Watched the movie before Christmas. Meryl Streep, as usual, is a superb actress. Normally, would only buy movie related stuff if I am thrilled with the movie. This time, the case is different.
The movie is not touching nor inspiring (but I am not saying that it is not a good movie). The movie is easy and pleasant to watch... that is it.
... So... why all these books?
The first one ... My life in France ... I intend to read this and "A Year in Provence" shortly before my trip to France ... i.e. will shelf this book .....
The following two books.... Rather than as results of watching the movie... should be ... substitutes of the following books
Hervé This. Molecular Gastronomy: Exploring the Science of Flavor.
Hervé This. Kitchen Mysteries: Revealing the Science of Cooking
Joel Robuchon. The Complete Robuchon
(not that I would like to go into molecular gastronomy, but I am having a new awakening --- about slow cook and "low" (or should we say "appropriate") temperature cooking..... but still, you cannot enjoy the pleasant of cooking without doing it ... so I turn to Robuchon ... 
But that book is not for a cook ... you can never get hold of the ingredients that Mr Robuchon specified... Hence... a more cook friendly version .... Yes, if you wanna follow Julia Child's step, it may be best if you get hold of her "Mastering the Art of French Cooking" .... I just bought the short-cut.... and cheaper versions. 
OK, a glimse of how Julia wrote:
Before writing down how to poach a salmon...
"How glorious is the sight of a whole cooked salmon, lying luxuriously on the buffet table. And there is no trick at all to cooking a 10-pound fish: all it does is sit quietly in liquid that never quite reaches the simmer; when the fish is done, out it comes, ready to be eaten, Your only problem, as a 10-pound salmon measures some 30 inches from nose to tail, is to find something around the house that will hold the fish. 
Failing a special fish poacher with removable rack, or a jumbo wash boiler, you can resort to the drastic step of cutting the fish into halves or thrids, poaching it in a turkey roaster, and using your decorative genius to disguise the surgery afterward.
"
so... even if you don't use them as cookbook ... it is still v good leisure... and I must add ..... one should never use high temp to cook salmon...
Bon Appetit!!
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