Source question 3. then books that followed its publication in 1937 chatjgcd the 1 1 way her many readers think about food and about life in general. 曰 [2] Years later, as a student living in France, she learned how to cook, her insp江ation, springing 5 from the breads and pastries of Dijon. She with imagination and creative thought used every 6 source available to her. She had a passion for making something delightful out of whatever she had at ha11d, and she e11joyeda reputation for scouring local markets 7 and shops for the better and freshest ingredients for her 8 carefully prepared meals. 曰 On the heater in her small apartment, she dried sections of tangerines and oranges and chunks of coconut, preparing them to be used in an innovative dessert. [3] Eating and cooking in France taught her that the sweetest pleasures are often the simplest, and that often those found in one place cannot be found anywhere else. Cauliflower and cream and Gruy七re cheese when baked on one side of the Atlantic she discovered, are not the 10 same when baked on the other side.
