An eG Spotlight Conversation with Paula Wolfert

37 topics in this forum

1. The Cooking of Southwest France: An Introduction

   By snowangel, November 15, 2005
   • 0 replies
   • 19.9k views
   • 
   • snowangel
   • November 15, 2005

2. Welcome & Orientation

   By bleudauvergne, November 12, 2005
   • 0 replies
   • 7k views
   • 
   • bleudauvergne
   • November 12, 2005

3. Paula Wolfert - A Biographical Note

   By FoodMan, November 12, 2005
   • 0 replies
   • 9k views
   • 
   • FoodMan
   • November 12, 2005

4. the future - what's next?

   By Faith Willinger, November 13, 2005
   • 12 replies
   • 13.2k views
   • 
   • Wolfert
   • November 16, 2005

5. Clay pot cooking vs. metal pots

   By rancho_gordo, November 15, 2005
   • 9 replies
   • 22.3k views
   • 
   • Wolfert
   • November 17, 2005

6. Book Signings, Including the Chez Panisse Event

   By FoodMan, November 17, 2005
   • 7 replies
   • 9.5k views
   • 
   • Wolfert
   • November 19, 2005

7. The SW French Home Kitchen

   By snowangel, November 15, 2005
   • 6 replies
   • 10.4k views
   • 
   • andiesenji
   • November 18, 2005

8. Elizabeth David's influence

   By Steven Blaski, November 17, 2005
   • 6 replies
   • 10.7k views
   • 
   • andiesenji
   • November 18, 2005

9. Photography in the New Edition

   By bleudauvergne, November 17, 2005
   • 5 replies
   • 9.5k views
   • 
   • Wolfert
   • November 18, 2005

10. Culinary Research: Tasting, Writings and People

    By ludja, November 14, 2005
    • 5 replies
    • 9.4k views
    • 
    • Wolfert
    • November 17, 2005

11. Civet of Hare

    By FoodMan, November 16, 2005
    • 5 replies
    • 11.3k views
    • 
    • FoodMan
    • November 17, 2005

12. The Evolving Relationship with Editors?

    By Smithy, November 14, 2005
    • 4 replies
    • 9k views
    • 
    • Wolfert
    • November 16, 2005

13. The other Mediterranean

    By Jonathan Day, November 13, 2005
    • 4 replies
    • 7.8k views
    • 
    • Wolfert
    • November 14, 2005

14. Paula Wolfert's World of Food

    By ludja, November 17, 2005
    • 3 replies
    • 9k views
    • 
    • Wolfert
    • November 18, 2005

15. Thanksgiving at the Wolfert Home

    By Bruce Cole, November 16, 2005
    • 3 replies
    • 13.5k views
    • 
    • Wolfert
    • November 19, 2005

16. Dishes not in the second edition

    By mikeycook, November 16, 2005
    • 3 replies
    • 8.7k views
    • 
    • Wolfert
    • November 18, 2005

17. How did you adapt the original recipes?

    By Swisskaese, November 13, 2005
    • 3 replies
    • 4.2k views
    • 
    • Wolfert
    • November 14, 2005

18. How do you define "authenticity"?

    By Chris Amirault, November 14, 2005
    • 3 replies
    • 10.6k views
    • 
    • Abra
    • November 18, 2005

19. Non-traditional confits

    By carswell, November 17, 2005
    • 2 replies
    • 10.7k views
    • 
    • FoodMan
    • November 17, 2005

20. Thank You Paula

    By bleudauvergne, November 18, 2005
    • 2 replies
    • 8.3k views
    • 
    • Wolfert
    • November 18, 2005

21. Skillet Desserts in Southwest France

    By ludja, November 16, 2005
    • 2 replies
    • 11.2k views
    • 
    • ludja
    • November 16, 2005

22. Lucien Vanel

    By mikeycook, November 17, 2005
    • 2 replies
    • 9k views
    • 
    • mikeycook
    • November 17, 2005

23. Letting others test your recipes - Suprises?

    By Smithy, November 14, 2005
    • 1 reply
    • 3.1k views
    • 
    • Wolfert
    • November 14, 2005

24. SW France Cooking Traditions

    By ludja, November 14, 2005
    • 1 reply
    • 3.2k views
    • 
    • Wolfert
    • November 14, 2005

25. Evening Garlic Soup in the Manner of the Correze

    By Smithy, November 14, 2005
    • 1 reply
    • 3.1k views
    • 
    • Wolfert
    • November 14, 2005