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An eG Spotlight Conversation with Dorie Greenspan
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Locked Topic Pinned   About Dorie Greenspan FoodMan
  • 0 Replies
  • 4,182 Views
Locked Topic Pinned   Welcome to this eG conversation with Dorie Greensp
Please read before posting 		FoodMan
  • 0 Replies
  • 2,066 Views
No New Replies Thanks to Everyone Dorie Greenspan
  • 0 Replies
  • 11,776 Views
No New Replies Favorite and Useless Kitchen Gadgets
An eG Conversation with Dorie Greenspan 		Kerry Beal
  • 3 Replies
  • 3,840 Views
Locked Topic Eg Conversation Now Closed to New Questions
Thanks Dorie! Thanks everyone! 		Richard Kilgore
  • 6 Replies
  • 2,654 Views
No New Replies Favorite baked goods while growing up
An eG Conversation with Dorie Greenspan 		ludja
  • 4 Replies
  • 3,311 Views
No New Replies Development as a Baker
An eG Conversation with Dorie Greenspan 		ludja
  • 1 Replies
  • 2,021 Views
No New Replies Measurements in Baking
Which method do you use 		Darcie B
  • 1 Replies
  • 3,172 Views
No New Replies Recipe management (and the metric issue)
What tools do you use? 		sanrensho
  • 1 Replies
  • 2,078 Views
No New Replies Translating Recipes - French to American & Back
An eG Conversation with Dorie Greenspan 		bleudauvergne
  • 1 Replies
  • 2,477 Views
No New Replies The Perfect Cookbook
An eG Conversation with Dorie Greenspan 		prasantrin
  • 1 Replies
  • 2,359 Views
No New Replies The Influence of France on Global Culinary Culture
An eG Conversation with Dorie Greenspan 		Patrick S
  • 2 Replies
  • 2,447 Views
No New Replies Challenging Collaborations, what did you learn?
An eG Conversation with Dorie Greenspan 		FoodMan
  • 3 Replies
  • 2,755 Views
No New Replies Recipe Testing: Who helps you?
eG Conversation with Dorie Greenspan 		Anna N
  • 2 Replies
  • 2,289 Views
No New Replies working with chefs, sweet and savory
An eG Conversation with Dorie Greenspan 		Lesley C
  • 1 Replies
  • 1,956 Views
No New Replies From Pierre Herme to Home Baking
An eG Conversation with Dorie Greenspan 		Bond Girl
  • 2 Replies
  • 2,519 Views
No New Replies North American/French Baking Equivalents- A Guide?
An eG Conversation with Dorie Greenspan 		John DePaula
  • 2 Replies
  • 2,991 Views
No New Replies Always something new or fallback recipes?
An eG Conversation with Dorie Greenspan 		Pam R
  • 5 Replies
  • 2,834 Views
No New Replies On recipe development: approach to innovation
An eG Conversation with Dorie Greenspan 		MelissaH
  • 6 Replies
  • 3,025 Views
No New Replies Learning from Mistakes
An eG Conversation with Dorie Greenspan 		JFLinLA
  • 3 Replies
  • 2,460 Views
No New Replies Life as a "food person"
An eG Conversation with Dorie Greenspan 		Lori in PA
  • 9 Replies
  • 3,487 Views
No New Replies Where do you turn for your *own* inspiration?
An eG Conversation with Dorie Greenspan 		RuthWells
  • 3 Replies
  • 2,344 Views
No New Replies Living as a Baker
An eG Conversation with Dorie Greenspan 		JFLinLA
  • 3 Replies
  • 2,565 Views
No New Replies Opportunities in France
An eG Conversation with Dorie Greenspan 		Chihiran
  • 3 Replies
  • 2,625 Views
No New Replies What is your favourite food-related memory?
An eG Conversation with Dorie Greenspan 		Ling
  • 2 Replies
  • 2,434 Views
No New Replies Home Baking: The US and France
An eG Conversation with Dorie Greenspan 		ludja
  • 1 Replies
  • 2,214 Views
No New Replies Paris Dining & Food Scene: How has it changed?
An eG Conversation with Dorie Greenspan 		Jean Blanchard
  • 1 Replies
  • 2,115 Views
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