia on "America's Biggest Loser." Ever.
5) Just because I enjoy it so much and am so proud of a great result, I will be posting pics of my dishes as I progress. As always, comments and questions are welcomed and WILL be replied to (if desired)!