Bay Leaves
Understanding One of the Most Basic of All Flavorings
COOKS ARE FREQUENTLY TOLD to use imported European bay leaves — not the California ones. As Julia Child et al. gently advised in Mastering the Art of French Cooking, “American bay is stronger and a bit different in taste than European bay. We suggest you buy imported leaves.” In appearance, the dried leaves of one kind can’t be mistaken for the other. T…