Thank you for your always generious and informative participation on eGullet--and for the wonderful collection of cookbooks you have given us already.
In a general way, do you perceive a difference in what people bake at home or how much they bake at home between the France and the US? Would you say what and how the French bake at home has changed in the years you are familiar with or have learned of through speaking with natives there?
I know sometimes my relatives and friends in Austria are bemused (or amused?) at some of the Austrian tortes and pastries I make at home because there they can buy excellent versions from bakeries in Austria or order them in restaurants. I, of course, generally need to make them if I want to eat them in the US! I suspect there is a similar dynamic at work in France although I'm not sure how much it would vary between larger cities and the countryside or if it has changed over the years. Maybe it is too difficult to generalize, but I would be intrigued to hear your thoughts.
As an aside, are any of your cookbooks published in French?
Edited by ludja, 06 November 2006 - 03:14 PM.