eGullet Q&A with Master Baker James MacGuire

32 topics in this forum

1. James MacGuire

   By Jason Perlow, May 31, 2004
   • 0 replies
   • 7.2k views
   • 
   • Jason Perlow
   • May 31, 2004

2. cannele pan

   By Woods, June 3, 2004
   • 13 replies
   • 24.6k views
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   • FoodMan
   • June 28, 2004

3. Taste of Bread photos

   By rgural, June 1, 2004
   • 7 replies
   • 8.7k views
   • 
   • James MacGuire
   • June 24, 2004

4. Chef MacGuire You Are Truly Missed!

   By poutine, June 16, 2004
   • 2 replies
   • 5.1k views
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   • poutine
   • June 21, 2004

5. Various Questions

   By pss999, June 15, 2004
   • 4 replies
   • 4.5k views
   • 
   • James MacGuire
   • June 21, 2004

6. A Young Chef

   By bentherebfor, June 19, 2004
   • 5 replies
   • 4.8k views
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   • bentherebfor
   • June 21, 2004

7. Almond Powder?

   By bentherebfor, June 20, 2004
   • 2 replies
   • 17.1k views
   • 
   • James MacGuire
   • June 20, 2004

8. Encouraging oven spring at home

   By jgarner53, June 1, 2004
   • 5 replies
   • 11.5k views
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   • beccaboo
   • June 18, 2004

9. Kneading and Braiding Bread

   By Swisskaese, June 4, 2004
   • 7 replies
   • 6.1k views
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   • stovetop
   • June 18, 2004

10. Sweet beginnings

    By Sning, June 15, 2004
    • 1 reply
    • 3.8k views
    • 
    • James MacGuire
    • June 16, 2004

11. ascorbic acid

    By rgural, June 10, 2004
    • 4 replies
    • 11.9k views
    • 
    • James MacGuire
    • June 14, 2004

12. Yeast

    By fiftydollars, June 10, 2004
    • 4 replies
    • 6.6k views
    • 
    • James MacGuire
    • June 13, 2004

13. The Perils and Pleasures of Sourdough

    By adoxograph, June 2, 2004
    • 3 replies
    • 5.9k views
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    • pss999
    • June 12, 2004

14. Best baking results

    By Marlene, June 3, 2004
    • 2 replies
    • 7.8k views
    • 
    • Jeffrey
    • June 11, 2004

15. Brick/Wood Fired hearth versus Gas/Electric

    By Jason Perlow, June 1, 2004
    • 2 replies
    • 7k views
    • 
    • Jeffrey
    • June 10, 2004

16. The Art of Writing, and then some

    By Fat Guy, June 7, 2004
    • 4 replies
    • 5k views
    • 
    • Fat Guy
    • June 10, 2004

17. Crusty Sourdough

    By mktye, June 1, 2004
    • 8 replies
    • 6.3k views
    • 
    • andiesenji
    • June 9, 2004

18. Where does artisan baking become industrial?

    By artisanbaker, June 2, 2004
    • 6 replies
    • 6.4k views
    • 
    • James MacGuire
    • June 9, 2004

19. Why are baguettes so much better in France?

    By Lesley C, June 5, 2004
    • 8 replies
    • 33.6k views
    • 
    • pss999
    • June 8, 2004

20. pizza dough

    By hamburgerflipper, June 7, 2004
    • 1 reply
    • 4.7k views
    • 
    • James MacGuire
    • June 8, 2004

21. Bread, Bread and Bread

    By Beau Bazou, June 6, 2004
    • 2 replies
    • 4.6k views
    • 
    • Beau Bazou
    • June 7, 2004

22. Incorporating breads into my schedule

    By Wendy DeBord, June 2, 2004
    • 3 replies
    • 4.6k views
    • 
    • James MacGuire
    • June 7, 2004

23. How to shape baguettes?

    By Enzian, June 2, 2004
    • 1 reply
    • 6.7k views
    • 
    • James MacGuire
    • June 6, 2004

24. That Damned Elusive Club Sandwich

    By MiguelCardoso, June 1, 2004
    • 2 replies
    • 6.3k views
    • 
    • MiguelCardoso
    • June 5, 2004

25. Puff Pastry

    By Lesley C, June 1, 2004
    • 1 reply
    • 5.6k views
    • 
    • James MacGuire
    • June 5, 2004