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Elizabeth Gilbert falls in love with great-grandmother's rich cooking legacy

FRENCHTOWN, N.J. — Elizabeth Gilbert is standing at her stove, stirring flour into melted butter, attempting a simple white sauce for the base of an oyster bisque. As she slowly adds the milk, just as directed in the recipe, the sauce clumps. “I don’t know about this, I’ve never made a white sauce before,” she says, stirring furiously to smooth out the lumps.

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