An eG Spotlight Conversation with Paula Wolfert

37 topics in this forum

1. The process for culinary writing

   By Smithy, November 15, 2005
   • 1 reply
   • 6.4k views
   • 
   • Wolfert
   • November 15, 2005

2. Wine Question

   By wkl, November 15, 2005
   • 1 reply
   • 6.7k views
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   • Wolfert
   • November 15, 2005

3. The other Mediterranean

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

4. Influences from other areas - How strong?

   By rgruby, November 14, 2005
   • 1 reply
   • 6.2k views
   • 
   • Wolfert
   • November 14, 2005

5. Developments in the cuisine of SW-France

   By Adam Balic, November 14, 2005
   • 1 reply
   • 6k views
   • 
   • Wolfert
   • November 14, 2005

6. How did you adapt the original recipes?

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

7. SW France Cooking Traditions

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

8. Letting others test your recipes - Suprises?

   By Smithy, November 14, 2005
   • 1 reply
   • 3k views
   • 
   • Wolfert
   • November 14, 2005

9. Evening Garlic Soup in the Manner of the Correze

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

10. Astride two worlds-embracing tradition and modern

    By russ parsons, November 14, 2005
    • 1 reply
    • 3k views
    • 
    • Wolfert
    • November 14, 2005

11. Not stirring the sauce

    By francois, November 14, 2005
    • 1 reply
    • 3.3k views
    • 
    • Wolfert
    • November 14, 2005

12. How has SW France changed between edition 1 & 2?

    By bleudauvergne, November 13, 2005
    • 1 reply
    • 3.3k views
    • 
    • Wolfert
    • November 13, 2005