An eG Spotlight Conversation with Dorie Greenspan
November 6 - 9, 2006
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About Dorie GreenspanStarted by FoodMan , 04 Nov 2006 |
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Welcome to this eG conversation with Dorie GreenspStarted by FoodMan , 04 Nov 2006 |
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Thanks to EveryoneStarted by Dorie Greenspan , 11 Nov 2006 |
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Favorite and Useless Kitchen GadgetsStarted by Kerry Beal , 07 Nov 2006 |
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Eg Conversation Now Closed to New QuestionsStarted by Richard Kilgore , 09 Nov 2006 |
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Favorite baked goods while growing upStarted by ludja , 07 Nov 2006 |
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Development as a BakerStarted by ludja , 09 Nov 2006 |
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Measurements in BakingStarted by Darcie B , 09 Nov 2006 |
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Recipe management (and the metric issue)Started by sanrensho , 08 Nov 2006 |
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Translating Recipes - French to American & BackStarted by bleudauvergne , 08 Nov 2006 |
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The Perfect CookbookStarted by prasantrin , 07 Nov 2006  Cookbook
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The Influence of France on Global Culinary CultureStarted by Patrick S , 07 Nov 2006 |
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Challenging Collaborations, what did you learn?Started by FoodMan , 04 Nov 2006 |
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Recipe Testing: Who helps you?Started by Anna N , 07 Nov 2006 |
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working with chefs, sweet and savoryStarted by Lesley C , 07 Nov 2006 |
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From Pierre Herme to Home BakingStarted by Bond Girl , 07 Nov 2006 |
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North American/French Baking Equivalents- A Guide?Started by John DePaula , 07 Nov 2006 |
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Always something new or fallback recipes?Started by Pam R , 06 Nov 2006 |
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On recipe development: approach to innovationStarted by MelissaH , 05 Nov 2006 |
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Learning from MistakesStarted by JFLinLA , 06 Nov 2006 |
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Life as a "food person"Started by Lori in PA , 05 Nov 2006 |
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Where do you turn for your *own* inspiration?Started by RuthWells , 06 Nov 2006 |
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Living as a BakerStarted by JFLinLA , 05 Nov 2006 |
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Opportunities in FranceStarted by Chihiran , 05 Nov 2006 |
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What is your favourite food-related memory?Started by Ling , 05 Nov 2006 |
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Home Baking: The US and FranceStarted by ludja , 06 Nov 2006 |
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Paris Dining & Food Scene: How has it changed?Started by Jean Blanchard , 05 Nov 2006 |
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