Her Coq au Vin is a bit of work but it still tastes fantastic. A lot of those variants are a bit weird today, but I like to see them as ideas. I could see them being standards in the post-war mileau.

What I really don't care for are her treatments of vegetables. She famously couldn't stand non-soft (al dente?) vegetables. Also I guess it's "French" but she puts a lot of effort to make some recipes white, eg Poulet a l'Ancienne. Eh, I can't be bothered.

Still my hardback Vol 1 of MTAOFC is looking pretty ragged from steady use over the last 30 years, sniff.