Anyone have this and use it regularly?
I recieved both volumes for Christmas (having watched the film and made the beef bourguignon 
).
Any top tips for using the book?
I've already come unstuck (I think) with the chocolate mousses with grand marnier as with hindsight when she said chill them I think she meant put them in the larder and not the fridge. They were terrines on serving and only became mousse-like a few hours later sitting in the sink 
Also with the oven temps, after converting from F to C should I lower the temp even more as I assume Julia didn't have fan assisted ovens back in the day.