[contextly_auto_sidebar]   We have so many ways nowadays to discover how boeuf en daube is pronounced without having to tap a French shoulder, human or beef. Raise your hands, readers, if you know what novel lists this dish as an ingredient. I read that book, probably unwillingly, more than 50,000 meals ago -- I counted -- and fastened on the scene at the end of the first part that gathers characters to look at and smell their spotlit dinner without any obvious hunger or lust of appetite. That was in the early '70s, when … [Read more...]