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An eG Spotlight Conversation with Dorie Greenspan
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Locked Topic Pinned   Icon About Dorie Greenspan FoodMan
  • 0 Replies
  • 4,568 Views
Locked Topic Pinned   Icon Welcome to this eG conversation with Dorie Greensp
Please read before posting 		FoodMan
  • 0 Replies
  • 2,425 Views
New Replies Icon Thanks to Everyone Dorie Greenspan
  • 0 Replies
  • 12,574 Views
New Replies Icon Favorite and Useless Kitchen Gadgets
An eG Conversation with Dorie Greenspan 		Kerry Beal
  • 3 Replies
  • 4,478 Views
Locked Topic Icon Eg Conversation Now Closed to New Questions
Thanks Dorie! Thanks everyone! 		Richard Kilgore
  • 6 Replies
  • 3,141 Views
New Replies Icon Favorite baked goods while growing up
An eG Conversation with Dorie Greenspan 		ludja
  • 4 Replies
  • 3,728 Views
New Replies Icon Development as a Baker
An eG Conversation with Dorie Greenspan 		ludja
  • 1 Replies
  • 2,400 Views
New Replies Icon Measurements in Baking
Which method do you use 		Darcie B
  • 1 Replies
  • 3,693 Views
New Replies Icon Recipe management (and the metric issue)
What tools do you use? 		sanrensho
  • 1 Replies
  • 2,459 Views
New Replies Icon Translating Recipes - French to American & Back
An eG Conversation with Dorie Greenspan 		bleudauvergne
  • 1 Replies
  • 3,009 Views
New Replies Icon The Perfect Cookbook
An eG Conversation with Dorie Greenspan 		prasantrin
  • 1 Replies
  • 2,758 Views
New Replies Icon The Influence of France on Global Culinary Culture
An eG Conversation with Dorie Greenspan 		Patrick S
  • 2 Replies
  • 2,850 Views
New Replies Icon Challenging Collaborations, what did you learn?
An eG Conversation with Dorie Greenspan 		FoodMan
  • 3 Replies
  • 3,354 Views
New Replies Icon Recipe Testing: Who helps you?
eG Conversation with Dorie Greenspan 		Anna N
  • 2 Replies
  • 2,696 Views
New Replies Icon working with chefs, sweet and savory
An eG Conversation with Dorie Greenspan 		Lesley C
  • 1 Replies
  • 2,356 Views
New Replies Icon From Pierre Herme to Home Baking
An eG Conversation with Dorie Greenspan 		Bond Girl
  • 2 Replies
  • 2,895 Views
New Replies Icon North American/French Baking Equivalents- A Guide?
An eG Conversation with Dorie Greenspan 		John DePaula
  • 2 Replies
  • 3,560 Views
New Replies Icon Always something new or fallback recipes?
An eG Conversation with Dorie Greenspan 		Pam R
  • 5 Replies
  • 3,425 Views
New Replies Icon On recipe development: approach to innovation
An eG Conversation with Dorie Greenspan 		MelissaH
  • 6 Replies
  • 3,568 Views
New Replies Icon Learning from Mistakes
An eG Conversation with Dorie Greenspan 		JFLinLA
  • 3 Replies
  • 2,858 Views
New Replies Icon Life as a "food person"
An eG Conversation with Dorie Greenspan 		Lori in PA
  • 9 Replies
  • 4,040 Views
New Replies Icon Where do you turn for your *own* inspiration?
An eG Conversation with Dorie Greenspan 		RuthWells
  • 3 Replies
  • 2,757 Views
New Replies Icon Living as a Baker
An eG Conversation with Dorie Greenspan 		JFLinLA
  • 3 Replies
  • 2,997 Views
New Replies Icon Opportunities in France
An eG Conversation with Dorie Greenspan 		Chihiran
  • 3 Replies
  • 3,052 Views
New Replies Icon What is your favourite food-related memory?
An eG Conversation with Dorie Greenspan 		Ling
  • 2 Replies
  • 2,798 Views
New Replies Icon Home Baking: The US and France
An eG Conversation with Dorie Greenspan 		ludja
  • 1 Replies
  • 2,587 Views
New Replies Icon Paris Dining & Food Scene: How has it changed?
An eG Conversation with Dorie Greenspan 		Jean Blanchard
  • 1 Replies
  • 2,606 Views
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